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Julie Awad

The Art of Cooking from Scratch

tomato

Salad · September 21, 2020

Cucumber, Tomato, & Avocado Salad

At the peak of tomato and cucumber season, this salad practically makes itself. But as my husband knows well, the best part of this salad is the juice that pools at the bottom of the bowl and where the lemony olive oil, fresh dill, and green chilis have a chance to mingle. …

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foul-mudammas

Mezze, Side Dish · July 31, 2020

Fava Beans in Oil

This is one of my husband’s favorite lunch, Foul Mudammas. The recipe may be made with several variation—the addition of crushed garlic, minced green chilies, a sprinkle of allspice or cumin, chopped parsley or mint, and chopped onion or green onion. The fava beans may be left whole or alternatively leaving some whole and some mashed. The size of the bean also matters. We prefer a medium to …

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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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