Fresh and bright tabbouleh the way my Teta always made for me- with fresh flat leaf parsley, fragrant fresh mint, scallions, tomatoes, fine bulgur wheat, and minced cucumber for an added bite that many tabbouleh recipes miss.
I had picked up some beautiful baby eggplants at a South Asian market in Queens over the weekend. I really wanted to make maqdous, Levantine baby eggplants stuffed with walnuts, garlic and pomegranate arrils preserved in olive oil. But man I was feeling lazy. The kids haven’t been letting me sleep. My dishwasher is…
Egyptian salata baladi is fresh, crunchy and has a wonderful acidic bite. It pairs perfectly with pretty much any Middle Eastern meal.
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