About Miriam Kresh

Miriam Kresh is an American ex-pat living in Israel. Her love of Middle Eastern food evolved from close friendships with enthusiastic Moroccan, Tunisian and Turkish home cooks. She owns too many cookbooks and is always planning the next meal. Miriam can be reached at miriam (at) greenprophet (dot) com.

Foraged wild greens and fatayer turnovers recipe

Foraged wild greens and fatayer turnovers recipe

In the Galilee’s Arab, Jewish, and Druze communities, life has a rural rhythm, slower than in big towns. You  can tell that people like to stop and sniff the roses, as each garden displays roses and other lovingly tended fragrant bushes. And the old foodways are still alive in the Galilee, preserved by middle-aged housewives.

10 Ways To Reduce Holiday Waste

10 Ways To Reduce Holiday Waste

Frankly, we’re hoping that the above image of holiday shoppers makes you a tad uncomfortable. To enjoy holidays as greenly as possible, buy or make meaningful gifts that add to joy, not more trash to landfills. Here are 10 ways you can reduce the inevitable waste that accumulates after the last gifts are unwrapped.

Falafel, The Recipe

Falafel, The Recipe

There’s nothing like homemade falafel when you’re in the mood for those savory, crunchy chickpea balls packed into a fluffy pita. We teach you how to make whole-wheat pita here. Making your own falafel, you decide exactly which fixings go into your package of chickpea goodness.

Camel Meat Enters The Gourmet World

Camel Meat Enters The Gourmet World

If someone offered you camel bourguignon or a camel-burger on a gold-leaf bun, would you think they were kidding? We offered you an affordable recipe for camel burgers in this post. Now The Daily Star reports that  in the Abu Dhabi Emirates Palace Hotel, the humble camel  has been elevated into the new ulra-gourmet meat.

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