By: Gail Dunning
A long time ago, I had a can of very thick tahini. It was like peanut butter. I used it to make humus, I think. Now all I can find are tiny containers called tahini that is about the thickness of half...
View ArticleBy: OliveTomato.com
In reply to Gail Dunning. Hi Gail, Tahini usually is thick and has a layer of oil on top (it is from the sesame), you mix it well and it is still thick, it should not be watery like half and half.
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By: Mary Wood
Very nice recipe. I just added fresh dill,frozen beans and peas for extra veggies. Thank you Elena.
View ArticleBy: Jane
This sounds so delicious and I plan on making it this week! I couldn’t find any medium grain rice in my grocery store, so right now I have long grain white rice. Would that still work? And if so, is...
View ArticleBy: Annet Fransen
I love the look of this! I became aware of the vegan tradition in the Orthodox religion through living in Egypt. My husband is Coptic (Egyptian Orthodox) and his family also abstain from animal...
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By: VickiS
This is one of my favorite dishes for fall–warm and comforting–but so tasty! Leftovers reheat beautifully as well. While harvest season is still upon us, I serve this with Authentic Greek Salad. In the...
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By: Jay THOMSON
I just found this site. I tried two recipes and both came out get and the family is thrilled. My only comment is where can i find the nutritional values
View ArticleBy: Nicholas Dodd
Yes, but what are we supposed to do with the bay leaf? Is it for the rice or for the cooking of the chic peas?
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