Tag Archives: parsley

Lentil tabbouleh

National Tabbouleh Day is upon us and this is my (creative) version; (thought I would mention that before you jump the gun). INGREDIENTS: 6 servings 1 cup of green (large) lentils 1 large onion 4 cups of chopped Italian parsley 2 large tomatoes 2 tbsp of pomegranate molasses  1/2 cup of olive oil (more to […]
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Beoreg with sujuk and cheese

Chef Ramzi in his The Culinary Heritage of Lebanon observes that Lebanon has no tradition of curing meat; meat curing was introduced to us by the Armenians who settled in the country and brought their traditions with them. Sujuk is one example and while the best sujuk can be found in certain Armenian outlets, making […]
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Red lentil fritters

  The challenge with these fritters is to infuse them with flavor as they tend to be bland on their own; so go ahead and add all the spices that your little heart desires and you will be rewarded with a delicious appetizer. Squeeze some citrus juice on the fritters before inhaling them, it will […]
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Yellow split-pea salad

This salad is made with yellow split-peas, avocados, tomatoes, onions and parsley; dressed in a tahini and yogurt dressing with lemon juice and lots of garlic. Very filling! (Don’t bother with a main dish with that!). The salad is served in cabbage leaves which is a traditional vessel for tabbouleh in Lebanon. People would pick […]
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Mehshi (Stuffed veggies)

A common denominator to all people who live around the Eastern Mediterranean: They love to stuff their veggies! In Lebanese cuisine, they are stuffed in two major ways: One includes meat and is served hot; the other is meatless and is served at room temperature. The vegan variety of stuffed veggies is  used a lot […]
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