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
"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.