An el­e­gant af­fair with Sofil's Chef Ge­orge El Kik

YOU LOVE THEIR PIC­TURES BUT WHAT DO THEY LOVE TO COOK? ONE OF OUR FA­VORITE FOOD­IES, MARCO FARAH, SETS A TA­BLE

Taste & Flavors - - CONTENT -

"When I started my blog, I had one sim­ple idea; shar­ing my passion with who­ever was in­ter­ested. Crav­ingsin­le­banon is a mix be­tween food and cook­ing, sweet and salty, suc­cesses and fail­ures. I also share a lot of recipes on my on­line web­site and on my In­sta­gram sto­ries. My passion for cook­ing came with age, start­ing with my ad­dic­tion to salty food which made me want to try to copy many dishes that I used to love. Hard work has en­abled me to ac­com­plish goal af­ter goal and here I am, with Crav­ingsin­le­banon."

KEBBEH BI KESHEK

Serves 4 Prep/cook­ing 45 mins IN­GRE­DI­ENTS • 1 ½ glass keshek pow­der • 16 empty kebbeh balls frozen (Irap) • 6 glasses wa­ter • 1 big onion • 15 gar­lic cloves • Pinch of salt • 2 tbsp veg­etable oil PREPA­RA­TION • Peel the onion and dice it. • Peel the gar­lic and mash 5-6 of them with salt, and thinly slice the oth­ers. • In a pan, fry the onion with a pinch of salt for 2-3 min­utes, then add all of the gar­lic. • Give it two more min­utes be­fore ad­ding the keshek pow­der. • Cook the keshek un­til golden, no more than a minute, then pour in the wa­ter, mix­ing con­tin­u­ously till it boils (high flame). • Add the kebbeh, re­duce the heat and sim­mer with­out cov­er­ing for 5-10 min­utes more. • You can serve this dish with saj or mark­ouk bread.

crav­ingsin­le­banon.word­press.com crav­ingsin­le­banon

Newspapers in English

Newspapers from Lebanon

© PressReader. All rights reserved.