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Spice for Life

Issue: 
July 2010

Suzy Phillips is on a mission to introduce you to true Middle Eastern cuisine

Photographs by: 
Christopher Shane
Her recipe for tabbouleh calls for much more chopped parsley and fresh herbs than the American version of the salad.
Lemon juice brings a zing to the tabbouleh made with flat-left parsley from the garden.
Phillips grinds the spices for Lebanese Seven Spice in small batches to keep the flavors strong.
Phillips with husband and artist, Gabriel Shaffer.
Megan Stokes enjoys an aperitif of anis-flavored arak.
Falafel, which is made by hand and fried, will be a signature dish at a café Phillips plans to open.
An ornate brass coffee set is one of many reminders of the hostess’ heritage.
The hostess welcomed her guests to dine in the backyard of her Asheville home.
Hummus is a calm complement to many of the bold Middle Eastern flavors.