Mahshi Silik – Stuffed Swiss chard leaves.
(photo credit: YAKIR LEVY)
Fresh herbs are the key to the good flavor of Lebanese cuisine, said Julie Ann Sageer, author of the just-published book, Julie Taboulie’s Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking.“I use them generously – in salads, in stuffings, in all kinds of dishes,” she said at her book presentation last week. “They make all the difference.”
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