Wednesday, August 26, 2009

Day 14 Lebanon

Lebanese Tabbouleh is super healthy and tastes like summer- the parsley, lemon and cherry tomatoes impart a freshness, which synchronises well with the nutty taste of the Bulgur.




Trying to avoid the usual suspects, I went with the Samke Hara ( Baked Fish with Tahini).My fish of choice was Red snapper. Slits are cut into the sides of the fish and stuffed with a puree of walnuts, garlic, chili and cilantro. The fish is baked whole for 20 minutes and slathered with a paste of Tahini, lemon juice and salt. It is baked for 10 more minutes and served up. The tahini lends a pasty mouth-feel to the snapper, so I would not rank it high on my list of dishes conquered. It did well with the Tabbouleh but did not do quite as well alone!





Hotfooting it to Nepal. Hope you guys are keeping up...

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