Mujadara is a very popular Levantine dish. It is a very hearty vegetarian dish, and very healthy too. It is great hot or at room temperature, making mujadara leftovers a good work lunch option. My husband and kids all love mujadara, so we have it often, and change it up sometimes. This recipe is a marriage of mujadara and quinoa. The onions, … [Read more…]
Musakhan – Chicken with lemon, onions, olive oil, and sumac, over pita or flatbread
My sister is here visiting and requested that I make Musakhan. My brother frequently asks me to make it as well. In fact, if he is here, I don’t bother asking him what he would like me to make, since the answer is invariably Musakhan. It is a favorite of friends and family, for sure. Musakhan, literally meaning “heated”, is a traditional … [Read more…]
Curried Ground Beef with Peas and Potatoes
Peas and Potatoes (Basella wa Batata) is a commonly made dish in the Levant area. Some people make this as a tomato based stew, and some as a sort of a curry stew. My family typically made it as a curry, but I love it both ways. Tonight, however, I made it close to how I always had it growing up, as a curried stew served with yogurt and … [Read more…]
Tahini Salad – Salata Tahina
This is a traditional salad that you’ll find on any Palestinian mezzeh spread. It is a standard Arabic salad of uniformly small chopped cucumber and tomatoes, with a tahini lemon dressing. Salata Tahini – Salad with Tahini Dressing 1 tomato, chopped into small pieces 1 mini cucumber, chopped into small pieces 3 tablespoons tahini juice of … [Read more…]
Mediterranean Meatballs with Tahini Sauce (Kofta with Tahini)
Kofta 1 pound ground beef (or lamb or turkey) half a small onion, finely minced or grated finely chopped parsley 1-2 cloves garlic, minced spices – ¼ to ½ a teaspoon of : allspice, cumin, turmeric, coriander, cinnamon or nutmeg, paprika Salt and pepper to taste 1 tablespoon cooking oil of your choice Combine all kofta ingredients in a bowl, and … [Read more…]
Simple Salad
When you have very fresh summer produce, it is a shame to cover the flavor with heavy, creamy dressing. I prefer the light drizzle of extra virgin olive oil and the bright accent of lemon juice. The sumac adds another tangy layer of flavor. While the typical Levantine salad is finely chopped, being lazy every once in a while is perfectly fine. … [Read more…]
Warm Mediterranean Egg “Salad”
Today’s lunch is a warm egg salad, made with olive oil instead of the standard mayo, and spiced with zaatar and paprika. This is my favorite way to eat hard boiled eggs, and it doesn’t get easier than this. I sometimes omit the zaatar and paprika, and just add plenty of freshly cracked black pepper and salt. The fruitiness of the olive oil … [Read more…]
Tomato Skillet
Since the week is hectic, with everyone dashing off to work, school, etc, we have just enough time to grab something quick for breakfast. Therefore, during the weekend, we typically like to linger and enjoy a Mediterranean style breakfast/brunch spread where we gather a few traditional ‘plates’ such as eggs, olives, zaatar, and tomato skillet. It … [Read more…]
Green Beans with Tomatoes and Olive Oil
qqWe got some gorgeous green beans at a local farm, along with ripe summer tomatoes. This is a classic Mediterranean dish. While some versions contain beef or lamb, I prefer the lighter, vegetarian version when I have fresh summer produce. I love this with warmed pita or flatbread.1 tablespoon canola oil 1 small onion, chopped 1-2 cloves garlic, … [Read more…]
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