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Articles by Suzanne Husseini
Tabbouleh
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Coconut braised callaloo
Recipes / Dinner / Shahir Massoud Ingredients 1 bunch callaloo, washed and trimmed 1/2 white onion, finely diced 1 tablespoon ginger, fresh and finely chopped 2 cloves garlic, finely minced 1 birdseye chili, finely minced (optional) 100g pancetta, diced 1 yellow pepper, finley diced 1 red pepper, finely diced 400ml can coconut milk 1/2 cup chicken stock Directions Begin by sweating rendering out the pancetta in a large pan over medium-low heat, for two to three minutes.
Farm fresh salad with seared halloumi and herb vinaigrette
Ingredients 1 lb beets 1/2 bunch kale, sliced finely into chiffonade 3 cups arugula 1/4 cup pistachios, toasted and finely chopped 200g halloumi, sliced and seared (or even grilled) 3 tablespoons lemon juice 1/3 cup olive oil 2 teaspoons honey 2 teaspoons dijon mustard 1 tabslepoon parsley, finely chopped 1 tablespoon basil, finely chopped Directions Preheat your oven to 400° F. Wrap the beets tightly in foil and roast for one and a half to two hours or until tender.
Tabbouleh salad
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Yellow tomato salsa with seared halloumi
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Halloumi watermelon salad
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Maamoul (Pistachio, Walnut and Date Pastries)
The holidays just wouldn’t be the same without these delicate filled pastries on the table. Maamoul are made on special occasions like Eid Al-Fitr and Easter. It is one yeasted semolina dough that’s flavored with almondy mahlab and filled with three different fillings. It takes a little time to prepare these pastries, but they're well worth it. I usually bake a big batch and freeze some in an airtight container; they keep well in the freezer.
Wheat berry salad with citrus dressing
Kale, oranges and toasted walnuts fill this wheat berry salad with sweet and savoury flavours. Serve it as a side dish or made it ahead for lunch.
Herby tahini grain bowl
The grain bowl of your dreams! Made with farro, tahini, eggs, edamame, and tender greens, this bowl is filled with nourishing and delicious ingredients.
Ramadan recipes: These glorious stuffed peppers are a feast for the eyes and appetite
Lebanese singer-songwriter Tania Saleh reflects on a decade of life as a divorcee in the Arab world BEIRUT: Tania Saleh is not generally known for mincing her words, whether in casual conversation or in song. “You come to a point in your life where you just can’t hold back anymore — you need to say what’s on your mind, regardless of the consequences,” she says of her new album, the deeply confessional “10 A.D.” (which stands for 10 Years After Divorce).
Khoresht e Fesenjoon (Persian stew)
By Samira Mohyeddin SERVES 4 3H 30 Mins Ingredients 4 duck legs with skin on (can also substitute with chicken thighs) 1/2 teaspoon cinnamon 3 tablespoon sugar 2 teaspoon salt 4 cups of walnuts 1 large onion 1 cup pomegranate molasses 2 tablespoon tomato paste 1 cup pomegranate juice 2 cups of water 5 orange peels Directions Heat a large pot or Dutch oven to medium - high heat. Add your duck legs and brown your duck legs on both sides - four to five minutes a side.
Almond crust French toast
By Suzanne Husseini SERVES 6 Ingredients 6 eggs 1 cup of whole milk or cream 1/2 cup cream 2 teaspoons vanilla extract (or 1 vanilla bean scraped) Zest of 1 orange 1 teaspoon ground cardamom 2 tablespoons honey 1 teaspoon orange blossom water Pinch of salt (1/4 teaspoon) 6 thick slices brioche bread Clarified butter or unsalted butter with some Peanut oil 1 cup blanched flaked almonds raw Icing sugar (garnish) A few fresh mint leaves (garnish) 6 fresh ripe but not soggy peaches 1 tablespoon...
Festive vegetarian waldorf salad with apple, celery, walnuts, grapes and lemon
The Marilyn Denis Show Daily at 10am ET on CTV
Freekeh and bulgur bowl
Freekeh is an ancient wheat grain that is picked while still green and set on fire. Then it is 'rubbed' or 'farek' the Arabic meaning and where it gets its name freekeh. Allowing the chaff to burn allows the smoky taste to reach the kernel. It's both nutty and smoky and very special.
Exotic salmon and rice bowl
Ingredients 2 salmon fillet skin on, score the skin (marinate with salt, pepper and 1 teaspoon cumin ground) 2 tablespoons olive oil 1 cup Basmati rice (rinsed to remove some starch a couple of times and left to soak in clean cold water 30 minutes) drained 1 small onion chopped finely 1 tablespoon olive oil 1 tablespoon butter 1/2 teaspoon turmeric, ground Salt 2 onions sliced thin cooked to caramelize 1 pita bread sliced thin and fried to use as crouton and dusted with Sumac while hot after...
Baba Ghanouj salad
A combination of chargrilled eggplant, vegetables, and herbs.
Herb and nut crusted Labneh balls
Email Life Food Take your cheese plate up a notch with Labneh! Facebook Twitter Pinterest + Linkedin WhatsApp Email SHARE THIS Facebook Twitter Pinterest Linkedin WhatsApp Email Herb and Nut Crusted Labneh Balls WHAT YOU NEED: For the Dukkah ½ cup sesame seeds ½ cup hazelnuts ½ cup toasted pistachios, chopped 3 tablespoons cumin seeds 1 teaspoon sumac 1 teaspoon dried chili flakes ½ cup za’atar Sea salt flakes Black pepper, coarsely ground ½ handful fresh thyme stems removed, finely chopped...
Caramelized onion tart with sumac roast chicken
Email Life Food A traditional Middle Eastern comfort dish.
Knaf’eh pastry with cheese
This is the mother of all celebratory desserts in the Arab world.
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