Image via WikipediaYou're now in love with Lebanese food and you didn't even know what it was in January of this year.
Colleen introduced me to idli last spring: spongy steamed cakes made of fermented rice and lentil flour which require a funky little tiered stand to steam properly (and yes, I bought one). So far I've only made them from a mix but they're so tasty I haven't felt a need to make them from scratch. Soon, I'm sure. Especially wonderful is the dry chutney powder served with them: nutty and spicy and wonderfully complex. Great stuff!