By Jerry Zhang
In
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Pears: Sweet and versatile, perfect for baking, poaching, or enjoying fresh.
Beets: Earthy and hearty, ideal for roasting, pickling, or adding to salads.
Brussels Sprouts: Nutritious and full of flavor, whether roasted, sautéed, or tossed in a festive dish.
Cauliflower & Broccoli: Versatile cruciferous vegetables that shine in soups, casseroles, or as roasted sides.
Citrus Fruits (Oranges, Lemons): Bright and tangy, bringing freshness to both sweet and savory recipes.
Cranberries: Tart and festive, perfect for sauces, baking, or adding a pop of flavor to salads.
Parsnips: Sweet and nutty, great for roasting or pureeing into cozy soups.
Persimmons: Lush and vibrant, delicious on their own or as part of desserts and salads.
Pomegranates: Jewel-like seeds that add a tangy burst of flavor to dishes and desserts.
Kale: A hearty green, perfect for salads, soups, or sautés.
Sweet Potatoes: Comforting and rich, perfect for mashes, casseroles, or roasting.
Celebrate December’s seasonal flavors by incorporating these winter delights into your meals! Stay tuned for delicious recipes to make the most of this festive month. What’s your favorite way to enjoy December’s bounty?
Kick back, unwind, and treat yourself to a bowl of this viral za’atar popcorn—the herby, zesty upgrade your snack game has been waiting for. Perfect for cozying up with your favorite book, a movie or sharing laughs with family and friends.
Zaa`tar popcorn is so easy to make:
🍿 toss your corn kernels with oil
🌿 add a generous sprinkle of za’atar
🧂 Add a pinch of salt
A little crunch, a lot of flavor—it’s everything a snack should be.
Golden-crisp Brussels sprouts meet a tangy-sweet pomegranate glaze, sprinkled with earthy cumin and a generous handful of toasted walnuts for that irresistible crunch. Fresh pomegranate seeds scattered on top add a burst of juicy brightness to every bite. A dish that’s as stunning as it is flavorful—perfect side dish for your holiday tables.
Comment POMEGRANATE and we’ll send the recipe straight to your DMs!
1. Fine Burghul#1 (برغل ناعم)
• Texture & Cooking Time: Fine and soft, cooks quickly, often just requires soaking in hot water.
• Common Uses:
• Tabbouleh (تبولة): Mixed with parsley, tomatoes, mint, and a lemon-olive oil dressing.
• Kibbeh (كبة): Used as a base ingredient in the dough for raw or cooked kibbeh.
• Stuffings: Mixed into fillings for vegetables like grape leaves or zucchinis.
2. Medium Burghul #2 (برغل متوسط)
• Texture & Cooking Time: Slightly larger, has more bite, cooks faster than coarse burghul.
• Common Uses:
• Pilafs: Used as a rice alternative in bulgur pilafs.
• Salads: Added to hearty salads with vegetables or beans.
• Soups and Stews: Thickens broths and adds texture.
3. Coarse Burghul #3 (برغل خشن)
• Texture & Cooking Time: Chunkier with a chewy texture; needs longer cooking or steaming.
• Common Uses:
• Mujaddara (مجدرة): Paired with lentils for a hearty dish.
• Pilafs and Casseroles: Cooked like rice with spices, vegetables, or meat.
• Stuffings: Sometimes used in stuffed chicken or lamb dishes.