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 [...]
Fasooli (White Beans and Rice)
April 22, 2008 By 9 Comments
This is one of my favorite growing up dishes. The flavor is excellent; it is warming and filling. I still don’t think I make it as well as my Mom does, but I try! The photo above is of the Great Northern beans I finished soaking this morning (see How to Cook Dry Beans). The [...]
Arabic Rice
February 24, 2007 By 3 Comments
Using whole wheat noodles and brown rice and a heart-healthy oil, I created this healthy version of Arabic Rice. But don’t let the health factor distract you because it is very, very delicious! 4 cups brown jasmine or basmati rice 8 cups filtered water or stock 8 tablespoons raw apple cider vinegar, lemon juice, or [...]
Tahini Sauce (for Falafel Sandwiches)
January 16, 2007 By 6 Comments
TAHINI SAUCE (for Falafel sandwiches) Recipe by Martha Bisharat, Wardee’s mom 1/2 cup sesame tahini 1/2 cup lemon juice 1/2 cup filtered water (or more if needed) handful of parsley, chopped Cream tahini and lemon juice together. The lemon will thicken the tahini. Add water to thin the sauce until it has a creamy, spoonable [...]
Falafel
January 16, 2007 By 11 Comments
My mom submitted this recipe to a newspaper’s cooking contest back in 1984 and she won first prize — $50. I have upped the seasonings a bit, but other than that, this is the same great recipe. 4 cups dry garbanzo beans 3 large onions 6 to 8 cloves garlic 2 bunches parsley, with stems [...]
Raw Goat Milk Hard Cheese — Picture Tutorial
January 12, 2007 By 11 Comments
Raw Goat Milk Hard Cheese — Picture Tutorial Recipe by Wardee Harmon and her mom, Martha Bisharat This is the traditional Middle Eastern goat cheese. It is salty and yummy. It is best tasting when made from fresh goat’s milk. I’m not going to lie to you, though — not everyone likes this cheese. It [...]
Stuffed Grape Leaves (Dolmas) — with Pictures
December 22, 2006 By 51 Comments
Stuffed grape leaves are one of my all-time favorite foods. When we had them growing up, it was a family affair. Whoever was home loved to get in on the rolling. My mom would lead us in making a huge pot of them. We would eat off them for days, if they lasted that long! [...]
Loubieh — Arabic Green Bean Stew
April 24, 2006 By 11 Comments
We picked up our grass-fed lamb last week. I used the stew meat right away to make an Arabic dish for Friday's dinner. The dish is called Loubieh — which means "green bean stew" and is served over rice. Our dinner was fantastic. The lamb's flavor is excellent and it is so tender. Loubieh — [...]
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Two hard 'g's and stress the middle syllable. 
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