My One Real "Resolution"
Happy New Year!
Happy 2023!
New Year’s Resolutions have been in the western world for as long as anyone reading this has been alive. Some people hate them, but for some, it gives them hope of turning a new leaf! Some are on fire for their new life choices, only for them to extinguish by the third week of January, and never brought up again until the last week of December.
Resolutions typically have good intentions! They’re usually not sustainable, but what do you expect? We live in a society that wants results immediately and efficiently, but habits take time and discipline.
At the ripe age of 22, I cringe at some resolutions I hear every year, especially from people around my age. Diet culture begins to creep around the corner for a real jump scare. Especially growing up in diet culture with social media (I’m looking at you Pinterest, you were the worst), it had a chokehold on me in my adolescence.
TIME TO CHANGE THE SUBJECT.
My one resolution I actually want to give a go is making more middle eastern dishes on my own!
I’m accustomed to making a few dishes with lots of practice but have been scared to venture into other family dishes I’ve deemed “too challenging” or too much work.
A prime example: Kibbeh.
My dad makes a mean Kibbeh bil sanieh. I’ve always found it intimidating because of its diamond design and how much meat there is (fun fact: I’m not a big meat person, so I don’t cook a ton of it). I know it’s a simple recipe, but tell me why my brain finds it so complex.
Another example: Baklava.
Around Christmas time every year, my great Aunt Mary would send a package full of homemade baklava to my Siti’s house. She’d share some throughout receiving them, but ultimately would save them for Christmas Day, as that was the primary time to enjoy them. I haven’t made them yet because 1. they’re typically way too sweet, and 2. it seems tedious. But! Could definitely be worth it.
Example three: Chicken and Rice.
Lebanese chicken and rice was a staple comfort food in my house. It’s chicken, rice, butter, seasonings, stew meat, and toasted almonds (traditionally it’s pine nuts, but we’re all for finding cheaper alternatives). This is a simple dish in the best way possible. Also, to really add an American flare, we’d pair cranberry sauce as a side. Only the canned kind. The tart and sweet flavors paired with the rich, warm spices in the chicken and rice? Perfect. So, SO good!
Bonus examples: Kafta, Manakeesh, and Shawarma.
Now, these three aren’t recipes my family doesn’t really specialize in or have made in the past. I think it’d be a fun challenge learning new techniques within staying true to Lebanese cuisine. Plus, I love both kafta and shawarma but never have the option of eating them unless I’m at a middle eastern market.
Side note resolution: I want to start using my cookbooks more. They’re mainly for decoration, but there are some good recipes in them! For instance, I made Claire Saffitz’s Olive Oil Pie Crust and it was amazing. I ended up making a galette with some old pears I found in the freezer that needed some new life and a gala apple sitting in the fridge. I love freelance baking.
With love,
Cara