Arabic

This salad should be made with romaine salad and without tomatoes. But hey, I did not have any salad in my fridge but I did have tomatoes… so I decided to make this version. It turns a regular plaine salad into a stunning one.

Cooking in yogurt is like cooking with a magical stick. Even when it is plant based yogurt. Your dish will turn immediately in a comfor food, just like that. In the northern part of Lebanon it is very common to cook in yogurt. There is a lot of yogurt around and they know exactly what to do with it. Really worth the try. And this dish is such a nice balance between its taste, texture, colour.. and simply delicious.

Made it once, you’ll keep on making it. This is one of the tastiest dips that you will always be making over and over again. Soft and crispy at the same time. Red bell pepper and walnut, oh and is this a hint of tomato? Do you also taste some cumin? That kind of dip. To go with your drinks. Part of a mezze. On your bread at lunch. Or just a spoonful. Do whatever suits you, but just make this muhammara.

You probably often read about ingredients at à la Damaris that you had not heard before. This one is most certainly one of them: molokhieh. You’ll find it in the freezer at your Morrocan or Arabic store. It is slightly similar to spinach, but softer. Very nice. And in this soup it’s a great combination with the tougher broad beans, fresh herbs and red chili pepper. I love to have it for lunch. But like all soups, you can actually have it all the time.