Posts Tagged ‘mujadara’
My Sweetless, Meatless March
Easter is late this year. Which means Lent starts late (today). Which means that I have been left far too long out there on my own without this annual tap on the shoulder to stop it already with the constant indulgences. Hey, there were the holidays to celebrate, then an engagement to celebrate (another glass…
Read MoreFavorite Lebanese Recipes for Fall; it’s all about balance
Hello fall. Hello pumpkin and low-lying morning fog. Hello to you too, quiet; whenever you come home, I realize how much I’ve missed you. Hello chill. Hello chill? Um, not so much. My greeting is less “hello” and more “get the expletive away from me.” I have never been a friend of the cold. Can’t…
Read MoreYour favorite recipes of 2012, and a new way to find them
It is striking to me to see how, in the year and a half since Rose Water & Orange Blossoms came on the scene, there are certain posts that pull new visitors from around the world again and again to get the goods. The most popular post since the day it was published is for…
Read MoreA July Menu: Delicious Lebanese Vegan
A friend of mine told me recently about a wonderful dinner she and her husband enjoyed at the home of some friends. The friends are strict vegans, and so was the meal–which was a first for my friend. She wants to reciprocate with a vegan dinner she cooks at home and wondered what ideas I…
Read MoreMmmm Mmmm Mujadara, Lebanese lentil pilaf
This classic and beloved Lebanese Mujadara pilaf is made with lentils, caramelized onions, and rice or coarse bulgur. It’s both vegetarian and vegan. Mujadara is ultra-healthy, and is delicious topped with labneh (Greek yogurt), a fried or poached egg, arugula or watercress salad, or anything you come up with. Get the right lentils and bulgur…
Read MoreTechnique: How to dice an onion
What more gracious gift has the table been given than the onion? It seemed as though I was seeing onions for the first time in all of their gorgeous splendor when I saw them through the camera lens this week. Onions are perhaps the most ironic of all foods, and that may be why I…
Read MoreIngredient: Lentils
We ended the year in the warm, buttery blessing of baklawa. And we have no regrets. But we’ll start the New Year in the healthy, earthy, yet delectable land of lentils, which are eaten with frequency in many ethnic cuisines, particularly that of the Lebanese. The lentil is a pretty little pulse that grows in…
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