Archive for the ‘Middle Eastern’ Category


Here is my recipe for tabouli, adapted from a recipe I found online:

  • 1 cup bulgur
  • 1 1/2 cups boiling water
  • 1 1/2 teaspoons salt
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon garlic
  • 1/2 teaspoon dried mint flakes
  • 1 15-oz. can of chickpeas
  • 2 medium tomatoes, chopped
  • 1/2 cup scallions, chopped
  • 1 cup fresh parsley, chopped
  1. Combine bulgur, boiling water, and salt in a bowl.
  2. Cover and let stand 15-20 minutes, or until bulgur is chewable.
  3. Add the lemon juice, olive oil, garlic, and mint, and mix thoroughly.
  4. Cover and refrigerate for at least 3 hours.
  5. Add the chickpeas, tomatoes, scallions, and parsley, and mix gently.

Note: I find it easiest to roughly chop the scallions and parsley, and then run them through my food processor.

I’m really looking forward to a couple months from now when I will have homegrown tomatoes, scallions, parsley, and mint with which to make tabouli!


Improvised Falafel Chowder

This is one of those let’s-use-up-some-stuff-we-don’t-like-very-much-and-have-had-in-the-pantry-for-a-long-time soups. I’ve given up on making falafel at home – it never turns out as well as it does in (some) restaurants – and I didn’t like the Israeli couscous all that much the one time I tried them before. Soup season is past for me – I don’t really like eating soup in the spring and summer – but I wanted to use up the little bit of falafel mix and Israeli couscous I had in the pantry, and I was curious to see if my idea for using them in a soup would work.

Here’s what went in the soup:

Olive oil
1/4 cup of onion, chopped
1/4 cup of celery, chopped
7 cups of water
2 vegetable bouillon cubes
Approximately 1/3 cup of dry falafel mix
Approximately 1 cup of Israeli couscous
1/2 cup of red lentils
1/3 cup of parsnip, chopped
1/3 cup of cauliflower, chopped

It ended up being really tasty. It turns out that falafel mix makes for a pretty good soup seasoning, and the Israeli couscous turn out to be a good kind of pasta for adding to a soup. So maybe I’ll end up buying falafel mix and/or Israeli couscous again, after all!

I’m calling it falafel chowder because the red lentils pretty much disintegrated, giving the soup a thick, chowder-esque consistency. The falafel mix probably helped in that regard too.

By the way, my favorite place to get falafel in Omaha is Amsterdam Falafel and Kabob in Dundee. Their falafel is more tasty and more moist than I can ever get home-cooked falafel to be.


My goodness, I’ve been blogging for more than two months yet I haven’t posted my hummus recipe before now! How inexcusable of me!

Anyway, here are the ingredients:

1 15 oz. can of chickpeas
3 tablespoons of tahini
3 tablespoons of water
3 tablespoons of lemon juice
3 tablespoons of olive oil
1 1/2 teaspoons of minced garlic
1/2 teaspoon of coriander
1/4 teaspoon of cumin
1 pinch of cayenne

My favorite way to eat hummus is to wrap it up in a tortilla. Sometimes I include some fresh veggies, but not always. Either way, it is ever so tasty!

Pesto Tabouli

I assure you, it tastes better than it looks!

Since I had some veggies left over from making gyros, and since I had some kale and pumpkin seed pesto left over too, and since I hate wasting food, I decided to combine them all together with 1 cup of boiled bulgur and make a pesto tabouli.

I started making tabouli last summer, when I had fresh homegrown tomaotes, green onions, and parsley with which to make it. I follow this recipe when making tabouli, but this time I substituted the pesto for the parsley and garlic and added a can of chickpeas for protein. There’s a wee bit of the gyros’ tofu feta and its marinade in there too.

It ended up being quite delicious, actually. It tastes like a really good tabouli salad with a slight pesto undertone.

And it’s green. Very, very green.

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