Turning to turmeric

By Habeeb Salloum On our farm in southwest Saskatchewan, of all the spices Mother used, there were a few with long histories that she never had in her kitchen. One of these was turmeric, a...

Growing and Using Cilantro

By Habeeb Salloum Cilantro (also called fresh coriander, Chinese parsley, Mexican parsley, Spanish parsley, and Thai parsley) is one of the oldest herbal condiments known to humankind. It is thought to be the first herb...

Habeeb Salloum — Poet, Traveler, Recipe Writer

Habeeb Salloum, 95, a poet, world traveler, linguist, and author of recipe books on Middle Eastern cuisine, has written recipe articles for Backwoods Home Magazine for 19 years. The son of Syrian immigrant farmers,...

The healthy and tantalizing pomegranate

By Habeeb Salloum Wonderful to look at, appetizing in flavor, delicious in taste and with a juice which is refreshing on a hot summer day, is a fair description of the pomegranate. Although according to the...

Bologna sandwiches and roasted rabbit

By Habeeb Salloum Issue #61 • January/February, 2000 "I don't know what I'm going to do with all this bologna!" My mother was speaking to herself as she tried to find room for two huge bologna...

My garden — A springboard of food, pleasure, and history

By Habeeb Salloum Issue #80 • March/April, 2003 "You mean that from this postage-size garden you grow enough vegetables and herbs to last you all year?" my friend asked in disbelief as he watched me plant...

The chicken and the egg

By Habeeb Salloum Issue #139 • January/February, 2013 One cannot think of our culinary world without chicken or eggs. Chicken is one of the world's most consumed meats and eggs are on the tables of the...

Tahini — A health food par-excellence

By Habeeb Salloum Issue #89 • September/October, 2004 Since time immemorial tahini has been a choice food in the countries which edge the eastern Mediterranean. The product of hulled and crushed sesame seeds, this delectable, nourishing,...

Moroccan mint tea

Recipe of the Week  Moroccan mint tea  Courtesy of Habeeb Salloum   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4-1/2 cups boiling water 3 tsp. green tea (if not available, Indian tea may be...

Lentil and meat stew

Recipe of the Week  Lentil and meat stew  Courtesy of Habeeb Salloum   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 Tbsp. butter 1/2 lb. beef, cut into 1/2-inch cubes 2 medium onions, chopped 4 cloves garlic,...

Pistachios — Historic and healthy nuts

By Habeeb Salloum Issue #125 • September/October, 2010 Pistachios (Pistacia vera), whose name derives from the Persian word pisteh, is believed to have originated in Iran. For thousands of years they thrived in western Asia, in...

Tomato and coriander salad

Recipe of the Week  Tomato and coriander salad  Courtesy of Habeeb Salloum   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 5 medium-sized tomatoes, quartered, then thinly sliced 3/4 cup chopped fresh coriander leaves 1 tsp. salt...

Eggplant salad

Recipe of the Week  Eggplant salad  Courtesy of Habeeb Salloum   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 large eggplant (about 2 lbs.) oil for frying 4 cloves garlic, crushed 1 small hot pepper, very finely...

The chicken and the egg

By Habeeb Salloum Issue #139 • January/February, 2013 One cannot think of our culinary world without chicken or eggs. Chicken is one of the world's most consumed meats and eggs are on the tables of the...