Tag Archives: vegetarian

Pasta fritters

This is an easy (and yummy) way to get rid of leftovers and turn them into a “new dish”. Grab some spaghetti or angel hair pasta lurching in the bottom of a bowl, all your veggies in the bin, a few eggs, and make fritters! INGREDIENTS:  1 cup of cooked pasta such as angel hair, […]
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White bean fritters (Ejjet al-fassoolia al-habb)

This dish of small white bean fritters comes from  Aleppo, Syria. It is very easy to prepare (once the beans are cooked, or canned), light, and served with a salsa I improvised. The neat thing here is once can vary the spices or herbs; just about anything goes with these white beans. The recipe called […]
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Easter salad from Syria

  This salad of romaine lettuce and yogurt is served on Easter sunday in Aleppo, Syria (source: Mireille Doniguian, La Cuisine du Moyen-Orient). It needs to be prepared at the last minute, to keep the lettuce crispy.  INGREDIENTS: 4 to 6 servings 1 Romaine lettuce, washed and dried 1 pound yogurt 1 teaspoon garlic paste (garlic […]
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Quiche

Was it in the eighties that quiche were in vogue? I can’t pin-point the exact date, but I remember everybody being enthralled with quiches, and a slogan “real men don’t eat quiche”; or was it real men eat quiche? Anyway, now it seems we are back into depriving oneself of certain types of food, depending […]
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Green almonds salad (Salatet al-lowz al-akhdar)

The idea for this salad came from chef and cookbook author Marlene Mattar, one of my favorite Lebanese chefs. I, of course, had to make it my own by adding other ingredients. Her salad includes red leaf lettuce, sliced green almonds, arugula and feta cheese. I added sliced sun-dried tomatoes, purslane instead of arugula, and […]
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