Dear reader,
I’m writing this with a heavy heart. I’m moving to Ireland for a master’s degree, and it hasn’t hit me yet. For the past two weeks, I’ve been on a dedicated farewell binge, eating the Lebanese delicacies that I know I won't properly get there. Hummus, labneh, laban, baladeh cucumbers and humongous tomatoes, and the absurd, swimming-pool amount of olive oil we pour on everything without a single worry in the world. The sumac, the fresh mint, zaatar, mankoushe, and being able to just get a proper toum-drenched shawarma whenever you feel like it.
Tomorrow night is my last night, and my final meal is already set in stone. Halloum, double creme, marqouk, and every single thing I mentioned earlier stacked on one table. I know I’m going to be eating with tears in my eyes, trying to make every bite melt in my mouth as long as possible.
I don’t know what to expect in Ireland. I’m preparing myself for sad, overpriced falafel from some random “Middle Eastern” spot where they probably don't even make their own tahini. Oh, how I’m going to miss proper tabbouleh. I think I’ve mentioned this before, but whenever I try a Lebanese restaurant abroad, I always order the tabbouleh first to judge them. It's the ultimate test. If the tabbouleh tastes homemade enough, then I know the rest of the food will be okay.
Thankfully, I’m saving a few real recipes to bring with me that I’ll actually have time to try. I fully admit I procrastinated learning to cook while living comfortably with my mother, but now I don't really have an option. I've already bookmarked Kamal Mouzawak’s true tabbouleh recipe to test my own skills, along with Chef Amani’s Tripoli-style lahmeh bi aajin and mehshe malfouf.
I’ll be pouring one last ocean of olive oil onto my plate. And don't worry, the newsletter comes with me. I'll still be in your inbox every week, only now I'll be writing it from a country with no sun and better plumbing. Wish me luck.
Melissa Manouchakian
Distribution editor
Our recipes:
- Kamal Mouzawak’s true tabbouleh
- Chef Amani’s Tripoli-style lahmeh bi aajin
- Stuffed cabbage leaves (Mehshe Malfouf)
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