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!
Halawa (also called halvah) is my absolute favorite Middle Eastern treat. I usually make it around Easter-time. The sweet honey and sesame tahini match my celebration of the Savior’s resurrection and the coming of Spring.
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 I was a newborn, my grandmother and namesake, Tata Wardee, came to live with us. She taught my mom how to cook everything Arabic. Today, in my little family, we love to eat heritage dishes year round, but especially on holidays. And these Middle Eastern pizzas make the cut more often than not.
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.