Bulgur ‘risotto’ and tahini rice pudding: Anissa Helou’s Lebanese recipes
Grains are such a staple of Lebanese cooking that you could devote an entire book to them. Here are two shining examples: a tabbüleh-style southern
Grains are such a staple of Lebanese cooking that you could devote an entire book to them. Here are two shining examples: a tabbüleh-style southern dish and a Sunni speciality for dessert If bread is the main staple of Lebanese cooking, grains and legumes are next, and there is hardly a meal without one or the other.
Bulgur wheat is the preferred grain, especially for rural communities of all confessions; in the old days, they grew their own wheat to make it, harvesting, threshing and parboiling the wheat before drying it in the sun and sending it to the local mill to be ground into fine and coarse grades to last the household until the next harvest.
In fact, given the sheer number of recipes across the country, I could have easily devoted a whole book to Lebanese recipes for grains alone.
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