Normandie Kitchen

Shared food in a share house

Tag: lebanese

Tabouli

Tabouli (or tabbouleh) is one of the quickest, most versatile salads you can make, and is based on a few simple ingredients. It’s a visceral pleasure to prepare, because your fingers and hands will end up covered in fragrant parsley, mint, lemon and olive oil before you’re done. The process of chopping, mixing, and smelling (and tasting) is almost more satisying the serving the final salad. It can be served as a bright summer salad on its own, or as an accompaniment to grilled meat and kebab, almost like chimichurri. It can be made with couscous or bulgur; grain free; or you can substitute in quinoa, or even white beans or lentils. Just make sure to use plenty of mint, lemon, and olive oil.

tabboulli

Brad
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Onion-lentil rice (mujaddara)

This is pure comfort food. The caramelised onions add a sweetness that works well with the earthy lentils, and the cinammon and cloves. Mujaddara is a childhood favourite across the Middle East — a colleague once raved about how this lentil rice tasted like it was made by a Kuwaiti housewife. I guess I’ll just take that as a compliment.

Mujaddara’s a hearty, fragrant, and satisfying dish on its own, or as a side in a bigger meal. It’s good on the day it’s made, but it always tastes better the next day.mujabarra
Brad
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Yogurt-cucumber salad

This is one of my trifecta of dips for a Middle Eastern spread, along with lemon-cumin carrot salad, and beet-yogurt salad. It also works well with Indian food (though it’s chunkier and thicker than a traditional raita); or even Balkan and Russian food—I usually serve broth-boiled cabbage rolls or borek with this sauce, for instance. It was a staple of summer in Australia for me, on recovery day after a night of partying, with a light Lebanese-style selection of nibblies.

tzatzitki
Brad

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