Clam Dip
With some celery sticks and pepper strips for scooping, this would make a good lunch. Of course you can serve it at parties, too, with celery, green pepper, cucumber rounds, or fiber crackers for you and crackers or chips for the non low-carbers. Yield: 12 servings, each with just under 4 grams of carbohydrates, a […]
Herb and Pistachio Crusted Rack of Lamb
Lamb is the meat of choice in the Middle East. These racks are coated with fresh herbs and pistachios. They’re crunchy on the outside and succulent and tender on the inside. I’ve paired this elegant cut of meat with an arugula and tomato salad. The peppery and citrusy arugula leaves go well with the sweetness […]
Mixed Citrus Salad
6–8 servings INGREDIENTS 1 pink grapefruit 3 oranges 3 limes 6 lemons 1 red onion, thinly sliced ¼ cup fresh parsley, thinly sliced ¼ cup fresh mint, thinly sliced salt and pepper juice of 1 orange 3 Tbsp extra virgin olive oil INSTRUCTIONS Peel all the citrus fruit by first cutting off the […]
Fish and Rice Pilaf with Fried Onions (Sayyadieh)
Sayyadieh is one of those dishes I love to make whenever I’m having a big dinner party. I like to serve it family style, showcasing all of the succulent fish. Use any fish that is meaty. Frying the onions is the secret to getting rice that has color and exceptional flavor. This salad is delicious […]
Stuffed Vine Leaves, Zucchini and Lamb Chops Braised in Lemon Juice
This is one of those dishes people never forget. They will gasp with delight at your architectural skills. Believe me, this is a one-pot wonder! You can prepare the whole dish the night before and place it on the stove to cook the next day. Cooking it at a slow simmer ensures the best results. […]
Stuffed Peppers
Stuffing vegetables is an art relished by most people in the Middle East. Peppers are easy to fill while others, like cucumbers, carrots and turnips, can be a bit more challenging. Humble vegetables are elevated to another level once stuffed and served with the appropriate sauce. I love making stuffed peppers since their shape acts […]
Beet Salad
4–6 servings INGREDIENTS 6 medium beets 2 Tbsp vegetable oil 2 handfuls fresh wild thyme (or fresh oregano) juice of 1 lemon juice and zest of ½ orange 1 clove garlic, mashed 1 Tbsp sugar sea salt ¼ cup fresh mint, chopped INSTRUCTIONS Preheat the oven to 400°F. Rub each beet with a […]
Freekeh Pilaf
4-6 Servings INGREDIENTS 1 cup freekeh ¼ cup olive oil ½ red onion, finely chopped 1 can (14 oz) tomatoes, puréed 5 tomatoes, chopped 1 tsp allspice 1 tsp cinnamon salt and pepper INSTRUCTIONS Put the freekeh in a bowl, cover with water and wash well. Change the water and drain the freekeh […]
Shish Kebab and Shish Tawouk
There is something comforting about knowing you have meat marinating in the fridge from the night before. Half the work is already done. Skewer the chunks of seasoned meat and place on the barbecue grill. Have ready all of your condiments, side dishes and plenty of fresh pita bread to slide the meat into and devour. […]
Lovers’ Omelet
This omelet is no joke: it is so large that it is meant to feed two people! prep time: 15 minutes cook time: 15 minutes yield: 2 servings INGREDIENTS 1 tablespoon plus 1 teaspoon ghee or unsalted butter, divided ¼ cup diced onions ¼ cup sliced mushrooms 2 tablespoons diced green or red bell […]