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Homemade Lemon Sorbet served in a lemon and topped with warm raspberry sauce

on February 11, 2009

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Tabuli is the curious traveler that visits our holiday celebrations. It is not a particularly wintery dish, but it has a cultural place in our tradition. It is a simple Middle Eastern dish that is prepared much the same as a salsa, lots of chopped fresh and fragrant ingredients, with the addition of bulgur wheat which gives the dish body, and makes it a complete dish with protein.

My family makes this for Christmas each year and it’s a great light dish for leftovers. Its a side salad who's a confetti beauty on the dinner table with the various greens and small dice. This is the traditional way my Grandma and Mom always make it, and doesn’t need a thing added to it. Keep it fresh!

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Ingredients (About 6 servings, ¾ cup each)

1 cup fine or small bulgar wheat*2-3 cups water1 cup finely chopped green onions1 cup finely chopped mint1 cup finely chopped parsley1/3 cup extra virgin olive oilAbout 1 lemon to yield ¼ cup juice2-3 tomatoes, finely diced (option…

Roasted Butternut Squash Soup

With all the good food I've tried from around the world, I find no other country is quite as proud and excited about pumpkins and squash as the U.S. I am so glad when fall comes around because it means squash soups, candied yams, pumpkin risotto, pumpkin loaves, the list goes on! This is a basic butternut squash soup that only requires a few vegetables and tastes great. No sugar is added, but the soup is slightly sweet from the natural caramelization of the squash when it’s roasted. It's one of my favorite soups for this reason alone. With a dollop of yogurt or sour cream, this velvety treat seems more like an indulgence than a healthy soup. It serves as a great appetizer for your Thanksgiving dinner, or as a light and healthy meal.
Ingredients (Serves 6-8) 1 butternut squash 1 small onion 1 carrot 1-2 celery stalks 1 bay leaf 2 teaspoons trans fat free margarine 4 cups water 1/4 cup low-fat Greek yogurt or sour cream (optional)

Stuffed Eggplant Spears

Served as an easy vegetarian side dish or entree, this eggplant will delight even the most picky vegetable eater. The eggplant becomes soft and tender in the oven and absorbs the flavors of tomato, onion, and bell pepper for a wonderful Middle Eastern dish. Its formal name is Imom bayeldi. I made this dish for Thanksgiving dinner; it was a big hit with my Armenian grandmother! It can also be served as a main dish with sides of Tabuli salad, hummus, and a whole wheat pita. I hope you enjoy this taste of Armenia from my family to yours!

Stuffed Eggplant Spears (Makes 12)

2 large eggplants1/4 cup olive oil, divided in halves3 cloves garlic, minced1/2 onion, sliced1 red or green bell pepper, or combination of both, cut in 1-inch strips2 tomatoes, chopped1 8-oz can no salt tomato sauce, divided in halves

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Stuffed Peppers

Homemade Lemon Sorbet served in a lemon and topped with warm raspberry sauce

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