Tag Archives: vegan

Red lentil patties (Adass ballou’)

I learned about this dish through my friend Asma, who is of Kurdish origin. It has all the attributes of a warm weather meal; it is served at room temperature with fresh veggies and a glass of ayran. Light, but filling. Easy to master and versatile (use any spices you like).  INGREDIENTS: 6 servings 1 cup […]
7 Comments

Cream of wheat pudding (Ma’mouniyeh)

Here is a traditional (and ancient) Middle-Eastern pudding that can be prepared very easily with ingredients from any mainstream supermarket. It is named after the ninth century Caliph Ma’moun (revered by some and loathed by others). It is so simple to make, yet it is a celebratory dessert. It is also prepared for a special breakfast […]
11 Comments

Lentil Tabbouleh (Tabboolet adass)

Enjoy this tabbouleh salad while relaxing on your Fourth of July weekend. This one has the advantage of lentils as one of the components, making it filling as well (if you add a lot of lentils as I did). Today in Lebanon, it is National Tabbouleh Day.  INGREDIENTS:  1 cup green lentils, cooked in 4 […]
7 Comments

Foraging with Um Elias

Um Elias and her husband of 50 years, Philippe, are part of a dwindling group of authentic Lebanese farmers. They married when she was 15, an acceptable age to marry off a girl in those days, and have raised six beautiful, intelligent and learned children. Even though Philippe is a sixth-generation Lebanese farmer, none of […]
8 Comments

Potato kibbeh (vegan)

For those of us who are squeamish about eating animal meat (and I am one of them), here is an alternative to the last post made with cooked potatoes, bulgur and herbs. To be perfectly honest, the dish could easily be served with some grilled sausage or kebabs.  INGREDIENTS: 1 pound of cooked potatoes (such […]
14 Comments