Sidenotes on Middle Eastern
Homecooking

"It is to Arabs what a hamburger is to Americans: Falafel is Middle Eastern fast food. In Nazareth, falafel stands are on what seems like every street corner. You order, add your own salads and pickles, and eat quickly." –Rawia Bishara, from Olives, Lemons & Za'atar










A recent surprise visit to the Olive Mediterranean Grill downtown Evanston, has us thumbing back through the wonderful recipes found in this unique, family-spun cookbook by Bishara who owns and operates Tanoreen in Brooklyn.  Falafel can be found more and more at local fresh restaurants and even pre-made in grocery stores – they are dense, filling, and very flavorful, merging flavors onion, garlic, cilantro, chickpeas and the seasonings of coriander, cumin and sea salt. Bishara says that her own favorite way to eat her falafel is "stuffed into Arabic bread and topped with fried eggplant, pickles, Tetbileh, fresh lemon juice, pickled purple eggplant, red cabbage salad, fresh tomatoes and various sauces. This mixing together is definitely the invitation that we found as well as the Olive Med. Grill, where dollops of hummus and Baba Ghanouj was set alongside couscous, spiced chicken and a large strip of pita bread: delicious finger food. Just as she mentions in previous pages, describing the important celebration of a Lebanese wedding, that in this culture less is not more and feasts are true priorities for events.