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  • About Us
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Category Archives: Grains

White Butter Bean Stew (Yakhnet Fassolia Baida Arrida)

Grains, Main Dishes, VegetarianBy barbara massaadJuly 20, 2018

Fassolia baida arrida—big, flat, white butter beans—are considered the fanciest beans. Every good garden must have at least one plant, which will grow fast and big, like a vine, and produce large, flat, tender green pods that hold the flat white jewel-like beans.

White Bean Salad (Fassolia Aa’rida Moutabale)

Grains, Salad, VegetarianBy barbara massaadJuly 20, 2018

Tender fassolia aa’rida is a delicacy that needs short cooking over a low fire, and gives plump, pearl white, melting beans, that are best served warm with a drizzle of lemon and olive oil . . . they are not called butter beans for nothing!

Armenian Lentil Kibbeh (Vospov Kofte)

Grains, Main Dishes, VegetarianBy barbara massaadJuly 18, 2018

Here’s another version of kibbeh, prepared the Armenian way. It’s a kibbeh of bulgur and fragrant herbs with cooked split yellow lentils. Vospov kofte is a Lenten dish and a perfect option for a light and nutritious summer meal.

Thick Mixed Bean Soup (Makhlouta)

Grains, Main Dishes, VegetarianBy barbara massaadJuly 17, 2018

Nothing means mountain rustic food as much as makhlouta, or the “mixed,” and it is in fact a mix of several kinds of beans and a bit of coarse bulgur, all cooked together in a thick brown porridge-like sauce.

Taro with Lentils (Kelkass bi Adass)

Grains, Legumes, Main Dishes, VegetarianBy barbara massaadJuly 17, 2018

Another version of taro potato is made with lentils. As in so many cases, there are the two camps of preference: those who cook it with tahini, and those who cook it without.

Summer Zucchini Stew (Mfaraket Koussa)

Grains, Legumes, Main Dishes, VegetarianBy barbara massaadJuly 16, 2018

Prepared in an easy style, this is one of the easiest and simplest summer stews for taking advantage of the abundant summer zucchini.

Southern-Style Split Lentils with Rice (Mujadara Safra)

Grains, Main Dishes, VegetarianBy barbara massaadJuly 15, 2018

This is the mujadara of South Lebanon. With a light yellow color, and a runnier consistency, the mujadara safra is a perfect summer dish that is best served with radishes and olives. It’s very easy to prepare, with a minimum of ingredients and preparation, and not kitchen machine to use!

Red Beans and Bulgur (Mjadaret Loubyieh)

Grains, Main Dishes, VegetarianBy barbara massaadJuly 13, 2018

If the south has a lighter, sweeter version in mujadra safra, the north has it at the opposite end of the spectrum, dark and thick! The Northern Lebanese version of mujadara is made with red beans instead of lentils and coarse bulgur instead of rice.

Red Bean Stew (Fassolia B’zeit)

Grains, Main Dishes, VegetarianBy barbara massaadJuly 13, 2018

Red Bean Stew is a Friday favorite; it can be prepared in advance and served at room temperature. It is best eaten with scallions, radishes, and a green salad.

Bulgur with Cabbage and Chile (Marshousheh)

Grains, Legumes, VegetarianBy barbara massaadJuly 7, 2018

Marshousheh means “the scattered” and is simply scattered bulgur over cooked cabbage. Easy! This recipe represents the epitome of mountain food: simple, rustic, filling, and easy to prepare.

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