Back in the game

Much like most things in my life, the time, energy and inspiration it takes to keep up with this blog waxes and wanes. I promised myself that I would quit apologizing all the time, but I can't help it. Sorry its been so long since I've posted! Nothing but summer vay-cay to blame it on.

I've got a lot up my sleeve, though. Here are two Lebanese recipes for quick, summer snacks

Badounis bil Tahini
Parsley and Tahini dip

Tahini acts bizarr-o when you mix it slowly with water and lemon. Initially, it becomes tough like putty, so tough you can hardly stir it. But when you add a little bit more, it magically thins out to a lovely, creamy puree.

Remember, the only way to make parsley taste good is to cut it small. First cut it as small as you can. Then, take a breather, shake out your aching knuckles, and cut it again. A lot of recipes call for like, a tablespoon of parsley, and this is a good recipe to use up the leftover bunch [especially if you are like me, and you always have tahini on hand].

I know a lot of people prefer precise recipes, but this one is "arab style", meaning I totally winged it. Adjust to your liking!

Badounis bil Tahini
Parsley and Tahini dip

two or two and a half cups tahini
chopped parsley [ you do want to add enough so there is a fresh, green taste to lighten the tahini, so at least half a bunch, chopped SMALL!]
water
lemon juice
salt
1 clove garlic, crushed

Thin the tahini with small amounts of liquid, alternating the water and lemon juice. Like I said, it will be very tough to stir at first, and you will think you did something wrong, but keep adding the liquid and it will break and fluff up. [Its a beautiful process, really].

Stir in the salt, parsley, and crushed garlic, and then thin to desired consistency. Use as a dip or spread on pita as a sandwich. It holds up well in the fridge, and good to have on hand for surprise guests and midnight snacks!

Lentil and Yogurt Salad
'adas bil laban

The yogurt-mint-lemon-garlic-salt sauce is a summer mainstay, and tastes good on the chickpea, the fava, the white bean, the this lentil, the that lentil. In other words, essential.

2 cups brown lentils, cooked [al dente, not mushy] and chilled to room temperature
1.5 cup or so of plain yogurt, Greek, if you can find it
3 tbsp fresh mint, chopped
1 clove garlic, crushed
salt
lemon

Mix the mint, garlic, salt and lemon in with the yogurt, and then stir into lentils. Eat for breakfast, lunch and dinner. :)