A Lebonese Meal ... Made with Love

Now what kind of Lebanese meal would this be without fresh finely chopped parsley? We embarked on another one of our cultural themed nights and my friend RHM truly outdid herself. How? By slaving away over the cutting board, slicing and dicing the fine particles of tabouli ingredients you see above so that we luvas could enjoy the true authenticity of our first Lebanese meal in.

While us hungry hippos waited on the main, we stuffed ourselves silly with fresh black olives (the best are from the Parthenon Supermarket I'm told), two types of pita bread, AHM's delicious fresh hummous (RHM's momma whom I had the pleasure of meeting and watching MJ's 'This Is It' with!) and the refreshing tabouli I mentioned above.

Sizzling in the oven was RHM's roasted paprika covered chicken drumsticks. Yum!

Nicely plated and paired with roasted potatoes, and dipped in RHM's special garlic 'toum' sauce (and when I say garlic, I mean 10 cloves of garlic spicy-ness) and with a bit of ketchup, we were well on our way to experiencing a night of wonder and intrigue for our tastebuds.

For dessert, I whipped up a simple and crunchy apple pear crumble. Diced and doused in cinnamon, rolled oats, flour, and brown sugar, my crumble came out of the oven crispy and ready to serve. We also had the privlege of pairing our dessert with Thomas Haas' famous 'sparkle cookie' (the bakeable version). PY picked up this delicious delight from Urban Fare and we popped them into the oven and they came out resembling mini lava cakes. Deemed the world's best cookie, this truffle, dessert, or whatever it is, is rich in chocolate and perfect with a scoop of Vanilla ice cream.