Posts Tagged ‘Na’na’
Lebanese Panzanella Salad
Pita chips replace the traditional Italian-style croutons in this Lebanese Panzanella salad. They soak up the precious juice we wouldn’t even consider leaving behind. The mix of lemon with rice vinegar gives the sweet tomatoes the perfect pop of tartness we love so much. Sometimes I think that the whole purpose I am here, back…
Read MoreMelon with Fresh Mint Syrup, a thank-you note
Melon with fresh mint syrup makes a beautiful and delicious morning! The fresh mint syrup is a simple way to make your melon special. Add lemon or lime wedges for that all-important squeeze of tartness. My parents were always big proponents of the thank-you note. My dad would say you don’t need fancy stationery; his…
Read MoreFavorite Lebanese Recipes for Fall: preserves and dried mint
While they call the recent full moon the “harvest moon” for a reason—the harvest is full-on, right—I get the distinct sense that the canning and preserving is far from full-on. It’s more like pulling the last of whatever we can into the sugar, the freezer, the vinegar brine. I know that for me, once I…
Read MoreLebanese Cucumber & Tomato Salad with Mint
One of the best things about cucumber and tomato salad with mint is the juice that waits in the bottom of the bowl, ready to be sopped up with thin pita or flatbread. Make the salad an hour or so in advance to let the flavors meld. There are many great Lebanese recipes for salads,…
Read MoreSummer veggie pita wraps, and a Lebanese feast in Harbor Springs
This week is a busy one for me Up North. I stepped back into a restaurant kitchen making Lebanese recipes for a Lebanese food and wine dinner at Harbor Springs’ New York restaurant, and what a warm and wonderful experience it was. Diners told me about their various love affairs with Lebanese cuisine, or their…
Read MoreFresh Mint Chip Ice Cream, and a melting moment
The mint flavor in Fresh Mint Chip Ice Cream depends on how much mint, or na’na, is used to infuse the milk and cream. It will seem like a ton of mint leaves, but that is necessary for full flavor. I have no hesitation about using a touch of green food coloring to go green…
Read MorePink Deviled Eggs (laban & mint), for Mrs. Smith
Whenever there are cars in the driveway across the way here on Main Street, more than one car, I start to get worried. Mrs. Smith hasn’t been feeling well, not so surprising at her age, and she keeps quiet over there. She stays home most of the time, venturing out to go to the doctor…
Read MoreTechnique: How to dry mint
Dried mint, or na’na, is an important flavor component in Lebanese cooking. It’s often combined with fresh mint to intensify the mint flavor—in a good way, not in a menthol way. Drying mint is a great opportunity to preserve an abundance from the garden, and it will remind you when you use it in the…
Read MoreIngredient: Mint, or Na’na
Na’na (pronounced NAH-nuh), or spearmint, is an herb used in lots of savory ways in Lebanese cooking—we’ll be using it later this week in an absolutely delicious Lebanese salad. You can find mint at the farmer’s market now and in the grocery store throughout the year. Don’t worry about whether or not the mint you’re…
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