Lemon. Garlic. Freshly toasted and ground cumin. Spicy harissa.
|Photo by Tara Donne for the Wall Street Journal|
Capers. Sun-dried tomatoes. Chopped parsley. Diced preserved lemon. (And more harissa and cumin if you like a lot of spice in your food.) A splash of olive oil.
It's one of the most addictive things I've ever eaten. And super easy to make.
And good for you!
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As a lover of cheese, eggs, ice cream, and other dairy products, this was a hard truth for me to swallow. But making the switch has paid off for me. This week marks 25 lbs. I've lost following a whole foods, plant-based diet. I'm looking forward to dropping another 25 in the new year, and to overall healthier prospects as I look to the longer-term future.
Cook up some lablabi in your kitchen, and you'll see (and smell and taste) that healthy food need not feel like a sacrifice!
The recipe I've been following is the one in this Wall Street Journal article. Leave out the optional eggs; it's fabulous (and healthier) without them. And double it! You'll inevitably want more.
The lablabi can be a meal in itself, but if you want to flesh out the menu add a simple green salad or a selection of Moroccan side salads such as sliced fennel with orange segments or roasted green peppers with preserved lemon.
Yum, yum, yum!