Monthly Archives: March 2009

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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