About Grateful Ghee
That beautiful woman right there is my grandmother, Tete. I think it's safe to say she's a huge reason why Grateful Ghee exists.
I'm the youngest of three kids, and when everyone was at work and school, I stayed back at home and helped my grandma and grandpa in the kitchen. They'd spend a few months with us at a time, then head back to their home in Syria.
I loved those days in the kitchen. I'd sit on the kitchen counter, my little legs barely dangling off the side, and stuff myself full of raw dough. And it was here that I first watched Tete make her ghee- they called it semne, which means butter in arabic.
After Tete passed away just a few years later, my kitchen time was limited to obligatory meal prep and weekly chores. And so it stayed....
Until a trip to India in February of 2017.
A trip that took me to an Ayurvedic health center, where I learned about this incredibly medicinal substance called Ghee. I had heard about ghee before, but had never tried it (or so I thought).
I was blown away to learn about the multitude of ailments and illnesses that ghee is used to treat. I was astounded at the combination of essential fatty acids and vitamins, as well as the detoxifying benefits of ghee. By the time I got home, I was determined to start getting more ghee in my diet.
It wasn't until I returned home and was describing ghee to my dad, that he gently informed me that I've grown up using ghee my whole life!
When that connection was made- it was like fireworks. I began making as much as I could and sharing it with everyone who was willing to give it a try.
And just like that, I fell in love with the kitchen again. Maybe it was the rich, nutty smell that filled my tiny house every time I made a batch. Or feeling like each jar was a tribute to my grandmother. Cooking with ghee made my meals taste delicious, and I knew I was giving my body nutrients it desperately needed.
To me, ghee isn't a trend. It's been around for thousands of years, and it should be a staple in every kitchen, no matter what culture or cuisine.
That's my hope, and I think it would make Tete pretty happy, too.