Sahtein, Lebanese Feasts in Sydney, Australia | Grocers

Sahtein, Lebanese Feasts

Locality: Sydney, Australia

Phone: +61 452 564 592

Address: Sydney Sydney, NSW, Australia

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24.01.2022 So, I put on a cooking class just for these two beautiful girls, my great nieces Sophia and Gabriella. I gave them a choice of what to make out of Pettit fours, knafeh, tabouleh and a few other different dishes. What do you think they went for? Yes, the most complex of all.... For the young anyway. Their parents told me they were so excited, and if they had a choice they would have been at my door step at the crack of dawn. The end result... Well just look at their smiles. Th...ey rolled about 30 leaves each and were ever so proud of their effort, as was I. Whilst the vine leaves were cooking the girls and I walked to the corner shop and bought ice-cream. When we got back and walked in the front door the most delicious smell greeted us. Gabriella immediately exclaimed "mmm these smell so much better than ice-cream!" and Sophia was quick to second that. I have to say that it was the best comment I've ever had about my cooking. Stay safe everyone and have a blessed weekend! See more

14.01.2022 Keeping traditions alive on the Good Friday and sending love to all mankind praying you are all safe wherever you might be around the world. This dish smells like home and reminds me so much of my childhood during the Holy Season of Lent. Kibbet Al Raheb somehow tasted so much better during this month and my Ouma would make a pot large enough to feed an army every few days. Legend has it that Mary ate this meal on the day of the crusifiction. I grew up living off what wa...s a mostly a vegetarian diet. Fruit trees and vegetable gardens, fresh eggs, cows milk and goats yogurt nourished my family and I in our small village in North Lebanon. The lemon and garlic in this simple vegan soup is a healthy remedy and makes this soup deliciously medicinal. Below I share my recipe for this nourishing, moorish soup. Kibbet El Raheb Serves: 8 Ingredients for the Dough: 3 cups flour 1 cup fine cracked wheat, washed and drained 2 medium sized onions, finely chopped 1 large tablespoon of finely chopped green mint 1 large tablespoon of finely chopped green parsley 1 large tablespoon of salt, or to taste teaspoon mixed spices 100ml cold water Method: 1. Combine all the above ingredients in a bowl, slowly adding the water until it forms a dough like consistency 2. Keeping your hands wet, form the dumplings in the palm of your hands the size of half a teaspoon, rolling them into circular shapes 3. Place rolled dumplings on a flat tray and leave aside Ingredients for Broth: 3.5 litres cold water 300 grams washed and drained lentils 20 grams salt, or to taste 100 ml olive oil 6 medium garlic cloves, crushed 3 Lemons, juiced or to taste Method 1. Pour the lentils and water in a large saucepan and bring to boil 2. Add the dumplings and let cook for 10 minutes on low heat 3. Add the crushed garlic, salt, lemon juice and olive oil to the saucepan and let them boil for a further 20 minutes on low heat 4. Serve either hot or cool. This dish will last in the fridge up to five days. I hope that if you choose to make this, it fills you with health and love

10.01.2022 When it came to just about anything and everything my mother never used dictionary. As a matter of fact she never got the opportunity to attend primary school. She was illiterate when it came to reading and writing but what she lacked in that field she made up for it through her hands on knowledge, her wisdom, her curiosity and her willingness to listen and learn from her elders before her. No university degree could have given her the hands on skills she got from attending t...he land, harvesting the crops and preserving the medicinal herbs she so cherished. There was never a lack of #mallow #oregano, #thyme , #mint , #parsley , #sage #, #basil , #marjoram , #hollyhock and the list goes on. When in season she would gather the #herbs, dry them in the hot summer sun and preserve them by bunching them up and tying them with string or threading the flowers with string to hang on our walls to use during the snowy winter months. I am truly grateful to some of the skills Uma passed down to me and I pride myself on my herb garden and the ability to distinguish between some of the edible and non edible weeds. This dish I made today is dedicated to the cherished memories of all our mothers who are no longer with us. The mallow, dill, endive and leeks would grow wild on our land and after a good solid few days of rain the seedlings from the previous year’s droppings would emerge in such abundance calling out to the women of the village to come pick ad use them for main meals for their families. Mallow was quite precious to my Uma. We just had to mention stomach ache or head ache or show signs of a cough and a pot of this medicinal herb would be brewing on the stove. It sure did ease the pain. Doing more research on the mallow today I found that besides being delicious in a stir fry with #burghul and onions it’s medicinal properties are precious and help sooth inflammation of the digestive and respiratory systems. The leaves are high in iron, zinc and most vitamins. My mother knew that and more without acquiring a University degree, without using a dictionary, encyclopaedia or google. How cherished is the knowl See more

06.01.2022 Easter dessert came a little early this year. This home stay business has given me more energy than I know what to do with. So, my garden is in tip top shape with all the winter vegetables planted and I made more maamoul than I know what to do with during these chaotic times. I got my brother to pick up a platter from the front verandah. We said a long distance hello. The neighbours and I are enjoying a chat over the fence along with a piece of this delicious dessert and a cup of coffee. My thoughts right now are with everyone around the world praying everyone stays safe and this will end soon. Sending much love to you all.

04.01.2022 Check out these gorgeous #marigolds dancing their way across mountains of #sambousik and #kibbeh balls. How about the baked pita bread, coated in a scrumptious blend of #zaatar and olive oil from the homeland, diving or taking a quick dip into the pools of creamy #hummus and #babaghannouj. Then you have rollls of lovingly rolled #vineleaves completing the border of this garden of deliciousness. To top it all off, I would like to Wish you all a peace filled weekend.

01.01.2022 Hoping we can all find a touch of peace and serenity in the corners of our chaotic lives. Thank you 2020 for the blunt wake up call you threw at us to remind us not to take life too seriously and to remember that we need the love of family, friends and special people to see us through along the way of our journey home. God bless everyone. Sending love and hugs to all and praying everyone will find a little sprinkle of magic to color their world just like this platter I put together, for a special lady, colored my world today.

01.01.2022 This post was inspired by @syrianfoodie. As soon as I saw their post of rainbow coloured labneh (yoghurt) balls, I immediately fell in love with this idea and set out to replicate this deliciousness. I have to say, I’m really happy with the results and I would like to thank @syrianfoodie for sharing with us all a traditional something different. Wishing you all a great week ahead filled with inspiring thoughts and ideas