Tag Archives: Cloves


18 Oct

It’s been a long time since my last post. I had a great time at my village, Deirmimas, enjoyed the family time. Back to Toronto, two great news, first, we moved to a new place, a very nice cosy, bright place; the second news is that I’m enrolled now in a baking and pastry program. Yes, I’m back to school, and finally doing what I wanted, learning and baking. It’s a very energetic, fun place to be. School is taking up most of my time so I haven’t been able to cook or bake at home. But I’ve been meaning to cook a Lebanese dish called Shawarma, a recipe I got from mom. It ‘s a beef strips marinated in wine and spices, served with Lebanese bread and a tahini dip. It’s a very rich, aromatic, flavourful dish. So delicious. I hope you try it and tell me what you think.

Cloves, mastic, black peppers, cardamom


– 1 kilo lean beef strips

– 1 cup red wine

– whole black pepper, cardamom, cloves, mastic, crushed and mixed in a mortar

– ground cinnamon, salt

– half cup olive oil

– half cup red vinegar

– 1-2 onions, cut in quarters

– 2-3 tomatoes, cut in quarters

Tahini sauce

-2 small garlic cloves, crushed

– juice of a lemon

– salt

– 1 cup sesame paste

-a little water

Mix the garlic, lemon and salt, then stir in the tahini and some water to loosen it a bit.


In a big bowl, mix the beef with the spices, oil, vinegar and wine. Then toss in the onions and tomatoes, cover and refrigerate over night or a day ahead.

Preheat the oven to 200 C, cook the beef for around 40-50 minutes. Serve with Lebanese pita bread and dip in tahini sauce. Enjoy.






Poached Figs with Scented Geranium

24 Oct

Last weekend, we visited my aunt, she has a nice house situated on a hill, facing mountains; as well a dozen of cats, of different colors and different ages… very cute but not domestic. So my aunt gave me a bucket full of fresh figs. The fig season reached its end at my village.

Tasting the poached figs that my aunt has prepared, made me want to try her recipe. The figs were juicy, sweet, aromatic, extremely delicious.

Choosing firm figs will conserve their firmness after poaching. I used a couple of scented geranium and few cloves. They gave the figs an amazing, delicious fragrance. These figs can be preserved for the winter time, and are a good dessert to be served after lunch, for your guests.

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