Category: Sides
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Preserving Grape Leaves
Preserving grape leaves is very easy to do and worth the effort. Even though they are available in jars at Middle Eastern stores and at some specialty supermarkets, you can preserve them either by brining or freezing. I will be explaining the freezing method because hardly any of the leaves are wasted. Grape leaves that…
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Orekh: Bulgur Kebab
Beef bulgur kebabs with mint are perfect for appetizers, in sandwiches or served as a main course with baked potatoes and a green salad. The bulgur keeps the kebabs moist, and the mint adds another level of flavor. These are usually served with wedges of pita bread, pepper paste dip, and turnip pickles. My son likes…
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Lentils Keufte | Kibbeh
Lentils keufteh or “Vosbov keufteh” is usually made during lent, because it does not contain any meat. It is made with fine bulgur #1 grade, orange lentils, and onions. Lentils in all their varieties are considered a power food because they contain Vitamin B, Vitamin E, helps lower cholesterol, have high soluble fiber, folic acid, and…
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Fattoush Salad
Fattoush is a classic Lebanese salad that contains a variety of vegetables and herbs most notably parsley, mint and purslane. Parsley and mint are common herbs to most, but many wonder “What is Purslane?” Purslane is a herb that actually grows as weed in many peoples backyards including mine. The leaves are oblong or oval shaped…
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Rice Pilaf with Meat and Nuts
A classic Armenian rice recipe, was traditionally made for special occasions such as weddings. Garnished with pine nuts, pistachios, almonds and raisins is fit for any family gathering or event. Cinnamon, is the key spice used for this rice recipe, and once it is cooked, the smell of the spices permeates the entire house. Normally, it…
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Mini Manaeesh
These mini manaeesh appetizers are fast and delicious, for those friends who call and say they are coming over for drinks. They are made with pure olive oil and dried thyme called “Zaatar”. They are available at Middle Eastern stores, and come in two different varieties. Try to get the green “Zaatar” that comes from Jordan,…
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Fava Beans with Garlic Yogurt Dressing
In April, if you are out at your local farmers market, you’ll probably see Fava beans on the stands. I cook them in tomato sauce and smother garlic yogurt mix over it just before eating. If you can’t find the fresh kind, you can use frozen Fava beans. Cooking time for is the same for…
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Artichokes in Lemon Sauce
If it’s spring, then it’s artichokes season! These large edible buds date as far back as the Greeks and the Romans and widely used in Mediterranean cuisine, especially in France and Italy. Many enjoy dipping the leaves in melted butter, but this recipe is fat free yet delicious. Skill level: Easy Click here to view…
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Leeks in Tomato Sauce
Leeks belong to the onion and garlic family and contain Vitamin B, antioxidants, and nutrients that prevent damage to our blood vessels. In other words, they are very good for you! Use the entire leek and don’t through any away. The green part of the leek tastes just as good as the white part. Leeks need…
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Homemade “Yersheeg”- “Soujouk”
You can find “yersheeg” or “soujouk” in the frozen section at Middle Eastern specialty stores. They are very similar to sausages. But, I prefer to make the homemade version, which doesn’t contain any preservatives, and they taste much better. You can make these in advance and freeze them. They are great when you’re having last…