Lebanese Food and Culinary Traditions & Thoughts

Lebanese Food and Culinary Traditions & Thoughts
Spring time always inspires me...

Tuesday, October 27, 2009

Pickling Jalepenos / Writing about Sweet Wine Making

My friend Fady Daw, an organic producer, who founded Adonis Valley gave me a whole bunch of jalapeno peppers on Sunday night. He makes a red chili pepper paste with the jalapenos. Today I am going to dedicate some time to pickling these wonderful treasures. I absolutely love everything that is HOT! (well, almost!). Anyway, there's really nothing to it. I will give you the methods of preparing these pickles so if you get your hands on some, you can pickle them and enjoy them all year long. Nothing should ever go to waste, actually that's why I am so intrigued with mouneh making because you really use every single ingredient / harvested vegetable or fruit fully and conserve it for later use without any spoilage or waste. Fantastic!

I am also to dedicate time to writing about the wonderful day I had yesterday with Francois's father making sweet wine and awarma. Can you imagine that one can make wine at home? The whole process is so interesting + the family story is even more. When you are welcomed with such hospitality in a beautiful village where all you can hear is your voice and perhaps a distant goat, you realize that this is heaven on earth. We sat down for breakfast outside to eat kisheck bi awarma. It was so delicious. Salwa, Francois's mother put 2 heads of garlic to prepare this rich soup, 2 tbs. of awarma and kisheck powder diluted in water. I ate the whole garlic cloves and to my surprise did not feel sick or full after the meal. Usually if I eat garlic, it's off to bed or I'm sick the whole day... I had so much energy. Francois's father gave me some sweet wine, dated 10 years back, to finish off this lavish breakfast. It was delicious! It had the same taste as the wine served in church with communion. So today I shall write about this wonderful day and how to make wine at home for those who feel that they want to adventure themselves into such a production. I thank God for days like this when you come home with photos of a lifetime and memories which keep you going ... for one needs fuel to keep going ... that's mine!

Anyone for kisheck bi awarma? You can make your own, it's quite easy. Get yourself 2 garlic heads, yes heads ... not cloves... You won't die I promise... 1 onion, 2 tbs. of awarma, 2 cups of kisheck, and about 3 to 4 cups of water. In a cooking pan, add the awarma and the onion, fry. Add the garlic cloves and let cook for about 5 minutes. Add the kisheck, mix then slowly add the water. Bring to a boil and cook for an additional 5 minutes. It's done!


I call this photo, PRIDE... pride of a father, pride of a producer, pride of carrying traditional recipes of one's forefathers...

What better way for a father and a son to spend quality time together than by producing homemade wine? Well, perhaps drinking it later!

Oops, I almost forgot to post this photo taken by Francois entitled Me and the Goat, when will I ever have my own? Dreams... dreams... (I will one day, I feel it!)


You have to cook the fat (liyeh) before adding the meat to make the awarma - the Lebanese meat preserve par excellence ....



Practice makes perfect ...



I shall post the jalapeno recipe later ...

No comments: