Yoghurt cakes are always so moist. I love the sound of the lemon flavourings in this one. The recipe specifies natural yoghurt, but when I make it I plan to use creamy Greek yoghurt. I’m posting this recipe, which I found in ‘The Best of Lebanese and Middle Eastern Cooking’ for the 2005 Zaar World Tour.
A tangy, savory Armenian side dish that can be served warm, room temperature or cold. I first tried it at St. Mary’s Armenian Church in Florida at their food fest and became instantly hooked. It is a mixture of bulgur (cracked wheat), onions, tomatoes, peppers and parsley.
This is THE most AWESOME grill marinade I’ve ever tasted in my life! I don’t know where my Mom got this, but there is no match that I’ve ever known of…it is simplicity and freshness, yet rich, robust and succulent! I haven’t told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can’t hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died….So in desperation to taste this chicken again, I tried Bobo3039’s suggestion about baking it in a 350 degree oven…Results were wonderful!!! (Still missed that charcoal essence, but one must “roll with the punches” and make do…In this case, Bobo3039 was right on the money!)
Make and share this Copycat Outback Steakhouse Argentine Chimichurri Sauce recipe from Food.com.
I have not tried this cake yet. It is supposed to be moist and rich, but not overly sweet. I’m posting this for the Zaar World Tour. It’s from a Moosewood cookbook.
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