Lalagides

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Lalagides remind me of tradition, family and simplicity. Fried dough is universal, but it’s what we serve it with and the reason behind it, that make it regional and cultural.

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Classic Hummus

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There was a turning point for me, when I realized how good hummus could be. The hummus I remember growing up with, was lumpy, gritty, watery and a bit bland – definitely not homemade and most likely came from the refrigerator section of a supermarket. I can’t do that type of hummus anymore – it’s a sin and a slap in the face to what real hummus is.

My mind changed about hummus, when I ate Lebanese food for the first time. The hummus I had was perfectly smooth, like spreadable butter. It was a bit salty, savory and extremely creamy. Where had this type of hummus been my entire life? I craved this hummus for months, and Lebanese food became a regular for us.
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