Lebanese Bread & Breakfast

To begin with the Lebanese cuisine, one must not ignore the Lebanese bread which is the main utensil used to wipe off the wide range of mezze dishes, followed by fingers and tongues to lick off any remaining drips and sauces. Click here to watch The making of Lebanese Saj Bread (source: Annahar) When I…

10th stop: Turkey

Available in every street market, it’s the red food stall always in action; bursting with women continuously kneading, chopping, filling and frying; supervised by one man with frown eyes who basically takes your order and finalise your dish with a lemon wedge. If you haven’t guessed yet, I’m talking about the Turkish Gozleme, made of…

5th stop: Italy

My understanding of Italian cuisine was limited to pizza with Ketchup and overcooked pasta until I met Marta in 2010. Marta is a beautiful yet arrogant Italian who believes that God himself is made in Italy. This particular year marked the beginning of a major culinary transition in my own cooking when I got to…