Tabouleh and Baba Ganoush

Rhind & Yves

Lebanon

 
 As soon as I walked into Rhind's home, I was greeted with warmth and offered special middle eastern treats and coffee that she remembers from her upbringing in Lebanon. Rhind feels it is safe to say that everyone in Lebanon knows how to make Tabouleh, so she wanted to share it with you. Rhind has been in Montreal for around a decade after living in the Middle East, Brazil and around North America. She fled Lebanon with her husband and three children due to war. When raising her kids, she wanted them to be proud of their difference but able to appreciate other cultures. “When you own your culture and show it to people they have a desire to learn,” she says.  Regardless of the struggles his parent's were going through having to move between continents and flee from dangerous situations, Yves remembers celebrations and always feeling nourished. "Every birthday was the best birthday ever," he says. Yves admires his mom’s strength and courage saying, “My mom has lived through war and immigration with three kids. We are strong because our mom has overcome so much.”  Yves had a chance to stay in his mom’s hometown Batha in Lebanon after the war. Rhind wanted him to learn Arabic in the context of their culture. Even though his connection to his culture is strong, he recognizes the influence of traveling and curiosity for other cultures on his palate. "I didn't learn my love for cumin from you," he jokes with his mom. They still try to eat together on Sundays, gathering for Lebanese food along with Arak, a traditional alcohol.

 As soon as I walked into Rhind's home, I was greeted with warmth and offered special middle eastern treats and coffee that she remembers from her upbringing in Lebanon. Rhind feels it is safe to say that everyone in Lebanon knows how to make Tabouleh, so she wanted to share it with you. Rhind has been in Montreal for around a decade after living in the Middle East, Brazil and around North America. She fled Lebanon with her husband and three children due to war. When raising her kids, she wanted them to be proud of their difference but able to appreciate other cultures. “When you own your culture and show it to people they have a desire to learn,” she says.

Regardless of the struggles his parent's were going through having to move between continents and flee from dangerous situations, Yves remembers celebrations and always feeling nourished. "Every birthday was the best birthday ever," he says. Yves admires his mom’s strength and courage saying, “My mom has lived through war and immigration with three kids. We are strong because our mom has overcome so much.”

Yves had a chance to stay in his mom’s hometown Batha in Lebanon after the war. Rhind wanted him to learn Arabic in the context of their culture. Even though his connection to his culture is strong, he recognizes the influence of traveling and curiosity for other cultures on his palate. "I didn't learn my love for cumin from you," he jokes with his mom. They still try to eat together on Sundays, gathering for Lebanese food along with Arak, a traditional alcohol.

 

Taboulé et Baba Ganoush pour 5 personnes

 

Taboulé

3 bottes de persils finement hachées et bien lavées

un oignon haché

3 à 4 tomates rouges hachées petits

une poignée de boulgour optionnelle

,le jus de un à 2 citrons selon le goût

3 à 4 cuillère à soupe de huile d'olive

2 bonnes pincées de sel une pincée de poivre

bien mélanger le tout dans un grand bol et voilà le taboulé est prêt à déguster de préférence avec du laitue

 

Baba ganoush ou purée d'aubergine

Faire griller au four 2 à 3 aubergines allongées pendant une vingtaine de minutes

pelez la peau ou videz le contenu des aubergines et écrasez les finement à La Fourche

ajoutez 3 grandes cuillerées de Tahini ou huile de Sésame

un citron avec 3 gousses d'ail hachées petits

salez selon votre goût et mélangez le tout jusqu'à obtenir une purée d'aubergine au Tahini

 

Tabouleh

3 bunches of parsley, well rinsed and finely chopped

1 diced onion

3-4 red tomatoes finely diced

A handful of bulgur (optional)

Juice of 1-2 lemons depending on taste

3-4 tablespoons olive oil

2 big pinches of salt and a pinch of pepper

Mix everything together well in a big bowl and voila! the tabouleh is ready to eat!

Serve with lettuce or pita bread

 

Baba ganoush or eggplant purée

Grill 2-3 eggplants for about 20 minutes

Peel the skin or scrape the flesh out of the eggplant. Mash with a fork until fine.

Add 3 large tablespoons of tahini or sesame oil

Add the juice of 1 lemon with 3 cloves of finely minced  garlic according to your taste

Mix together

Serve with lettuce or pita
 

 

 

Photo credit: Salima Punjani

 

Photo Credit: Yves