We have gobs of leftover tabouli from last night. I love leftover tabouli! The flavors just get better and better, as long as I fluff it before serving — to reincorporate all the yummy juices settled at the bottom of the bowl. We each ate a good bit of that along with a hummus sandwich. [...]
Quinoa Tabouli
April 3, 2006 By 18 Comments
Last week our grocery store had organic parsley, which I haven’t seen all winter. I bought 4 bunches to make tabouli. Tabouli is a Middle Eastern salad traditionally made with parsley, green onions and bulgur wheat, and dressed with extra virgin olive oil, fresh lemon juice and salt. I enjoy making our tabouli with quinoa [...]
Arabic Meatballs
March 25, 2006 By 16 Comments
Also known as Kefta Kebobs. Makes 2 dozen meatballs 2 pounds ground beef or lamb (grass-fed is preferable) 1 onion, diced very fine 2 tablespoons dried parsley 1/2 tablespoon dried mint 1 teaspoon sea salt 1/4 teaspoon black pepper Mix all ingredients together well. Form into 2 dozen 1-1/2 inch balls or football shapes. Brown [...]
Arabic Coffee – Turkish Coffee
February 22, 2006 By 3 Comments
scroll down for the recipe… Why is it that for me to talk about today, I invariably have to explain something about yesterday? Anyway, yesterday, Naomi came down with a mild flu. We were planning to go visit friends in the afternoon, but we had to cancel that. The kids were going to play together, [...]
Mujadareh
February 3, 2006 By 12 Comments
3 cups lentils, uncooked 1 cup brown rice, uncooked 1/4 cup raw apple cider vinegar, lemon juice, or whey 8 to 12 cups filtered water 2 large onions, sliced 4 T extra virgin olive oil (or other cooking fat, such as tallow or coconut oil) salt and pepper to taste optional: cinnamon to taste Put [...]
Middle Eastern Lamb Ragout
January 19, 2006 By 2 Comments
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
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