Monthly Archives: March 2009

Hummus (Chick-peas hummus)

  I get so annoyed, actually fuming when I see mediocre or downright disgusting hummus served all over America. I guess I take it personally. In Dallas, it is served at American and  Iranian and  Greek and  Indian restaurants, in addition to so-called Mediterranean restaurants. It never tastes how it should! Since Hummos is actually very [...]
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Stuffed swiss chard leaves (Mehchi selek)

I find it annoying that so-called dolmas are the only stuffed leaves known to the American consumer ; furthermore, they are most often than not stringy, rubbery, tough, greasy, little bundles. In reality, stuffed grape leaves and swiss chard leaves should always be meltingly tender! If you do not have access to tender, young grape leaves, [...]
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Semolina cookies with date (Maamoul)

We knew Easter was coming when our Teta (grandmother) was busy in the kitchen making these. Hers were unbelievably soft and crumbly and filled with the luscious and buttery date paste. She also made round ones with almonds and walnuts.   I would sneak in and grab some when no one was looking. …I yearned [...]
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Beet salad (Salatat Shmandar)

  Several beets, orange or red (about 6 medium sized) 1 bunch of green onions, sliced Dressing #1: 1/2 cup of tahine paste in a jar 5 cloves of garlic, mashed with a dash of salt or 1 teaspoon of toom (see post) 1/2 cup of water 1/2 cup of lemon juice Dressing #2: 3 [...]
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Yogurt and cucumber salad

INGREDIENTS: 1 large jar of plain yoghurt several cucumbers, 1 teaspoon of dried mint, crumbled to a powder 2 or 3 cloves of garlic, mashed up with a tad of salt or 1 teaspoon of toom (see post) METHOD: Pour the yogurt in a bowl. Beat it a few seconds with a fork. Add the garlic [...]
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