mint

ingredient

July 31, 2011

Cold stuffed squash with bulgur and melon salad

This is a stuffed vegetable for the summer, cool and refreshing. The season’s best produce meld into a light green salad of melon, mint and wheat bulgur, while the baked squash shells add another layer of flavor and turn the salad into finger food. Continue reading Cold stuffed squash with bulgur and melon salad …

November 15, 2010

Grilled tomatoes with balsamic date sauce

It’s been a rough year for tomatoes. In fact, it’s been a rough year for basic foodstuffs in general. The extreme summer heat decimated produce and pushed down cows’ milk production, while droughts in Russia sent wheat prices soaring. Despite the fact that produce crops in general were destroyed by the extreme July-August heat — hothouses were hitting 70 degrees Celsius — for some reason, tomatoes became the symbol of the crisis. It seems that people here just can’t live [...]

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July 4, 2010

Ice limonana — mint lemonade, the drink of the Israeli summer

Limonana is the quintessential drink of the Israeli summer. Simple and ubiquitous, there’s nothing more refreshing than freshly squeezed lemons and ground sprigs of mint, whether served on ice or blended into a smoothie. In the summer, limonada becomes my social drink of choice — the drink that captures the spirit of the moment, a pleasant afternoon nestled into a chair in a lively streetside cafe. In the winter, I order a cappuccino; in the spring and early summer, I [...]

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June 23, 2009

Seared lentil salad with eggplant, carrot, parsley and mint

I needed an easy dish to bring to a vegan friend’s potluck dinner — something substantial, but also something that could easily be prepared in large quantities. Voila — seared lentil salad.

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May 31, 2009

Loquat lemon mint sorbet

It seems there’s quite a demand for a loquat sorbet recipe. I’ve actually been planning to make one for a while, but a request from a reader in Malta (echoed by others in Israel) told me that now’s the time — after all, the season’s almost over. So, as the weather becomes warmer, what better way to serve our last loquats than frozen into a smooth sorbet with mint and lemon?

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April 4, 2009

Tabouleh — chopped parsley salad

Tabouleh is parsley salad worth its weight in gold. Each individual ingredient needs personal, painstaking preparation. Cutting the vegetables is an art form. This is another dish I learned during my time in Haifa, from my roommate Naifeh. We would have tabouleh days, and the girls would sit around together, methodologically chopping ingredient after ingredient. Tabouleh, alternately spelled tabbouleh or tabbouli, is one of those dishes that everyone loves to claim. I can see why — it’s good. The Lebanese [...]

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All content and photos copyright 2008-2012, Liz Steinberg, at Cafe Liz (food.lizsteinberg.com). All rights reserved. Please seek permission before republishing.