Search

Found 12 results for "parsley"

Lebanese Tabbouleh

Real Lebanese tabbouleh flips expectations—it's a parsley salad with bulgur, not a bulgur salad with parsley. This isn't the heavy, grain-dominated version found in many Western interpretations. Authentic tabbouleh is blindingly green, shockingly fresh, and proves that when ingredients are perfect, the best thing you can do is get out of their way.

tabboulehlebaneseparsley

appetizer

Baba Ganoush

Fire transforms everything it touches, and nowhere is this more obvious than in a proper baba ganoush. The eggplant that starts dense and bitter becomes silky and complex after a good char, developing those deep, smoky notes that make this dip irresistible.

eggplantmezzevegetarian

main-dish

Moroccan Grilled Sardines

Fresh sardines grilled simply over charcoal with bold Moroccan spices—that's all you need for something extraordinary. The charmoula sauce isn't an afterthought but the star: a fragrant paste bright with cilantro and preserved lemon that could wake the dead and makes even skeptics understand why sardines deserve respect.

sardinesgrillingmoroccan

appetizer

Lebanese Grilled Halloumi

Halloumi on the grill does something magical—the high heat creates a golden crust while keeping the interior creamy, and that distinctive squeak becomes even more pronounced. This isn't just grilled cheese; it's proof that vegetarians can have all the drama and satisfaction of proper grilling without compromising on flavor or spectacle.

halloumigrilledlebanese

appetizer

Italian Bruschetta Trio

Great bruschetta starts with understanding that bread isn't just a vehicle—it's an ingredient. The char from grilling, the richness from good olive oil, the texture from proper thickness—all of this matters as much as whatever you pile on top.

bruschettaitalianbread

travel

Lebanon

Lebanese hospitality doesn't start with hello—it starts with setting more food on the table than you could possibly eat, then insisting you haven't eaten enough. In Lebanon, the word "mezze" doesn't just describe small plates; it describes a way of life where meals become gatherings, and every gathering becomes a celebration.

lebanontravelmezze

main-dish

Shakshuka

Eggs simmered in spiced tomato sauce sounds wrong until that first bite proves you completely right. The yolk breaks and mingles with cumin-scented tomatoes, creating something that's part sauce, part breakfast, entirely worth getting up early for.

eggstomatoesbreakfast

side-dish

Greek Village Salad

Real Greek salad—horiatiki—doesn't contain lettuce, croutons, or any of the additions that American restaurants think make it more complete. What it does contain is peak-summer confidence: the belief that perfect tomatoes, good olive oil, and proper feta need nothing more than each other and some sunshine.

greeksaladtomatoes

main-dish

Moroccan Lamb Tagine

Tagine cooking is ancient engineering disguised as a clay pot. That conical lid creates its own ecosystem—steam rises, condenses, and falls back down to baste the meat continuously. Two and a half hours later, you have lamb so tender it falls apart and a sauce that tastes like it's been building for days.

slow-cookingspicesnorth-african

appetizer

Spanish Patatas Bravas

Some dishes earn their place in a country's soul not through complexity, but through pure satisfaction. Patatas bravas—crispy potato cubes swimming in spicy tomato sauce and cool aioli—represents everything great about Spanish tapas culture: simple ingredients, bold flavors, and the kind of food that makes you want to order another round.

potatoestapasspanish

main-dish

Argentine Asado

Four hours over live fire isn't cooking—it's a commitment to doing meat properly. Real asado demands patience: coals that burn down slowly, cuts that render fat for hours, and the understanding that good things happen when you refuse to rush the process.

grillingbeefpork

main-dish

Iranian Jeweled Rice (Morasa Polo) in Cast Iron

The first time I encountered jeweled rice, I was overwhelmed by its beauty before I even tasted it. Morasa Polo literally translates to "jeweled rice," and when you see it — basmati grains studded with cranberries, barberries, pistachios, and almonds — you understand why Persians save this dish for celebrations.

ricepersiancast-iron