Recipes

Although our greater depth of knowledge and interest is in Italian cuisine, we plan to offer original recipes from families of several of the nations surrounding the Mediterranean basin. Here again, we will reference excellent existing sources whether or not we can improve on them. And so...MANGIA, MANGIA.

Most of the Italian recipes in this section come from the memory and imagination of Chef Sebastian Dechiario, the current guardian of the "passion for the kitchen" ("la passione per la cucina") embodied in our wives, mothers and grandmothers.

GS

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Tabouleh

February 13, 2006

The following is a Lebanese Recipe:

1 cup Bulgar (cracked) wheat
4-5 large tomatoes
2-3 large cucumbers
1 large bunch of fresh parsley
20 leaves of fresh mint
2 stalks scallions (if desired)
juice of 1 lemon and 1 lime
salt
pepper

Combine cracked wheat with approx. 2 cups water and let sit until the water
is absorbed and the wheat is tender. (approx. 1 hour) Drain excess water.
Dice tomatoes, cucumbers (removing seeds, if desired).
Chop parsley, mint and scallions.
Mix all ingredients with lemon/lime juice, salt and pepper.
Chill at least 2 hours. (It will actually taste better if you let it sit
overnight to let the flavor soak in.)
This is an easy recipe and the ingredients can be adjusted to fit various
tastes.


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