By Lynne Christy Anderson
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Extra resources for Breaking Bread: Recipes and Stories from Immigrant Kitchens
26 But when I was growing up, this was something I ate every single day. And you know, I didn’t get sick of it! So we love the food, and I ﬁnd when we don’t have it, we miss it. At one family gathering, I think it was last Thanksgiving, I didn’t bring the doce de leite—that’s a custard I do that I learned from my mother—and everybody was feeling like they didn’t have dessert. And there were many things there! It’s like there still was a space that was waiting to be ﬁlled. I think I learned things from my mother when I was a kid that, at the time, I didn’t even realize I was absorbing, like this desire to have certain foods.
With a sharp knife, slice across the roll into thin strips, * Found in most food supply and some hardware stores. a d d a p l ac e at t h e ta b l e 39 approximately 1⁄4 inch wide. Unroll the strips and set them aside on a ﬂoured plate. ) For the sauce, heat the oil in a medium saucepan over medium heat until shimmering. Add the onions and cook, stirring frequently, until soft but not brown, about 5 minutes. Add the tomatoes and the reserved liquid, salt, and pepper and simmer, uncovered, for 40 minutes, stirring occasionally.
Season with salt and pepper. To serve, arrange the lettuce leaves around the edges of a serving bowl or platter, with the stem end toward the center. Mound the tabbouleh in the center so that the top ends of the leaves are still visible. To eat, spoon a small amount of tabbouleh onto one of the lettuce leaves. 18 scooping the memories hommus 11⁄2 cups cooked chickpeas, drained and cooking liquid reserved (a 15-ounce can, drained and rinsed, can be substituted) 1 clove garlic, minced 1 ⁄3 cup tahini paste 1 ⁄4 cup lemon juice 1 ⁄2 teaspoon salt In a blender or food processor, puree the chickpeas, garlic, tahini, lemon juice, salt, and approximately 1⁄2 cup of the reserved cooking liquid from the chickpeas.