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burgul-à-humus: topped with sautéed garlic & coriander and served with goat yogurt

 

The last few months of our life have been totally crazy; we moved homes, countries, and even continents; we left an extremely hot weather to live in an opposite extremely cold weather; we left everything we knew and set on a journey full of the unknown far from those closest and dearest to our hearts, into a world where we hardly knew anyone.  All the changes, uncertainties, disappointments and emotional ups & downs that came along have been challenging and what has felt as the bravest thing we’ve ever done as a family with two kids felt at times as the craziest thing ever…

Our adventurous journey is still at the very beginning , but we have come a long way in learning how to embrace the little wonders and joys that our new life has to offer…after all, there is some foolishly romantic charm in not knowing where exactly you are heading…

And on this note, I’m hoping to be able to charm you with this simplest of all recipes; a beautiful dish that consists mainly of bulgur and chickpeas topped with a heavenly delicious قدحة – [qadha], which is coriander and garlic sautéed in olive oil, and served with some yummy goat yogurt (goat yogurt has a different yet particular taste to it, and I do believe that once given a chance, goat yogurt will become an all time favorite).

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tomato, zucchini and yogurt for three vegetarian mezze dishes

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Rich in some of my childhood flavours, these three vegetarian mezze dishes are incredibly easy to prepare and represent an authentic taste of the Levantine cuisine. And they can be eaten on their own or served with some fresh lebanese pita bread.

So next time you plan a get together, make sure to include these three beautiful vegetarian dishes in your menu.

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