From the shop
Notes on refilling, reusing and the everyday essentials on our shelves.
Egyptian, American, basmati or Italian rice?
Short grain for mahshi and rice pudding, long grain for rice with vermicelli, and where basmati and Italian rice fit: the four kinds on our shelves.
Read the postFine or coarse bulgur: which one for which dish
Fine bulgur for tabbouleh and kibbeh, coarse for burghul bi banadoura and mujaddara: how to tell the grinds apart and cook each one, from our shelves.
Read the postLebanese pantry names in Arabic, English and Arabizi
Yansoun, summa2, ma7lab: the Arabic, English and Arabizi names of the spices, grains and pulses on our shelves, and what each one is used for.
Read the postRed, green and crushed lentils: what to cook
Red and crushed lentils for shorbet adas, green for mujaddara and 3adas bi 7amod: how the three lentils on our shelves differ and what to cook with each.
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