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	<title>Fork Fingers Chopsticks &#187; Middle Eastern</title>
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		<title>Zucchini:  Lebanese Stuffed Zucchini &#8211; Kousa Mahshi</title>
		<link>http://forkfingerschopsticks.com/zucchini-lebanese-stuffed-zucchini-kousa-mahshi/</link>
		<comments>http://forkfingerschopsticks.com/zucchini-lebanese-stuffed-zucchini-kousa-mahshi/#comments</comments>
		<pubDate>Fri, 03 Sep 2010 22:43:46 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Gluten-free]]></category>
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		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Mint]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Party]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Zucchini]]></category>
		<category><![CDATA[kousa mihshi]]></category>
		<category><![CDATA[kussa mihshi]]></category>
		<category><![CDATA[Lebanese kousa]]></category>
		<category><![CDATA[stuffed vegetable]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2715</guid>
		<description><![CDATA[Life can get hectic. Trying to keep up with the many things pulling us in different directions – family, work, commitments, community . . . A few days ago I got into my “me time” while cooking these kousa mihshi, Lebanese stuffed zucchini . . . .]]></description>
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		<title>Parsley:  Sun-dried Tomato Quinoa Tabbouleh</title>
		<link>http://forkfingerschopsticks.com/parsley-sun-dried-tomato-quinoa-tabbouleh/</link>
		<comments>http://forkfingerschopsticks.com/parsley-sun-dried-tomato-quinoa-tabbouleh/#comments</comments>
		<pubDate>Thu, 24 Jun 2010 23:56:44 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
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		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2402</guid>
		<description><![CDATA[Parsley is one of my favorite herbs – I’ve got Mexican roots so nothing tops cilantro. Growing up, like many of you, the only time I remember parsley on my plate was as a garnish. But, decades ago when I began eating Middle Eastern foods like tabbouleh, the herb found a regular place in my heart and garden.  I grow both curly and flat parsley and prefer the curly version for tabbouleh.]]></description>
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		<slash:comments>10</slash:comments>
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		<title>Zucchini: Turkish Fritters &#8211; Kabak Mucveri</title>
		<link>http://forkfingerschopsticks.com/zucchini-turkish-fritters-kabak-mucveri/</link>
		<comments>http://forkfingerschopsticks.com/zucchini-turkish-fritters-kabak-mucveri/#comments</comments>
		<pubDate>Mon, 12 Oct 2009 02:01:10 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
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		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=291</guid>
		<description><![CDATA[You probably have plenty of recipes that call for zucchini baked, grilled and stewed. I do too. So the first time I tasted a zucchini fritter at a community garden potluck, I was thrilled and inspired to do some research . . . What’s a fritter? Technically, something that’s coated in a batter and fried. [...]]]></description>
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		<slash:comments>2</slash:comments>
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