In Joan Nathan’s cookbook, King Soloman’s Table (A Culinary Exploration of Jewish Cooking From Around The World), you will find this recipe for Tabbouleh with Apples, Walnuts, and Pomegranate, adpated from Chef Michael Solomonov. Tabbouleh, derived from the Arabic word, taabil, meaning “seasoning”, is traditionally made in the mountains of Lebanon, Jordan, Israel, and Syria…
Tag: middle east
Tabbouleh
Tabbouleh is a popular middle eastern salad. It is traditionally made of bulgur wheat ( a whole grain low in fat with a mild nutty flavor), tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice and salt. Like hummus, baba ghanouj, pita and other elements of Arab cuisine,…
Grilled Chicken With Za’atar and Cumin Aioli
In the current July issue of Bon Appetit magazine Chef Silvena Rowe, the chef at London’s hot new eastern Mediterranean restaurant Quince, is featured. Chef Rowe says, “ I want to do with eastern Mediterranean food what Mario Batali does with Italian food.” The article continues…For Rowe, every dish tells a story. Some pay…