Arabic Food.com By Um Safia Total Time 45mins Prep 20 mins Cook 25 mins If you like garlic then you will probably love this chicken recipe! This is a really simple way to cook chicken that’s really flavorsome, moist, and tender. You can use any pieces of chicken for this recipe in place of the … Continued
FOOD MONSTER – RECIPES Julie Zimmer One Green Planet If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it’s available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like … Continued
By Laura Hamade Stepfeed From restaurant reviews and post-holiday detox trends to the most appetizing platters and the softest cookies you can sink your teeth into, many Lebanese have turned their culinary passion into successful food blogs. Every year, many drool-worthy blogs make an appearance. Some are a major success and some disappear as quickly as … Continued
By JONATHAN FORANI The Star Chicken shawarma isn’t supposed to be cooked at home. The Lebanese dish is classic street food. Often nearly 300 pounds of layered meat cooked for hours on a vertical spit, shaved off and tossed into garlicky wraps and plates. I spend way too much money on it, justified because it … Continued
By KAREN SULLIVAN Our State: Celebrating North Carolina From pita bread to pickles and politics, generations of Lebanese-American families have carried their culture, food, and traditions to North Carolina. The Saleh Family • Raleigh Nearly a year had passed since the Saleh family arrived in Raleigh after fleeing Lebanon in 1976, during the country’s civil … Continued
By Janeen A. Sarlin 27East.com Lebanese couscous is larger than the French variety. Pine nut and the intriguing flavors of sage and oregano are typical in Lebanese cuisine. I’ve added dried cranberries and shrimp to create a hearty main course dish. Serve a big green salad to this dish and dinner is complete. Why not … Continued
BY: Linda Dalal Sawaya/Contributing Writer A year ago I began writing my weekly food and garden column inspired by what is growing in my garden at the moment, and what to do with it in the kitchen. Although my garden is in Portland, Oregon, the slant is Mediterranean, and primarily Arabic, Levantine, and more specifically … Continued
tabbouli with sprouted quinoa © linda dalal sawaya 2016 The United Nations declared 2016 the UN International Year of the Pulses! What are pulses? Legumes including lentils, beans, and peas that create nitrogen when planted in the soil, and provide protein and other nutrients when eaten. Hommous may be celebrated internationally this year as an … Continued
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