Posts Tagged ‘Rice’
Favorite 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 MoreVegetarian Grape Leaves (gluten-free and vegan too…)
Vegetarian grape leaves are stuffed with a delicious mix of rice, onion, chickpeas, and peppers. Simple adjustments make this gluten-free, and vegan. See how to roll grapeleaves here. Learn how to identify the leaves for picking them fresh here. Hello, cousin. That’s just how we say it, the Lebanese. It’s our expression of closeness to…
Read MoreHow to identify, clean, and store fresh grape leaves
[…watch my video on how to roll grapeleaves HERE!…] One of the first, and favorite, things I ever wrote about food was a poem about picking grape leaves. There is, it seems, poetry to be found in the memory of being a child following the ladies out to the edge of a parking lot somewhere…
Read MoreFavorite Things: Tomato Powder
Fresh, fruit of the vine, the-moment-it’s-picked is always best when it comes to produce of any kind, especially tomatoes. But best isn’t always possible. In fact, up north, it’s only possible for a very short window of the year. Besides, when it comes to something like tomatoes in the form of paste, we’re never using…
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 MoreChicken Rice Pilaf, Hushweh, and from the kitchen, a family farewell for my father
This essay Lebanese Chicken Rice Pilaf, Hushweh, about was my first food-related publication, which happened to include a recipe for hushweh. It appeared in the Washington Post in 2004. The Association of Food Journalists awarded the essay first place in one of its competitions that year, and the essay won me the Greenbrier Scholarship to…
Read MoreIngredient: Rice
The Lebanese dishes are countless that include rice as a component. If rice isn’t there in a stuffing of some sort, it’s underneath as a beautiful, and delicious, bed that soaks up juices and contributes to the overall nutritive value of the plate. When we make rice as an accompaniment to dishes like baked eggplant…
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