On January 2, 2021, we lost my Sita, my great-grandmother, to COVID-19. Not many people get the chance to grow up knowing their great-grandparents, and I feel incredibly lucky that I got to know mine. I miss Sita a lot, but I feel her with me all the time, like a little guardian angel. I still see parts of her in my grandma, especially when my grandma hums to whatever music is playing, even if she doesn’t know the tune. Sita always did that. She’d hum while cooking, while cleaning, even while picking up little specks of dirt off the floor instead of bothering with a vacuum.
One of my cousins wrote a beautiful tribute to her after she passed and mentioned how she used to quietly clean by hand like that. It made me laugh because she would hum the whole time too. She had such a sweet tooth, and nothing made her happier than when my grandma brought her See’s candy or a plate of cookies.
Whenever Sita came to visit, she made sure I had something to eat. I could have just walked in the door and already eaten, but she’d still ask what she could make for me. And of course, I said yes. Who says no to food made with love from their great-grandmother? I remember being five and arguing with my cousin about who she belonged to. Sita just smiled and said she was Sita to both of us, then went off to fix us a snack.
In high school, she was diagnosed with Alzheimer’s. It was hard watching her memory fade, but her spirit never dimmed. She’d light up a room with her joy, and she was always curious about what I was up to. When I was in college, she’d forget my age and ask again and again. I’d tell her I was in school and she’d smile and start telling the same story every time—about how a law office she worked at once let her take classes and how much she loved learning. My grandma would eventually walk in and say, “Mom, you’ve already told us this!” but I never minded. I let Sita tell that story at least 40 times, and I’d listen every time. It made her so happy. I’ll never forget it.
Sita shared her Lebanese culture with me in so many ways, but especially through food. My favorite dish of hers was cabbage rolls. They’ve always been comfort food for me—not mac and cheese or mashed potatoes, but something uniquely ours. When I tried making cabbage rolls for the blog, I realized how much love goes into them. Getting the ingredients was easy. Rolling the cabbage leaves was not. It’s hard work getting them tight and even, and it takes a long time. I remember trying to help when I was around eleven, and after I proudly handed her my rolls, she smiled and said, “They’re good,” then rerolled them herself. That was the last time I got asked to help. But I finally made them on my own after almost 25 years. I even messed up and used the wrong kind of rice, but I know she’d still be proud.
This post is for Sita. These wine pairings go alongside the recipes she shared with our family and the memories I’ll carry with me forever. I hope they bring comfort and joy to your table too.
Cabbage Rolls + Sangiovese
I might be biased pairing my favorite Lebanese dish with my favorite grape, but it’s a match made in heaven. Cabbage rolls are filled with a mix of lamb, beef, rice, and spices, all simmered in tomato sauce. Sangiovese works beautifully with that kind of acidity and richness. If you want something a little more fruit-forward and less earthy, Barbera is another great option, but Sangiovese is my top choice.
Grape Leaves + Sauvignon Blanc
These are made with the same filling as cabbage rolls, but wrapped in grape leaves and boiled in lemon water instead of tomato sauce. The lemon gives the dish brightness, and a high-acid white wine like Sauvignon Blanc balances it out perfectly. It’s also easy to find. Albariño or Falanghina would be beautiful pairings too, but Sauvignon Blanc brings those citrus and grassy notes that work so well here.
Baked Kibbeh + Cabernet Sauvignon
Kibbeh is kind of like the inside of a cabbage roll, but made with cracked wheat instead of rice. Some versions include pine nuts, but I don’t think Sita added them. If you can find a Lebanese red wine, that’s ideal, but Cabernet Sauvignon is a solid backup. It’s bold enough to handle the beef and lamb while still being easy to find and enjoy.
Tabbouleh + Grüner Veltliner
When I was a kid, I ate Tabbouleh to be polite. I wasn’t a fan of all that parsley. But as I got older, I grew to appreciate it so much more. It’s fresh, herbaceous, and citrusy with parsley, cracked wheat, cucumber, tomato, and lemon. Grüner Veltliner has that same brightness and herbal edge, which makes it a beautiful match. If you can’t find it, Sauvignon Blanc works well here too.
Cheers to you, Sita.
This memorial was beautiful, Sabrina, as was this very special woman. Thank you for sharing your memories. She is missed by ALL who knew and loved her.
Thank you, too, for the pairing suggestions and explanations; as well as, where to shop for the wines. It is extremely helpful to those of us who are not in the know and want to learn.
Sabrina, well stated about Sita and food pairings. My most beloved Aunt Marian.