3 things that make my life easier: 1. Pre-cooked lentils from Trader Joe’s 2. Having a favorite dressing on hand at all times (mine is the lemon & garlic dressing from Sol Food in San Rafael) 3. Adam Everyone should get an Adam. No really though, everyone should get a favorite dressing that is light …
Sometimes we need a break from the things we love so that when we come back to them we remember how amazing they make us feel (#soclicheithurts). Since finishing my first year of law school, entering hardcore wedding planning mode, and “enjoying” my bridal diet, I have really neglected my blog. But really, who wants …
Quick Trivia: Snatching the record from Israel, Lebanon holds the world record for the largest bowl of hummus. Check out the article and photo here. According to the article, the Lebanese chefs used 8 tons of boiled hummus, 2 tons of tahini, 2 tons of lemon juice and 154 lbs. of olive oil for their dish “Khoo-moos”… …
Maybe in ten years you’ll be able to lick your computer screen and taste these guys. But I wish you could now. These carrots are lemony, slightly spicy and oh-so-soft. When I went to Morocco, this was served as part of a mezze with lots of other intriguing salad combinations, including soft carrot sticks that …
Since I went to Morocco last summer, I have been dying to make preserved lemons. Sadly, I can’t really get over my fear of canning and poisoning myself and friends with fatal bacteria from doing it all wrong. While I’m working up that courage, I found a very quick method of preserving lemons that takes …
When I went to by the fresh thyme for this salad, I didn’t recognize it amidst all the rosemary, basil, mint, parsley, chives, and all the rest. And then I saw the pretty little flowers and asked for a bunch. The man said, “You’re making meat in this heat?” I said, “No, it’s for salad,” …
Tabbouleh, meaning “little spicy” in Arabic, is a bulgur, parsley, mint and tomato salad doused in lemon juice, olive oil and salt. It is served all over the Middle East with slight variations including more or less bulgur and the salad representing a main course or served as part of a mezze. We’ve already made …
This salad comes from Cafe Mizrahi in the shuk and is known as the “Ya-Ya Salad.” I haven’t adapted anything in it because it’s simply perfect the way it is, and I can’t wait to share it with you. After I ordered it one day, I bought all the ingredients, went home and tried my …
This is a really yummy dinner you can pull together in 20 minutes. Let’s start with the salad. Serves: 2-3 What you need: 1 can of chickpeas, or an equivalent amount that you’ve soaked overnight and boiled 4 stalks of lettuce; sliced into 1″ pieces 1/4 red onion; chopped 1 tsp lemon; zested 1 tsp …
A Moroccan Tent filled with lots of yummy, healthy flavors. This salad turned out to be so delicious! So, let’s get right to it. Serves: 2-3 Recipe adapted from here What you need: 1 C wild rice 3 nori sheets (i used regular sushi rolling sheets, but you can use any kind of seaweed you like. …
my jerusalem kitchen 