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To preserve the recipes that are handed down from generation to generation. Help us to achive the mission. Submit your recipes to our blog. Please let us know the history of your recipe. Include, who you got it from? Where they got it from? Also, any interesting cultural stories that go along with the recipe.



About Me

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West Chester, Ohio, United States
Michael was fortunate to have been born in a diverse family. His family consisted of many different cultures. Most members learned the family recipes at a young age. After spending three years in Europe his knowledge of cooking grew. Cooking became a passion and he wanted to perfect recipes learned in Europe. His passion inspired him to read and study the culinary techniques from the countries visited. Many recipes he learned came from the kitchens of friends he met in Europe. He was obsessed with learning more about their food and culture. He collected books, attended cooking classes and tried and tested many recipes. He studied cooking styles in the US, and found that our country is very diverse. A simple thing like chili is different on the West Coast, East Coast and Mid-West. Wherever he visits it seems people love to celebrate life through eating and sharing with family and friends. Even though there are cultural, political and religious differences, when we sit down at the table to eat most differences seem to be trivial. I hope this web site opens doors for our visitors and inspires them to explore the foods and cultures of the different countries we plan to host each month.

05 October, 2009

Israeli Salad


Israeli Salad

2-3 tomatoes cut diced
2-3 cucumbers diced
4 stalks green onion, finely chopped
1/2 bunch parsley, finely chopped (about ¼ cup)
Small bunch mint leaves, chopped (about ¼ cup)
Juice from 1/2 lemon
1 tablespoon lemon zest
1 pita, cut into bit sized pieces
1 sweet pepper, chopped
Oil for  frying
Salt/pepper
1/2 teaspoon sumac or paprika

Dressing:
2 clove garlic
1 tsp. salt
¼ tsp. pepper
¼ cup of lemon juice
¼ cup olive oil

I a small mixing bowl, crush garlic and salt together. Add pepper, lemon juice and oil, blending well. May be used over any salad or vegetables.

Fry pita bread in oil until golden brown, drain on paper towels until cooled. Season the bread with salt and pepper. Combine all the vegetables and add lemon juice, zest and season with salt, pepper and sumac. Mix well. It is possible to add olive oil as well but because there is a lot of oil in the fried pita bread I usually omit it in this salad.

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