Ghallabah Recipe

Prepare the Pilaf

In a pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the rice and almonds, stirring for a few minutes until the rice is lightly toasted.

Pour in the vegetable broth, add salt, and the cinnamon stick. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.

Make the Vegetable Stew

In a large pot, heat vegetable oil over medium heat. Add chopped garlic and sauté until fragrant.

Add diced carrots, zucchini, bell pepper, and tomatoes. Cook for about 5 minutes, then add cumin, turmeric, salt, and black pepper.

Stir in the chopped parsley and mint, and squeeze in the lemon juice. Cook for an additional 5 minutes until the vegetables are tender.

Prepare the Hummus

In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, and salt. Blend until smooth.

If the hummus is too thick, add water gradually until the desired consistency is reached.

Make the Pickled Turnip

Peel and cut the turnips into sticks. In a jar, combine vinegar, salt, and the turnip sticks. Let it sit for at least 24 hours before serving.

Prepare the Fattoush Salad

In a large bowl, combine chopped lettuce, diced cucumber, diced tomato, sliced radishes, and torn pita bread.

Drizzle with olive oil, lemon juice, sprinkle with sumac and salt. Toss to combine.