Nazila Merati shares recipes and stories at www.banamak.org. There’s something comforting about the way she introduces her recipes; you feel like an old friend cooking alongside her in the kitchen. You’ll see what I mean when you read about one of her favorite soups here.
Mary Papoulias-Platis is the co-owner of and executive chef at the Greek Gourmet, a family owned and operated concession and catering business, in San Diego since 1974. Today she shares her technique for preparing chickpeas from the dried beans instead of getting them out of a can.
The cilantro is tempered by the sweetness of the carrots — it’s surprisingly mellow for the amount of cilantro that goes into this soup.
With the somewhat random ingredients we had on hand, we pieced together this delicious combo of Lentils and Whole Wheat Couscous. It was far tastier than it looks.
If served within minutes of preparation, this delicious soup is a bright, vivid green.
This fennel, leek, and zucchini soup was surprisingly easy, and — get this — might actually be one of the most delicious and satisfying things I’ve ever made.
Obviously there are infinite iterations of Chili, so consider this recipe just a starting point — use whatever you’ve got on hand and I’m sure it’ll be great.