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.
Find out which flowers in your garden are safe, and which may be toxic.
Miriam’s series on medicinal Middle Eastern spices is reaching the end of the alphabet! Middle Eastern cuisine sometimes regards roses as a spice or flavoring. (above) R is for…Rose Buds. The Tunisian version of Baharat spice blend has crushed, dried roses…
Caught yourself a summer cold? Make this organic tea to control the cough. The Middle East is experiencing a strange transition from winter to summer. One day it’s hot, with a dry chamsin wind that sweeps in with a cloud…
Do you love artichokes? We do. Here’s a healthy recipe perfect for the Middle East. It’s springtime, and the markets of the Middle East display piles of these artichoke thistles with the succulent hearts. The hot climates of North Africa…
Imported garlic looks beautiful, but locally grown is healthier. Contaminated garlic from China was a scandal in the late 1990s and up till 2009. Fueled by anger over tainted pet food, toothpaste, and medicines from China, health-conscious consumers were outraged…
Miriam continues the fourth part of her series on medicinal herbs from the Middle East. To keep things simple for this series, we’re only considering the medicinal properties of dried seasonings. (See parts I, II, and III here on Green…
Hungry? Run on down to your local shuk and get yourself a butternut squash. Butternut squash is still in season. Try stuffing it with quinoa, the seed that the pre-Columbian Native Americans called “mother of the grains.” With its nutty…
Kitchen spices as medicine are a green way to get a useful, and always on hand supply, when you need it. Choose organic when you can. This is the third post in a series on medicinal spices. You can read…
You won’t be able to keep these halvah-like cookies around for long. And they couldn’t be simpler to make. We never thought to use tehina in baking, but this recipe produces the most meltingly delicious cookies you can imagine. If…
Poussins stuffed with pine nuts, Middle-Eastern spices and rice bring roast chicken to a higher level. A poussin is nothing more than a baby chicken, under a month old and hardly bigger than a man’s fist. Each one makes a…
