Habeeb Salloum

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...

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...

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...

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...

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,...

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,...

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...

By Habeeb Salloum Issue #103 • January/February, 2007 For two days we had been exploring the fantastic ruins of Petra, Jordan's number-one tourist attraction. The last day, after walking around intrigued by this ancient Arab Nabataean...

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...

By Habeeb Salloum Issue #135 • May/June, 2012 Arabs, the majority people in the Middle East, eat bread with every meal. In tradition and in daily life, bread is held to be a divine gift from...

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...

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...

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...

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...