Since daughter Miriam became sick with something that gives her a lot of food restrictions Sunday dinners have become a challenge. Trying to find/create recipes that do not include garlic, onions (or anything else in the leek family), peppers (of any kind), and light on tomatoes is almost unimaginable. Fortunately these are still a lot of herbs and spices that she can still eat.
Tag Archives: baharat
I decided to do a Middle Eastern chicken to go with my tabbouleh. Bahārāt (which is Arabic for spices) is a common spice blend in many Middle Eastern countries, but every country makes it a different way. The recipe I decided to use made way too much for four little chicken thighs, so I reduced the amounts to my needs.