Ground meat kebab

I was thinking about my friend Phoebe and how fun it was to cook together. She taught me a few of her kitchen secrets and we would exchange stories about her native Egypt and my native Lebanon; Phoebe loves Lebanese food; she remarked to me once “you know, your food is very healthy you have a lot of fresh salads”. She had her son’s graduation party at her favorite Lebanese restaurant in Dallas, Ali-Baba.

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Buttermilk Coleslaw!


4 cups grated cabbage

1 medium carrot, grated

2 Tbsp. onion, grated

1/2 cup mayonnaise

1/3 cup sugar

1/4 cup milk

1/4 cup buttermilk

2-1/2 Tbsp. fresh lemon juice

1-1/2 Tbsp. white vinegar

1/2 tsp. celery seed

Salt and Pepper to taste

Roughly slice cabbage and add to food processor.  Pulse 3 or 4 times to get a small chop.  Grate carrot on a box grater and add to cabbage.

In a small bowl whisk remaining ingredients until smooth.  Add to cabbage to combine.  Refrigerate at least 2 hours or overnight.