When preparing condiments, make them a little salty so they can be preserved longer.
Baking time highly depends on the material and size of the bakeware and the type of the oven.
Molokhia, Okra, and Taro must be cooked with lemon juice so they don't get slimy.
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mom - Parantzem
Parantzem is a mother and a housewife with a passion for food. Cooking is not a chore for her. It's more than a hobby, too. She just loves cooking, trying new recipes, and learning more and more about the culinary art.
Baking is another passion of Parantzem's. Her best memories are of baking with her late husband Boghos Kelian who was a comedian in the kitchen as he sang and danced behind the kitchen counter while perfecting his delicious treats. Parantzem continues on baking under the watchful eyes of her husband's spirit.
Notes
A pinch of cumin in tabbouleh and with other vegetable mixes helps eliminate the gas produced by some of the greens.
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