Qatayef - also spelled katayif or qatya’if - is traditionally eaten at Ramadan (get our Ramadan vegetarian ideas here), but it’s a treat anytime. In fact, it’s a treat that’s gone through history. A recipe for qatayif appears in a tenth century Arabic cookbook by the writer Ibn Sayyar al-Warraq, who compiled recipes going back to the eighth and ninth centuries. People have been eating qatayif for a very long time.
Grapevine leaves are usually thought of as wraps or savory little parcels stuffed with rice and/or meat. But as our previous post on fish grilled in grapevine leaves shows, the leaf of the grape is more versatile than that. This recipe is said to have originated in France. I can’t guarantee it did, but a […]
If you’ve only ever eaten grapevine leaves as dolmades, you’ll be surprised to learn that those tangy grape leaves add luxurious flavor to a variety of other dishes. You’re lucky if you have access to a green, growing grapevine in the spring, when you can pick the fresh leaves and process them at home. It’s […]
So here you have a treat you can make for yourself based on anything you have around, from watermelon (which is packed with nutrients), to mint and other herbs which have their own benefits. Play around with the ingredients and find your favorite flavor for summer.
It’s easy to make this natural broth base yourself. Most or all of the ingredients are probably already lurking in your fridge and pantry. A food processor is the kitchen tool I recommend for making it; otherwise, be prepared to do some very fine chopping. I myself just feed everything into the food processor and let it whizz.
It’s like finding a map back to your grandmother’s pantry, but with the tools of a climate-conscious chef.
Luqaimat are particularly cherished during Ramadan, where they play a special role in the iftar meal. After a day of fasting, the sweetness of Luqaimat provides a satisfying and energy-boosting treat to break the fast. The dough balls, soaked in syrup, are a source of comfort and a reminder of the rich cultural and culinary traditions of the Gulf region.
Eggplant, as versatile as a potato. Like spuds, it absorbs other ingredients' flavors but keeps its sturdy personality throughout the cooking. It's a hearty vegetable that appears often in vegetarian/vegan cuisines to provide that satisfying "meaty" background
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.
Over-the-counter medicines are getting more expensive and harder to obtain. Think how much you regularly pay for mouthwash and pills for indigestion and flatulence. Natural mint infusion (long-steeped tea) helps keep your mouth and digestion sweet, and costs laughably little compared to OTC remedies. Here we’ll tell you how to use fresh or dried mint to […]
Bug bites from ants, mosquitoes, deer flies and the dreaded Canadian black fly can keep you up at night with the itch. Green Prophet's herbalist author Miriam Kresh explains in detail how she makes this effective green balm using foraged herbs such as plantain and marigold.
Lahmacun, or lahmajoun are fun to eat folded over and out of hand, as a snack or finger food. If you prefer to make bigger pastries, they also make a satisfying meal.
Want to make preserved lemons like the ones you tasted on your holiday to Egypt? Here is the recipe.
We all know the Mediterranean Diet is the healthiest. So how can you pack this into your kid's lunch box?
This common potted plant can now become part of your daily diet. Naomi offers 4 recipes for taking advantage of this healthful plant, which offers more than just sunburn relief.