In January, I went back home to Jenin for a visit and the trip was bitter sweet. Just […]
For the month of May, it was my pleasure to host the Daring Cooks challenge
A year ago I hosted my first challenge, at the time, I chose cheese making because it is a wonderful skill to add to your repertoire. This time around I wanted to choose a challenge that represents my own heritage. Something Palestinian, something fun and tasty, something challenging but worth the trouble.
You might have heard that Jordan among other countries in the area have been hit with a major snow storm. The storm was nicknamed Alexa, the first storm ever to get a name and I have to say that the storm earned it! It snowed none stop for three days, the temperatures dropped to 16 C below zero in certain areas and some places got as much as 180 cm of snow !
If you were expecting a baby and you lived in the middle east. Your shopping list for the last few days before the baby arrives would probably include caraway seeds, rice flour and spices. Why on earth would you buy all that stuff with a baby on the way?
Tabbouleh despite its world fame is one of the Arabic and Middle Eastern recipes that seem to have been lost in the translation. Sure, you can find it on the menu of many restaurants and delis around the globe but what you call tabbouleh may not qualify as tabbouleh here in the Middle East.Here the tabbouleh police have very strict rules when it comes to what goes into tabbouleh and at what proportions. .
Today I am sharing my way of making tabbouleh, one that gets the Middle Eastern tabbouleh police seal of approval 🙂 Let’s break it down according to ingredients