This recipe is one of my brother-in-law’s specialties, and it has been such a long time since I’ve had it, or actually since I’ve remembered it. Out of the blue, the other day, it just pops into my head and I decided to make it.
Category Archives: Recipes
Clint and I like this tapas place in Winters called Ficelle. It is a small restaurant that only opens at the end of the week, but it is always packed. It has a convivial atmosphere, whether inside or on the patio, and if you are looking for something fancy then Ficelle is not the place for you.
This post is actually long overdue. I uploaded the pictures a million years ago, but did not get to actually write the post till now.
Four years ago, the same day the Taste-Buds started. I cannot believe it has been so long already! Although the blog has changed from its original format and my Taste-Buds moved on from blogging, I still consider it as this common venture that gave us a lot of fun and taught us new things. It even helped me get over my baking aversion, I can make some very decent cookies and brownies now, I even made a custard from scratch (supervised by Clint), but I did all the steps myself! A big breakthrough for me!
After being away for a while, I missed the blog, I hope you missed it too. I don’t know if I can call my long time away a vacation, but I was not cooking anything spectacular or worth sharing. I was just going quick and convenient. I guess no matter how much you love cooking, when you have to do it every single day, it loses a bit of its luster. But with my return, I have a delicious recipe to share with you.
Green beans are made two ways in Lebanon. One is a stew with meat and served with rice, the other version is the vegetarian one that is usually consumed in summer or during Lent. It is mainly eaten cold with vegetables like cucumber or onions (any kind you can think of) on the side. I personally like it hot too, rolled in a Lebanese bread or served as a warm salad.
Taro is one of my favorite root vegetables. In Lebanon, there are many regional variations to cook it, for instance there is a recipe for taro and chickpeas stew that was a staple in my dad’s side of the family, but my mom’s side of the family knew nothing about. They lived about an hour apart and belong geographically to the same region!