Lemon Parsley Quinoa

This was our side dish tonight along with the previously posted Tahini Salad – Salata Tahina The lemon is very subtle in this dish. It just adds some brightness to the earthy quinoa. You could certainly double it if you would like a more pronounced lemon flavor. Lemon Parsley Quinoa 2 cups uncooked quinoa 1/2 teaspoon turmeric 3 tablespoons … [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…]

Cheesy Baked Zucchini, Mushroom, Spinach and Rice

This dish falls under the heading of “semi-homemade”. While I consider it very important to have a wide variety of from-scratch meals, it is also necessary to have a repertoire of dishes that are easy to put together for a busy weeknight. The “semi” part comes in the form of a spiced rice packet, and jarred marinara sauce. It is inspired by Eat. … [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…]

Quinoa Chickpea Pilaf

We love quinoa, especially since my kids eat it happily – always a plus. We had this tonight to go with a chicken and veggie tray bake, salad, and Greek yogurt. Quinoa Chickpea Pilaf ½ small onion, chopped 2 cloves garlic, chopped 1/4 cup parsley, chopped 1 tablespoon extra virgin olive oil 8 ounces chickpeas, … [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…]

Lentil Stew

8 ounces brown or green lentils, picked over if needed, and rinsed 1 carrot, chopped 2 cloves of garlic, chopped 1 cup spinach, roughly chopped 1/4 bunch of parsley, chopped 1 tomato, chopped 2 tablespoons oil 2 cups egg noodles 1 teaspoon cumin 1 teaspoon madras curry powder pinch of cinnamon or allspice Water or chicken broth Heat oil on … [Read more…]

The Levantess