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Blog — Nourish

ecru's inspiration and a look behind the scene of how we make our products

Lebanon, A Source of Infinite Inspiration

People often ask me where home is, and it is something I find very difficult to explain. The way I usually put it is that I was raised in Kuwait, Kuwait gave me a culture that was similar but also completely different from my own, a warmth and generosity unparalleled. My work base, Jaipur gave me my passion, it allows me to work with masters, it teaches me new things every day, it is the place where I matured the most surrounded by friends who fast became family.  Beirut, Lebanon, however, is different. Beirut is the chaotic city in which I feel the most comfortable. Both my eyes and my ears are stimulated, passing interactions, moments of warmth in mayhem. It does something to...
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Cacio e Pepe with Livio

From the Tuscan hills, where this dish is absolutely not from (it’s a Roman dish), Livio is going to teach us how to make the perfect Cacio e Pepe. One of those simple dishes that really makes you feel like you can’t cook, because although it comprises of exactly three ingredients it is extremely difficult to master. This is for those of you who like a good challenge. Ingredients for Four People  A handful of peppercorns, either ground in a mill or a mortar and pestle Pecorino, approximately 150 grams Spaghetti 500 grams (good quality) Coup de main Method Grind the pepper in a mortar with a pestle or using a pepper mill, ideally you should end up with around...
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Léa Sednaoui the Gift of Nourishment

Léa and Nur first met when Lea was running an art gallery in Beirut called The Running Horse, she is one of those people who is so passionate about what they do, that you can't help but fall under the same spell. Her gallery was sexy, in the middle of the industrial area in Karantina. When visiting you really felt that you were part of something new and exciting. The Léa Effect. Nothing however, was as exciting as when Léa would invite you home for dinner. When that happened you canceled all plans because you knew that something special was going to happen to all of  your senses. The woman can cook. Luckily she has taken the leap of culinary...
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Let's Set A Table

Feeding loved ones and and setting tables is a joy!  Setting different moods for different occasions is always exciting! Here are a couple of settings to create for different occasions.      A Lebanese breakfast, with a falafel as the main dish with hummus and other mezze staples on the side.  The sandwiches take center stage on our Green Marble Arabesque Tray.   There's nothing like grilled fresh fish with sides of grains and veggies.  Food is kept warm on our Chafing Dishes.   Who can say no to sweet delights!  Fresh flowers always add the perfect touch to a desert table especially around our Star Cake Stand.  As the weather cools down, we love to have some hot tea or coffee with...
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Turkish Coffee Frappé

Ingredients: 2 heaping spoon Turkish coffee 1 cup water 1 teaspoon sugar (or more for your liking) 1/2 cup milk (or milk alternative) Blocks of ice Method: Make the Turkish coffee to your liking, I would suggest slightly on the stronger side. Add sweetness at this point.  Once made, pour into a blender add the ice and blitz. Then pour in the milk and shake.  Serve over ice and enjoy! (Recipe courtesy of Coco Love Clove)  Featured Product:  Brass Rakwa
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The Perfect Fish Side Salad

Fish is the best summer food, and a perfect meal is not complete without a fresh salad.  This Hula Ginger Vinaigrette Salad, adapted from Half Baked Harvest, is the best salad to have with some grilled fish or shellfish.   Ingredients: 20square wonton wrappers cut into strips (use corn tortillas to make this gluten-free) Salad:  4-8cup spring greens 1/2cup fresh cilantro 1cup fresh pineapple diced 1avocado, sliced 1jalapeno or red chile sliced Vinaigrette:  1/2cup hot chile sesame oil or toasted sesame oil 1/4cup soy sauce 2tablespoons pineapple juice 2tablespoon rice vinegar 1teaspoon chile garlic sauce or sriracha or more to taste 1tablespoon tahini 1lime zested + juiced 2teaspoon fresh ginger grated 1clove garlic grated or minced back and white sesame seeds toasted   Preheat the oven to 400 degrees F. Arrange the wonton strips in a single layer...
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Artichoke Risotto

Join us on the last day of our voyage. We travel to Tuscany with Livio's Artichoke Risotto.  Livio learned everything about cooking from his Italian mother. Ingredients for 6 people 5 to 6 small artichokes 3 cloves garlic 2 onions olive oil salt and pepper arborio rice bouquet garni 1 carrot 1 leek 1 cube vegetarian stock 1 cube beef stock 50g salted butter 100g parmesan  Prepare the artichokes Sauté the sliced artichokes in 1 tbs spoon of olive oil, 3 finely chopped garlic cloves, salt and pepper. Once cooked, reserve it. Make the bouillon for the risotto Add 1.5 liter of water to a pot with: bouquet garni (a bundle of aromatic herbs) 1 onion, chopped in half 1...
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Ottoman Sou Boureg

Today Nur is taking us to Turkey through her Sou Boureg recipe.  She was introduced to Sou Boureg at her favorite Armenian restaurants in Beirut, as well as charming breakfast spots in Istanbul. All her research has led her to realize that it is an Ottoman dish that made its rounds evengoing as far as Eastern Europe. It's easy, and great served hot and cold!  Make sure to serve it on block printed Table Linens.   Ingredients 6 pieces of phyllo pastry 3 eggs 2 cups of milk 1 cup of vegetable oil 1 cup of water Pinch of salt  Filling 400 grams of feta cheese crumbled 2 bunches of parsley  Dried mint  For the filling  Sou Boureg Put the 3 eggs in...
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Arabic Bread from Kuwait

Today we are back at the Kuwaiti desert to make bread that is usually made at the neighborhood baker, but Sara is teaching us to make it at home.     Bread Recipe: Ingredients: 3 1/2 cups four 1 1/4 cups water 1 tsp salt 1 tsp instant yeast 1 tbs sugar 1/4 cup warm water 1 tsp sesame Tools: Rolling pin Cloth Pan lid Wok or flat pan Mixer with dough attachment (if available) Making the yeast mixture: Incorporate the 1/4 cup warm water with the yeast and sugar let it rise for a few minutes. For the dough: Add the salt to the flour. Add the water and the yeast mixture and mix together when the dough forms knead...
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Indian Crispy Roti Chaat

Today we are going into the kitchen of Indian households and making Crispy Roti Chaat with the talented food photographer Kulsum Kunwa.  For a healthier version, she roasted the chaat instead of frying it!  Crispy Roti Chaat: How to make crispy spicy roti bites (croutons) 5-6 chapati, broken into small pieces ( or any thin flatbread including pita bread) 2 tsp olive oil 1/2 tsp turmeric powder 1 tsp red chili powder 2 tsp cumin powder Salt to taste 1/2 avocado, cubed 1 cucumber, sliced into thin rings 1 potato, boiled and cubed 1 tbsp lemon juiceA handful of coriander leaves 2 tbsp tomatoes, finely chopped and deseeded 2 tbsp onions, finely chopped 1 tsp of chaat masala 1 tsp...
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