Category Archives: Food

Kunafa and Nutella Recipe

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When I first saw this picture, I thought it was a really bad idea but after reading Mark’s post, I think I might give it a try. Here’s the recipe as shared by @PinkElephant73:

Let me start by saying that this recipe is not for the faint at heart – it’s basically a lot of butter, a lot of Nutella, and only some kunafa dough. But it’s freakin’ awesome.

The cast of characters! Yes, that is 400g of butter (Sorry, Mark!). You won’t be using the whole thing, I promise! But, it makes for a more flavorful kunafa! Also, a big jar of Nutella and some kunafa dough that you can find fresh or frozen from Sultan Center.

First things first: preheat your oven to 220°C! A nice hot oven makes for a great crunchy kunafa!

Cut the kunafa dough with a pair of kitchen scissors till you get small shreds. If you’re going to use frozen phyllo dough, be sure to thaw it a few hours before using it! It makes cutting it so much easier.

Next, pour the melted butter onto the kunafa little by little and stir it in to ensure all of the dough is evenly coated with butter. Watch out for this step! You don’t want to over-soak the kunafa with butter; otherwise you’ll get a really greasy crust, and no one likes a greasy crust.

Spoon and press the buttery dough into two 9″ round pans. In one of the pans, press some more of the dough up and around the sides of the pan to make a shallow “well” for the Nutella. Bake those babies for 30-40 minutes, checking immediately after 30 minutes to make sure they haven’t burned.
When the crusts are a deep golden brown, they’re ready! Take ‘em out and let them cool.

Then, pour the Nutella into the pan with the kunafa sides as little or as much as your heart desires. Resist the urge to lick the spoon when you’re done (I couldn’t).

Flip the other kunafa onto the Nutella-filled one. I couldn’t take a picture of this step because I was too busy trying not to royally screw it up. I would say this is the hardest part.
Then, flip the entire thing onto your serving dish and voila! Nutella Kunafa!

And Here’s the end result:


Giveaway: Iftar For Four At Phoenicia Hotel

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Since it’s Ramadan, Phoenicia were kind enough to offer an Iftar for four to our blog’s readers. I don’t think I need to elaborate when I mention Phoenicia as its reputation precedes it. I’ve been going for years to Phoenicia and I love everything about it, from the elegant exterior to the luxurious interior, the great food venues, the impeccable service and the unique hospitality. The Mosaic buffet is a must, the salad bar at Caffe Mondo is one of the richest in town, the Amethyste pool parties are always fun and a dinner at Eau de Vie with a breathtaking view is not to miss as well. [Phoenicia Facebook Page]

Since most of our competitions are always straightforward, I thought I make it more interesting this time. Here’s what you need to do:

You have to answer the two below questions and leave a comment with the right answers:
1- In which venue was the above picture taken at Phoenicia?
2- Name one out of two Ramadan desserts that I uploaded recently on my Instagram. [@LeNajib]

Hint: The answers for Question1 is also on my Instagram Account [@LeNajib] and on BlogBaladi’s Facebook Page.

Also, make sure to check out and like BlogBaladi’s Facebook page as I will post a couple of hints throughout the day.


The competition ends tonight at midnight. Two people will be selected randomly and rewarded with an Iftar for two.
Good Luck!

NB: You need to put your proper email in the email field while commenting since winner will be contacted by email. You can only comment once, anyone caught commenting more than once will get disqualified.

Domino’s India Offers Lebanese Rolls

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I would try them without the spices.

Domino’s India introduced their latest craving in the form of “Lebanese Rolls.” The new item quickly garnered Facebook love and is available as both a vegetarian and chicken version.

Both variations boast a “delicious cheesy layer” that’s “sprinkled with Lebanese seasoning,” with the chicken roll being described as “exotic.” While this usually indicates the possibility of new, foreign flavors, Indian blogger Deepansh Khurana claims that rolls’ aroma and taste weren’t distinct enough from everything else on menu (likening it to Domino’s Pizza) and “strictly NOT Lebanese at all.” [Link]

via Mark

Bethany Kehdy’s The Jewelled Kitchen Is The Telegraph’s Cookbook Of The Week

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I like food blogs and I’ve been following for a couple of years now Bethany’s website [DirtyKitchenSecrets]. I love how passionate she is about her job and the amount of time and effort she puts into every post she writes. I’ve also had the chance to talk to her on several occasions and was supposed to meet her in Lebanon but it didn’t work out (hopefully on her next trip).

In case you’re still wondering who Bethany Kehdy is, She’s a Lebanese-American who grew up in the Lebanese mountains and spent a lot of time as a child “watching and learning via osmosis the art of Middle Eastern food preparation, cooking and preserving from my grandmother, dad and aunties”. She started DirtyKitchenSecrets back in 2008, launched Taste Lebanon culinary journey across Lebanon, has been featured in dozens of websites and publications and is a proud ambassador of Lebanese cuisine in the world.

She’s also one of the people behind the awesome “Taste Lebanon” video that went viral and helped portray a great image of Lebanon and Lebanese Food.

Meet Bethany Kehdy

The only thing missing in Bethany’s career was a cookbook and she recently launched her debut cookbook entitled “The Jewelled Kitchen” after 2 years of hard work. The book was selected as the Cookbook of the Week by The Telegraph and here’s what they had to say about it:

Kehdy is a Texas-born former Miss Lebanon whose blog, Dirty Kitchen Secrets, offers a robust reinterpretation of the food of the Middle East and north Africa, designed for modern living. This book is a by-product – a collection of recipes for things such as freekeh with lamb and rhubarb, spiced squid, lentil and tamarind pilaf, and stuffed quinces. Evaporated milk pudding is based on the Middle Eastern milk flan muhallabiah.

I always wanted to learn how to cook and I think I am going to start with Bethany’s book. I’ll try make some Muhallabiah which doesn’t look that complicated (I hope).

Evaporated milk pudding
Serves 4

200ml milk
200ml evaporated milk or unsweetened condensed milk
40g caster sugar
3 tbsp cornflour
Large pinch ground cardamom
1 tbsp Arabic coffee or espresso beans, or dark chocolate, finely chopped
1 tbsp pistachios, finely chopped
Put the milk, evaporated milk, sugar, cornflour and cardamom in a heavy-based saucepan and whisk to combine. Put the pan over a medium-low heat and bring to the boil, whisking continuously until thickened. When the mixture coats the back of the spoon, remove from the heat. Pour the mixture through a fine sieve into a pouring jug.

Add a few drops of rosewater and leave to cool for 10-15 minutes. Pour the mixture into glasses or bowls, cover with clingfilm and leave in the fridge until set (2-3 hours). To serve, sprinkle with the coffee beans and the pistachios.

I am passing by Librairie Antoine today to see if they have the book and get it. You can order the book or download the Kindle edition on [Amazon].