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.
New Israeli technology purifies waste water in orbit and on Earth. Up till now, waste water from space flights has been dumped into outer space. Sad enough to contemplate Earth’s shrinking water resources (see our post about the Arab world’s…
Quick to make and satisfying – roasted chickpeas answer the need for a healthy snack. When we casually dump a can-full of chickpeas into a pan, we’re thinking of dinner, not how the ancient world ate the little yellow grains….
Kanafeh: sweet cheese filling under a crunchy topping. A favorite Ramadan dessert. Ramadan 2011 begins after sunset on July 31st. One of the many luscious traditional pastries served during the night meals of Ramadan month is kanafeh. Subtly flavored with…
Has a real remnant from Jerusalem’s Second Temple come to light? For twenty-odd years, people stood in front of a glass cabinet in the Israel Museum, Jerusalem, and thrilled to view a small ivory pomegranate. It was supposed to be…
The public was ignorant about the the dangers of smoking till the 1960s. The fashion for meat glue in food seems ominously similar. Finding a scientist to talk about meat glue wasn’t easy. I spoke to neurologists, biologists, pathologists, the…
Human genetic material – coming to your marshmallows and Jello soon? Reading the ingredients list in any processed food is always thought-provoking. If you really want to know what those mysterious combinations of letters and numbers mean, you have to…
Fire up your grill and cook these aromatic vegetable chunks to delicious perfection. If there’s one favorite way to cook in the Middle East, it’s the outdoor grill. There really is no way to produce that smoky flavor. We’ve gotten…
These warm, fragrant loaves bring Moroccan flavor to any meal. Karin’s stay in a beautiful eco-lodging high up in the Moroccan mountains, and Tafline’s intrepid hike up and down them, inspired me to find particularly Moroccan recipe. And I find…
It’s not just excess calories anymore. It could be that environmental chemicals are ordering your body to put on the pounds. We live surrounded by synthetic chemical substances. They’re in our food, our soaps, in hundreds of thousands of things…
Call it Bamyeh in Arabic or Bamiah in Hebrew, but okra is relished all over the Middle East. Okra is a vegetable with an inferiority complex. Its delicious flavor hides under a certain goopiness, or mucilage released in cooking, and…
