Many of us are familiar with Tabbouleh Salad, the Middle Eastern salad usually made with tomatoes, cucumbers, parsley, and cracked bulgar wheat. It’s become a staple offered at many Vegetarian, Health Food, and Middle Eastern restaurants. At home we make it too, but really my husband much prefers the Arabic Salad with Kishk.
Kishk or Kashk is basically dried yogurt or curdled milk that can be formed into balls or chunks and later ground into a powder. It is used in local cuisine from Iran to Mongolia and is known by different names and prepared in slightly different ways.
In our house we use the Lebanese, Syrian, or Palestinian Kishk which is made by mixing powdery bulgar cereal with yogurt. The mixture is usually formed into balls and dried.
We use it to make mensaf (a lamb stew simmered in a liquid form of Kishk), Arabic Salad, and Kafta (ground meat balls) among other things.
I usually get the balls from my sister-in-law who makes them at home, but I’ve also bought jars of powdered Kishk in Middle Eastern markets.
Arabic Salad is quite tasty and very simple to make. It’s a great starter, side dish or even a light meal. My kids love to mix it in with a dish of Macluba (and upside down dish of meat and rice) and my husband likes to eat it drizzled with olive oil and pita bread for scooping.
If you don’t have Kishk, no worries, substitute finely grated fresh parmesan cheese!
1 Large Tomato
1 Medium Cucumber
1 Small Onion
1 Tbls. Finely Minced Garlic
1/4 Cup Finely Chopped Parsley
3 Large Radishes, peeled and finely diced
1 Large Jalapeno, seeds removed and finely dices
1/4 – 1/2 Cup Kishk or Parmesan Cheese, finely grated
Ground Sea Salt to taste
Extra Virgin Olive Oil
Finely dice all the veggies.
Place in a bowl and mix well.
Add desired amount of Kishk or Parmesan Cheese to taste.
Add Sea Salt to taste.
Place on salad plates or shallow bowls for serving.
Drizzle with olive oil and serve.
You can scoop it up with fresh pita bread, pita chips, or crackers as a starter or side dish.
Store leftovers in the fridge in a tightly sealed container. Salad does not keep more than 2 days, and that’s pushing it!
Refreshing salad made with fresh tomatoes and cucumbers with a Middle Eastern taste!
I love fresh baked bread. The warm aroma of baking bread and biting into steaming hot bread are one of life’s simple pleasures. In my world the only thing that beats fresh baked bread is steaming hot garlic bread. There was a time when I made bread from scratch, kneading it with my hands and waiting for it to rise. It was an all day event. These days I don’t have the time nor the inclination to make bread from scratch. I toyed with the idea of purchasing a bread machine, but decided it would be just one more kitchen appliance that would join the ice cream maker, air popper, and other small appliances that are stuffed in my kitchen cabinets.
Then I discovered Bridgeford Frozen Bread Dough. We’ve been having fresh baked bread ever since without the kneading, proofing, and clean up! The dough is meant to be baked either in loaves or as rolls, those are the 2 types I’ve found in my grocer’s freezer. Of course I’ve been experimenting with variations and one of our favorites are Garlic Knots.
I’ve seen versions of garlic knots online that use refrigerated crescent dough, they’re good too, but in my opinion not as good as the Garlic Knots made with the frozen dough. Granted those are a bit easier to make, you just pop the can open, tie into knots, brush with garlic butter, bake, and done. The frozen version takes a bit longer, but at least you don’t have to knead the dough!
Really the major difference is time. Frozen dough needs to thaw and rise, but the extra time is so worth it! I usually thaw the dough in the fridge overnight, just keep it covered so that it doesn’t dry out and form a crust. The dried crust makes the final product have some hard spots. Anyway here’s my recipe, it will make 18 large knots!
To make clean up simple I thaw and let the dough rise on a parchment covered baking sheet. I cover the baking sheets with parchment paper for baking as well.
I recently made this yummy garlic bread to go with a Meatball n’ Mac Casserole. It took a little bit of time but it was well worth it! My family loved it! Made with butter, garlic, and 2 kinds of cheese, what’s not to love?
You can also serve this bread as an appetizer, the cube just pull apart with gooey melted cheese, yum!
1 large loaf or 2 small loaves of french bread
1/2 stick of butter
1 tsp. minced garlic
1/4 cup shredded fresh parmesan cheese
1 tbls. minced fresh parsley
1 cup shredded colby/jack or mozzarella cheese
1. Make diagonal slices along the length of the loaf – slice thru to the bottom of the bread, but do not cut thru the bottom.
2. Make diagonal slices going the other way – forming a crisscross design.
3. Melt butter and add garlic, parmesan, and parsley to it. Stir well.
4. Gently pull the bread to expose the inside and brush with butter mixture. Do this for the whole loaf. Reserve some butter for later.
5. Sprinkle shredded cheese in between the cuts.
6. Brush remaining butter over entire loaf.
7. Wrap in foil. Bake in 385 degree oven for 18 minutes.
8. Unwrap and bake for another 8 minutes or until the bread is golden brown and cheese is melted.
I always buy those green dog biscuits that are supposed to freshen the dog’s breath and be good for their teeth; my Siberian Husky won’t eat them. She turns their noses away when offered one of those expensive biscuits. She’s not a picky eater, but there was something about those treats that she just doesn’t like.
I started making these breath freshener treats. They are so easy to make, the pup loves them, and they’re healthy too! An added bonus is that they’re very inexpensive, specially if you have a herb garden and use your homegrown parsley.
2 cups fresh parsley – finely chopped
2 bottles (4 oz. each) Strained Green Bean baby food
2 cups organic flour
1 cup flax seed meal
water if needed
Mix all ingredients together. I use my hands to mix the dough until it holds together as a ball. Add 1 tbls. of water at a time if dough is too crumbly until it is stiff enough to form a ball.
Roll dough out on lightly floured surface to 1/2″ thickness.
Cut into desired shapes using a cookie cutter, pizza wheel (for squares), or inverted glass (for circles).
Place on parchment covered baking sheet.
Bake at 350 degrees for 30 minutes.
Cool and store in airtight container.
For other homemade dog treat recipes click on the description: