42 - 42Shares
Julie Taboulie’s Lebanese Kitchen entre to great recipes
One of the most refreshing and entertaining food programs showcasing Middle Eastern and Arab World cuisine is Julie Tabouli. From New York and of Lebanese heritage, Julie has been cooking since she was a young child passing on recipes handed down to her from her mother and grandmother. On television since 2012 showing Americans how to make this exciting food, Julie recently a launched a new TV show “Julie Tabouli’s Lebanese Kitchen.”
By Ray Hanania
No one is a better Middle Eastern cook than Julie Taboulie, the Lebanese American TV food show host on the PBS network.
Julie, whose real name is, Julie Ann Sageer, launched her PBS program this year in April, a series of 30 minute segments that offers the quality instruction on how to make the best tasting Middle Eastern foods.
Her show made Television history in 2012 by becoming the first, and only, Lebanese and Middle Eastern cuisine cooking show series airing in the United States, opening the door of exquisite and great tasting Middle Eastern and Arab foods to mainstream Americans from coast to coast.
Julie’s first show was “Cooking with Julie Taboulie” which launched nationally on Public Television in May 2013 after a very successful run hosted by the New York public television syndication on WCNY. Now, her new show, “Julie Taboulie’s Lebanese Kitchen” accentuates her growing popularity in the diverse American food industry.
Season 1 of the new weekly TV food series “Julie Taboulie’s Lebanese Kitchen” launched on March 31, 2017 on PBS and can be seen on most PBS affiliate stations from Los Angeles to New York.
The show broadcasts at 4 pm every Tuesday in New York on WYCC PBS, and in Chicago on Tuesdays at 3 PM on Comcast Cable TV Channel 240, and on Channel 11. CHeck your local PBS listing for showtimes in your city.
Julie also has a new book out that you should get, Julie Taboulie’s Lebanese Kitchen.
Julie Taboulie’s Lebanese Kitchen by Julie Ann Sageer with Leah Bhabha, published by St. Martin’s Griffin, $29.99 paper; ISBN 978-1-250-09493-3.
It’s the perfect companion to anyone who wants to learn about the correct way to cook Middle Eastern and Mediterranean foods. Her authentic recipes are brilliant and easy to follow.
Julie is one of the most recognized American Arabs and Mediterranean chefs on television.
Click here for her website. Click here for information on WCNY American Public Television. Click here for information on Create TV.
Click here to visit the show’s Facebook Fan Page.
Here is list of all of Julie Taboulie’s Lebanese Kitchen episodes:
-
Season 1 Episode 13:
Lebanese Sweets for the Holiday Season
Baklava, phyllo dough and walnut dessert; phyllo dough cups filled with cream and topped with orange blossom syrup; knafeh.
-
Season 1 Episode 12:
My Love Letter to Lebanon
Preparing kibbeh three different ways — kibbeh nayeh, a Lebanese-style steak tartare; kibbeh kbekib (meat pies); kibbeh batata, a potato, bulgur wheat and herb spread.
Season 1 Episode 11:
Spring Sensations
Crown roasted leg of lamb infused with herbs; fire-roasted baby wheat grains infused with freekeh and steamed spring vegetables tossed in a garlic and herb butter sauce.
-
Season 1 Episode 10:
Fish, Spice & Everything Nice
Samak harrah, a Lebanese fish dish using whole branzino, a Mediterranean sea bass; long grain rice and orzo pasta pilaf with sauteed arugula and onion leeks.
-
Season 1 Episode 9:
Falling for Fattoush
A peasant-style bread salad consists of vegetables, herbs and mixed greens tossed with pita bread pieces.
-
Season 1 Episode 8:
Magical Mezze Amidst the Moonlight
The meze table includes various hot and cold small plates, including chickpea and sesame seed spread.
-
Season 1 Episode 7:
It’s a Magnificent Morning With Manoush & Mama
Manoush, personal dough pies topped with a signature Lebanese spice blend called Zaatar; homemade yogurt; Arabic coffee called Ahwa.
-
Season 1 Episode 6:
Stop & Smell the Roses
Desserts featuring rose water syrup include shredded phyllo dough layered with pistachio-walnut filling and birds nest-shaped sweets topped with pistachios.
Season 1 Episode 5:
-
Street Food Star, Shawarma
Shawarma, a sandwich of thinly sliced marinated lamb meat, roasted and layered with caramelized onions and stewed tomatoes, topped with tahini and wrapped in warm pita bread.
Season 1 Episode 4:
-
Eggplant Extravaganza
Fire-roasted eggplant spread; baby Indian eggplants stuffed with a meat and pine nut mixture and baked in a tomato casserole; baked eggs and eggplants.
Season 1 Episode 3:
-
Meet Me at the Market
Makbouseh, a Lebanese-style summertime squash stew; pasta tossed in garlic sauce; fried squash blossoms.
Season 1 Episode 2:
-
It’s Taboulie Time
Tabouli; lamb kebabs; Lebanese-style french fries; a garlic, olive oil and lemon sauce called toum.
Season 1 Episode 1:
-
Garden of Dreams
Cooking with homegrown garden ingredients, including eggplant, ruby red tomatoes, Swiss chard, herbs, peppers and potatoes.
Click here to read the story on her first program
Ray Hanania is an award winning political and humor columnist who analyzes American and Middle East politics, and life in general. He is an author of several books.
Hanania covered Chicago Politics and Chicago City Hall from 1976 through 1992 at the Daily Southtown and the Chicago Sun-Times. He began writing in 1975 publishing The Middle Eastern Voice newspaper in Chicago (1975-1977). He later published “The National Arab American Times” newspaper (2004-2007).
Hanania writes weekly columns on Middle East and American Arab issues as Special US Correspondent for the Arab News ArabNews.com, at TheArabDailyNews.com, and at SuburbanChicagoland.com. He has published weekly columns in the Jerusalem Post newspaper, YNetNews.com, Newsday, the Orlando Sentinel, Houston Chronical, and Arlington Heights Daily Herald.
Hanania is the recipient of four (4) Chicago Headline Club “Peter Lisagor Awards” for Column writing. In November 2006, he was named “Best Ethnic American Columnist” by the New American Media. In 2009, Hanania received the prestigious Sigma Delta Chi Award for Writing from the Society of Professional Journalists. He is the recipient of the MT Mehdi Courage in Journalism Award. He was honored for his writing skills with two (2) Chicago Stick-o-Type awards from the Chicago Newspaper Guild. In 1990, Hanania was nominated by the Chicago Sun-Times editors for a Pulitzer Prize for his four-part series on the Palestinian Intifada.
His writings have also been honored by two national Awards from ADC for his writing, and from the National Arab American Journalists Association.
Hanania is the US Special Correspondent for the Arab News Newspaper, covering Middle East and Arab American issues. He writes for the Southwest News newspaper group writing on mainstream American issues.
Click here to send Ray Hanania email.
- ADC Requests DHS Renewal and Redesignation of Syria TPS - January 24, 2021
- UN expert says global coordination and more equitable sharing of COVID-19 vaccines key to recovery - January 24, 2021
- Rabbis Condemn Recent Violence Surrounding Israeli Settler Attacks, Riots - January 24, 2021
42 - 42Shares
- 47Shares
42 5
One comment on “Julie Taboulie’s Lebanese Kitchen entre to great recipes”