I hope your Thanksgiving weekend has been a good one, filled with happy connections, good food and memory-making. I loved hearing from many of you about your adventures cooking with and for your people, making favorites and trying new recipes too. I can say I'm now a fan of freezing rolled, uncooked grape leaves stacked in layers, separated by wax paper, in an airtight tupperware container.
I'll be sharing lots of recipes in the coming weeks that we can enjoy planning for and making for holiday fun, from cookies to warming meals. I get into making eggs for dinner during these weeks, nice and easy around the more elaborate cooking. Try my Shakshuka, which is essentially eggs poached in canned tomatoes with other trimmings. The dish is so versatile. Also: Baked Eggs with spinach tucked in. Eggs fried in olive oil and dusted with za'atar always satisfy, as does that same egg atop mujadara. Alongside any of these, we love a crisp, light Lebanese cole slaw.
I'll see you back here for recipes and more this week. Meanwhile:
Bless your hands,
Shakshuka.
A can or two of diced tomatoes and eggs get your shakshuka started. From there, do as I do here with avocado, labneh, parsley and za'atar or work with what you have to make this delicious recipe, which comes together in no time.
Crisp, light, full of herbs and spices. Lots to love here, including that there is no mayo...! Make it a meal by tossing with cooked chickpeas, lentils, or any bean.
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