Ancient cuisine, modern flavours

Middle Eastern cooking is a natural fit for today's plant-based diets, with its use of bright, fresh herbs; beans and other legumes; and grains like the high protein freekeh

PHOTO: Liz and Max Haarala Hamilton; "The sun-dried tomatoes and mint provide a delicately sweet and refreshing flavour to this salad, I enjoy it when dining al fresco," Hage writes of her Chickpea and Freekeh Salad, far left.

Laura Brehaut, Postmedia News
Originally published on August 16, 2016; National Post
Salma Hage hooked me with her baba ganoush – smooth, garlicky, and most definitely moreish. She reeled me in with her other mezze classics: fava bean and mint falafel; sweet potato kibbeh; and beets with labneh (a tart, strained yogurt cheese).
PUBLISHED IN PRINT:
National Post: August 25, 2016; page B6
Windsor Star: August 24, 2016; page C1 / Front
Saskatoon StarPhoenix: August 24, 2016; page C1 / Front
Kingston Whig-Standard: September 3, 2016; page C8
Daily Observer (Pembroke): September 3, 2016; page B10
Brantford Expositor: September 8, 2016; page D6
Orillia Packet & Times: September 8, 2016; page C6
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