Make Lahmacun, crispy Turkish flatbreads with meat
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.
food
Cooking in Clay Pots: Sustainable, Traditional, and Cool
If you appreciate traditional foods cooked low and slow, you’ll enjoy the deep flavors and textures that clay pots grant. Slow, even heat ensures that the ingredients’ flavors bloom and blend, and that foods requiring long cooking, like beans and tough cuts of meat, emerge from the pot tender and juicy.
Truffles From The Desert
The sands of Middle Eastern and North African deserts also yield truffles. They’re known as zubaidi, fagaa, terfez, kamaa (or kima), depending on the country they come from. The botanical name is Terfezia Leonis. And now, with winter in the Middle East drawing on, it's prime time for a desert truffle safari. Well, if you have an experienced Beduin guide.
Cocoa, coffee and tea push up global food import bill for wealthy countries
The global import food import bill is expected to increase by 2.2 percent from the previous year to more than $2 trillion in 2024, pushed up by higher prices for cocoa, coffee and tea and also buoyed by higher import costs for fruits and vegetables, according to Food Outlook, a report from the UN’s Food and […]
Industrial wastewater treatment for food and beverage mastered by BioprocessH2O
BioprocessH20 works with nature to reduce effluent and pollution in the food and beverage industry.
Make Jerusalem artichoke soup
Here's a great vegetarian recipe with in season Jerusalem artichoke to help you cut some meat out of your diet: What I particularly like about this soup is that the usual potato for making it "hearty" is absent. Instead, ground almonds thicken it slightly, leaving room for the chokes to shine through with lightly spicy flavors.
Hearty Vegetable Tajine For Cozy Winter Dinners
Make a hearty vegetable tajine for dinner.
A non-Jew’s guide to keeping Kosher
All about keeping kosher and lists of what is necessary in order to be kosher. It also includes why it may be better for the environment.
This history of carrots and how they went from purple to orange
Originating in ancient Egypt, carrots didn't start out so orange. Can you imagine how Bugs Bunny would look chomping down on one of these?
Ful medames and musabaha recipes
More excellent bean-based recipes from Green Prophet, and some history about well-loved Middle Eastern ful beans:
Buttery hamantaschen cookies for Purim
It isn't often you can bite into a cookie with a load of ancient history behind it. Call them Hamentaschen or Oznei Haman, or Haman's Ears but make sure to bake up a batch of these buttery, traditional Purim cookies.
Make ghorabeya, Arab shortbread cookies
If there’s one weakness we confess to, it’s cookies. We’ve written about fruit-stuffed ma’amoul cookies and tehina cookies. Now meet Sephardic ghorabeya cookies, a delicacy with a simple nut flavor coming through in every sweet mouthful. Ghorabeya turned out to be as meltingly delicious as promised, and easy to make too. Try them – but […]
10 winter soups
Here are 10 comforting soups to get you through the winter. One or two may be a pleasant surprise.
January’s seasonal produce celebrates nettles and sage
Rainy, muddy winter brings out the best of January produce in the Middle East.
September seasonal fruits and vegetables
Look for the exotic jujube fruit in Middle Eastern markets this month.