germinated red lentil sprouts with fresh garden herbs

June 30, 2011

I made this tasty and healthy dish from germinated red lentils. Hegui sprouted them from dried a few days before. Inspired by all the fresh herbs in our community garden plot, I used a mix of chive, mint, Italian parsley, sage and lemon thyme. Any combination might do. The kale stems are sort of optional. […]

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whole wheat calzones with parsley mint pesto, provolone and mozzarella

June 20, 2011

I used to make this recipe from Mollie Katzen’s Enchanted Broccoli Forest all the time about twenty years ago. The book was new then, and I was new in the kitchen. It seemed terribly ambitious and impressive. I was always so pleased with myself! It’s funny how I feel now, preparing this after such a […]

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bulgur love

November 15, 2010

Recently Hegui went on a mini bulgur cooking frenzy, making mushroom and pink bean bulgur loaf and Brazilian style tabuli in a single afternoon. He over estimated the amount of bulgur needed so we had about two pints leftover. Well, I didn’t want to waste it and we all know that necessity is the mother […]

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grilled artichokes with mint, caper and anchovy

November 8, 2010

My friend John made this antepasto several times for us. It is so tasty that I requested, no, firmly insisted, on the recipe from him. He spotted it on Epicurious. He did make some minimal changes to the dish, mostly with the amounts of ingredients. This is his version as best as I can make […]

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tabouli with endive and escarole

November 3, 2010

Tabouli is a Middle East dish that is very popular in Brazil. It arrived there with Lebanese immigrants and became so integrated into Brazilian culinary traditions that for me it has always been comfort food. The basic ingredients for traditional tabouli are cracked wheat, lime juice, good olive oil, tomatoes, cucumber, salt and pepper. In […]

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tamarind, mint and cilantro salsa

June 21, 2010

Tamarind bars are sold at Asian markets in 5x3x1½ inch thick bricks. They’re called Me chua Không Hôt in Vietnamese. Tamarind has a gorgeous sweet and sour flavor. Here’s something fun about tamarind: the fruit was brought to Persia and then the Arab world with the spice trade from the Far East. At that time […]

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fish kibe AKA kibe de peixe

June 10, 2010

This recipe comes from our new friend, Nagib. We just got to know him last week while he was in San Francisco for a conference. He knows our lovely friend, Omar, who we met through John last year. Small world: Omar is from Lebanon and Nagib is Brazilian of Lebanese descent. Apparently Nagib went to […]

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stuffed sumac and mint bulgur dumplings

May 12, 2010

This recipe comes from “The Rural Taste of Lebanon: a Food Heritage Trail.” I found it appealing because I’m unfamiliar with sumac, which I’ve also seen spelled “somak,” and I wanted to see what it might taste like. The potato onion filling reminded me a lot of what you might stuff into Polish perogies. I […]

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homemade vegetarian quibe AKA khichcar

April 12, 2010

Last month we received a beautiful and rare cookbook, The Rural Taste of Lebanon by Chérine Yazbeck, as a gift from our blogger friend, Joumana Accad, from Taste of Beirut. Joumana, thanks again for this exciting gift! The author, Yazbeck, focuses on traditional and less well-known foods from the Lebanese countryside. She seems bowled over […]

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wide rice noodles with Birjandi cucumber and pistachio sauce

March 19, 2010

The more that I delve into Silk Road Cooking: A Vegetarian Journey, the more that I become fascinated. I’ve been focusing on some of the rice and grain dishes over the past few weeks, like Susa Polow with lentils, currants and dates; Fertile Crescent bulgar and mung bean pilaf; and Georgian pilaf with tart cherries. […]

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