My grandma always buzzed in the kitchen. She buzzed in preparing the most authentic, the most flavorable and mostly the most time consuming lebanese recipes.
From rolling grape leaves to fit the size of her pinky to collecting rose petals for her homemade rose water. And no one could ever race her in canning and preserving. No one could compete with her in combining and storing her Za'tar mix. She was so fast in piling thyme, sumac, and sesame, all in seconds. Grandma cooked with love, that was her unique hallmark.
My job was to watch, to smell, to help, and to adore.
Ingredients:
Za'tar (A mix of wild thyme, sesame, and sumac)
Olive oil
Potatoes
Directions:
Heat oven to 400 degrees F
Line a pan with aluminum foil
In a bowl, mix Za'tar with olive oil
Peel the potatoes, then slice thinly
Brush each potato slice with Za'tar mix
Bake for 15-20 minutes
Sahtein/ Enjoy
From rolling grape leaves to fit the size of her pinky to collecting rose petals for her homemade rose water. And no one could ever race her in canning and preserving. No one could compete with her in combining and storing her Za'tar mix. She was so fast in piling thyme, sumac, and sesame, all in seconds. Grandma cooked with love, that was her unique hallmark.
My job was to watch, to smell, to help, and to adore.
Ingredients:
Za'tar (A mix of wild thyme, sesame, and sumac)
Olive oil
Potatoes
Directions:
Heat oven to 400 degrees F
Line a pan with aluminum foil
In a bowl, mix Za'tar with olive oil
Peel the potatoes, then slice thinly
Brush each potato slice with Za'tar mix
Bake for 15-20 minutes
Sahtein/ Enjoy
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