A few days ago, when I wrote about my grandfather, I was touched by the support I received in the form of emails and comments. I called my grandmother actually, and read her a few of the messages bloggers and non-bloggers had left describing their personal relationship between food and family. At the expense of sounding sappy, it made me realize how much I enjoy blogging. I really do. As for my grandmother, she said I ought to cook a nice dinner for everyone. Since we’re all scattered around the world, however, I thought I’d share with you the next best thing, a post on one of my favorite refreshing pasta dishes you can enjoy all summer.
It’s almost February, it’s cold and it’s the perfect time for soup, if there ever was one. Keeping true to my kibbeh promise from my last post, I made kibbeh b’laban (كبة بلبن او كبة لبنية), which literally translated means kibbeh cooked in yogurt. Not only was it my first try at making this on my blog, but it was my first attempt ever. In order to get everything right, I called my sito (grandmother in Arabic) and stayed on the phone with her until I got every last detail of this dish right. It also took a long time since I had to convert her measurements of “handfuls, half-handfuls and pinches” into more relative quantities. All in all, it was lots of fun and in retrospect, a major success.
This entry is dedicated to my cousins Dina and Yasmin (aka Rita), my Aunt Kiki and the rest of the family who showed me such an amazing time while I was visiting the Middle East, shukran jazeelan!!
In the Middle East, goat milk is king. It’s rich and tangy, and has a lot less lactose than cow milk. Although I don’t use goat milk in my cereal or for dunking cookies, when it comes to cooking, goat milk is phenomenal. I find it has a much deeper and sharper taste than cow’s milk, and it adds an authentic flavor when used in Middle Eastern recipes.