Fairoozan Art

Artist Fairoozan Blog

my last work, women with hair fly


last work

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my gallery in my home

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quilling paper


dream eyes


Cucumber with yogurt


Cucumber with yogurt


2 1/2 cups laban (yoghurt)

1 cup peeled chopped cucumbers

1/2 tsp. salt

3 cloves garlic

1 tsp. dried mint

Mint gives this summer
salad a particularly refreshing taste. Good with kibbeh but not with
fish, on account of the laban.

Break the laban
curd with a spoon and stir until smooth. Combine with cucumbers. Work garlic to
a paste with salt and mix it with a spoonful of laban before adding to the
cucumber mixture. Add mint.

Finely shredded
lettuce may be substituted for cucumber when out of season.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark
Keatinge, Khayat’s, Beirut 1959)

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1 cup toasted thin bread, broken in small

3 medium sized cucumbers, peeled and diced, or

1 romaine lettuce heart, shredded

1 large tomato, or more if desired

1 large white onion, or

8 scallions

1/2 cup parsley, chopped

1/2 cup mint leaves, chopped

1/2 cup baqli leaves (an Arabic herb)

2 cloves garlic

1/2 cup lemon juice, or

1/2 cup sammak water (see below)

1/2 cup olive oil

1 large green pepper

Salt to taste

A local seasoning
called sammak gives this salad a different and slightly astringent
taste. The original recipe uses leftover, dried Arabic bread, but crumbled
melba toast may be substituted.

Put toasted pieces of
bread in large salad bowl. Sprinkle with sammak water or lemon juice. (Sammak
water is prepared by crushing a tablespoon of seeds and steeping them in half
cup o water for 15 minutes. Work seeds between fingers to extract essence. Wear
rubber gloves as juice stains the fingers.) Add chopped cucumbers or lettuce,
green pepper, tomato, parsley, mint, baqli. Sprinkle chopped onions with
salt and add. Mix well and add olive oil slowly. Taste. Adjust salt. Garlic
pounded to a paste with salt and lemon juice may be added. Sprinkle with a
teaspoon of pounded sammak if available.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark
Keatinge, Khayat’s, Beirut 1959)

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How to make falafel


  • 1 cup dried chickpeas
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 4-6 tablespoons flour
  • Soybean or vegetable oil for frying
  • Chopped tomato for garnish
  • Diced onion for garnish
  • Diced green bell pepper for garnish
  • Tahina sauce
  • Pita bread
  1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
  2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
  3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
  4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
  5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
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How to Make Tabbouleh


  • 1 cup fine burghul (crushed wheat)
  • 1/2 cup finely chopped . mint
  • 1 1/2 cups finely chopped parsley
  • 1 cup finely chopped onions
  • 3/4 cup chopped tomatoes (optional)
  • 3/4 cup olive oil
  • 1 cup lemon juice
  • Salt and pepper
Tabbouleh ranks along with kibbeh and hummus bi taheeni as the most popular Lebanese dishes. Tabbouleh parties are popular on summer afternoons.
Soften burghul by soaking one hour in water, then drain well and press out the excess water. Mix burghul, onions, salt and pepper together, crushing onion juice into burghul with fingers. Add parsley, mint, oil, lemon juice, tomato and salt and pepper. Mix thoroughly, adding more lemon juice if necessary to give a tart flavor. Adjust salt to taste. Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves, cabbage leaves and vine leaves as scoops to eat the tabbouleh.
In Lebanon tabbouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way

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How to make Hummus


  • 1 can Chick Peas (19 oz) with fluid.
  • 3 tbsp. Tahini (Sesame Paste)
  • 1/2 cup Fresh Lemon Juice
  • 1 1/2 tsp. Salt
  • 3 cloves Garlic, minced
  • 1/2 cup Olive Oil
  • 1/2 tsp Ground Cumin
  • Fresh Mint
  • Paprika
  • Pita Triangles
Place chick peas, tahini, lemon juice, salt cumin, garlic and oil into blender.
Blend at medium speed until mixture is quite smooth and stiff enough to hold its shape.
Heap into a serving bowl and sprinkle with Mint and Paprika. Serve with pita triangles.
Note: Don’t be afraid to adjust flavorings and spices to taste
(for instance, some good middle eastern crushed hot pepper gives it some zing!)

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