in the kitchen with: bethany kehdy’s leftover tabouleh quiche – Design*Sponge

I love being able to feature non-American cuisine on this column as a reflection of how I myself eat, but also because I think there is so much out there to taste and try, I hope to inspire our readers to be as curious as I am.  Bethany Kehdy, the blogger behind Dirty Kitchen Secrets turned juggernaut Lebanese food ambassador, is one of the people who got me curious in recent years about Lebanese cuisine.   Bethany took blogging one step further and turned it into a way to introduce her readers to her native cuisine, both on the screen and in person through her Taste Lebanon food tours.  I love the work she’s been able to do and the way she presents it.  Her recipe this week for leftover tabouleh quiche is based on food in her first book, The Jewelled Kitchen.  She has combined a very easy recipe for tabouleh with a staple for the encasing crust of the quiche which you can learn to make, freeze, and always have on hand.  Don’t be intimated by the length of the recipe– Bethany is thorough, but not complicated.  –Kristina


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