This is a great simple soup that I discovered when I was in Fez a few years back. We stayed in the old town, medina, and close to our hotel was a hole-in-a-wall type of breakfast place, serving freshly baked bread and chickpea soup. The soup was so delicious that we went there every morning, […]
By Heikki
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Posted in Recipes
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Also tagged appetizer, chick pea, cumin, garlic, Habeeb Salloum, leek, main course, paprika, potato, pressure cooking, recipe, soup, vegan, vegetarian
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November 24, 2007 – 16:21
On Thursday evening after two dance classes I was pretty hungry, and Heikki was at a somewhat early Christmas party. Luckily this dinner didn’t take me more than about 10 minutes to make. I had marinated the tofu earlier the same day, instant cous cous cooked in a few minutes – and the Ajvar yogurt […]
By Anni
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Posted in Recipes
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Also tagged chili, cous cous, easy, fried tofu, harissa, lime, main course, pressing tofu, recipe, soy sauce, soy yogurt sauce, tofu, vegan, vegetarian, za'atar
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November 12, 2007 – 17:07
This dish was the second recipe we made from our new cookbook, Habeeb Salloum’s Classic Vegetarian Cooking from the Middle East & North Africa. It is a collection of hundreds of simple traditional recipes from the Arab world, and has already become one of our favorite cookbooks. This dish originates in the Arabian Gulf, where […]
By Anni
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Posted in Recipes
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Also tagged chick pea, chick pea kababs, coriander, croquette, cumin, green peas, Habeeb Salloum, main course, recipe, side dish, vegan, vegetarian
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November 12, 2007 – 17:06
The yogurt sauce is an Arab dish, Yogurt Ginger Appetizer (Laban ma’ Zanjabeel) from Habeeb Salloum’s Classic Vegetarian Cooking from the Middle East & North Africa. We only made minor modifications to his recipe and halved it to serve two people instead of four, and the dish came out very very good. Almonds add a […]
By Anni
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Posted in Recipes
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Also tagged almond, easy, ginger, Habeeb Salloum, mint, recipe, sauce, side dish, tomato, vegan, vegetarian, yogurt
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This is a North African salad made of bulgur (or burgul), crushed wheat grains. Bulgur doesn’t need to be cooked. Instead, it is reconstituted in the fridge overnight. It absorbs the liquid from vegetables, and prepared this way, remains firm in texture and is very flavorful. Other vegetables, like tomato or onions, could be added […]
By Anni
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Posted in Recipes
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Also tagged bulgur, cucumber, leek, lemon, parsley, raisins, recipe, red bell pepper, salad, side dish, tabbouleh, vegan, vegetarian
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