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Monday 19 March 2012

Monday Gluten Free Feasting


A first time guest at somerville kitchen deserves the full Lebanese feasting menu. But this guest needed a gluten free diet so careful menu selection was in order.

Most of the prep was done on the weekend and the not-so-spring temperatures were ideal to keep everything semi-made fresh in le jardin.

Humus and Baba Ghanouj were made; green beans were boiled, okra was fried, parsley was chopped other veggies were chopped; meat marinated; quinoa made.

This made it very easy to whip all ready in a couple of hours before the guest arrived tonight.

First, the kebabs (meat, kafta, shish taouk) were prepared; ready to grill.


Then, a quinoa-instead-of-bulger wheat tabouleh was mixed.


The greens (tabouleh, a green salad and fried lettuce) were put on the table.


The humus and baba ghanouj were mixed and the feasting begun.


A pleasant evening indeed. Looking forward to having this guest again at somerville kitchen.


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