If I ever find myself on death row (you never know, it could happen), and I made it all the way through to the last meal deal, I would choose Lebanese food. It is my end-of-the-universe, last-taste-ever favourite food. The care, attention and endless, yet impressively sociable hours people from this region are prepared to put into lunch is truly awe-inspiring. And the results? Indulgent in the best possible way, super healthy and criminally delicious. I just might kill for Lebanese food I love it so. (And that’ll be me on death row right there…)
It was with a squeal of greedy, great big joy that I discovered Bethany Kehdy. A gorgeous, zesty Lebanese-American who now lives in the West Country of England. Yeah, well, strange things can happen to you too, you know.
Anyway, whisked away from the southern states of American to Lebanon, her and her father’s family distanced themselves from the Lebanese civil war in the mountains where her father established a farm. It was here Kehdy learned about Lebanese food right from watering orchards, harvesting fruits and chasing after chickens. She made cheese and milked cows. She really knows her stuff and she cooks with absolute delight.
There are hundreds of things I would make from this site, and plenty of recipes that will delight any fellow campers lucky enough to find themselves around your campfire when you serve up one of Kehdy’s dishes. Go Lebanese my friends. You will not regret it. Here are my camping-friendly faves:
Pomegranate & za-atar lamb riblets (pic above). Find the recipe here.
The recipe for rosemary & chilli ketchup is here.
Lamburghinis with barberry and pistachio relish, recipe here
Lebanese butterflied chicken, recipe here
And tabbouleh, here.
Make them all.
Photographs via Dirty Kitchen Secrets.