Hummus is one of my favorite snacks — and it makes great lunch box food, too! We love to eat it with veggies or crackers, spread on a sandwich, or even right off the spoon! I prefer to sprout my garbanzo beans to improve their digestibility. Here’s our delicious, basic, creamy, sprouted hummus recipe, plus 3 of our favorite hummus flavor variations. [by Andrea Sabean]
Kifta is a staple meatloaf mixture that forms the basis for many Arabic main dishes, raw and cooked. This meatloaf, kiftet batatta (meatloaf with potatoes), is topped with potatoes for an easy main dish and features spring parsley. I serve it with a seasonal salad. Enjoy!
Yesterday, I made our family’s traditional hummus — a recipe handed down from my grandmother and namesake, Tata Wardee, to my mother and then to me. However, there was a difference: this time I lacto-fermented it. Yeah, yeah, by now you know that I try to ferment just about everything.
In today’s free video and recipe, I show you a traditional Middle Eastern method of preserving yogurt cheese that requires no refrigeration. My grandmother and namesake, Tata Wardee, who has passed away, always had jars full of yogurt cheese balls available to add to our plates at breakfast, lunch and dinner!
When I discovered the website Cooking with the Bible, it sparked my old interest in Biblical culture. Especially since learning about traditional food preparation methods, I loved the idea that I could create authentic meals eaten in Bible times!
When the cucumbers and tomatoes are in season, I go a little crazy. Can you blame me? We eat one of three cucumber and/or tomato salads just about every day. Here’s one of my favorites! [by Wardee Harmon]
Nothing says summer to me more than crisp, cool, cucumber salads. They remind me of my Middle Eastern heritage and favorite growing-up foods. Cucumber-yogurt salad was a staple of my childhood.
While dicing local onions and red potatoes on Sunday evening, and speaking with my mom on the phone, I found out that my Tata Wardee often added turmeric to her chicken soups, for color and for health. Tata Wardee is/was my grandmother for whom I was named; she passed away after living a long and […]
recipe from “Sahtein: Middle East Cookbook” 4 cups of dried mulukhiyyah (comfrey) 2 pounds lamb meat (boneless preferred) 6 cloves of garlic 1/4 cup pine nuts 6 cups water or lamb broth salt and lemon juice to taste 1 teaspoon allspice 1/2 teaspoon black pepper 2 tablespoons of butter prepared, cooked brown rice Brown the […]