I sat at the table picking bits of ground lamb and tomato off the “pizza” on my plate. It was a quiet evening two weeks into my 2002 trip to Lebanon. The heat was oppressive. I wasn’t hungry. I also wasn’t thinking. My aunt’s eyes were discs when I looked up. She whispered my name in high-noted horror. I quickly withdrew my hands, embarrassed to be caught playing with my food at age 22. I cleaned my fingers with a napkin and folded the sfiha in half, taking my aunt’s
Thanks for coming back! On Friday I shared your top five poem choices from my blog during the calendar year of 2015. As promised, it’s time for the top five recipes. Here they are in no particular order: Macaronis bil Laban (Noodles with Yogurt). Ironically, this is a recipe I can’t eat. But you all loved it, and I’m delighted because when I could eat gluten and dairy I loved it too. It’s a simple, quick meal that can easily be adjusted for picky palates. Maqluba: Lebanese Eggplant and Rice Casserole.