The ingredient list for this one is simple! It’s the slightly unusual method of preparation that makes it awesome. If you want a more Americanized Baba Ghanouj, where the eggplant contributes more texture than flavor, […]
This reminds me of an Indian “raita,” used to cool your mouth alongside super-hot curries. Or a Greek “tzatziki.” Karen, of s/v Panta Rhei, brought it to the PSCC “Horror d’Hoover” contest. From “Recipes for […]
I used to like this recipe, but then I found a better way to do it, one that really showcases the eggplant. See “Best Baba Ghanouj.” This version is more like hummus-with-eggplant. However, if you […]
This recipe comes from the website of the Babylonian Jewish Center, in Great Neck, New York. After writing my essay about zucchini and world peace, I thought it might also be possible to make this […]
6 carrots, grated 1/4 C sugar 4 T lemon juice 4 T olive oil 1 t orange blossom water or rosewater Combine all ingredients and allow to chill for at least an hour.
1 large bunch parsley, coarsely chopped 1 medium red onion, sliced thinly 4 large lemons, peeled, seeded, and diced Salt and pepper Toss all the ingredients together and chill. This goes well with fish. You […]
6 oranges, peeled and thinly sliced horizontally 12 fresh dates, pitted and thinly sliced 4 T slivered almonds or pine nuts, toasted 1-2 T orange or rose flower water Ground cinnamon Place orange slices on […]
2 sweet bell peppers, seeded and chopped 4 tomatoes, diced 1/2 C sliced cucumber 1 small red onion, sliced 1/2 C black olives, pitted and halved (Kalamata-type, not canned black olives) 6 anchovy fillets, chopped […]
In 2005, Barry worked for weeks to eradicate dandelions from our yard. We had dandelion green salads and put the tasty leaves on sandwiches and in stews. Pick the greens in the spring, before they […]
2 heads of garlic, peeled 1/3 C olive oil 1/3 C lemon juice Salt Puree all ingredients in blender, and serve with poultry, meat, or vegetables.
This version is a simple chickpea soup. For a richer version and more traditional way of serving, see Lablabi or Leb-Lebi (Tunisian chickpea stew). 6 T olive oil 10 garlic cloves, crushed 12 oz chickpeas, […]