Plavaneeta Borah NDTV Food Ramadan is that time of the year, which is considered very auspicious by the Muslims. It is also a festival that is eagerly awaited for by food enthusiasts because of finding the opportunity to sample a range of delectable traditional … Continued
By Plavaneeta Borah NDTV Food Hummus is probably the only creamy dip which comes with no-guilt attached for being low in calories, yet not lagging behind in terms of taste. A star feature in Middle East and North African cuisines, its name in Arabic refers to chickpeas, an ancient pulse that is still commonly used to … Continued
How one man and his tea house are trying to foster a sense of understanding and community in the US city of Cleveland. By Angelo Merendino Aljazeera Cleveland, US – Ayman Alkayali is no stranger to feeling like a foreigner. Ayman’s parents were born in Palestine: his mother in Jaffa and his father in Ramla. … Continued
BY: Kristina Perry/Contributing Writer Growing from the recent boom in subscription goods services, PalBox is a fair trade and 501(c)(3) organization that sends organic and cultural Palestinian goods in a quarterly box. Half of all proceeds from purchases of PalBox benefit the International Solidarity Movement, a nonviolent means of resisting Israeli occupation and oppression. Inside the … Continued
BY: Nisreen Eadeh/Staff Writer A Spanish research paper entitled PREDIMED recently released results from a five-year study that is surprising people all over the world. The study examined the effect of a Mediterranean diet on the bodyweight and waist circumference of 7,447 Spaniards ages 55-80, of which over 90% were overweight or obese. The results … Continued
Rita Heikenfeld
Cincinnati.com
I’m more than opinionated when it comes to ethnic foods. The recipes found in a book can’t compare to what you learn hands on from someone who has cooked the dishes for years.
I can attest to that since the Lebanese dishes I learned from my mom, sisters, aunts and friends like Joe and Marylou Zarick are authentic ones, lovingly taught and handed down for generations. Most of the ingredients aren’t measured.
“Hands are my measurements,” my mom used to say.
My family loves the Lebanese food I cook now, but I have to say that mom’s still was better.
One dish we make is our yogurt dip, with Laban/homemade yogurt, cucumber, mint and garlic. Making this dip with homemade yogurt results in a pretty loose mixture, even when I strain the yogurt overnight. So the recipe I’m sharing today uses strained Greek yogurt, which results in a thick, creamy dip.
I’m also sharing my family’s recipe for hummus which I’ll be making live on June 9 with my Fox 19 friends at 9:45 a.m. We’ll be chatting about the annual Lebanese festival, Mahrajan, at St. Anthony of Padua Church on June 12 and I’ll be making my hummus on the show.
Yogurt cucumber dip
You can buy Greek yogurt already strained. I have to thank Kay Hitzler, a West Side reader and dear friend, for allowing me to adapt her original recipe.
This is always included on our mezze/appetizer plate when I fix a Lebanese dinner. We use Lebanese flat bread to scoop it up. Ditto with the hummus recipe I’m sharing.
1 English or regular large cucumber, peeled if desired, seeded, shredded
Salt
1-1/2 cups plain Greek yogurt, strained
1 teaspoon garlic, minced or more to taste
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice or more to taste
Palmful of fresh chopped mint (I use peppermint; most people use spearmint)
Salt to taste
Place shredded cucumber in strainer over a bowl and sprinkle with a little salt and let stand for 15 minutes. Meanwhile, place yogurt in a strainer (unless you bought already strained yogurt) and let drain for 15 minutes, then discard liquid. Squeeze the cucumber in a towel to remove as much liquid as possible. Mix everything together.
Tip from Rita’s kitchen
Remove seeds from regular cucumber
Cut in half longways and take a small spoon and run it down the center, scooping up seeds. No need to do this with English cukes, as their seeds are tiny.
Why this recipe is good for you:
• Garlic and olive oil are good for your heart
• Vitamin C in lemon helps your immune system and helps detoxify your liver
• Mint is high in fiber and good for digestion.
• Greek yogurt has more protein than regular.
Rita’s easy hummus
Hummus is a popular and expensive deli item. Making your own will give you a greater yield, taste so good, and is economical. If too thick, add a little water.
1 can, 15 ounces, chick peas, drained
1 teaspoon minced garlic
Lemon juice, olive oil and Tahini (ground sesame seed “paste”) to taste – start with 3 tablespoons each
Salt to taste
Cumin to taste – start with a teaspoon
Whole milk Greek yogurt to taste – start with 1/4 cup
Mash chickpeas by hand or in food processor until of desired smoothness. Add everything else and mix until well blended, either in food processor or by hand.
Why this recipe is good for you:
• Chickpeas contain protein and calcium.
• Tahini is sesame seed paste and high in protein.
• Cumin is a good source of iron.
Lebanese festival details
St. Anthony of Padua Maronite Catholic Church Lebanese Festival Mahrajan
When: Noon to 8 p.m. Sunday, June 12
Where: 2530 Victory Parkway, Cincinnati
Info: 961-0120.
Events: Middle Eastern dancing, shopping, raffle, kids games and prizes.
Food: Homemade Lebanese cuisine: kibee, grape leaves, tabouleh, falafel, vegetarian, pastries, and much more.
Source: www.cincinnati.com
BY: Habeeb Salloum/Contributing writer Sunday dinner was an important ritual during my youthful days on our southern Saskatchewan homestead. Even though I often yearned for bologna and sardines, foods we rarely had, I always looked forward to my mother’s tasty Sunday dinners that varied from week to week. However, no matter what she prepared it … Continued
Buzzfeed Community There are several ways chickpeas can be used to make delicious, and often healthy, foods. This Arab ingredient can be used in desserts, soups, and more! 1. Scramble them like eggs! Via wellandfull.com Get the recipe here! 2. Make them into burgers! Via runningonrealfood.com Get the recipe here! 3. Use them to bake … Continued
BY: Yusra Al Shawwa/Contributing Writer The Arab World diet, a sub-type of the Mediterranean diet, has many positive influences on health, including cognition, brain function, and overall mortality. It can reduce risks for heart diseases, cancer, and developments of Alzheimer’s and Parkinson’s diseases. Since most foods are prepared with small quantities of olive oil, rather … Continued
In this hilarious video, several Americans are given Syrian dishes to try and their responses are overwhelmingly positive. These are Americans who know little or nothing about Syria, yet enjoy their time learning about the food and trying the traditional dishes. They also practice their Arabic in the video, making it that much more fun … Continued
BY: Nisreen Eadeh/Staff Writer For centuries, Arabs have been using natural home remedies to fix little problems, such as cuts, stings, and aches. Many of these ingredients can also be used to combat illnesses and provide an alternative to medicine. By holding onto these remedies, and others, from their ancestors, Arab Americans have established small … Continued
BY: Habeeb Salloum/Contributing writer The hot winds were fierce in the early l930’s, during the great depression, as they blew across the south Saskatchewan plains. I was no more than eight years old struggling with a pail of water half as large as myself through a blinding sand storm. The well was half a mile … Continued
394 Results (Page 30 of 33)
Notifications
Loading ...