Food

shourbat makhlouta © linda dalal sawaya 2016 Hearty is an understatement! Shourbat makhlouta—the name of this hardy, protein-rich soup comes from the Arabic word for “mixed up” or “mixture” since it is made by “shopping” in your kitchen pantry for a little bit (literally 1 tablespoon) of every grain, legume, and bean that you have. Because I am an avid cook, as were my beloved … Continued

     iced rose hips and primrose blooming in the snow! © linda dalal sawaya 2016 Happy New Year! Kul sinne wa intu salmine! (which means in Arabic something like “May every year be safe and healthy for you” and is the typical Arabic New Year’s greeting to friends and family. ameh with walnuts and … Continued

    misson and picholine olives (left) Douma, Lebanon olive orchard © linda dalal sawaya 2015 The beauty of the olive tree, revered for centuries besides providing wealth of oil and fruit, has long been used as a symbol for peace. From ancient Greek and Roman coins, to symbolism in Christianity, to its use on the … Continued

Nus qamar almond crescent moon cookies © linda dalal sawaya 2015 In Alice’s Kitchen: Traditional Lebanese Cooking, I wrote “Mother’s secret recipe, these exquisite almond crescent moons…” and continued describing the irresistibleness of these cookies made for the holidays. As my Christmas gift to you, I am revealing the secret and sharing the full recipe here … Continued

lamb and rice stuffed cabbage rolls (malfouf mihshi bi lahme ou riz) © linda dalal sawaya 2015 Stuffing vegetables such as kousa, eggplants, tomatoes, peppers, and leaves such as grape, fig, cabbage, and chard is a time-honored tradition in the Mediterranean region. The Italians, Spanish, Greeks, Arabs, North Africans, and Eastern Europeans all do it … Continued

malfouf mihshi siyemi (Lebanese stuffed vegan cabbage rolls) © linda dalal sawaya 2015 Savoy cabbage, my dear Iraqi friend Aseel recently told me in a joking way, is “Sawaya cabbage”. This because my Lebanese last name, Sawaya, is not an Arabic word; I am told the name comes from Savoy, the region of northern Italy … Continued

Persian walnuts in my Oregon garden © linda dalal sawaya 2015 An ancient tree from Persia, the Persian walnut is one of the oldest food trees in the world. Its uses through the ages include medicinal, culinary, and as a brown dye. It thrives in a Mediterranean climate and is favored in our cuisine in … Continued

spinach sambusik pie © linda dalal sawaya 2015 The Thanksgiving holiday is upon us and even my Lebanese mother provided our family with classic stuffed turkey (habash in Arabic), candied yams, mashed potatoes, cranberries, apple pie, and all the side dishes she learned as a homemaker in the United States that we all loved. Today, the … Continued

braised kale with garlic, lemon, and olive oil © linda dalal sawaya 2015 As we enter a season of gratitude and abundance, namely Thanksgiving, it is a blessing to be aware of all we have to give thanks for. Best to do this every day of the year, and yet how wonderful to focus on this with intention as we … Continued

fuyu persimmon ripe on tree © linda dalal sawaya 2015 Persimmons are a fruit I grew up eating in Los Angeles, as they are a winter fruit my parents cherished while growing up in their Lebanese mountain village of Douma. Native to Asia, the fruit arrived to the Middle East, Western Asia, and the Mediterranean likely via the … Continued