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- 1 cup of coarse bulgur
- cup of packed minced flat-leaf parsley
- 1/3 cup of minced green onions
- 1/3 cup of boiled fava beans
- cup of diced zucchini, sauted in olive oil till tender but still crunchy
- 3 cloves of garlic mashed with a dash of salt in a mortar
- 1 cup of yogurt, drained in a mesh sieve over a coffee filter or paper towel for one or two hours
- cup of olive oil
- 1 or 2 tablespoons of tahini
- 1 tablespoon of pomegranate molasses
- 1 teaspoon of ground cumin (can replace with paprika)
- Salt, pepper to taste
- Juice of half a lemon
- cup of toasted and chopped pecans or walnuts or pine nuts
Directions:View on PBS Food
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