NoGarlicNoOnions – Introducing Anthony Rahayel – Food, Travel Blogger

A couple of months ago, as I was going through YouTube to find some literature and information on Lebanon and Lebanese foods, I came across a video NoGarlicNoOnions, so I was intrigued and decided to click on the video that was close to an hour long, so I decided to watch the whole video, and a couple of minutes in, I became hooked, and then I watched another few following. So, these videos have been around for a few years now, and I just suddenly found this now, which is better late than never.

NoGarlicNoOnions was founded by Anthony Rahayel back in 2012. Anthony and his film crew began introducing us to Lebanese culture, food, taking us to villages, cities, and towns of Lebanon and amongst him visiting Armenia and Italy tasting all kinds of foods amongst other places he has traveled. He also travels and explores at the same time when he is tasting delicious food, that you just want to eat your screen.

Anthony’s contagious and positive approach and the way he explains how the food is made, the texture, quality is out of this world and so much fun to watch. He speaks Lebanese and also he says a few words of English as well. Thank goodness my mother and my neighbors who are my family now, translate words, phrases and sentences to me, so that I can understand what Anthony is saying and its incredible how many words and sentences I know now of Lebanese by just watching Anthony, NoGarlicNoOnions. Thanks to them all, I am more aware of what is going on when I watch.

His passion and drive toward the culinary world is extremely visible. His expression and enjoyment can be felt. He has over 2500 reviews on various topics from air travel, restaurants, gadgets, food and more.

He also goes out to search for restaurants, and small family owned eateries for them to gain exposure, so that tourists, Lebanese people who live in Lebanon and others can go to those places and support these vendors. These hidden eateries are discovered and explained so well.

NoGarlicNoOnions goes above and beyond when explaining. Thorough, detailed and never boring. When he went to Armenia especially really excited me even more about him. I am Armenian and I truly appreciate him going to visit, spending time with Armenians, tasting our food, embracing our culture and having his viewers know about Armenia and Armenians and the food. I truly appreciate him for taking the time to go there and to enjoy our Motherland. It means a lot. NoGarlicNoOnions has a special place in my heart.

You can now say that I am obsessed with Lebanon further and I have the desire to visit hearing all the stories and my desire for tasting the delicious food, desserts, ice cream, drinks, and everything. I have a lot of Facebook friends and I also have family in Lebanon as well. Anthony gave me the idea, and understanding on how Lebanon is and now I have a better picture in my mind of how it is.

Lebanon is such a beautiful country that is on my bucket list to travel to. Hopefully, in the next couple of years, my dream will come true. I hope that Anthony Rahayel will be there to give me a guided and professional tour around the beautiful country and take me to great places to eat and enjoy the ambiance of it all, to enjoy the nightlife as well.

My family and I are hooked on his videos and I have subscribed and followed all of his social media accounts online. Recently, I contacted him expressing my admiration toward him. He can be found on Facebook, Instagram, YouTube, LinkedIn, Twitter and he has his own website called nogarlicnoonions.com – He also have photographs of his travel adventures, food, and so much more.

Anthony and his team have received travel, food, blogger, awards and more. Search for Anthony Rahayel and NoGarlicNoOnions and you will see what I am talking about. I am hoping that I will meet him in person. I am now a fan of him for life. Thank you, Anthony, for taking me up close and personal through videos. Hopefully, I will come and see the real deal and soon.

Following links for more information.

http://www.nogarlicnoonions.com/
https://www.facebook.com/nogarlicnoonions
http://instagram.com/nogarlicnoonions

Tweets by NoGarlicNoOnion

https://www.youtube.com/user/rahayel
https://www.zomato.com/nogarlicnoonions

Armenian Sesame Cookies

” ARMENIAN SESAME COOKIES ”

All purpose flour 3 and 1/3 cups
Baking powder 1½ tsp

Salt ½ tsp
Unsalted butter, melted 1 cup or 2 sticks
Milk ½ cup
Sugar ½ cup
Egg 3 large
Sesame seeds 1 cup

Preheat oven to 325 degrees Fahrenheit, and line cookie sheets with parchment paper.

Combining all wet ingredients
Combine flour, baking powder, salt together and set aside.

Whisk together melted butter and milk in a large bowl, then add sugar and continue whisking until the sugar is mostly dissolved.

Add one egg and whisk again thoroughly.

Gently stir in the flour mixture to make a soft dough.

On a lightly floured surface, divide dough into 36 pieces of approximately equal weight. Roll each piece of dough into a 4 or 5-inch strand. Connect the ends to make a circle and set aside. Finish shaping all the cookies.

Place a couple of tablespoons of sesame seeds in a shallow dish.

Beat two eggs well to form an egg wash. Paint each cookie with egg wash and gently press its top into the dish of sesame seeds.

Arrange cookies, seeded side up, on prepared baking sheets, spacing about an inch apart. Adding a little sesame seeds to the dish at a time to keep them from getting all sticky from the egg wash.

Bake sesame cookies for about 30 minutes or until they are golden and dry. Cool cookies on baking pan on wire racks. Store them in airtight
containers to preserve their crisp texture.

Credits to the Recipe www.sugarbakingblog.com

Talin’s — Armenian Tabouleh Salad

Hello, today is the day where the week of Delicious Armenian and Middle Eastern Food Recipes Kick off as I had stated a couple of days ago. I would like to start with Tabouleh Salad (TAB-OO-LEI). Without Further do, Here is the moment you have all been waiting for.

is a healthy and tasty salad served throughout the tables of Armenian, Middle Eastern People. It is important to incorporate
fresh parsley and mint when making this masterpiece we call tabouleh. Many traditional Lebanese and Armenian recipes for tabouleh use a
much higher proportion of parsley to bulghur. If you prefer this style more than the rest, increase the parsley to 3 cups as desired to your preference.

Ingredients include:
1 cup fine (#1) bulghur wheat
1 1/2 cups fresh parsley, chopped finely
3/4 cup cooked chick peas, chopped (Not necessary but if you like you can include this into it)
1 cup green onions, thinly sliced
1 large tomato, chopped to fine pieces
1/4 cup fresh mint, chopped finely
1/4 cup extra virgin olive oil
1/4 cup lemon juice
salt to taste and to preference.

Preparation
1. With the bulghur mix with 2 cup cold water and let stand 1 hour to slightly soften.
2. Press out excess moisture and water in strainer.
3. Wash parsley thoroughly, and then drain and pat dry with paper towels, remove the stems and discard, finely chop leaves.
4. Mix the parsley with the bulghur in a large bowl, add chick peas(optional), green onions, tomato and some fresh mint.
5. Combine the oil, lemon juice and salt, pour over tabouleh and mix thoroughly and constantly.
6. Chill well before serving in the refrigerator for over 2 hours or you have the tabouleh salad instantly. Depends on the time you have.
7. Spoon tabouleh into small bowls lined with lettuce leaves for presentation and you can decorate the tops too with any ingredient not chopped in the recipe above.

Serve with pita bread or you can just eat it like that..

Notes
If you can’t find #1 bulghur, use #2 (medium sized bulghur) instead.