Four years ago, the same day the Taste-Buds started. I cannot believe it has been so long already! Although the blog has changed from its original format and my Taste-Buds moved on from blogging, I still consider it as this common venture that gave us a lot of fun and taught us new things. It … Continue reading Blog Anniversary and Kibbeh B Laban (Kibbeh Meatballs in Yogurt)
Category: Pork and Red Meat
Dawood Basha: Lebanese Meatballs in Tomato and Onion Sauce
Lebanon has been ruled by the Ottomans for 400 years, same as many surrounding countries. While countries were considered Turkish provinces, Lebanon (known as Mount-Lebanon then) enjoyed a semi-autonomous condition, till fights erupted and the nation was placed under a new system called Mutassarifiyah. Then Turkish rulers were assigned to Lebanon to stabilize it, in … Continue reading Dawood Basha: Lebanese Meatballs in Tomato and Onion Sauce
Homemade Lebanese Shawerma
For those who have seen Shawerma sold in a restaurant or even a little joint have probably seen the impressive way it is cooked. You can hardly reproduce the same thing at your home, but you can get a nice taste from the version you make yourself. It is a very simple thing to make … Continue reading Homemade Lebanese Shawerma
My Mom’s Moghrabieh
Since I have posted an info page about Moghrabieh, I noticed that it arose a lot of interest. And since then I have been meaning to post a recipe, but you know my story with taking recipes from my mom. And I wanted her recipe in particular, because Moghrabieh comes out perfect with her. I … Continue reading My Mom’s Moghrabieh
Finding the Passion…
I haven’t written for the blog in a long time, or managed to do the challenge. I have finally mustered up the courage to write an entry. I still haven’t done the challenge, and here is why. Over the past few months, I have lost the passion for food. Sounds ridiculous that one can lose … Continue reading Finding the Passion…
Challenge 9: Creole Jambalaya
Jambalaya has been a favorite dish of mine for years. I enjoy the spiciness the dish delivers in addition to the multiplicity of meats. It was created in Louisiana by Spanish settlers attempting to mimic paella with the new and available ingredients in their new location. The Creole versions and the Cajun versions are similar, … Continue reading Challenge 9: Creole Jambalaya
Mixed Rice and Beef Breyani
After almost a week of trying to find the right window of opportunity, I finally found the time to make the Breyani on Wednesday morning. Immediately after getting off work (at about 8am), I was off to the store to gather my ingredients. It was actually nice shopping so early in the morning since most … Continue reading Mixed Rice and Beef Breyani
Beef Breyani: Traditional South Africa in Lebanon.
I did my shopping along the week to get all the ingredients/spices for the Breyani. I meant to prepare it on Sunday (October 6). I even asked the maid at the office where I can find a place that sells masala and similar spices. She is Sri-Lankan and I figured that they use something similar … Continue reading Beef Breyani: Traditional South Africa in Lebanon.
Challenge 5: Meat Breyani
For this challenge, I decided to bring something traditional. I wanted my friends to experience something truly cultural. It is a meat breyani/biryani. I did not find many good recipes online, so I used one that my mom has made before. I have to warn that if you are willing to make this recipe, it … Continue reading Challenge 5: Meat Breyani