With a focus on vibrant, modern flavors and a gorgeous full page photo for each recipe, the Mediterranean diet has never been easier or more delicious! Samantha Ferraro’s fresh and simple dishes make it easy to eat healthy food throughout the week. Enjoy all of the amazing benefits of the Mediterranean diet, no matter how busy your schedule.But instead of grapes leaves, the swiss chard adds a sweetness and slight smoky flavor like taro leaves. Being brought up on Hawaiian food, I love to eat food wrapped in taro leaves, ti leaves, and banana leaves. It is probably why I love Mahshi Silik so much. In the “Khebez, Alban & Ajban - Breads, Yogurt & Cheese” chapter, Khebez Mahamas (crispy pita chips) are a must if serving hummus or baba ghanouj.
However, we chose to concentrate on the cooking and gastronomical aspect of the Mediterranean diet, the dishes and meals eaten regularly by the Mediterranean peoples that still understand the great value of traditional Mediterranean food. The healthy aspect of the Mediterranean diet is there anyway as a nice bonus. Actually we don’t have to overthink what we eat or how we eat. We ate like this when we were kids and we continue preparing traditional Mediterranean recipes because we love their taste and we know they are healthy.
I love the nutty flavor that comes from the bulgur, but I also love Julie’s version where the parsley is the star of the dish. Copyright 2017 by Julie Ann Sageer and reprinted by permission of St. Martin’s Griffin. At least 30 minutes before preparing the taboulie, thoroughly wash the parsley and mint leaves in cold water to remove dirt or debris. Shake out any excess water and drain in a colander, stem sides down.
Her motto is “fresh is best” and Lebanese cooking is just that. If you are wondering how Julie became known as “Julie Taboulie”, her uncle gave her this nickname when she was a little girl and it stuck. Along with the new series, Julie Taboulie’s Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking cookbook, just hit the store shelves. These authentic recipes are from her family, passed down through the generations. They include hands-on instructions, tips, tricks, and shortcuts utilizing fresh, seasonal ingredients.
To test, squeeze some of the grains between your fingertips, it should squish and be completely soft. Soak the bulgur longer if needed. Using your hands, squeeze out the soaked bulgur, removing as much excess water as possible. Sprinkle the bulgur on top of the fresh herbs and vegetables in the bowl. Pour in the lemon juice and olive oil, and season with the salt. Toss all the ingredients together (preferably with your hands); it should be juicy but not soggy.
If you have a salad spinner, you can dry the herbs in that way or lay out on paper towels or a clean kitchen cloth to air dry; just make sure they are very dry before you chop them. Use a sharp serrated knife for best results. Place the bulgur wheat into a bowl and cover with 3 cups of cold water. Set aside to soak and soften, about 20 minutes. Combine the tomatoes, scallions, and herbs in that order in a large mixing bowl. By now, the bulgur wheat should have softened.
These shortbread cookies are served year-round but are made in large quantities for the Easter, Christmas, and Good Friday holidays. The different fillings are walnut, date, and pistachio. I tried the date one and it was amazing! The semolina gives it a granular texture like polenta or cornbread. The cookies are just sweet enough to keep your sweet tooth happy.
Instead of falling into this rut, check out this cookbook instead. It is part of a line of cookbooks meant to make your supper decision much easier. Inside are recipes that you can pick up after work and get a meal on the table for your family in no time. Check it out and see just how tasty and easy making dinner for your family can be!
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