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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.

02 December, 2009

Tabouli Salad

serves 4-6 as a side

1/2 cup bulgur (cracked wheat)
2 Cups water
4 spring onions (scallions), white and green parts finely sliced into rounds
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon allspice
2 lemons, juiced
1/4 cup olive oil
2 large bunches flat leaf parsley, finely chopped
4 ripe tomatoes, finely diced.
10-15 large mint leaves, finely chopped. or 2 tbsp. dry

Directions

1. In a small bowl combine the bulgur (cracked wheat) and cold water and stir to combine. Allow to sit for 10 minutes or so until all the water has been soaked up and the grains have softened slightly. Taste to check - they should have some bite but not too crunchy.

2. In a large bowl add the onion, salt, allspice, lemon juice and olive oil and stir to combine. Add the chopped parsley, diced tomatoes, mint and bulgur.

3. Toss to thoroughly coat with the dressing and serve immediately.

4. Serve with peta bread

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