Many of us have a long tradition of fasting for Lent. Lebanese vegetarian recipes help us get there with ease.
~ Today, for many, Lenten Fasting begins ~ Leaf through any Lebanese cookbook, especially the older books (spiral-bound, love that!), and there you find a treasure trove of menu ideas and recipes for the Lenten season. Whole chapters are dedicated to what to cook and how to fast from meat, the Lebanese way. These recipes are woven into our cooking throughout the year too, they're so delicious. Fasting humbly, with less emphasis on food, can still be nourishing and good. I've put together a list of our favorites to make for these special days of fasting through Lent. | |
| The best (and right) ingredients: | |
| The right lentils for mujadara: brown, small, hard. These are Spanish Pardena. | | |
| Fine Bulgur for tabbouleh. | | | Coarse Bulgur for pilafs. | | |
| Peeled Chickpeas. No skins = easier smooth hummus. | | | Tahini that is smooth and not at all bitter. From Lebanon. | | |
| Start prepping now for Easter and spring baking... | | |
Unsubscribe Maureen Abood, c/o 1611 E. Kalamazoo Street, Lansing, Michigan 48912 United States | |
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