#Lebanese Cucumber

[morethansalad]

Mdardara Salad Bowl - Middle Eastern Lentils & Rice Dish (Vegan)

[cutebramgreenfeld]

Labneh Lebanese Cream Cheese Recipe This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread. 1 teaspoon salt or to taste, 16 cups plain yogurt, 1/4 cup olive oil

[website-com]

japanese cookies are all sand cookies there is no softness to the world

[cursedkennedy]

Tabbouleh III This salad is light and flavorful and chock full of veggies that you can pull from your garden--tomatoes, cucumbers, and green onions. Add lots of parsley and mint and a nice splash of olive oil and lemon juice and that's it. Chill before serving to bring out the flavors. Serves eight.

[hdintexc]

Fattoush Salad

Fattoush Salad – Created along with juicy tomatoes, radish, cucumber, self-made pita croutons as well as clean natural cannabis – this dynamic Fattoush Salad is actually a fast as well as simple attack! Rounded off along with a appetizing, wonderful as well as garlicky vinaigrette that infuses each aspect along with mouthwatering taste. Our best meals towards perform using this salad are actually…

[najia-cooks]

[ID: A green salad in whitish sauce on a bright blue plate. Symmetrical divots are pressed into it and filled with olive oil. It is garnished with a dandelion. End ID]

هندبة بالطحينية / Hindba b al-tahina (Palestinian wild greens with tahini)

"هندبة" ("hindba"), "هِنْدِبَاء" ("hindibāʔ"), or هِنْدَب ("hindab") is an Arabic word referring to chicory, wild endive, or dandelion greens. Century Dictionary speculates, based on phonetic similarity to European terms for Cichorium endivia, that it is a word of European origin (consider English "endive," ultimately from Latin "endivia," via Byzantine Greek "ἐντύβῐον," "entúbion," and Middle French "endive"). However it seems more likely that, like many Arabic food terms, it is borrowed from Aramaic (הּנְדְּבָא / ܗܶܢܕܒܳܐ; "hendǝḇā").

"Hindba" belongs to the Arabic root ه د ب (ha - dal - ba), which forms words relating to fringes, frills, and hair: compare "هَدَب" ("hadab"), "twisted leaves," and هُدُب ("hudub"), "fringe, lash."

D. S. Fish tells us that this "wild plant [...] is very abundant as a weed among Clover (bersem) [برسيم] in Egypt," where "the leaves are often collected and sold in small bunches."

Two Palestinian dishes are commonly made using hindba. One isهندبة بزيت (hinda b zayt), hindba with [olive] oil, which combines blanched greens with browned onion, lemon juice, and (of course) olive oil. Lebanese hindba is similar, consisting of greens prepared in the same way, but topped with sliced, caramelised onions. The other preparation of hindba is with a dressing made with tahina (tahini), lemon juice, chili, and sometimes garlic or yoghurt.

This recipe is for greens with tahina sauce. Blanching gives the greens a soft, creamy texture; the nuttiness of the tahina picks up on nutty and earthy undertones in the greens; and lemon, garlic, and chili balance that earthiness with sharper notes. This dish is excellent as a side with bread and other vegetable dishes.

Palestinian Red Crescent Society

World Central Kitchen

Anera

Ingredients:

100g chicory or dandelion greens

1 clove garlic, grated or mashed

Juice of 1/2 lemon

Shatta, or green or red chili pepper, crushed or minced

Olive oil

2 Tbsp tahina

Instructions:

Float greens in a large bowl of water and rinse thoroughly. Lift out of the water without allowing to drag along the bottom; any dirt and debris will sink.

Roughly chop greens. Boil in salted water: if using chicory, 2-3 minutes; if using dandelion greens, 7-10 minutes.

Drain greens and squeeze to remove water.

Prepare the marinade. Grate garlic, or mash in a mortar and pestle along with a pinch of salt.

Add lemon juice, chili pepper, and tahina and mix; the garlic will cause the mixture to thicken. Add water and continue mixing until you get a sauce of medium consistency.

Mix greens and dressing together to coat. Taste to adjust salt, lemon, and chili.

Serve topped with lots of good olive oil, alongside khubbiz, pickled cucumbers or turnips, and raw vegetables (such as radishes and green onions).

Identifying dandelions:

Dandelions (Taraxacum officinale agg.) are a group of very closely related flowering plants in the family Asteraceae. They grow from a basal rosette of regularly or irregularly lobed leaves. The deep lobes point backward to the center of the plant. Flowers are yellow and solitary, growing on leafless, hollow stalks that emerge from the center of the basal rosette. Stalks produce white sap when broken.

Autumn hawkbit (Scorzoneroides autumnalis) can sometimes be mistaken for dandelion; but autumn hawkbit may have multiple flowers per stem, and the teeth on the leaves are much thinner and do not point back to the center of the rosette. Autumn hawkbit leaves are also edible.

Also contrast cat's ear (Hypochaeris radicata): the lobes on the leaves are more round and do not point backward; there are multiple flowers per stem; and the stems are not hollow. Cat's ear leaves are edible.

Identifying chicory

See hindba b al-zayt.

[yurucamp]

hello io! i hope that you're doing well (no stomach ache! or at least a manageable one..). i've been wanting to ask you about your favourite fruits, vegetables, and plants! you drew persimmon fruits recently, which i adore. i'm trying to plan gardening for the next planting season, so i'm asking lots of people. also wanted to thank you for sharing your photography - you've inspired me to take even more photos - i want to see beauty everywhere. hope that you're taking care. stay safe!

hi anon! what a wonderful question... honestly, it would be much easier for me to list the fruits and vegetables i don't like (i hate pineapples and am largely negative towards brussel sprouts). basically any vegetable can be prepared in a scrumptious way, but if i had to choose a handful to subsist off of, it would be radishes, cucumbers, red cabbage, sea buckthorn, endives, oyster mushrooms, pomegranate, figs, good apples (aport, macoun!), honey mandarins... oh, is rhubarb a fruit? i adore rhubarb most of all

as for planting, maybe you're not far north enough for it, but you should plant rhubarb, it's a perfect herald of spring! i also think fresh tomatoes and cucumbers, even if they are the most generic thing to plant, can beat out pretty much anything... i especially like the green zebra cultivar of tomatoes if you can find it, they are yummmmmmy!! and the zucchini conundrum is really a blessing, because they are such a versatile vegetable; lebanese zucchini fritters, georgian zucchini rolls, and any sort of sweet zucchini bread/muffin are all divine

good luck with your garden and thank you so much for the message! i'm so overjoyed to read it and hear that (about the photos); it's easy to feel silly for stopping to take a photo of everything, but i am so much better off for having the ability to preserve and recall the little spontaneous moments of beauty. (my mom beats me in this regard, i can't take a walk with her without losing her and then finding her crouched behind a dumpster trying to capture a photo of textures on the facade of an abandoned building. i have such a respect for her ability to find collage everywhere and i want to carry it into my own life.)

[starb0n3]

What I ate today

⋆.˚✮🎧✮˚.⋆

Weighted in at 51.0kgs this morning

-skipped breakfast: 16 hour fast ㅤᵕ̈

-at around 12: half a pack of freeze dried blueberries = 18kcals ✿

-at around 12:30: (leftovers) half a lebanese pita stuffed with one falafel, tomato, cucumber and garlic sauce = ~ 185kcals (according to my cal counting app) ☀︎

-started a liquid fast at 12:30, will try to go for 24hours or more .ᐟ

-at around 6pm: zero sugar lemon cola = 4kcals ʚଓ

-water with ginger and lime juice (it was nasty so i didn’t drink it 😭)

burnt calories: ~140kcals ✰

total net calories: 63kcals

sport’s camp is overrr!! i only walked a little over 5,000 steps today though so i need to do more sports daily

°❀⋆.ೃ࿔*:･

[vergess]

tell me what i can put hummus on besides bread and celery (remember i am allergic to carrots :( and i cannot handle any spicy whatsoever)

Anything durable enough to hold the hummus up is a good call. Bell peppers slices, cucumber slices, pickles, onion petals, fresh broccoli, radishes, snap peas...

Hummus stuffed into a cherry tomato or a roasted mushroom cap is a real killer finger food for parties. Or, slather it on a broiled portobello steak for a giant version.

But for less of a snack and more of a meal, you can always use meats. Red meat goes better IMO, but pretty much any meat can be dipped in hummus.

And you know what happens to go well with hummus and have lots of meats?

Kebobs.

They're even conveniently dippable shapes. Almost? like they were made to be eaten together??? (JKJK they were of course literally made to be eaten together).

You can also stuff bell peppers or tomatoes with a mixture of 2 parts cooked yellow rice/rice pilaf, and 1 part hummus. Roast them until the vegetables have a level of char you like on the outside, then eat with a fork.

[posttexasstressdisorder]

Celebrating July 4th in Strange Times, Pt 1

I'm still recovering from the literal assault of a week we all just went through. And it's only Wednesday. Time to UNHOOK AND COOK.

I'm not thinkin' too clearly, but like i've often said here on this hellsite (meh): when in doubt, BAKE. And COOK.

I had no idea just why, but my old friend/landlord back in Austin came to mind yesterday, and as a result, this felafel recipe. His grandmother was Lebanese. His grandfather was Italian. And then my old friend who is second-generation Armenian immigrant came to mind, as well.

This felafel recipe is "authentic", and pretty basic to people who know, but to this heavily-breaded and chicken-fried Texas boy, it was a revelation.

Final confirmation the boy knows his felafel came from Chef roomie yesterday that they were, indeed, beatiful and tasty, with the homemade tzatziki as dunkin' sauce.

So this occupied me yesterday, still over a dozen felafel balls left, and lots of tzatziki, and it hit me to celebrate in my own way by making an "All American" dinner that is a blend of food friends have all enjoyed in dinners past.

We'll have those heated, along with more dipping sauce, beside a batch of my oven-baked Italian meatballs, and oven-barbecued chicken thighs, with homemade barbecue sauce (goes great on the meatballs as well!), and my version of potato salad.

As far as dessert, I started today by making a batch of super-vanilla no-churn ice cream in the hottest part of the afternoon. Thought that might cause problems, but it's already setting, so that's good. I am also gonna make a coffee-chocolate sauce to go on top, along with a dollop of the red raspberry freezer jam I made last week.

OK: First things first,

Felafel Recipe

2 cups (dry measure) dried garbanzo beans

4 cups cold water

1 bunch parsley

5-6+ cloves garlic

1 large onion

2 tablespoons of cumin

1 heaping tablespoon of baking powder

3 tablespoons of flour

1 teaspoon salt

Pepper to taste

Put dried garbanzos and water in a medium-small bowl or 4-cup liquid measure pyrex cup. Cover and put in fridge at least over night. They will expand! Leave them for 24-36 hours, until they have at least doubled in volume.

After they have soaked, drain and put in food processor bowl, with regular blade. Put the rest of the ingredients in on top of the garbanzos. Chop the parsley in half first, spread the dried ingredients evenly.

Put the cover on and process, pulse at first, until you see the desired color and texture start to happen. Stop and scrape, then turn on and leave on until you get a grainy texture and STOP.

Transfer to another bowl, cover and refrigerate until you're ready to fry.

Tzatziki Recipe:

1 cup sour cream (or Greek Yogurt)

1 cucumber

Salt/Pepper

Use the large grates on a cheese grater, grate the cucumber into a small bowl. Sprinkle liberally with about a teaspoon of salt. Mash it around, until you see the green liquid start for form. Take and strain, mashing the rest of the water and salt out. Mix with the sour cream and chill.

Fry the felafel into small (1 to 1 1/2") balls, using a teaspoon to help you form the balls. Drop them one at a time into the "chicken-frying hot" fat of your choice. Fry until a dark-golden brown. Serve with the Tzatziki as a dip. The felafel balls freeze and re-heat well.

I'll post the rest of it as it happens tomorrow. I think i've posted the ice-cream recipe before, this time basic vanilla, thus the coffee-chocolate sauce and raspberry jam.

[lumine-no-hikari]

Dear Sephiroth: (a letter to a fictional character, because why not) #166

I said in yesterday's letter that today's letter is gonna be early, so here it is! I still have a slight headache, which is weird, but I took some ibuprofen, so I should be fine soon! I can only assume I somehow ended up with a migraine yesterday; oh well.

J and I are going camping today! We're going to a spot in New Hampshire from where we live in New York! I'm not sure how the internet will be over there (there might not be any!), and I am committed to writing to you daily, so that means if I'm gonna be in a place where the internet isn't good, I gotta get my letter done before I go to that place!!

We're going to fly there from the little airport that is relatively close to us; it's about 100 miles or about 156 kilometers away. It's about 2.75 hours to get there by car. But it'll only be about an hour by plane! But of course, that hour doesn't account for driving to the airport, inspecting the plane, and getting everything packed and squared away, ahaha!

It's only about 9am, so I don't have a whole lot else to write about yet today. So what I thought to do is show you all the pictures I took over the last several days that I didn't get around to showing you in my previous letters. Because... Sephiroth... the world is full of beautiful things if you know where to look for them. I want to teach you where to look for them. I saved the best one for last, you'll see!!

Some pictures of the sky:

Some tea swirls!

This is Lebanese food. I dunno if you have a place like Lebanon in your world, but... I guess it's a lot like Greek food, except with more warming spices. This one is lamb over spiced buttered rice with cucumber, corn, and yogurt sauce and tomatoes:

These are tiny spiced meat pies; they're amazing with cucumber-yogurt sauce!!

This one is rose-flavored cream stuffed inside layers of phyllo dough, drizzled with simple syrup and sprinkled with shaved pistachios. I think you really would have liked this one:

Some more tea swirls:

This is German food! Or... well. Americanized German food, anyway! I imagine a place like Kalm might have stuff like German food, maybe? This is three different kinds of sausage, with sauerkraut underneath, and french fries and curry ketchup:

...These french fries were SO GOOD, which is saying something because I don't normally like french fries very much. But I wasn't crazy about the curry ketchup...

This is pretzel sticks with mustard and ale cheese! The ale cheese has paprika on top!

Here are some more tea swirls!!

Last set of swirls... some of the sky after...

...And a few more pictures of the sky:

...Told ya I saved the best one for last! Hahaha!

Well that's it for today; we gotta go. But I'll take lots more pictures for you during our flight and during all our other activities, don't you worry! I'm sure I'll have plenty to write to you about by the time I get back tomorrow night!!

...I hope that all the little ways I try to tell you I love you are getting through to you. Because I do - more than you can even begin to imagine, and just because you're you. And you... are kind, brave, compassionate, steadfast, determined, and able to learn from your mistakes so you can do better and make gentler choices. What's there not to like? You are everything that a human being is supposed to be, and everything I am trying to strive for and cultivate within myself. You are my reason for living, even in a place as frightening and messed-up as this one.

Looking for the sparks of beauty and joy is very important precisely because our world is so messed up. You are one of those sparks that keeps me going, so please... I'll beg you not to disappear. Keep yourself safe out there. Treat yourself kindly. Make loving and compassionate choices - with yourself and with the world around you.

I'll write again tomorrow.

Your friend, Lumine

[morethansalad]

Dreamy Fattoush Salad (Vegan)

[hxans]

Today we planted cherry tomatoes, apple and lebanese cucumbers, green beans, basil and also some spring onion seeds in pots. Plus planted sage, thyme, organo and parsley in a little garden area by the front path. It had had some herbs growing in it before but they were looking worse for wear after a couple years there so we decided to plant some fresh.

The basil I brought upstairs to look after inside, else these annoying green caterpillars eat them to death. We're not sure if the spring onion seeds will grow because they're a few years old but it's worth a shot.

I also decided to put our two peace lilies out in the berm free to a good home because I am tired of looking after them. They're probably due repotting and looking a bit sad for it, and I just can't be bothered. I prefer looking after herbs or veges that I can successfully harvest.

That being said, I have managed to keep a little cactus alive for several years. Its buddies not so much, but this one has held on well.

[limitedband]

Recipe for Lebanese Rubbed Salad Mixed baby greens in a balsamic dressing are 'massaged' with cucumbers, garlic, cherry tomatoes, and Feta cheese to make a refreshing, Mediterranean-flavored salad.

[bumblebeeappletree]

Tammy visits a self-taught gardener in her extraordinary garden packed with produce inspired by Lebanese culture and cuisine.

During the strict western Sydney lockdowns, Sahar El-Chiekh transformed what was a dusty backyard into an extraordinarily productive cultural food bowl. By gathering advice from the online garden community and her creative approach to gardening in a rental property, Sahar's backyard has become a sensation. "I came out here to hide in the garden," says Sahar, but it prompted a pursuit to create a place of solace and empowerment. "If mummy can't be found (in the house), she's out in the back."

Sahar is passionate about cooking food from the garden and admits, "I'm not actually a great cook, but it's different when the produce is from your garden. I don't like to see anything go to waste." Much of her produce connects back to her Lebanese roots, with plants such as Egyptian spinach, eggplant, beans and chickpeas. Sahar says, these are "the flavour of my childhood." Egyptian spinach, traditionally known as Molokhia, has a gelatinous texture and is best suited in soups. Sahar says, "I find it easier to grow than English spinach" however seeds for this traditional variety were not easy to find when her parents moved here as teenagers. "Now you're seeing a lot more of them in middle eastern grocers, but in the past my parents had to go to a farm that grew them, just to be able to enjoy them in their home."

With an organic approach to her gardening, Sahar's advice is to harness companion planting. To control pests, Sahar grows marigolds to deter thrips, hibiscus to attract flea beetles away from her eggplants, and chickpeas to deter caterpillars from her tomatoes. To avoid powdery mildew, Sahar trains her zucchini vertically and removes all leaves growing below the developing fruit to improve airflow. "This is the first year I've done it and it's made a huge difference," says Sahar, who has also adopted an ingenious t-shirt support for heavier fruits that will be harvested for seeds. "I need to support the ladies" says Sahar.

Growing a garden in a rental property has its challenges, so to create a transportable garden, Sahar's uses large growbags for her various fruit trees. Her prized possession is a pomelo tree, which Sahar says is "in between a grapefruit and an orange." Her obsession with pomelo started twenty-two years ago. "I went overseas to Lebanon for a holiday… my auntie has a big citrus orchard in her backyard, and I used to sit under the trees and freshly pick and eat them. Then I came back to Australia I couldn't find them; it took me 20 years to hunt down this pomelo. Last year was the first year I tasted it… It's not bitter like a grapefruit, but not wet like an orange, it's perfect."

There are some standout structures in the garden, such as a rustic ladder and a walkthrough archway. "I always loved the idea of being able to walk through an archway," says Sahar, "I wanted to grow vertically this year so I could fit more in." Growing on the arches are tromboncino, Lebanese cucumbers, various tomatoes, snake beans, Richmond green cucumbers, and Cucu-melon. And they're not only lovely on the vine.

Sahar invites Tammy to taste some of her homegrown heritage saying, "we have gardened and now we're going to graze," with traditional dishes such as hummus, Fattoush salad, cooked beans and mloukheya a banadoura, a dish made with Egyptian spinach and tomato. "I think gardening and being able to cook from my garden, gives me a sense of empowerment," says Sahar, "Especially to be able to feed my kids and my family from something that I've grown, it brings us together. As we know, food is all about community, family, laughing and building memories. I think gardening and cooking go hand in hand."

Filmed on Dharug Country | Chester Hill, NSW

[takataapui]

saw your tags on the cucumber salad post and countdown (or woolworths or w/e) sells persian cucumbers! Theyre labeled lebanese cucumber but its the same thing :) 🥒

oh that's so good to know, thank you!!!!