Dubai is calling me again and I have to travel next weekend. My trips are getting closer with time and I’m kind of used to it now, it’s in the system!
It’s actually in the entire family’s system (laughing). My mom offers her baby-sitting services before she accepts any invitation from her friends. My husband waits until I come back to travel so we don’t both leave the kids at the same time. My sisters cook always a little bit more to send it to us and my daughters have always a wish list of gifts ready for me to get them when I travel. I’m so blessed!
Thank you all for your support and for understanding how much I love what I do.
Well, everybody knows that when I’m not styling food, I’m still very busy doing everything else. I’m much more productive than every woman I know who has no job. I don’t know if it’s my energy that keeps me on the go, or simply the guilt feeling that I’ve been away from my family to work and I have to make it up for them. I exercise every day. I cook two meals (stirring in one hand and whatsApp-ing with the other). I tend to be the perfect wife, the fit mom, the present friend and the career woman.
My friend says it’s my adrenaline, I simply think I’m well organized.
It requires nothing but good planning (and love life). I don’t want one day to look back and realize that I wasted my life only dreaming.
Those beautiful pumpkin kibbeh balls are a dream coming true. Well I’d be cheating on you if I say I made them, because my mother-in-law did. And as long as she is sending it to us regularly I doubt that I will try it any soon;-)
Pumpkin kibbeh balls are more popular during Lent and among vegetarians. For those of you who’d like to adventure in the kitchen, making this recipe, it’s somehow long but worth every effort.
- 2 tbsp frying oil
- 1 onion, sliced
- 3 cups Swiss chard, chopped
- ½ cup chick peas
- 200g chopped walnuts
- 50g toasted pine nuts
- 1 tsp salt
- 1 tsp sumac
- 2 tbsp lemon juice
- ½ tsp ground cumin (optional)
- ½ kg fresh pumpkin, boiled, pureed and drained in a sieve for 10 hours.
- 1 onion, minced in a processor
- 80g bulgur wheat
- 2 tbsp plain flour
- 1tsp salt
- 1 tsp all spice
- 1 tsp dried basil
- In a heavy-bottomed saucepan, sauté the onion until brown and soft. Add Swiss chard, chickpeas, walnut and pine nuts and fry. Turn off the heat, add seasoning, lemon juice and set aside.
- Process onion, pumpkin purée and bulgur wheat. Add seasoning and flour, mix and let it cool in the fridge for at least 1 hour. If mixture is too hard add few drops of water.
- Moisten your hands and form kibbeh mixture into egg-size balls. With your index finger, make a hole on one end of the oval ball and spoon one tablespoon of filling inside and pinch the end to seal.
- Fry the kibbeh in cooking oil in batches or if desired, roast it in oven for about 25mn.
- Place the kibbeh on a serving dish and serve with cucumber yogurt salad.