-
Fattoush with Grilled Shrimp
The temperatures in Seattle have finally cooled a bit, but inside the house it’s still pretty warm — so we’re still on a “how can we cook without heating up the kitchen” kick. Tonight we made fattoush, a Lebanese/Syrian salad that features a variety of veggies and toasted pita bread — but with a twist. […]
-
Tabbouleh
This parsley and bulgur salad is a great summer side dish. Unlike Americanized versions that contain mostly bulgur, this traditional recipe from The Complete Armenian Cookbook focuses more on the parsley and other vegetables (tomatoes, onions, cucumbers) present. Tabbouleh———3/8 cup fine (#1) bulgur3 ripe tomatoes, minced1/2 small onion, minced3 green onions, minced2 bunches parsley, minced1/4 […]
-
Mujadara with Chicken Skewers
If you’re a fan of caramelized onions, here’s a dish for you. Mujadara is a rice and lentil dish that’s heavily flavored with onions. We love how sweet the onions turn after slowly browning. The rice and lentils are cooked with vegetable broth, garlic, more onions, allspice, cumin, and cinnamon. It’s a very fragrant dish […]
-
Grape Leaves and Fattoush
Lisa made this delicious dish tonight.Grape leaves, zucchini, and squash stuffed with a mixture of ground beef, rice, and various spices, a garlic and yogurt dipping sauce, and fattoush, a Lebanese bread salad with a lemon and olive oil dressing. She based it primarily on a family recipe, with a few modifications from the wonderful […]
-
New Year’s Manti and Tabbouleh
This is one of my all-time favorite Armenian dishes. Manti are crispy little canoe-shaped dumplings stuffed with ground beef, onion, and allspice. After baking them, you put them in a bowl and add chicken broth to make a delicious soup. You then top it with a garlic-yogurt mixture and some sumac. It’s awesome. Tabbouleh is […]