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The Grape Leaf’s chicken sumac

The Grape Leaf’s chicken sumacSumac berries were used by ancient Romans to add tang and fruitiness to dishes, not unlike lemon juice, and dried sumac is used in Middle Eastern cooking. Sumac, as well...

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Safier’s falafel

Safier’s falafel 1 pound dried garbanzo beans (chickpeas) soaked overnight ¼ cup minced parsley ½ onion, peeled and chopped 1 clove garlic, peeled and minced ½ tablespoon cumin ½ teaspoon salt or to...

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Safier’s hummus

Safier’s hummus 1 16-ounce can chickpeas (garbanzos) Juice of 1 lemon 2 garlic cloves, peeled and minced 1 teaspoon salt ¼ cup (or more) tahini ¼ cup olive oil, divided Paprika Minced parsley Drain and...

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Tabbouli

Some regard tabbouli as a bulgur salad brightened with parsley. Others see it as a parsley salad given a bit of texture by bulgur. And I myself have made it very satisfactorily using wheat berries or...

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Stuffed grapes leaves

From Sonia Uvesian’s “The International Appetizer Cookbook,” Fawcett Columbine, 1984. · 1 jar grape leaves · 1/2 cup medium-grained rice · 1 onion, peeled and minced · 2 tablespoons parsley, minced · 2...

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Pita Delight’s falafel

· 1/4 pound fava beans  · 1/4 pound garbanzo bean · 2 tablespoons each chopped cilantro and parsley · 1/2 cup onion, peeled and chopped · 1/2 small green bell pepper, seeds removed and chopped · 4...

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