Now that you’ve had your rage with the #Fattouch / #FatDouche case which turned up to a dead end, let me unleash my rage against something more important and deserves blocking roads, burning flags, demonstrations, protests and some vegetables chopping. TABBOULEH! (i have to note the sarcastic tone, because sometimes things are only funny in my head)
I am a Tabbouleh extremist. It kills me to watch a chef massacring what he/she claims to be the real tabbouleh from the middle east (and I will not specify the country of origin because that’s a whole different debate)
How many times have you heard breakfast is the most important meal?
Don’t start counting. We all have. Countless times.
You will not appreciate a good breakfast until you’ve had one. I’m not talking about those breakfast buffet where I go and fill my tummy until I can barely move and be able to skip lunch. I’m talking about a breakfast you make and eat at home before going to work that will keep you full, or at least managing, until lunch time. I’m starting to discover some.
Marinated chicken in marinara sauce with coriander and garlic roasted vegetables
I’m not a health freak. Let’s clear that up upfront.
I haven’t studied anything related to food or health. Unless you count reading food blogs and food-related articles. It’s only passion that drives me to cook/bake and blog.
Therefore I’m not going to tell you to eat this and don’t eat that. We can eat whatever we feel like. The trick is moderation & enjoyment. Like, I’ve had cholesterol sticks the other day, fried cheese rolls. They were delicious. I enjoyed them. I didn’t starve myself afterwards, and I didn’t think how shall I burn those calories. I indulged in that stick and allowed it to crunch under my teeth and let its hot filling ooze in my mouth. In addition, whenever I feel like it, and I know I haven’t had lots of fatty food during the day (you see what I did there? Moderation) I treat myself with a chocolate cupcake and let its creamy frosting stick to the bottom of my mustache.
I have mentioned I am not good at bread, right?
I haven’t experimented enough yet.
But I’m good at buying bread and using it.
This is like the easiest thing to make. Or is it just me who feels like cooking is easy?
I’ve been searching for the origin of this recipe. I was asking people around me how they (or their grandparents) heard of this particular dish. My question was where did they get the recipe from and how did they make the pearls/giant couscous/maftoul (as we call it) or get them from. Almost no one could give me a satisfying answer about its origin. All they know is that they used to get the “maftoul” from the supermarket and no idea how the recipe got to them..