Foodbridge Blog Bridges Cultures Through Cooking

There’s really no better way to get to know someone than by sitting down and sharing a meal. Sarah Melamed, plant biologist and naturalist, aims to make those connections happen by recreating recipes from all over the Middle East and the Mediterranean on her eclectic blog, Foodbridge. In multicultural Israel, where Melamed lives, every kitchen offers […]


Za’atar Pesto Recipe From Israel’s Slow Food Chef

Fresh za’atar at Ramla Open-Air Market Chef Moshe Basson created this pungent, chunky pesto in just a few minutes, right under our eyes. Za’atar (Arabic: زعتر‎, also romanized as zaatar, za’tar, zatar, zatr, zahatar or satar) is a generic name for a family of related Middle Eastern herbs from the genera oregano, calamintha, thyme, and […]


Five Edible Wild Plants You Can Pick Yourself

I’d always admired people who eat wild vegetables.  No water gets pumped and no gas is drilled to get those plants to the market. But as an immigrant without a horticultural bent, I needed guidance. Fortunately I had expert teachers:  Green Prophet’s own Miriam Kresh, and Sarah Melamed, who writes Foodbridge. Miriam has taught me […]


How to grow chickweed on your windowsill

It’s easy to cultivate chickweed (a vitamin powerhouse) on your windowsill for a quick springtime salad. One of the most prevalent edible weeds thriving now in the Mediterranean is chickweed, Stellaria media if you want to get botanical about it. Its flavor is delicately salty and fresh, not at all like spinach. (Every edible weed’s […]


The Weeds We Eat – Karin Forages in her Backyard

Karin tries urban foraging and eating weeds from her garden. What are the chances she will live after this experiment? Taking cues from the Arab women foraging for mallows in the kindergarten in front of my house, and Miriam’s latest winter salad recipe, I decided to do a little urban foraging myself. (That’s me above […]


12 Tips for Saving Water in the Kitchen

Here at Green Prophet we are concerned about the current water shortage. Today we’re sharing 12 water conservation tips for the kitchen that can impact the Middle East. 1. If you use a dishwasher, always fill it completely and choose the fastest setting. 2. When washing by hand, soak to soften the residue, then scrub […]


The Ultimate Ful and Hummous Recipe

Got a yen for the food of strong men? Miriam shows how to make the Middle-Eastern working man’s lunch. It’s so easy to just bop down to the corner falafel stand and pick up a pita full of the Middle Easts’ favorite fast food. But get to know – and make, another meal, the kind […]


Making Fermented and Pickled Lemons

Lots of lemons in stock? Why not preserve them for the winter? Miriam offers 2 creative ways. Now is when lemons are plentiful and cheap, so take advantage and put some up. That was Hamutal’s advice earlier this year when she gave us a recipe for fresh lemon curd. A jarful of preserved lemon quarters […]


Majadra Means Lentils and Rice

In every Middle Eastern country, people eat Majadra, the working man’s dish of lentils and rice topped with fried onions. The basic recipe is the same in Syria, Egypt, Lebanon, and Israel, with variations evolving from the local tradition or the taste of the cook. Some might cook the grains in stock instead of water. […]


Fridge Voyeurism in Tel Aviv

Are you an organic food addict? Or do you insist on eating food that grown locally, but pesticide-ridden, to spare food miles (or to serve an ideology?) As food production is a major source of greenhouse gas pollution (Read: Global Warming), eating locally, and consuming less meat is one way we can do our part. Following […]


Taking on Middle Eastern Classics: Baba Ganoush Recipe

Last week with our recipe for the Syrian dip muhamarra, we embarked on a perilous culinary adventure: trying to recreate authentic versions of classic Middle Eastern dishes. Why perilous? Well, my grandmother and grandfather couldn’t, between the two of them, agree on the best way to make charoset. Trying to come up with a recipe […]


Refill Your Kettle

After your kettle has boiled and you’ve emptied it, before it cools down, add some water for next time. While the kettle is still hot. This takes advantage of energy you have already used and paid for, and will help the cold tap water warm up and so save energy next time you brew.


Making the Season Last: Tomato Confit Recipe

Tomatoes are still, mercifully, quite readily available. Though we hate to think about it, this won’t always be the case. In just a few short weeks, tomatoes—at least the good, locally grown varieties—will be gone on winter hiatus. It always seems to come too soon, and it always somehow seems to take us by surprise. […]


Crispy Carrots

Have you ever found that your carrots get limp and rot after a day or four, no matter what you do? If you peel/or wash them and keep them in a container of water at the bottom of your fridge they will stay for several weeks, even up to a month! This also works great […]