Potluck Fatayer

I cannot believe how the weather turned from cold to nice in less than a week. I have been waiting for it for a while now; winter lingered and lingered to the point where I thought it was never going to end.

Fatayer are a Lebanese doughy goodie, perfect for anything. Well, almost anything. They can be great party appetizers, great for lunch and they make an awesome breakfast. In Lebanon they can be sold in the Mana’eesh bakeries in a big size for breakfast or lunch. They are great as holiday food or parties when made at their smallest. As far as the medium size they can be a good variety in any occasion. This is why we chose to make them for Clint’s latest potluck.

Yay! I Finally Nailed Spring Rolls Making

Attempting spring rolls again has been on my mind for the last few days. Although it was not possible for me to make for dinner since I usually get hungry after coming back from my walk and spring rolls need to be eaten right away.

Also after walking, as a rule, I crave some sort of protein. I know it is not the toughest exercise out there but my body has its word to say and I often listen. It always worked for me that way.

Getting Back on Track: Stuffed Baked Portobello Mushrooms and Cannelloni with Broccoli and Breadcrumbs

It has been a long while since I felt the urge to cook something more intricate than a season salad: I have to admit though that I have been entangled in personal business.

My TB Clint and I got engaged and we were busy with preparations that an engagement entails. We also were preparing for his recent visit in June and my move with him to USA. But some events prevented my move and it had to be postponed.

So now life is back to its normal routine and I think I am back to my Sunday lunch preparation.

Challenge 12: Chicken Tikka Masala

Hello fans and fellow Taste Buds! I have really been anticipating my attempt at making this dish since the birth of our blog. My first time trying this spicy treat was actually just a few years ago at an Indian restaurant called the Punjabi Dhaba in a small town near my home. The chicken tikka masala I had there was so impressionable on me that immediately upon trying it I had made up my mind that it was among my all time favorite dishes! I hope some of you will have an equally enjoyable experience with this.

The origin of chicken tikka masala is disputed with some believing it came from the Punjab region of India, while others claim it was the creation of a chef in an Indian restaurant in Glasgow, Scotland several decades years ago. Its similarity to butter chicken gives rise to some of the ambiguity of its beginnings. Tikka literally means “small chunks” and masala is a “mixture of spices.” The chicken goes well with this curry masala, but I have had it with lamb tikka as well with similarly delectable results. I have also heard of other versions made with tofu and paneer (an Indian cheese), but I have not had a chance to try those for myself.

Banana and Strawberry Smoothie

I haven’t managed to submit a blog entry for our one year anniversary as I had computer issues. However, this is what I had done for it. Viviane and I were talking and she mentioned we had no beverages as yet on the blog. So, I decided to do one. We thought that a smoothie would be a good idea as I was on a “diet” to pick up weight. Smoothies would be a perfect healthy snack for me. I think it is a awesome snack for anyone. I had remembered that my friend Shawne had given me a recipe for a basic smoothie. I hadn’t written it down, so I had to ask him for it. A huge thank you goes to him for the recipe.

Vanishing Falafel

I was really looking forward to making the Lebanese Falafel over the weekend! I have heard about the dish quite a bit, but I had never really tried it, let alone made it. I had some free time to make a lunch on Friday and so I decided to do the challenge!

Falafel Preparation in Photos

When I posted the Falafel recipe, the preparation of the raw part was done. It was the only way I could take the recipe from my mom with specific measurements because she cooks on the feel and she cannot give you the right amounts after!

So bare with me, this is going to be a long post, but one filled with photos which will probably make things easier for those who never prepared Falafel before.

I will start with the base preparation, I went as per recipe.

I started with soaking the beans:

Challenge 10: Lebanese Falafel

My challenge for my Taste-Buds this time is a recipe that is eaten all through the Middle East, even though if made differently from country to country.  The news about it is that it is a totally vegetarian meal that every man I know LOVES! Yep, you heard me right!

I can tell you it is not something you would eat before a date or an appointment:  it is rich in garlic and onions, so if you fear their effects then better abstain.

Well people, this time we are making Falafel, Lebanese version (my mother’s version to be exact), from scratch. Yep the whole deal. So lift up your sleeves and get down to work for the best Falafel ever!

Oh! By the way if you cannot find the fava beans you can do with the chickpeas alone, although I personally don’t think it is as good.