RECIPE: Moroccan Stuffed Artichoke Hearts

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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 and the Middle East produce a fantastic variety of vegetables that are easy to stuff […]

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How Green Is Your Garlic?

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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 at the huge quantities of cheap Chinese garlic that were being “dumped” – sold for […]

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PART II: The ABCs of Middle-Eastern Spice Medicines from Dill to Ginger

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Dried galingal root is a Middle East spice great for nausea and flatulence. In Mama Nazima’s Jewish-Iraqi Cuisine, author Rivka Goldman mentions that her mother cooked soup to help invalids regain strength. Well, all the recipes involve spices: curry, black or red pepper, turmeric, ginger, cloves, and cumin. Mama Nazima, with her rich fund of […]

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RECIPE: Creamy Eggplant Soup

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Eggplant seems an unlikely soup ingredient. But blended with vegetable stock, herbs, and cream, the shiny purple vegetable makes a creamy soup full of Middle-Eastern flavors. Now is when eggplant is coming into season in the Middle East. In any market there’s a table piled high with long purple-black eggplants, round eggplants, ridged eggplants, purple […]

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IsraWinexpo In Tel Aviv Showcases Israeli Wines

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IsraWinexpo 2010 opened last night to journalists, critics, and wine industry representatives. The exhibition opens to the public today and tomorrow, Feb. 10-11, from 16:00 -22:00 hours. It takes place at the Tel Aviv Exhibition Center. Green Prophet attended. Glass in hand, we circulated between the attractive, well-organized stands, which were staffed by friendly, knowledgeable […]

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RECIPE for Ma’amoul Cookies, a Tender Arabian Pastry Delight

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Ma’moul means “filled” or “stuffed” in Arabic, and these tender, crumbly pastries are stuffed with dates or nuts. Traditionally, they’re made in special wooden molds that imprint the pastry with individual designs – so you know if your ma’amoul is stuffed with walnuts, dates, or pistachios, without having to take a bite. People all over […]

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RECIPE: Almond Blossom Liqueur

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White Almond Blossoms Make A Unique Liqueur All over the Mediterranean and Middle East, wild almond trees in fields and along highways are becoming clouds of pink and white blossom. They’re the first to bloom at winter’s end. Although rain and dark skies may return a few more times, tentative sunshine warms our faces, and […]

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Surprising Salt

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Photo of the Dead Sea by David Shankbone, courtesy of Wikimedia Commons. We can’t live without salt. That’s a known fact. To satisfy the craving for this essential nutrient, people have fought wars to own it, built roads to transport it, suffered extreme labor to extract it from the earth, and paid high taxes for […]

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RECIPE: Chicory, Traditional Middle-Eastern Greens

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Will chicory become chic? Chicory, or olesh in Arabic and Hebrew, is a tasty wild edible related to endive. Generations of  Middle Eastern peoples hand-gathered the lance-like, serrated leaves to cook, but you can buy it cultivated now. Unfortunately, this nutritious, inexpensive wild vegetable hasn’t acquired the prestige of, say, artichokes – which are really […]

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Where Macrobiotic Meets Makluba in Jerusalem

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Chef Moshe Basson and health expert Christina Pirello put a vegan twist on a classic Arab dish. After changing location several times, Jerusalem’s Eucalyptus Restaurant has taken root in the prestigious Khutzot HaYotzer artist’s quarter in Jerusalem. Chef Moshe Basson hosted a “Biblical Cooking Class” there last week, taught by visiting American health and nutrition […]

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