These are Nadya’s recipes, which she included in a memory album she made for her children. Each recipe has a  note of when the dish was served and how she remembers it. These recipes were handed down from nana and babba and are packed with memories.

nadya’s processor-free tabbouleh

Tabbouleh is a light dish with a lemon kick that makes your eyes squint

with joy. It took years, but Nadya was able to get the secret ingredient

from her mother, whom everyone affectionately call nana, before she

passed away. Actually, nana accidentally let it slip. One day, Nadya

was watching nana prepare tabbouleh and noticed that she added

nutmeg. When Nadya asked nana about it, she innocently shrugged

her shoulders and said, “Oh, right. There’s nutmeg in there.”

Ingredients

1. •2 Bunches parsley, finely chopped
   

2. •2 Bundles scallions, chopped
   

3. •1 Bunch fresh mint, chopped
   

4. •1/2 – 3/4 Cup fine grind bulgur wheat (wheat germ)
   

5. •3 Medium size tomatoes (Or less if desired), chopped
   

6. •1/4 Cup extra virgin olive oil
   

7. •Juices from three lemons
   

8. •1/2 Teaspoon allspice
   

9. •1/2 Teaspoon black pepper
   

10. •1/2 Teaspoon salt
    

Directions

Wash, drain, and soak wheat germ until soft. Set aside.

In a large mixing bowl, parsley, scallions, and mint.  For a softer taste, use less of the white part of the scallions.

Squeeze wheat germ until all moisture is removed. Add to the bowl and mix until thoroughly combined.

Add chopped tomatoes, olive oil and lemon juice. Season with allspice, black pepper and salt. Gently mix, taste, mix, and taste some more.

Enjoy with a hearty lettuce like Romaine or Syrian bread.

        

Nadya’s Remembrance: The many times we chopped and chopped, kept sampling for the correct seasoning, and enjoyed as with loved ones like nana, Kris, Mark and Kate.

nadya’s sunday lentils and swiss chard soup

It was my first Thanksgiving with Nadya’s family and I couldn’t get enough of the Lebanese dishes she prepared, on top of the Thanksgiving spread. I must have had four bowlfuls of this soup. I was still stuffed the next morning and could only manage to eat 5 or 6 grape leaves, hummus, Syrian bread and only one stuffed zucchini.

Ingredients

1. •1 Cup brown lentils, rinsed
   

2. •4 Cups water
   

3. •4 Cups chicken broth or low-sodium broth
   

4. •1 1/2 Teaspoon salt
   

5. •3 Tablespoons olive oil, plus more for serving (optional)
   

6. •1 Large onion, finely chopped
   

7. •Pinch of crushed red pepper
   

8. •4 Cloves garlic, finely chopped
   

9. •1/2 Cup coarsely chopped cilantro
   

10. •1 Bunch green Swiss chard (1 1/4 pounds), ribs removed and reserved for another use, leaves coarsely chopped
    

11. •1/3 Cup fresh lemon juice
    

12. •Freshly ground pepper
    

Directions

In a medium saucepan, combine the lentils with the water, broth and salt and bring to a boil. Cover partially and cook over moderately low heat until the lentils are barely tender, about 25 minutes.

        

Meanwhile, heat the 3 tablespoons of olive oil in a large skillet. Add the onion, crushed pepper and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, 7 to 8 minutes. Add the garlic and cilantro and cook for 1 minute. Gradually add the chard leaves and cook, stirring occasionally, until wilted, about 3 minutes.

        

Add the chard to the lentils, cover partially, and simmer until thickened, about 15 minutes. Stir in the lemon juice and season with salt and pepper. Ladle the soup into bowls, season with pepper and olive oil and serve.

This is one of Nadya’s recipes, which she included in a memory album she made for her children. Each recipe has a  note of when the dish was served and how she remembers it. These recipes were handed down from nana and babba and are packed with memories.

nadya’s addictive loubia b’zeit (beans with oil)

Ingredients

1. •1/4 Cup extra virgin olive oil
   

2. •4 Cloves garlic, minced
   

3. •3 Large onions, halved and then quartered
   

4. •2 Potatoes cut into medium sizes (Optional)
   

5. •1-2 Pounds fresh green string beans
   

6. •1 Zucchini, sliced
   

7. •2 (8 ounces) cans whole tomatoes
   

8. •2 Tablespoons tomato paste
   

9. •1 Cup tomato sauce
   

10. •1 Cup water
    

11. •2 Tablespoons fresh basil, chopped
    

12. •1 Tablespoon salt
    

13. •1 Tablespoon black pepper
    

Directions

Snap the ends of green beans and wash in cold water. Set aside.

In a large pot, saute the onions and garlic in olive oil. Add potatoes and brown and stir for another 2 minutes. Add fresh green beans, sprinkle salt and toss or stir until wilted. Add zucchini, tomatoes, tomato paste, tomato sauce, basil and water. Season with salt and black pepper. Give it a nice mix and let it simmer.

You can also use a pressure cooker. Saute the onions, garlic and potatoes before adding to the pressure cooker with the rest of the ingredients.

       

Cook until beans are soft and sauce is cooked, about 12 -15 minutes in a pressure cooker and about 35-45 minutes in a pot.

        

Note: For meat lovers, add lamb to this dish. Cut 6 - 8 ounces of lamb into chunks. Cook the meat in butter until tender and add to the pot.

        

Enjoy with rice sprinkled with a bit of cinnamon on top.

Nadya’s Remembrance: This dish brings forth memories of snapping around the table and serving this dish to any company we had -- especially our vegetarian friends.

nana’s guilt-free baba ghanoush

I love this dish because I can eat and eat and eat and tell everyone how good I’m doing on my healthy diet plan. Rich in calcium, magnesium, phosphorus, potassium, calcium and vitamins A, B, C and K, this is a guilt-free dish.

Ingredients

1. •1 Eggplant
   

2. •2 Tablespoon tahini
   

3. •Juice from 2 lemons
   

4. •2 Cloves garlic
   

5. •1/4 Teaspoon Salt
   

6. •Extra virgin olive oil (Optional)
   

Directions

Split eggplant in half vertically. Broil until soft and watery. When it’s cool enough to handle, peel the skin. Place peeled eggplant into a bowl and mash.

In a small bowl or with a mortar and pestle, pound garlic with the salt. Add tahini and lemon juice. Mix until thoroughly combined.

Pour on top of the eggplant. Mix well.

Transfer to a serving dish, drizzle the olive oil on top and garnish with parsley.

Enjoy with Syrian bread.

To serve as an hors d’oeuvre, cut the Syrian bread into little wedges for dipping.

Nadya’s Remembrance: This dish is always one which nana has on her table with kibbeh or squash and grape leaves. It always tastes great, but don’t breathe on anyone who hasn’t eaten it!

nana’s hidden gem emshudera

Ingredients

1. •1 Cup lentils
   

2. •6 Cups water
   

3. •2 Large onions, minced
   

4. •1/3 Cup rice
   

5. •1 Teaspoon salt
   

6. •1 Teaspoon black pepper
   

7. •1/4 Cup extra virgin olive oil
   

Directions

In a large pot, bring water to a boil. Add lentils and cook for 1-2 minutes. In the meantime, saute the onions in olive oil until brown.

Add onions, rice, salt and dash of pepper to lentils. Add a dash of black pepper. Cook for 20-25 minutes or until firm. 

Enjoy with turnips and Syrian bread.

Nadya’s Remembrance: Emshudera is a dish everyone dislikes as a child and then grows up to love as an adult. If you love it, you've arrived! It is an excellent dish for vegetarians or anyone who wants protein, good taste, and a filling but light cuisine.

nadya’s lips puckering lemon/garlic salad

Ingredients

1. •1 Bunch leafy lettuce (I usually use red leaf.)
   

2. •2 Garlic cloves, finely minced
   

3. •2 Scallions, chopped
   

4. •Half red onion, sliced
   

5. •1 Red bell pepper, sliced
   

6. •1 Cucumber, sliced
   

7. •2 Roma tomatoes, sliced
   

8. •1/2 Cup Kalamata olives
   

9. •2 Tablespoons capers
   

10. •6-10 Whole banana peppers (You can also you pre-sliced peppers.)
    

11. •1 Cup fresh parsley, chopped
    

12. •2 Tablespoons fresh basil, chopped
    

13. •1 Tablespoon fresh mint, chopped
    

14. •Juice from 2 lemons
    

15. •3 Tablespoons balsamic vinegar
    

16. •1/4 Cup extra virgin olive oil
    

17. •1/2 Cup feta cheese
    

18. •Salt and pepper to taste
    

Directions

In a medium glass bowl, whisk together the balsamic vinegar, olive oil, garlic, salt and pepper.

In a salad bowl or a large mixing bowl, combine all ingredients. Drizzle the balsamic mixture and lemon juice on top. Toss thoroughly. Crumble the feta cheese on top and serve.

Grandma’s Rainy Day Kimchi (Kimchee) Noodle Soup

Pho Ga But Not the Veggies

Grandma’s Souped Up Ramen Noodle Soup

Dad’s Kahl Guk Su (Kal Guk Su) with Home Made Noodles