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...
View ArticleSafier’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...
View ArticleSafier’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...
View ArticleTabbouli
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...
View ArticleStuffed 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...
View ArticlePita 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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