Results tagged Lebanese from David Lebovitz

“Risotto,” of course, means it’s made with rice. But “charred wheat stew” doesn’t sound as appetizing as it actually is. So with the creative culinary expression invokable by quotation marks, I’ll allying this recipe with it’s Italian cousin, risotto, because it’s made the exact same way. And for those who don’t have freekeh, and don’t want to scope it out, can make it the traditional…

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Lebanese Meze

The Lebanese are real “snackers”, a point brought home by Mazen Hajjar, the owner of 961, Lebanon’s first (and only) craft brewery that told me if I went into someone’s home in Lebanon and they offered a drink – but no bowl of nuts or seeds, “You should go…just get up and leave immediately.” Fortunately I never had to, because true to his word, each…

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Tabbouleh

Much of what gets called Tabbouleh bears little resemblance to what Lebanese Tabbouleh is. When I moved to France and began eating in traditional Lebanese restaurants, I was served bowls heaped with fresh herbs, a few tomato chunks, and very, very few bits of bulgur (cracked wheat.) Unlike what is served as Tabbouleh in many places – which is often a bowl heaped with bulgur…

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