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Potato And Tomato Stew – Yakhnit Batata wa Banadura

By: Habeeb Salloum/Arab America Contributing Writer The potato, native to the indigenous peoples of the Andes, although not an original ingredient in Middle Eastern cuisine was brought back from the Americas by the Conquistadors to Spain and the British Isles and France.  It was then diffused widely after 1600 to Europe and East Asia.  Today, … Continued

Zucchini and Burghul Stew – A Tasty Friendship Between the Two

By: Habeeb Salloum/Arab America Contributing Writer In summer, one vegetable that usually abounds more than any other in my home-grown garden is zucchini.   One of the greatest appeals of zucchini is the vegetable’s versatility.  It can be cooked in a wide variety of ways: baked, boiled, broiled, fried, puréed, steamed, stewed or even raw.  Of … Continued

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