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Old 14 Hours Ago   #8686
taboule
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Quote:
Originally Posted by bower View Post
One of my all time favorite dressings is tahini with lemon juice, soy sauce and garlic. Simple but so rich and delicious. I don't know what it is about the old country foods but they really resonate with me.
Bower, what you described (tahini+garlic+lemon juice, without the soy sauce) is a very famous and popular Lebanese dressing we call "taratour." We use it on MANY Things:
1) Shawarma
2) falafel
3) char-broiled fish
4) the base for hummus (chick peas) and baba-gannooj (char-broiled eggplant)
5) appetizer dip dressing with boiled lima beans, swiss chard stems...
6) plain
...

I usually make a large batch and keep some in the fridge. It's really addictive.
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Old 14 Hours Ago   #8687
bower
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Taratour - thanks Taboule! I've been eating it for nearly forty years and didn't know it had a name.

Every middle eastern food I've ever eaten has been delicious. Falafel is another one which I really love. I don't have a good recipe though! Please share.
I recall I bought a box of "falafel mix" at some point and although I followed the directions it didn't come out as it should at all. Surely I could do better from scratch?
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Old 10 Hours Ago   #8688
upcountrygirl
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Taboule...would you mind sharing those omelet recipes?

I love falafel!

Memorial Day sales started here today in our local grocery stores. I looked at the sales flyers. Lots of good deals. Time to stock up again at the grocery stores I think.

Gigi is making homemade chicken alfredo for supper. I just ate lunch and my belly is rumbling just thinking about it! lol...
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Old 5 Hours Ago   #8689
PlainJane
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What to do with a bunch of odds ‘n ends veggies and chicken?

Kitchen Sink Pasta with biquinho and bell peppers, mushrooms, asparagus and a big Queen of the Sea ripe tomato.
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Old 2 Hours Ago   #8690
MrsJustice
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Quote:
Originally Posted by Worth1 View Post
Here is a nutritious and low cost meal.
Black eyed peas home grown chard two mean yellow onions some chunks of homemade ham and water.
Worth
Attachment 56322
I have to try your Recipe Worth.
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