November 12, 2019


Tabbouleh 4


3 bunches parsley chopped very fine without stems
1 medium onion chopped very fine
2 large tomatoes cut into small pieces
¼ cup fine burghul
2 teaspoons dry mint
Salt & pepper to taste
Lemon, fresh squeezed, about ¼ cup
Olive oil, less than ¼ cup, to taste

Mix first 6 ingredients. Add lemon juice and olive oil to taste. Serves 4.

Click here to see a tabbouleh cooking demonstration at our Youth Center in the Za'atari Refugee Camp, hosted by Questscope Founder Curt Rhodes!




1 frying chicken, quartered
1-1/2 Tbs. ground sumac
1/8 tsp. ground nutmeg
1/8 tsp. ground cinnamon
1/4 tsp. freshly ground black pepper
Sea salt
Juice of 1 lemon
1 pound red onions, peeled and thinly sliced
1 1/2 Tbs. olive oil
1/4 cup chicken stock

1. Rinse the chicken and pat dry. Trim off excess fat.

2. Combine the sumac, spices, and salt. Set aside 2 teaspoons and mix the rest with the lemon juice. Rub into the chicken flesh and marinate up to 1 day.

3. Place the onions in a large skillet, toss with 1-1/2 tablespoons of the olive oil, the chicken stock, reserved spices, and a pinch of salt. Cover and cook gently 30 minutes. (Up to this point, the dish can be prepared 1 day in advance.)

4. Bring the chicken to room temperature and preheat the oven to 400° F.

5. Place the chicken, skin side down, on a nonstick baking sheet. Spread the onions spread over the chicken; cover with foil and bake 20 minutes.

6. Turn chicken over so that skin side is up. Return to the oven and bake 20 minutes longer uncovered, until chicken is tender and crispy brown.

Some people like to eat it on flatbread, sprinkled with toasted pine nuts. Serves 4.


mujadarra 2

Majaddarah (this is the stew Jacob fed Esau in exchange for his birthright, Genesis 25:29-34)

2 cups lentils (dry, brown/green color)
1 cup rice
1 cup chopped onions
2 tablespoons olive oil
salt to taste

1. Boil lentils in enough water to cover, with 3" of water above lentils.

2. When lentils are well done, fry onions in oil until golden brown.

3. Add 1/2 the onions to lentils and boil for 5 minutes.

4. Add salt and rice stirring occasionally until rice is very well done and majaddarah is thick.

5. Keep frying remaining onions, stirring continuously, until they are almost black.

6. Remove to paper towel and use these onions to sprinkle over the majaddarah when it is served.

Can be served hot or warm. Some people like to eat it with yogurt, fresh cilantro and/or sliced green onions. Serves 6