Nicolai

It's Friday time for a Boeuf Bourguignon simmering gently........... - Mise en Place Pearl Onions - Fresh Thyme - Fresh Parsley - Garlic - Carrots - Champignons - Beef cubes - Bacon (we used Boar smoked dried fillet slices for a stronger flavour) and of course a bottle of wine........in the sense that the bottled was consumed and not sure whether the major part went behind the collar or behind the pot A French friend Chef advised me long time ago to use the best wine for cooking as it enhances and affects the dish flavour. The downside of his advise, was the way to enjoy Boeuf Bourguignon is the second day. His words:' Laisser mijoter pour l’intensité du goût et pour mieux apprécier le lendemain." He is so right. - Before - Simmering

In view of my alleged meat gorging. My loving wife enforced Salads for dinner last week. Ahhhhl. The things you do for love - Greek - Pumpkin - Ceasar - Beans - Calamari The life elixirs were saved from her wrath......or should we say willfully forgotten

As everybody is flat plastered with drinks. Nobody rides the carousel unless licensed to do so. (license consist in drinking a full Jéroboam and touching your GF nose tip in one movement. If you can do that, you're also good to apply for driving a Tesla in space) Nooooo. Baklawa is so last century. We had a Palestinian dessert called Tamrieh which consist of fried filo pastry triangle folded with a semolina pudding and a sprinkling of Cinnamon powder. This was coupled with an ancient recipe of Carob Molasses and Tahineh mixed and scooped with Arabic flat bread. It's got to be Carob Molasses for the true Lebanese/Syrian taste as Turkey uses Grape Molasses and Egypt uses Dates Molasses. It is not the same taste.

LoL. You are most welcome to our table anytime. Are you sure you are above 18yo Work those biceps We do not have a fixed eating time. Breaky is around 10/11 am, lunch mainly for business and then dinner depends as to what is planned for the evening. Most of the time dinner is an early one as the nights out are double barreled with more than one night spot and mostly canapes and drinks. Unless it is a formal dinner. So it starts around 8:30pm till 4:00am...ish. You cannot party and eat heavy. You know what I mean, don't you Just someone's Anniversary the day before yesterday. Gotta do it.

No. There was the Desserts and Drinks as well

Sunday is Lebanese dinner time........ - Tabbouleh - Batata Harrah - Mutabal Bandjan - Balila - Kabab Halabi - Kabab Khashkash - Shish Taouk - Kebbe Meshuyeh

It's Saturday Kibbe day. These are three different types of Kibbe away from the ubiquitous torpedo shaped Kibbe offered in restaurants worldwide. BTW. the torpedo shaped Kibbe served in restaturants are machine rolled while all these are lovingly hand made by our cook. Obviously, sides of Hummos, Mutabal, Yoghurt, salads....Arak...........etc For the small history. Such kibbe is similar in shape to the Baklawa range. I already indicated in a previous post that Baklawa is a generic term for a range of Arabic sweets. What I am not sure about is the chicken and egg conundrum whereby which were the original shapes, Kibbe or Baklawa? I will venture to say it is the Kibbe as historically the ingredients and cooking methods were available before the sophistication of the Baklawa pastry. Our Kibbe in the pic shows the Kibbe bel Seniyeh (baked) which are the Diamond shape pistachios or walnuts filled. The round sliced ones which are equivalent to the Mabroumeh and is called Mabroumeh Pistachio and the ball shaped one which is Kibbe Mechwieh pine nuts filled and is cooked on the grill. There were two more shapes which I will leave for another post. Also for the record, Kibbe which is claimed to be various countries specialty, is offered with a very small range of variations. However, Aleppo has the best and largest range of Kibbe in the world with a record of approx 130 recipes. I only tried couple of dozens and love it..........not that anybody cares, but it makes feel better stating it. The similar shape of the Baklawa range is as follows: 1- Diamond Baklawa 2- Mabroumeh Pistachio 3- Kol we Shkor The Power that Be made me stroll on the beach for two hours following lunch before a dip in the sea as apparently it is good to loose some of the accumulated fat. Women.......go figure

Preparing for a late lunch later today of Wild Boar Salami with a very rich flavour offered to us with another fillet loin???? of Wild Boar. These came as a present with a slicing machine, a slicing knife and a knife sharpener. Apparently, this is from a private licensed German forester and the Salami and fillet are not spiced but smoked with spices. We will be enjoying the Salami with extra mature Cheddar Cheese, Beurre d'Isigny and the famous German bread ordered from the Bäcker and only available on order as part of the gift........don't ya love your friends gifts German WIld Boar Salami (sliced as the rest is still wet and hanging to dry and then freeze)

Lonely table just for one........Ughhh, it kind of got crowded later....... We pigged ourselves with the usual nibbles: Mousse de Foie Gras sur Canapés, Buratta Feuilletés, Calamars Frits, Feuilleté de Pommes de Terre et Petits Chèvres and had to skip the mains to hit the Dessert Trolley: - Ananas Caramélisés Renversé -Tarte aux Pommes - Crème Caramel Renversée aux Abricots - Cheesecake a La Mangue et Fruit de la Passion

Yes. It should be similar. Originally, the Ice Cream (Bouza is a generic name for Ice Cream and does not specify it for Ahsta Ice Cream,, in which case it is called Bouza b'Ashta)) was simply sprinkled with crushed Pistachios as made famous by Baghdash in the Damascus Souk el Hamidiyeh. Nowadays, it is partnered with Ghazl el Banat which translates to the Girls (wool/cotton) spinning. In fact it is a very old recipe for candied spun sugar. When eating Ashta Ice Cream. You are supposed to mash the Ice Cream with the spoon to soften it before eating as it releases the Mastika flavour. To the best of my knowledge, The original Baghdash Ice Cream does not contain Rose Water and definitely not sprnikled on top as the NewYorker article. It is really a delicacy to be tried on your 100 to do list. I usually have my Arabic Ice Cream at one of Baghdash Ice Cream Parlor at the Dubai Mall when I am there. I am getting my better half Ghazl el Banat for Valentines day as she likes it very much. I will try to post some pics.

Thank you. It was. I am afraid we were busy stuffing our faces and I did not take any pics.

Heyyyyyyyyyy. It's Sunny Thursday and Thursday is Fish day. So we went to a Lebanese Fish restaurant by the Sea where the house special is Salt Crusted Fish. We started with selecting the Fish, in this case it was Hamour (Grouper). Drinks: a Dry White Lebanese Ksara - Sparkling water The Cold Starters were: 1- Humos of course 2- Raheb (grilled Aubergine, green and red Pepper with Lemon and Olive oil) 3- Tabbouleh of course 4- Roka and Green Zaatar salad (Rocket, Thyme, Purslane and Tomatoes) Hot Starters 5- Yemeni Bread 6- Batata Harra (Potatoes diced and Cooked with Coriander and Spices) 7- Whitebait 8- Red Snapper 9- Kibbet Lakteen (off camera) Pumpkin and Cracked Wheat shells filled with Spinach, Humos and Pomegranate, deep fried The hero of the day: Salt Crusted Grouper with a selection of sauces: Harra, Tarator and Traboulsie. The Before: The After: The Dessert to die for: Ashta (Clotted Cream) Ice Cream with Mastika and Rose Water covered with a Duvet of Cotton Candy sprinkled with Pistachios And finally strong black Najjar Coffee with Cardamon

Just prick with a fork and torch it on the burner, turning with some tongs for even charring or turn it by the stem. It is advisable to line the hob with Alu foil as the aubergine will release some juice and pieces of charred flesh are bound to fall. You should end up with a completely charred skin.

I second the nomination

Thursday is away day with my better half and we went for a Turkish late meal...... - Starters to share: Crispy Manti with meat filling and a Mint Yoghurt (minus one scoffed by yours truly) - Mains: Kebab patties on a bed of Aubergine puree and a toasted buttered bread to soak it all The kitchen sink Beef cut slivers with bread and yogurt and Aubergine and Tomato sauce and the ubiquitous torched green Pepper - Dessert was Kunafa filled with cheese and Blueberries with a scoop of Ice Cream in a mini cone for no reason

It's a cold and wet Tuesday..... People like to put on some expensive perfumes for a unique scent. Some would use incense. and others would use rubs. I prefer to bask in the unique fragrance of Iberico de Bellota......

It's Thursday pissing with rain and I feel peckish.........I mean wouldn't you like an Iberico de Bellota?........I mean you wanna look at it or gobble it up?

Merry Xmas. Just pigged ourselves with a gold stuffed Turkey. The stuffing consisted of Thai Jasmin Rice with Saffron cooked with mince Lamb and fried Pine Nuts - Almonds and Bay Leaves. The stuffing included: - Apricots - Plums - Green Apple - Loumi (dried Lime) - Fresh Cranberries - Dried Raisins - Chestnuts The Turkey rub was Canadian Maple Syrup Butter The Turkey was wrapped in a giant parchment backed foil to keep the meat juicy and uncovered in the last 30mn for colour. The total cooking time was 5 hours+ The sides were: - Yorkshire Pudding - Roasted Parsnips - Roasted Potatoes - Sauted Brussels Sprouts with Bacon and Chestnuts The sauces were: - Fresh Cranberries sauce - Turkey Gravy Never mind the appetisers and salads and desserts. We were completely stuffed.........

It is Sunday before Xmas day. Sunday before Xmas means Mini Pork Pies with Port and Cranberries. Scotch eggs, Comté and Manchego cheese with Sourdough bread and Beurre d'Isigny. Prosecco for good measure. The smell is hallucinating and the bite of the pastry with the Pork meat and Cranberries and Port jelly plays havoc with your taste buds. You will be pleased to know that the cat is in full agreement. Well, gotta practice before Xmas lunch tomorrow..........only 5.5kg Turkey......

Just another manic Monday.......wish it was Sunday..... Bao buns with crispy Duck and Hoisin sauce and some love fruit.........

fireplace (with glass doors) ???? sitting glowing coals>>> Were you smoking the eggplant or burning it? 1- Eggplant should not be in direct contact with the heat source, in this case glowing coals. 2- Eggplant should not be in an enclosed glass doors thingy 3- Eggplant should not be cut or scored. Simply pricking with a fork. 4- Never tried it from wood but always from coal and most of the time from a open gas hob flame and some people use the oven grill. For the record, the Baba Ghanouj recipe is unfortunately incorrect as it is using Lemon for sourness. Eggplant pulp with Tahineh and Lemon++ correct name is Batenjan Mtabal and the full name is Batenjan Mtabal bel Thineh. Baba Ghanouj is different as the sourness is from Pomegranate juice with Tehinah. Baba Ghanouj translation is Father for Baba and Baba is also used as sometimes derogatory and some time in a patronizing manner. Ghanouj is what you say to a pampered child. Pamper=Spoil=Cuddle Ghanouj is not someone name (I guess I need to correct Wikipedia on that). Baba Ghanouj correct translation is a Father's cuddle. Today, people use either names for the Lemony version which is a sad state of affairs. I prefer the original with Pomegranate freshly squeezed juice. Two completely different tastes and people started substituting Lemon instead of Pomegranate for the simple lack and difficulty, cost and sourcing Pomegranate in times gone by. A plea to all readers, do remember that such recipes were created in ancient or old times where cooking had to follow the seasons harvest and location. Food recipes were created during each particular season. Albeit not anymore the case today and substituting elements in a recipe falls under the guise of creativity or sheer incompetence. This is how age old great recipes are expropriated and ruined by neighboring cultures and countries.

A satisfying Egyptian lunch for a boring Monday. This was a kind of lunch for one before my main lunch . The wifey was busy attending some conference of sort with Canapes, Champagne and the usual Choccies. 1- Egyptian Taamia or called Falafel in other countries. The side is Tahina Sauce and of course Egyptian bread 2- Egyptian Foul (Fava Beans) drowned in EVOO. Yummm 3- Egyptian Koshari which is a mix of Lentils - Rice - Pasta - Chickpeas - Fried Onions and Vinegar based Tomato sauce ( with extra Lentils - Chickpeas and Fried Onions) Luv it. 4- The complete reveal And if you have to ask, I could not finish it all but pigged out to the max

It's Sunday.......on the Bay before going to the Beach While waiting endlessly for the missus while having my Shesha at a new Lebanese restaurant overlooking the Bay. The Chef thought to cheer me up with one of his daily dishes. Kofta bel Saniyeh. This translates to Minced Meat on a Plate. This is a Lebanese old style dish presented in a new swanky serving. The meat is Lamb Mince Kofta with Onions and Parsley + spices. It is usually laid flat in the round baking tray and topped with sliced Potatoes and Tomatoes. The sauce is Tomato based with Olive Oil - Garlic - Spices. Baked in the oven and depending on whomever doing the cooking, you either stop cooking when all is soaked and ready or when the tomatoes dry out and the potatoes get singed. I like it either way. You eat it with chunks of Lebanese flat bread. Here. the Chef went further one and made individual patties sitting on top of the Potato, a slice of Onion and topped with half a Tomato with the sauce providing the blessing. He served it with Vermicelli Rice. The serving is three patties but I could not wait and ate one before taking a pic. Sheer Sunday Heaven.......and then the Missus showed up!!!!

It is a Green Walnut Preserve. They start green and turn black with the cooking method which is rather arduous. (They darken as they are to be left in the water for around 10 days). The taste is rather unique and the bite is a tad firm on first bite and softens after the first perimeter. It is sweet with traces of nutty taste and considered a delicacy, albeit an expensive one. It was usually served with an afternoon coffee at celebrated afternoons. It beats the hell out of Strawberry jam with clotted cream and scones for an English afternoon tea. As the Walnut are drowned in their syrup. Lot of the liquor is left over. This is a special Xmas treat when making chocolate Xmas cookies as the syrup is used for sweetener and the taste is heavenly. On time for Xmas. Next is Xmas Cookieeeeeeeeeees.

It is not lunch and it is not dinner but the in between when you have Turkish coffee (which in fact was brought to Istanbul by a Syrian couple and the Turks called it Turkish coffee which is not). Nevermind the historics. What is on the plate? Open for guessing and winner takes a Smiley......