Here’s a recipe to keep the kids occupied for an entire snow/vacation day, producing enough bread to feed a family of 8 for a month. It’s our very own Joycelyn Seybold’s family recipe for schnitz brot. Dig out the biggest stirring bowl you can find and have at it! Check out the recipe.
It’s always fun to try a new recipe, especially when it’s from a different country and brings some new taste combinations to your table. Try this Lebanese dish, suggested by Entrust’s Esther A.
Cooking time: 50 minutes
1 ½ lb potatoes
2 large onions, grated
1 ½ T salt
½ tsp black pepper
1 tsp ground cinnamon
1 ½ cups burghul (bulgur wheat)
1 cup flour
1 cup chopped parsley
¼ cup chopped mint
1 ½ cups olive oil
Soak burghul in water until it feels soft between the fingers. Strain the burghul. You may need to squeeze by hand to remove all the water.
Boil the potatoes with the skin, then peel and mash to a paste/puree with the grated onions, salt, pepper and cinnamon. Knead in burghul, then flour. Add parsley and mint and knead again. Bake in a baking dish/tray with oil. Serve cold with salad or Greek yogurt. Results vary, your kibbe may not look like this photo, which involves a different shape, but enjoy it anyway!
This cookie originated in Lebanon and is popular throughout the Middle East today. Memories of mixing the dough, forming the crusts, filling the molds or making free-form cookies by hand, and most of all, savoring the textures and flavors and discovering a different filling in each cookie, are a treasured part of life for many Middle Easterners. While families tend keep a supply on hand all year to serve guests, people of various faiths also associate these cookies with special celebrations.
Make the most of autumn’s harvest with this warming, seasonal soup at WWW.BBCGOODFOOD.COM
Наслаждавайте се! Naslazhdavaĭte se! (“enjoy!”)