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.
I learned this on the balcony in Kayfoun. My grandmother sat facing the sun. My aunt came to find me. “Tayta is coring the zucchini. You can learn from her,” she said. Heritage is as much nostalgia as tradition. I sat at one corner of Tayta’s small table and she pointed at the ingredients, naming them one at a time. “Riz, benadoura, cousa, wara’ ‘anab, milleh . . .” We never could communicate in sentences, but we both spoke food in any language. I used to regret that I was unable
This is similar to the Turkish Shells recipe I posted awhile back, but it’s the Lebanese version. I’ve toned down the garlic a bit. In Lebanon, this has a bite that stays with you for days. Pair it will Tabbouleh to help with garlic breath. A nice garlic bread or other toasted bread makes a lovely accompaniment. Also a tasty pairing: roasted chicken. Serves 6 Ingredients: 1 box spaghetti or noodle of your choice 1 large container yogurt, preferably Greek or full fat 4-5 cloves of garlic, finely smashed (get
The dish wasn’t spicy to my tastebuds, but there was a definite warmth lent by white pepper. The other spices she included were black pepper, cinnamon, salt and allspice.
Lebanese cuisine boasts multiple lentil and rice dishes, ranging from this basic vegan recipe to porridge to dishes containing numerous spices and more than one meat. This dish is simple. Anyone can make it. It is as cost-effective an option as it is filling, works as a side or a main dish, and can be converted from stove top (if you tend to burn rice like me) to rice cooker cooking. This dish always has me in tears for two reasons. The first is that it gives off the comforting aroma
When I was 16, I started letting people believe that I was white. In 1996, my family relocated upward from the Bible Belt. We moved from the southwest corner of Arkansas to the Midwest. At sixteen, I experienced a new definition of self — which, for me, meant shedding my ethnic heritage and the abuse that came with it. My coming of age was more than an exit from youthful innocence. It was an escape. Read more of “Why I Passed For White” in Medium’s The Archipelago.
Shorba Hamra bi Lahmi Serves: 6 Preparation time: 15 min Cooking time: 20 min My dad loves this soup, as do I. There’s something very beautiful about a simple tomato-based soup. I am shocked I do not have an image of this dish. I make it frequently enough that I should have one handy, but as the weather is fine for this particular culinary delight, I will share now and return with an image the next time I prepare it. I learned this recipe from my Aunt Ghada. She used a
In conjunction with sharing a bit about my beloved Jido, here is a dish I had the pleasure of enjoying with him. This meal is soft and flavorful and pairs well with greens. This dish is naturally gluten-free. Rice with Meat and Chicken Serves: 8 Preparation time:30 min Cooking time: 90 min 1/2 lb Ground Beef 1 Whole Chicken, cleaned and separated 2 cups White Rice 1/8 cup Olive Oil 1 t Black Pepper 2 T Salt 1 t Allspice 1/2 t Cinnamon 1 Bay Leaf 1/2 cup Pine Nuts