Tag Archives: olive oil

aubergine salad aka batenjen el rahib (monk aubergine)

batenjen el rahib

This salad is fantastic, a real celebration to the colors. It’s refreshing and filling.

Usually fried aubergine soak up a lot of oil. In this salad, we will just oven grill them to keep their flavor.


  • 1/2 kilo aubergine
  • 2 big tomatoes
  • 1 medium onion
  • 1 garlic clove
  • 1/3 cup olive oil
  • salt to taste


Start by grilling the aubergine in the oven.

grilled aubergine

Let them cool down before peeling them. Meantime cut the tomatoes medium cubes. the onion a la julienne and mince the garlic.

tomatoes and onion

Aubergines are soft and tender, you can simply cut them apart with your hand (medium to big pieces).

Mix all the ingredients and season them with olive oil and salt to taste.

aubergine monk

Do you wonder why they call it batenjen el rahib (monk aubergine)? me too, but I never got a precise convincing answer.


finger – licking lebanese taboule as it should be done

When you type “taboule” in the search engine, you get endless recipes, some don’t even resemble the original one.

This recipe is the traditional lebanese taboule as it should be done!



  • 4 medium bunch of parsley
  • 2 medium tomatoes
  • 1 small fine chopped onion
  • juice of 2 lemons
  • 1/2 cup of olive oil
  • 1 tbsp of chopped mint
  • 1 tsp salt
  • 1/2 tsp sweet pepper
  • 2 tbsp bulgur (aka burghul)
  • lemon zest


Gather the parsley in small bouquets, easier to be chopped. Choose the tomatoes half ripe and cut in medium cubes

tomatoes parsley

These parsley were sent to me overseas from lebanon, thanks to my father, knowing that i love taboule.

Add the mint, onion, salt and pepper to taste, lemon, olive oil and burghul.


Soak the burghul in room temperature water for 5 mns before adding them.

the lemon zest is not a main ingredient but it gives the zing flavor (mom astuce).

Mix all together and taste. You can always add salt or lemon depending on how sour you like it to be. Taboule is the healthiest salad ever. Some have it as an entree and others as a main dish since it’s a complete meal full of nutrients.

I like to eat taboule with lettuce, cabbage, vine leaves and even bread!

tabboule in lettuce

Sahtein! wishing you double health, the lebanese way 🙂

roast hamour fish

roast hamourCooking becomes different when you have a baby. He becomes the priority and your life is all about him. It’s friday (the weekend in Doha) the day we eat lunch as a family. I woke up thinking what to cook something healthy, fast and my boys like it. Plus it’s the lent and we don’t eat meat on fridays. So i decided to make roast fish with vegetables, lemon and walnut.


  • A whole fish, i chose hamour about 1kg
  • 3 medium potatoes
  • 4 carrots
  • 3 big garlic cloves
  • walnuts (as much as you like)
  • 200g  coriander
  • olive oil
  • salt
  • 2 lemons

Chop the walnuts, garlic and coriander for the stuffing.


Make diagonal cuts on both sides to put inside from the stuffing to give it a richer aroma.


Stuff the fish and insert lemon slices.

Cut the carrots and potatoes and put them on the sides.

sprinkle the salt and olive oil and it’s ready to be baked for 25 mns.

3Try it and give me your opinion 🙂