Labnah and Walnuts (recipe)

To be honest, I was trying to look for what this dish is called but could not really find it.  However, I did learn this from a Syrian gal and was amazed how simple and really delicious it is to make!

Ingredients:

1 lb. of labnah (basically really condensed yogurt…all the water is evaporated)  can be found in any Middle Eastern store

lots and lots of parsley (flat or the curly looking one)

half an onion chopped finely (green or white, doesn’t matter)

salt

lots of walnuts

extra virgin olive oil

1. Pour out the entire contents of the labnah into a large bowl.

2. Food process the parsley, onions, and walnuts separately.  Make sure the walnuts are not too fine.  Also all of this can be done by hand but will take longer.

3. Fold into the labnah and add salt.  Distribute all the ingredients well.

4.  Drizzle with the extra virgin olive oil and serve with warm pita, crackers, use as a spread in a sandwich, chips, on cucumbers or bite-sized vegetables…be creative!

What would you eat it with?

Pinto Bean Stew (recipe)

Ingredients:

(2) 15 oz. cans (rinsed) pinto beans (or dried beans that are cooked)

4-5 diced tomatoes

1 chopped onion

1 squeezed lemon

3-4 smashed! garlic cloves

Cumin

Parsley (fresh or dried)

Salt

Oil

  1. Sauté onions in oil until transparent.
  2. Add tomatoes and cook for 5 minutes.
  3. Add beans and cook for another 3 minutes.
  4. Add garlic, lemon juice, cumin, parsley, and salt-cook until everything is soft.
  5. Adjust the flavorings to your liking (add more lemon, cumin, or oil if you prefer)
  6. That’s it!  Now eat it!

It’s easy, healthy, and full of flavor.

Good protein from the beans, lycopene from the cooked tomotoes, and cumin is a spice that is known to be good for the stomach (if I or my daughters’ bellies hurt, my husband makes potatoes and adds cumin to it and makes us eat it like medicine!).

Maybe I’ll share that recipe another time…

Share and enjoy!