For much of December I found myself being entertained rather than entertaining. It was a nice, relaxing way to spend two weeks but I find myself – even now that we’re well into the New Year – looking for a way to make someone else feel special and cared for. After some recipe rummaging, I had my answer: Labneh. Soup might comfort, jelly might wibble-wobble, but Labneh delights. This Middle Eastern thickened yogurt appetizer seems oh so fancy but is really a set-it-and-forget-it kind of affair – exactly what I need to pay it forward during a busy time of year. It’s mild and tangy – but if you use full fat yogurt, very creamy and indulgent in a… healthy way (it’s made with yogurt, after all). Does your mind ever wander when you cook? Mine does. As the yogurt strained in the cool, dark refrigerator I considered the people who came in my life for no more than a season – perhaps a brilliant season, perhaps a painful one. I reminded myself that letting them go is a gift. Ahhhh, what a gift for my heart. …
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Within Palestine’s hotly contested territories there is one thing everyone can agree on: Musakhan. This simple dish doesn’t shout. It’s flavors don’t battle for dominance. No, Musakhan is a quiet meal – a layered preparation of chicken, onion softened with sumac, and doughy pieces of taboon bread. And yet this unassuming dish earned a Guinness World Record in 2010 in the city of Ramallah. Why a Guinness World Record Matters The clout of earning a Guinness World Record often remains limited to the feat itself – at most a symbol of egregious excess (consider the world’s largest pancake, for example – nearly 50 feet across with no other purpose than to … eat). But for Palestinians, the world’s largest Musakhan was a show of pride and honor far beyond simple bragging rights. Making the Musakhan was a critical show of cultural pride during a time of great crisis. More than 40 Palestinian chefs united efforts to cook and assemble the 4 meter loaf. The finished dish weighed nearly 3,000 pounds, including 1,100+ pounds of onion, 550+ pounds of flour, 370 …
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“The astronomer may speak to you of his understanding of space, but he cannot give you his understanding … the vision of one man lends not its wings to another man.” – Kahlil Gibran The best teachers’ lessons stay relevant long after their deaths. Such is the case with the Lebanese poet Kahlil Gibran (1883-1931). Often, when I’m at a loss for what to do, I’ll pick up his book The Prophet. Despite living a nearly hundred years ago, his wisdom still disarms me. That’s just one of his many beautiful lines. I love the idea that the fresh produce we eat not only becomes a part of us, but improves us – brings us to life. The work of modern nutritionists back up Gibran – this is not just poetry, it’s science. So this week I’m making him a salad. A salad enjoyed in his corner of the world (Gibran was born in Lebanon and, even after living in the United States, chose to be buried in Lebanon). Here’s the museum they built in his honor: This salad celebrates …
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Lahmacun is Turkey’s answer to pizza. The flavors are rich and deep, like an old love story. And, like any good love story, each bite makes my knees sink a little closer to the floor. Why? Because of the layers of flavor. This is no “jarred sauce” affair. This is no mess of waxy cheese. Lahmacun is pure, unadulterated ingredients – as fresh and intense as mother nature grew them. The version we made today includes lamb, olive oil, tomatoes, garlic, tomato paste, paprika, mint and parsley. There’s even a gated onion to provide a sweet background note. The flavors come together to create an unbelievable explosion of flavor. Once baked, Lahmacun is a DIY dream. Diners choose their own toppings and pile them on. In Turkey, you can find everything from pickles and lettuce, to onions and lemon juice. It’s an awesome way to get kids involved and to work through dinner party doldrums. Ava had great fun adding onion, parsley and lemon juice to hers… plus a few sprinklings of sumac (a spice with a …
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Serves 2-4 Would you like to create a mosaic in a bowl? Capture the beauty of Iran in a bite? This bright, crunchy, sour Iranian side dish is at once cooling and hydrating – perfect for these dog days of summer. Also, it tastes a heck of a lot like a quick pickle. If you add the big bits of coarse ground pepper, you’ll be bitten by a teasing taste of heat. Recipe adapted from The Silk Road Gourmet by Laura Kelley. You can find more recipes and fascinating history on her blog Silk Road Gourmet. Ingredients: 1 large cucumber peeled, seeded, and cut into small pieces 1 small onion, finely chopped 14-16 fresh mint leaves, finely chopped (about 1 1/2 Tbsp) 1 1/2 Tbsp white vinegar 1 lime juiced (about 2 Tbsp) salt coarsely cracked pepper Garnish: Ground sumac Method: The beauty of this salad is how easy it is. Simply cut everything up, and toss together. Cover and place the mixture in the refrigerator for at least half an hour. Meanwhile, lay on …
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Serves 6 Serve this refreshing dip with toasted pita chips. You’ll be cool as a cucumber even on a hot day. Ingredients: 2 cups greek yogurt 2-3 garlic cloves, crushed 2 medium cucumbers, peeled, grated, and squeezed dry with paper towels (see photo at bottom of recipe). 2 Tbsp chopped fresh mint 1 tsp dried cilantro 2 Tbsp olive oil 1/2 tsp salt 1/4 tsp ground sumac for garnish (optional) Method: 1. Combine all ingredients in a serving bowl, except for sumac. Cover and refrigerate at least an hour or over night for flavors to mingle. If left to sit overnight the liquids will separate. Just stir to combine again. 2. Garnish with ground sumac. Serve with pita chips or lavash (flatbread). Cucumber and Yogurt Dip | Jajik Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Serve this refreshing dip with toasted pita chips. You’ll be cool as a cucumber even on a hot day. CourseAppetizers & Snacks LifestylePotluck Friendly, Vegetarian Food TypeDips, Vegetables Servings Prep Time 6 people 15 minutes Passive Time 1 hour Servings Prep Time …
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