This delectable Mediterranean soup, adapted from a recipe of Joyce Goldstein, is both exotic and easy to make. You can use leftovers (rotisserie chicken or turkey and 2 cups of leftover white or brown rice) to prepare it very quickly. Continue reading
This is a very tasty and nourishing vegetarian dish from Syrian Jewish community. In some homes it was (and is in the diaspora) the traditional Thursday evening meal, a hearty but inexpensive prelude to a richer meat meal on Shabbat (the Sabbath). To keep with tradition, serve it with a cucumber and tomato salad on the side for a whole meal, or use it to accompany fish or other non-meat main courses. This recipe is based on the one offered by Jennifer Abadi in her cookbook/memoir, A FISTFUL OF LENTILS.