VEGAN MOFO DAY 9
I absolutely love the middle eastern places that I have visited and hope to be able to visit many more. As soon as you land and get out of the plane the smells and warm air feel so mysterious and enticing. You cannot help but feel like you are in a totally different world. I love their culture and visiting traditional buildings and crafters. It is always an interesting experience being a girl there. I have experienced the two extremes from been ignored, to being treated like a queen. It always takes me a little while to get my bearings and understand how I am suppose to act. In any case, there is something so special in sharing tea with complete strangers and watching artisanal crafters doing something that has been passed down from generations and generations.
Don’t get me started on their food!
Eggplant Kibbeh – bulgur, onion, eggplants, tomatoes, cumin, mint…
Middle Eastern cuisine is also one of my absolute favorites. The flavors are so pure and effortless. I prefer foods which let the natural aroma of fresh vegetables shine without overwhelming them with lots of superfluous additions. For this reason I am always searching for new recipes to add to my ‘mezze selection’, beyond the hummus, tabbouleh and wine leaf rolls.
I found the recipe for Kibbeh in Isa’s Appetite for Reduction. I was excited to try a new take on bulgur, something which I have been using quite often for my breakfast ‘oatmeal’ or comforting soups. I adore eggplants, so obviously this recipe was perfect for me. The best part? The sweet and refreshing taste of the mint!
As always, I enjoy baking meals in the oven because it gives me time to clean up the kitchen and prepare dessert! The only thing I regretted was not making the parsley tabbouleh as the dish needed a refreshing side dish.
Going to bake something comforting for this horrible and cold weather!