Once you’ve tasted bread baked with spicy black cumin seeds, you’ll reach for more…and more. Black cumin is often added to breads and crackers in the Middle East, as we noted in our post about black cumin seed. We suggest scattering some of those spicy black seeds over the dough in our recipe for za’atar […]
The etrog is a stunning fruit. It's also known around the globe as citron ––but it's not to be confused with the French word "citron" which just means lemon. The etrog or citron is indeed a citrus fruit, so cousin to lemon and lime, but it's a world away from that tangyness and in its own class.
Foods flavored with honey symbolize the desire for a sweet New Year in the Jewish calendar.
Cool, silky, creamy flan with its veil of caramel syrup. Make it at home for a fabulous slow-food dessert.
This traditional Egyptian lasagna-style dish is commonplace in restaurants, cafes and in the home. Usually served with ground beef and loads of cheese, we have taken them out to make it inviting and tasty for the non-meat eaters around. It’s still just as good, if not better.
Figs come into Middle Eastern markets twice a year, in July and in September, but their seasons are always short. There are about 750 kinds of figs in Syria, Lebanon, Israel, Turkey and Iran.
You know mango chutney from India. It's eaten well on samosas. But all manners of fruit can create a chutney, especially those fruits that don't keep in the fridge.
Poissins are baby chickens. This recipe calls for pine nuts stuffing.
3 bunches of basil (green or purple) 2 cloves of garlic (not frozen) 1/4 to 1/2 cup of olive oil 1/4 to 1/2 cup of walnuts (or pine nuts) Salt to taste A large squeeze of lemon juice Make it extra delicious by adding in 100g of parmesan Make it extra healthy by adding in a handful of nettles.