BY: Linda Dalal Sawaya/Contributing Writer A year ago I began writing my weekly food and garden column inspired by what is growing in my garden at the moment, and what to do with it in the kitchen. Although my garden is in Portland, Oregon, the slant is Mediterranean, and primarily Arabic, Levantine, and more specifically … Continued
red chard in my spring garden © linda dalal sawaya 2016 By: Linda Dalal Sawaya/Arab America Contributing Writer Flourishing this week in the garden with our cherished spring rains, having overwintered with ease like Italian parsley, also a biennial—is chard. It’s an amazingly hardy plant that can be harvested now through summer and fall for Mediterranean … Continued
mamouls—totally fabulous Easter cookies © linda dalal sawaya 2016 These traditional Easter cookies are made in Lebanon and other parts of the Levant in press molds called ‘aalib. My beloved mother, Alice, and grandmother (sitto or teta in Arabic) preferred to devise their own method of decorating these scrumptious walnut-filled cookies—Mother says it was out … Continued
shourbat kibbet heeli © linda dalal sawaya 2016 Shourbat kibbet heeli, an old time variation on lentil soup, begins with mama’s basic lentil soup recipe in Alice’s Kitchen. The potatoes rather than being diced and cooked with the lentils are boiled, peeled, and mashed with minced onions and made into fritter-like dumplings that are dropped into the … Continued
BY: Linda Dalal Sawaya/Contributing Writer A couple of weeks ago I wrote about making Greek spanokopita without the pita, and that was delicious. It is a close cousin to our Lebanese spinach pies. Yet I promised to make an attempt at a gluten free filo pastry, and so here it is, including my conclusions as to … Continued
lentil soup ingredients © linda dalal sawaya 2016 BY: Linda Dalal Saway/Contributing Writer Portland days already feel like early spring with sunshine, blustery wind, rain showers, hail, and clouds swiftly passing, opening the sky to the sun once again for a few brief moments. One second the bright sunlight blasts out, and the next it disappears … Continued
the two balilas (on the left, the “disaster” and on the right, the redone version © linda dalal sawaya 2016 Balila is an Arabic word that rolls off the tongue in a musical way. And as music is filled with variation, this Middle Eastern dish is as varied as the region from which it comes. … Continued
Lebanese beet salad and avocado salad © linda dalal sawaya 2016 It’s not even officially spring yet, which is a month away, but the beginning of Lent symbolizes springtime in a way that makes me long for light, vegan dishes after a winter of more indulgent fare. It’s easy to be vegan with these … Continued
Cheese and yogurt making were weekly events in our Lebanese kitchen in Los Angeles for our big family. In the 1950s, growing up even in a major city like LA where there were possibly one or two Middle Eastern groceries, and a bakery, the village tradition of making cheeses (jibn and arishe) and laban and labne … Continued
tabbouli with sprouted quinoa © linda dalal sawaya 2016 The United Nations declared 2016 the UN International Year of the Pulses! What are pulses? Legumes including lentils, beans, and peas that create nitrogen when planted in the soil, and provide protein and other nutrients when eaten. Hommous may be celebrated internationally this year as an … Continued
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