Wednesday, October 7, 2009

The Art of Cooking

In Arab Culture food figures out in all occasions and celebrations. It is central in weddings, births and death. It is probably the single measure of one'e generosity. Arab will share their food no matter how little it is. And, unlike other cultures we cook for almost double the number of invitees.

After my blog about Wild Peeta my wife commented on Facebook
" Randa Khoury After I read you blog about the fusion shawerma,I am expecting you to write about my cuisine!!!!!! hahahahahah" Well, who am I to disappoint her.

I am blessed to marry a woman who is multi talented. She enjoys painting on glass, silk and canvas using different media and of course she has great patience (having married me). Above all, she certainly enjoys the art of cooking. Not only the normal day to day run of the mill meals like Mahshi (any thing that is stuffed marrow, squash, carrots etc) , Malfouf (rolled cabbages), Vine leaves, Kibbeh (ground meat with Burghul -cracked wheat) and all the other Yakhnie (stews) and pastries, etc..

She specialises in those old almost lost and forgotten recipes that your grand mother and great grand mother used to cook, the ones your doctor warns you against, yea and I mean Kourash and Fawaregh (stuffed intestines similar to haggis) and lamb's tongues, heads and rijlain (feet), stuffed lamb and Dal'a (Lamb ribs and sides). On top of that she made the meanest and tastiest Cheese cake among other cakes and cookies.

These were the meals for Christmas, New Year and Easter and whenever requested by friends and family who we gladly accommodated.

So Bon Apetite

PS For a list of Arabic Cooking Terms refer to

1 comment:

  1. You forgot the "hreeseh" (peeled wheat cooked with lamn meat & bones).



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