Fattoush is a classic Lebanese dish. It is often eaten by itself as a starter or light lunch. Saumac is an essential ingredient. It is a spice that is made from the dried, powdered berries of the sumac tree. It was my first time trying Saumac and I really enjoyed it, next time I would add one more teaspoon of the Saumac. This was used as a side salad for Recipe #218539 . This recipe comes from a book called “The Lebanese Cookbook” by Hussien Dekmak
Since I love devilled eggs, I thought I would try making my scrambled eggs as tasty. You could also use prepared mustard instead of dry mustard.
Make and share this Lemony Brown Rice Pilaf recipe from Food.com.
Another simple but scrumptious recipe from the October 2005 issue of the ‘Australian Good Taste’ magazine article featuring recipes using ouzo. This is a prepare ahead recipe: 5 minutes preparation, no cooking, then 2 hours chilling. The chilling time is not included in the preparation and cooking times below. The other two recipes using ouzo that I’ve posted from this article – for the 2005 Zaar World Tour – are Recipe #139433 and Recipe #139444.
Delicious and tangy chicken pieces–easy to prepare and a hit with everything from a dinner party to picnics.
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