This delicious recipe is a courtesy of Alexandra Jones. Ingredients 1. 3 olive oil packed anchovy fillets 2. 2 Tablespoons chopped, oil packed sundried tomatoes 3. 1 clove garlic 4. 2 teaspoons sugar 5. 2 teaspoons of tamari for this 6. ¼ cup fresh mint 7. ¼ cup fresh curly parsley 8. Juice of one lemon …
This dish popular in Lebanese cuisine is said to have originated from the random pickings of whatever the kitchen garden offered. It is eaten with the “meshwi” of chicken, kebabs, and grilled sausage. Besides being succulent, tabbouleh provides a wealth of antioxidant vitamins A and C. Ingredients 2 bunches of parsley
This type of fine flatbread is very popular throughout the Middle East. It is baked in a traditional oven where it quickly puffs out very dramatically. It collapses just as fast but still forms a sort of pocket, which can be stuffed with grilled meat, raw vegetables, or falafel. Ingredients 1 tablespoon active dry yeast …
Ingredients 2 lbs 3 oz (7 cups) strong white bread flour ¼ oz fresh yeast [1/2 package of dry yeast] 1 ½ tablespoons sea salt 2 cups warm water ¾ cup water at room temperature Cooking Instructions Put the flour on a working table and make a well in the center. Crumble the yeast around …
This recipe is subtle, with a delightful taste. It is inspired by an Ottoman recipe, and unlike the Greek recipe, despite the similarity in names. It is a pleasant variation on cooking the eggplant, the star of vegetables. Ingredients 2 medium eggplants, peeled and cut in chunks (1 lb) 4 tablespoons extra-virgin olive oil 9 …
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