Margo's Kitchen

Margo's Kitchen Seasoning the traditional to bring the contemporary flavour out She cooked by instinct, with flair, with pleasure, and surely with love. I hope you do too.

When I was a kid, I used to watch Margo, my mother, cooking for a family of six men, anticipating her request for assistance. I would skip playing in the yard with the neighborhood friends for the joy of smelling the aromas. She used to enjoy flattery when a neighbor asks her for an advice or a recipe, or a friend requesting a specific dish. She knew she was good… For me she was The Best. I loved

her okra stew in summer, her morning sahlab on Independence Day, her pork BBQ on a cold winter lunch, and her Kibbeh arnabiyyeh on Easter Sunday. I started cooking her recipes at age 18. Now that I’m 55 and an accomplished amateur cook, I do it for the love of this art, and I will always love okra stew in summer, the morning sahlab on Independence Day, a pork BBQ for a cold winter lunch, and Kibbeh arnabiyyeh on Easter Sunday,
The biggest thrill I get from cooking is when I see people’s reactions as they enjoy my food. I love the challenge of learning someone’s likes and dislikes and playing with a recipe to make it perfect for them. While taking other people’s tastes into account, a dish must please me before I present it to someone else. That was my inspiration for opening this page. It began as a collection of Margo’s applied recipes to share with family, friends, and people who wanted to talk about food. As time passed, the memories grew about particular dishes, including the first time I tasted them or how I recreated them. People would refer to things as unusually good whenever they were really impressed. Margo’s kitchen is how I would describe the recipes in this book, so I decided it was a fitting name for the whole page. I’m excited to be able to share all of this with you and your family, friends. Throughout this page you’ll find a number of hints and tips to help you along the way. The idea is that anyone can find something useful or interesting here. I consider every recipe on this page, including Okra, Sahlab, BBQ and Arnabiyyeh to be unusually Good Margo’s Kitchen Food.

Aren't they irresistible. They'll need to be treated with love and respect. I'll take my time before I decide how to giv...
22/12/2013

Aren't they irresistible. They'll need to be treated with love and respect. I'll take my time before I decide how to give them homage. Friends; I'll keep you posted. TBC

14/12/2013

A friend asked me if I was familiar with snails Lebanese style recipe. She said she was ready to place an order if I was. I apologized and told her I can only prepare canned snails a la Bourguignonne. That was about 10 days ago. Two days later, I went out to get myself some fruits and veggies from the little mini market place round the corner from where I live. The guy sells only fruits and veggies nothing else. Good stuff, higher end quality, a bit more expensive than normal market prices but surely value for your money.

12/12/2013

A special thank you to you dear friend Laura for inviting me to cook for your dinner party on Tuesday. Thank you for appreciating the choice of the dishes and courses I suggested. I am glad the feedback among your guests was positive in many ways. You opened doors for me, your lady friend M.. invited me to prepare a menu with a theme and cook on location for 30+ guests to celebrate an anniversary next Monday. Looks like the grilled leg of lamb and the dessert made an impact :).

21/08/2013

Salt is great for enhancing flavour, but it plays a bigger role in the chemistry of cooking than you might think. The folks at America’s Test Ki...

While browsing the photo-shoot of dishes, breads, tarts, etc... prepared over a fortnight, I realized there were 11 cuis...
14/08/2013

While browsing the photo-shoot of dishes, breads, tarts, etc... prepared over a fortnight, I realized there were 11 cuisines involved. Trust me it was not intentional, it just happened. There is Lebanes/Greek, French, Italian, Indian, American, English, Thai, Spanish, Ecuadorian, and Danish, hence the title International. Many recipes were tried for the first time, a couple were simply created, the rest were either twisted or cooked before. Shall we have a peek?

I was fortunate and had the privilege to be appreciated by a major renowned Lebanese TV channel, namely Future TV and i...
12/08/2013

I was fortunate and had the privilege to be appreciated by a major renowned Lebanese TV channel, namely Future TV and its team of the famous morning show: Alam Al Sabah. During the month of July last, Future TV was promoting a campaign under the title Think/Eat/Save which inspired me to cook dishes only out of ingredients I had available at home. I was invited to shoot a cooking session, with the same Think/Eat/Save spirit, hence the video clip you may wish to watch now. Future TV, in its morning show Alam Al Sabah, ran the clip. You have no idea how proud I felt watching it. For this the least I should do be grateful and thank the person(s) who made this happen: Lareine the producer, Nadine and Lama who recommended it, the editing team, Alam Al Sabah team, Future TV management and mostly Chef Chadi Zaitouni. I try as much as I can not to miss his segments during the morning shows. I admire his choice of the dishes he cooks, the methods he follows, the twists he adds. I admire his vast knowledge of his ingredients, his tips, and his humourness. Future TV and Alam Al Sabah: Thank you..

http://www.futuretvnetwork.com/node/44012

I have been watching ads on several TV channels and reading articles about The ThinkEatSave campaign, http://thinkeatsav...
08/07/2013

I have been watching ads on several TV channels and reading articles about The ThinkEatSave campaign, http://thinkeatsave.org/index.php/about, (please read) and I decided I try something myself. I opened the fridge, freezer and Pantry cabinets, made a list of all the ingredients and decided I’ll use whatever I have and buy as little as essentials and missing ones. It took 10 days overall to use all the stored ingredients, no food was wasted, no hole in my wallet and everybody was happy. It worked perfectly well and here are the results.

Especially when served with sour cream..
20/06/2013

Especially when served with sour cream..

This is a cut of a Mexican Rice Casserole. A recipe I found on my news feed and wished to try it. Not all the dishes I t...
20/06/2013

This is a cut of a Mexican Rice Casserole. A recipe I found on my news feed and wished to try it. Not all the dishes I try I follow the directions as suggested, on many occasions, with all modesty I follow my instincts and mostly my flair. Sometimes it works sometimes not... This time it did.. With the combination of all its ingredients (Rice, garlic, onion, tomato, chilies, chicken broth, cayenne powder, chilly powder, turmeric, cumin, salt pepper..etc...) and the very right baking, this dish is irresistible..

A friend of ours, owner of a Tex-Mex resto, recently opened a new resto in a prime location in Dubai. He invited us to a...
20/06/2013

A friend of ours, owner of a Tex-Mex resto, recently opened a new resto in a prime location in Dubai. He invited us to a food tasting nite to serve the very best Mexican dishes you can eat in Dubai. For the grand finale, he came up with a beautiful nicely decorated white cake and served us. I could not resist a refill, it was so heavenly delicious. I had to ask for the recipe and tried it at home a few days later... I tell you one thing: i'll do it again and again and again...

Very ordinary oven grilled chicken... served with garlic paste...
19/06/2013

Very ordinary oven grilled chicken... served with garlic paste...

Remember the ratatouille posted earlier? well, there were some eggplant, zucchini and yellow squash slices left... I dee...
19/06/2013

Remember the ratatouille posted earlier? well, there were some eggplant, zucchini and yellow squash slices left... I deep fried them... Consider it one of the many Lebanese Mezza dishes... For the zucchini and squash fried slices, they are best consumed with a red vinegar/garlic/dried mint dip... with pita bread of course...

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