Hope you're settling into spring nicely, wherever you may be. Up here in Michigan, it's a roller-coaster of weather. In about a 5 hour timeframe last week, buds came out on trees and the grass turned neon green (it happens fast when there's lightening, a landscape expert told me) yet snow fell and a down coat was in order. I don't mind any of this, though, because it gives me a chance to continue the cozy-train with soups and breads and yet fire up the grill when possible too.
This week, I'm all set to make our favorite chili menu, so I thought you might enjoy it, too. This chili has such deep Arabic flavors that comes from warm spices, topped with a dollop of labneh and a shower of chopped fresh mint (I see a few mint tops coming up in the garden!!!). Scoop it up with pita chips that you make or buy (the ones in clamshells are better than the ones in cardboard boxes...). Now that I have my olive bread recipe going regularly, we'll have slices of this to dunk in the chili, too. Talk about flavor!!
Scroll down for a chili menu for cozy spring evenings.
In the shop you'll find our bestselling 7-Spice, which is a glorious blend of many (more than 7!) spices to achieve Arabic flavor in one dash. Drizzle the chili and all that deserves drizzling with our wonderful, flavorful (yet never bracing) extra virgin olive oils from Lebanon, including the new 2024 harvest Maalouf Authentic that we're all going crazy for! Also check out our many lovely gifts to treat the special women in your lives for Mother's Day!
Bless your hands,
The Chili.
Chickpeas, rich tomato base, MINT!, labneh, you get the picture.
Use thin or thick pita for these crunchers. Watch out: they are addictive! And with homemade, not only are they fresher, you get to control the salt and oil.
Tons of lemon and mint, crisp romaine, onion (even if you don't love onion, add some for overall flavor and then you can set them aside on the plate...).
Yours will bake up just like this one! Use a dutch oven and lots of olives in the mix. Start a day ahead; there's a long rise involved that really does the trick for flavor and texture.
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