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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 garlic with pine nuts in the butter. Add the meat; brown [...]

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 quick-soaked this morning (see How to Cook Dry Beans). The [...]

I dream of having a garden someday soon with an abundance of Mediterranean cucumbers and ripe red tomatoes. In the meantime, I have to make a couple of each of them from the grocery store, when in season, stretch out to last the week. There have been nice organic cukes (not Mediterranean, though) and tomatoes [...]

Using whole wheat noodles, brown rice and a heart-healthy oil (if you use the grapeseed oil), I created this healthy version of Arabic Rice. But don’t let the health factor distract you because it is very, very delicious!

1/4 cup grapeseed oil, butter or non-hydrogenated margarine
1/2 package whole wheat angel hair noodles, broken in half
4 cups [...]

CUCUMBER-YOGURT SALAD ~ KHYAR BI LABAN
Recipe from the cookbook “Sahtein”

2 large cucumbers
2 cloves of garlic
1 quart of plain yogurt
1 tablespoon dried mint
sea salt to taste

Peel and chop cucumbers to medium/fine size pieces. Mash garlic. Add to yogurt. Salt to taste. Add the cucumbers to the yogurt. Mix. Garnish with dried mint.