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Julie Awad

The Art of Cooking from Scratch

garlic

Condiments, Sauces · September 21, 2020

Toum

Toum is a Lebanese garlic sauce used much like aioli or mayonnaise, but made from whole garlic cloves, oil, lemon juice, a pinch of salt, and ice water. It’s a garlic lover’s ultimate condiment for grilled meats, fish, shawarma, and for dipping with fries. This sauce is well known for packing a potent garlicky punch, so beware, a little bit goes a long way. There are several ways of emulsifying …

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Main Dish · July 30, 2020

Green Beans with Tomato & Onion

This recipe is my adaptation to a Lebanese dish called Lubya bi-zayt or Green Beans in Oil that uses just a few ingredients. Tender green beans, ripe, juicy tomatoes, and soft melt-in-your-mouth diced onion, don’t get any better than this. You will find other recipes with slight variations, even one that includes ground beef (which my sons love), but my husband and I prefer this meatless …

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Pastes · July 29, 2020

Ginger Garlic Paste

Make this convenient paste so it’s ready to spoon directly into your recipes. I love that it saves me from mincing every time I need it and adds such a nice punch of flavor to my stir fries and curries. As for storage, this paste will last for 2 months in the refrigerator. …

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