Arab Lentil Soup
Arab lentil soup, simply made with red lentils, leeks (or onions), salt, pepper, and cumin. Add lemon and raw onions before serving. Throwing in a few pieces of (gluten-free) pita or other bread… Continue reading
Monthly Archive: October, 2010
2 Comments
Chard and White Bean Soup
Vegetables are very cool, as evinced by these rainbow chard. Which were made into a chard, bean, and fennel soup, garnished with a bit of bacon. I’m not eating dairy for now, but… Continue reading
Kale, Cranberries, and Almonds
This is the first time I eat kale, which is one of the most nutritious vegetables. My coworker described it as pure chlorophyll, which is appropriate for something that tastes like a cross between… Continue reading
Spinach Stew
In the Middle East, when someone says they cooked spinach, they almost always mean they cooked it like this: simply, with some beef or lamb and salt, pepper, onions, and maybe garlic. I… Continue reading
Hummus bi Tahini
Do not be confused by the claims some make; chickpease in tahini, commonly called hummus, is a 100% Arab dish. While Americans consider hummus a light dip, Arabs find it hearty and often… Continue reading
Arab Chicken Soup and Rice
Anyone who is on the verge of the sniffles, as I am, needs to quickly make themselves some medicinal chicken soup. I always flavor my soup with the aromatic ingredients you’ll find in… Continue reading