It is preferable to use an average light-colored pumpkin; dark yellow or orange pumpkins are sweeter in taste.
Grape leaves are by far the best mehsheh ever, in all forms and colors! Meeydeh or kroum, early spring’s tender grapevine leaves, are a delicacy, and are eaten raw with a tabouleh, or stuffed and cooked, as here.
Lycopene, which is abundantly found in green leafy vegetables such as the plants in this recipe and in tomatoes, is a carotenoid that gives tomatoes their red color.
Water parsnips are high in iron and in iodine, and are believed to to be effective in the treatment of inflammation as well as in the prevention of kidney stones.
Qamhyieh means “wheaty” and is simply boiled wheat mixed with dried fruits and nuts, sweetened with sugar and scented with orange blossom water. You could say it’s our local take on granola!
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!
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.
Chickpeas are a low-fat source of protein and soluble fiber. Fit promotes a feeling of fullness by slowing the movement of food through the upper digestive tract.
Hendbeh b zeit is a mezze table must! Traditionally, the bitter, dark green leaves of wild dandelion are required. But substitutes are easy: Kale or Swiss chard is as good as dandelion, or try any kind of dark, bitter greens. Just follow the recipe!