Archive | November, 2010

One Lovely Blog Award

30 Nov

Yesterday, when I first opened my wordpress account, and checked my new comments, I was surprised and very happy to find that a foodblogger friend Dimah, has passed on the following award to me.

Thank you Dimah for this kind gesture. Dimah’s blog Orangeblossomwater is a rich instructive blog which I enjoy reading alot, and of course I enjoy the pictures too. She posts recipes about Syrian cuisine, very delicious desserts.

The rules of the award are:

1- Accept the award. Post it on the blog with the name of the person who has granted the award and his or her blog link, and thank them.

2- Pay it forward to 15 other bloggers, whose blogs you admire.

3- Contact those blog owners and let them know they’ve been chosen.

And now it’s my turn to pass on this nice award to the beautiful blogs that I admire and would like to share it with them:

  1. Confettina at Confettiblues
  2. Christelle at Christelleisflabbergasting
  3. Ivonne at Creampuffsinvenice
  4. Joumana at Tasteofbeirut
  5. Tiina at Sparklingink 
  6. Cherine at Chichoskitchen
  7. Manuel & Jasmine at Labna Amore in cucina
  8. Maia at Sacapoche
  9. Béa at Latartinegourmande
  10. Deborah at Italianfoodforever
  11. Paoletta at Aniceecannella
  12. Leonor at Flagrantedelicia
  13. Rosa at Rosas-yummy-yums
  14. Tara at Sevenspoons
  15. Tuki at Cilieginasullatorta

Thank you all and thank you again Dimah.


Butternut Squash bread

26 Nov

This squash is been sitting on the floor for a while now. It should be in the kitchen, being cooked and baked. Cutting a squash or a pumpkin is very hard, it needs very strong hands, a guy should take this role. I used a quarter of it and the rest is reserved in the fridge for this weekend, I’ll help my mom preparing another sweet.

The relative who brought us this squash told us it was a pumpkin, but its shape, as I searched for on the internet, is different than the pumpkin. Am I right?

This morning, I had a piece of the cake for breakfast with a cup of black coffee. Perfect. It was soft, tender, sweet and has a strong cinnamon flavor. I love cinnamon.

As the original recipe, pumkpin bread, calls for pumpkin, I’m wondering if the pumpkin would have gave a different taste to the cake, and would have balanced the cinnamon flavor.

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Quince Pate de fruit

17 Nov


 We had a bag full of quinces, left aside in the kitchen, that my aunt gave us few weeks ago. She has a quince tree next to her house in the village. A quince tree, one of many other fruits trees. 


I told mom that I want to try a new recipe that we didn’t do before, the pate de fruits. I love pate de fruits, I have tasted at some restaurant few flavors, like strawberry. I love the fact that a very small piece of dessert holds such a strong concentrated taste of fruit. And it’s coated with sugar. I love jelly candies.

And we had never tried quinces as pate de fruits. Usually the quince is cooked, in my family, as jam and marmelade.

The recipe calls for quinces, water and sugar and some squeezing. We used an average of 3 kilos,  we cut the fruits into big chunks, put in a large stainless steel pot, without the lid on, covered with water over high heat for almost 1 – 2 hours until the quince are soft. Leave that to cool. Don’t discard the water. Puree the quinces. Then the fruits is put in a cloth and squeezed and squeezed until all the water comes out. Both the water, of the boiling and the squeezed water are put back in the pot with 600 g of sugar, and boiled for at least one hour until the water is reduced to the three quarters and the pink color becomes darker and darker. Stiring with a wooden spoon from time to time. Add a little lemon juice. If you lift the wooden spoon, and the water seems coherent and in some sort sticky then the pate de fruit is ready.

Pour in a non-stick square pan and let it sit for some time to cool down until it has hardened. Cut into small square or whatever shape you like and coat in caster sugar.


Zalebieh Or Lebanese Doughnuts

8 Nov

To celebrate the ending of the olive harvest, the housewives prepare a sweet  dough, Zalebieh, that is fried in the new olive oil. This is the tradition at my village. It is the Lebanese way of preparing doughnuts.

Even though, there is still few days to finish the olive pressing, my mom wanted to prepare the sweets during the past weekend since we were there.

I love the Zalebieh alot, I love its texture, its flavor. We use different kinds of spices. Nutmeg, anise, mahlab. The dough is kneaded few times and is left wrapped with warm clothes for few hours to rise.

This time, we fried the doughs in olive oil, the new pressed one, two weeks aged. I felt something spicy when I took the first bite, an unusual taste, not related to the spices we used which weren’t that spicy. This sharp strong taste goes to the taste of olive oil. I remembered that feeling when I first tasted the olive oil, plain, I felt something sharp, hot at the back of my mouth. It was a tasty great flavor.

Soft & chewy from the inside and crunchy from the outside

I would like to share with you this “delicious” picture since the main topic is “new olive oil”. This bread is baked on the saj, it is used for the man’oushe, a very delicious breakfast dough topped with zaatar mixture. So I dipped this fresh warm plain bread in the olive oil, and you won’t believe how delicious it is. Extremely delicious.


Before I end this post, I would like to say that I added in the previous post, Olive Harvest,  two pictures that I couldn’t shoot last weekend because it rained and it was impossible to go olive harvesting. So I went the past weekend to the field, and I helped the guys a little and took these two pictures.

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Olive Harvest

1 Nov

It is the olive season. Harvesting season. Last weekend we went to the village and we visited one of the old olives presses places. From the moment I entered the place, the smell of the olives threw me in a state of reminiscence as I remembered my childhood when I first smelled it. And it is going to be hard for me to explain about the smell, a place redolent of olive scent. It is a great, amazing, strong smell, one of a kind, one of the best fragrances. It has the smell of the ground, the nature, the trees.

And what’s perfect than bringing home the finest olive oil and the most delicious olives to enjoy with pita bread and labné, or with zaatar ( a mix of dried thyme, sumac, toasted sesame and olive oil), we call it “tartine zaatar”. There is also this tradition to fry some sweet dough, called Zalebieh, in the first new crop of olive oil.

Our village is surrounded by olive trees

Olive season is one of the most important season for the villagers because all the crop is preserved for a couple of years, some of it is sold as olives and as olive oil. Almost every family in my village has its own crop, its own trees. There are two ways of harvesting the olives, either by picking the olives by hand, the nice big ones, these would be preserved for eating, or “hitting” the olive tree with a stick and the olives will fall on a cloth placed under the tree.

These are collected, brought to olives presses and pressed and olive oil is extracted. Usually the black olives are pressed unless the grains were flawless, nice and big.

Black olives from our crop

Olives are preserved in jars with water and salt. We also add some lemon rinds, others add some fresh thymes.

Green olives from our harvest

The process of pressing olives is simple and nice. They start by splitting the olives from the leaves .. 

splitting the olives from the leaves

Then the olives are being washed in water

olives being rinsed...

… then sent to be ground and the paste is spread on a fabric made of goat’s hair… and then pressed and olive oil is extracted..

..the olive paste is being spread on layers...

... being pressed..

..then after being pressed, the oil is separated from the water and pulp and is poured into the jars or bottles…

The olive oil is still turbid and dense, it needs quite some time to be clearer

After being pressed and oil is extracted, the olives residue is not thrown away but it is used during winter to set aflame in the fireplace, along with woods.

I have tasted some of our olive oil and it tastes great, it is sharp, dense, and new. In the past, villagers used to eat and enjoy some drizzled fresh olive oil on a hot fresh loaf of saj bread baked by ladies in the village on the same day of olives presses. Fresh olive oil, fresh bread… How wonderful!!!

Fresh and new olive oil from our trees, our crop. I find it exquisite.

The dessert below has nothing to do with olives harvesting, but I mentioned it because it is one of the different kind of sweets that villagers bring along to the olives harvest to give them strength so they can continue their day. And because I ate alot of it during the weekend, either with biscuits or plain. This sweet is called “Raha” it’s chewy, coated with powdered sugar has different flavors and it is yummii, so delicious.