This recipe actually brought water to my mouth even as I was reading it through. Then I cooked these spicy bulgur balls and set the platter on the table. The  family and guests simply snarfed it up; not a scrap left.  This bit of Turkish home cuisine is called Arap Koftesi, and I discovered it in Özlem’s Turkish Table.

One thing I particularly liked was the mention of lamb’s lettuce, a foraged green. No lamb’s lettuce growing conveniently nearby? The author offers spinach as an alternative. I expect more delicious recipes will immigrate from Turkey to my own kitchen via that cozy cookbook.

Don’t be intimidated by the length of the recipe. The method is easy, and author Özlem Warren says that the bulgur balls may be made ahead and frozen. 

The post Arap Koftesi burgul balls in a garlicky yogurt sauce appeared first on Green Prophet.

If you’ve got a jar of tahini going stale in the fridge, you’re missing out on all kinds of delicious flavor combinations that can make your meals special. As earthy as tahini is (or as we say in the Middle East, techinah) the semi-solid paste brightens up with lemon, garlic, herbs and spices. It’s great as a dip, but here are some new and surprising ways to eat tehini.

1. As halvah desert

2. Tehini cookies

3. In baba ganoush (get the recipe here)

4. Spread on fish

5. Drizzle over BBQ skewers of meat or vegetables

6. On kebabs

7. On rice pilaf

8. For creamy smoothies

Read on…

Halvah lovers know that tahini has a sweet face too. We recently enjoyed a light dessert created by chef Moshe Basson of Jerusalem, who squirted alternating threads of tahini and silan date honey onto a plate  to form a pretty pattern and a delicious treat.

And if you’ve never baked our tehini cookies, well, you’re in for a delightful surprise.

Tahini has a particular affinity for eggplant. Dining in the Middle East, you’ll enjoy salads like Baba Ganoush (recipe below). And a simple grilled eggplant drizzled with olive oil becomes a feast with a good dollop of tahini on the side. Chopped tomatoes and herbs round the dish out, and then all you need is good bread or a hot pita.

How to make tehini as a dip:

You’ll want to brighten your tahini with lemon juice, a little crushed garlic, salt, and if you like, a little cayenne. Thin it to your liking with water – but beware: when first adding water, it looks like it won’t incorporate. Then all of a sudden, your tahini paste has gone liquid. Add water slowly, stopping once you’re satisfied with the taste and texture.

Now that you have seasoned tahini, try drizzling it over these hot dishes, just before serving:

• grilled fish
• grilled kebabs, either meat or vegetable skewers
• quinoa pilaf

A typical Middle Eastern way of serving lamb kebabs is to surround them with humus and drizzle tahini over them.

Tahini seasoned as above makes a fine, simple dip for raw vegetable sticks.

Can you do anything with the floating layer of oil in a fresh  jar of tahini? Sure. Skim it off and use instead of peanut oil  in stir- fries. You don’t need much to add a subtle, nutty flavor to the dish.

Tahini substitutes for peanut butter in many recipes. Consider making your next smoothie creamy with a teaspoon or two of plain tahini.

Savory sweet, tahini adds a healthy dose of minerals, especially calcium, to your daily fare. It is rich, but sesame oil, unlike many other fats, has no cholesterol. So get that poor jar out of the fridge and put it to work for you.

Enjoy!

More about tahini

Baba Ganoush recipe

Eggplant with Tahini/Labneh Sauce recipe

Tahini Fuels The Countries That Fuel The World!

Photos by Miriam Kresh

The post The ultimate side dish: 8 ways to eat tahini appeared first on Green Prophet.

We all know that eating sustainably, and eating local is good for the planet and good for the economy. Now that your New Year’s resolutions to eat better have come into effect, check out your local bookseller for seven recycled titles that will help bolster your New Year’s food resolutions. These titles are largely published before 2012 but still relevant.  Dig in.

1. Eating Animals (Penguin, 2011)

Part memoir, part science: novelist Jonathan Safran Foer’s takes a philosophical look at how we justify what we eat . Prepare yourself for an epiphany.

2. Manifestos on the Future of Food & Seed (South End Press, 2007)

Food activist Vandana Shiva edits a collection of papers from advocates of the slow food movement, organic farming and local eating.  A choppy ride, but in the end these varied views (from the likes of Prince Charles and Michael Pollan) make a solid case for food deindustrialization.

3. Animal Vegetable Miracle: Miracle of Our Year of Sustainable Eating (Faber & Faber, 2007)

A chronicle of the year that author Barbara Kingsolver and family went to the woods, unlike Thoreau, to eat deliberately. Their radical experiment to “go locavore” explores my mom’s old gem “you are what you eat”.

4. The Omnivore’s Dilemma: A Natural History of Four Meals (Penguin Press, 2006)

Michael Pollan explores modern American eating: dubious trends with far-reaching influence. If you like your wake-up calls loud and clear, crack this binding.

5. New Book of Middle Eastern Food (Alfred E. Knopf, 2000)

Claudia Roden’s original 1973 classic updated and expanded.  Culled from 30 years of extensive Middle East travel, she’s concocted simple prep methods for over 800+ regional recipes from Syria, Jordan, Lebanon and Turkey.  Read it for the recipes, but also for the riveting stories behind this extraordinary food.

6.  Book of Jewish Food (Alfred E. Knopf, 1996)

Oy, Claudia, again with the 800+ recipes?

Here’s the story of the Jews told through the story of their cooking, with emphasis on development of both Ashkenazic and Sephardic cuisine. Ms. Roden’s stories are as delicious as her recipes.

7. Appetites (Counterpoint Press, 2003)

It’s sad to tag this as an “anorexia” book. Sadder still that its author died before publishing more of her sagacious take on the modern female experience. Caroline Knapp’s memoir of her war with self-image expands to explore wider cultural messages. It’s a powerful call to all women to learn what it is to “feed both the body and the soul”.

Top image of books on a bun by Shutterstock

The post 7 Evergreen Books on Sustainable Food for Your New Year appeared first on Green Prophet.

A festive dish, mafroum is one of those foods that reminds me of Moroccan grandmothers who bustle into the kitchen, don an apron, and lovingly conjure delicious food out of vegetables and meat fresh from the shouk. And one of the good things about mafroum is that it satisfies 6 people with only 1 lb. of ground meat. (Tunisians and Libyans also make this dish).

Freshly ground meat, of course, which is how careful Middle Eastern cooks get their meat – ground under their eyes at the butcher’s or the supermarket.

No way could fresh-ground contain meat glue or pink slime.

It does take time and a little effort to make mafroum but once it’s done, you need only couscous and a leafy salad to make a complete meal. Note: I often substitute ground turkey for the beef. For a vegetarian version, substitute 1- 1/2 cups cooked quinoa or buckwheat groats.

Have ready 6 bowls or containers, medium sized.

Mafroum, Moroccan Stuffed Potatoes

serves 6

Potatoes:

6 medium potatoes of uniform size, peeled

salt and pepper

flour

2 beaten eggs

Oil for frying

Stuffing:

500 gr. – 1 lb. ground beef

1 cup chopped fresh parsley

1/2 tsp. salt and ground black pepper

* 2/3 tsp. Baharat spice

1/3 tsp. ground turmeric

1/2 Tblsp. sweet paprika

1/2 tsp. ground cinnamon

Chili pepper to taste

1/2 tsp. ground ginger

1 potato, grated coarsely, rinsed, and drained till dry

Sauce:

1 large, chopped onion

4 crushed cloves of garlic

4 stalks celery, coarsely chopped

3 Tblsp. tomato paste

1/2 cup chopped tomatoes

1 tsp. salt

One-quarter of a cabbage, cut into coarse chunks

Approx. 1 liter stock or water

3 Tblsp. each of fresh mint, parsley, and celery leaves, chopped

The method for making mafroum

Mix the meat and seasonings for stuffing.

Beat it well to mix thoroughly.

Cover the seasoned meat and refrigerate for half an hour.

In the meantime, get three bowls out. Chop the large onion. Put it in one bowl. In the second bowl put the chopped garlic and celery stalks. Dice the tomato and put it in the third bowl.

Slice each potato almost in half. Leave the bottom uncut so that the two halves stay connected. Stuff the potatoes with the seasoned meat. Pack it in. The open side will show a thicker layer of meat than the inside. With your finger, pat back any meat that spills out of the opening.

In a wide pan, heat the oil for frying.

Beat the eggs.  Put about 1 cup of flour in the fourth bowl and season it with salt and pepper.

Roll the potatoes in the seasoned flour, shaking them back and forth gently to cover them. Now roll them in the beaten egg.

Fry the potatoes until golden, turning once. Tongs work better than a spatula for this.

Remove from the frying pan and put on paper towels to drain.

Pour out most of the frying oil.

Saute the onion in the remaining oil, till golden. Add the garlic and celery stalks. Fry for 4 minutes.

Add the tomato paste and chopped tomato. Stir, cover, and cook for 10 minutes on low heat.

Season again, lightly. Add the cabbage and stock or water.

Put the potatoes into the sauce, in one layer. Add the chopped mint, parsley and celery leaves. Put the lid on the pan, tilted to cover it partially. Cook over low heat for 2 hours or until the potatoes are tender.

Serve the potatoes over rice or couscous, with the sauce passed around separately if you wish.

* If Baharat spice mix isn’t available, mix these powdered spices to make your own. Blend well and keep in a tightly-lidded jar.

Make Baharat Spice Mix

1 Tblsp. cardamom

1 Tblsp. black pepper

1/2 Tbslp. allspice

1 Tblsp. cinnamon

1 Tblsp. dry ginger

1/2 Tblsp. nutmeg

More absolutely delicious Middle-Eastern recipes:

• Baba Ganoush
• Lebanese Stuffed Zucchini
• Majadra, Middle-Eastern Lentils and Rice

The post Moroccan stuffed potatoes are called mafroum appeared first on Green Prophet.

Tunisian flavors come together deliciously in a salad of charred, chopped vegetables.

Tunisian food features dishes based on simple ingredients dressed in plenty of heat and spice. Mechouia salad is typical of this sunny cuisine, like Shakshukah. Hard-boiled eggs offset chilies and make mechouia a filling vegetarian dish.

To capture this salad’s most authentic flavor, build a coal fire and bury the whole vegetables in the embers until they’re roasted through and soft.

But if a cooking fire isn’t practical, go ahead and grill the vegetables on a barbeque, on the stove top, or even in your oven grill. The idea is to get them cooked to the point of charring their outsides. That gives the characteristic smoky flavor that, like the grilled eggplant in our Baba Ganoush recipe,  will take your senses to Tunis.

Mechouia, Tunisian Charred Vegetable Salad

serves 4

Ingredients:

4 large plum tomatoes
2 green bell peppers
2 fresh, mild chillies such as poblano or Anaheim
1 large red onion
4 large garlic cloves
½ teaspoon ground caraway seeds
½ teaspoon coriander seeds
1/2 teaspoon black pepper
1 teaspoon salt
Zest and juice of 1/2 lemon
3 tablespoons olive oil
4 hard-boiled eggs, peeled and halved

Do not peel any of the vegetables. Grill until they’re soft and the peels are charred. Keep an eye on the vegetables, as each kind cooks at a different rate. Remove them to a large dish or platter.

Allow the vegetables to cool. Peel the garlic. Discard any really burnt onion parts. Peel and seed the tomatoes and peppers. Turn the tomatoes upside down in a sieve or colander to drain for a few minutes.

Chop the vegetables finely, or process in a food processor into a coarse mix – not a smooth puree.

Add lemon zest and juice, dry spices, and salt. Mix. Add olive oil and mix briefly.

Serve in a deep dish, garnished with olives and hard-boiled eggs.

Bon appetit!

More summery Middle-Eastern recipes on Green Prophet:

•  Lebanese Stuffed Zucchini
• Syrian Mint Lemonade
• Moroccan Stuffed Artichoke Hearts

Image of mechouia salad by seelensturm via Flickr.

The post Mechouia, Grilled Vegetable Salad from Tunisia appeared first on Green Prophet.

Like our cooling vegan cold almond milk and Turkish aryan yogurt drink, this herbal lemonade cools the body and soothes heated spirits.And it’s not only good, it’s good for you.

Mint is packed with vitamin C, which helps you withstand summer’s spiking temperatures. Cold, wet, tasty, and healthy. Can’t beat that.

This recipe comes from the Syrian Foodie in London blog. The author cautions us to remove the mint leaves from their stalks carefully, so as not to have bits of stems in the drink. He adds that this mint and lemon drink is commonly called “Polo” in Syria.

Syrian Mint Lemonade

Ingredients:

1 liter – 4 cups water

Juice of 5 lemons

70 grams – 6 tablespoons sugar

50 grams – 1.5 cups fresh mint leaves, rinsed and drained

1 tsp. orange blossom water, optional

Blend all ingredients in a blender until smooth.

Pour over ice, sip, and enjoy!

More delicious Middle Eastern potables on Green Prophet:

• Make Authentic Turkish Coffee Like a Native
• Six Green Reasons to Drink Camel’s Milk
• Arak, The Middle East’s Favorite Tipple

The post Syrian Mint Lemonade appeared first on Green Prophet.

Worried about the side effects of breast cancer recovery drugs, a 44 year old survivor named Vicky Sewart refused to follow medical orders and instead radically altered her diet. One of her secrets? A common spice found in souks across the Middle East – turmeric. Can this ancient savory spice really benefit breast health?

Tumeric is a bright yellow and savory spice traditionally used to make curries.  According to Dr. Andrew Weill, an American pioneer in merging holistic and allopathic medicine, “People whose diets are rich in turmeric have lower rates of breast cancer as well as prostate, lung and colon cancers.” In his 2005 article, Dr. Weill also references research that suggests the active component in turmeric, curcumin, may help prevent the spread of breast cancer by stopping the metastasis of the cells in other parts of the body.

He is an advocate for using whole herbs rather than the isolated, active ingredient. “My preference is for whole turmeric rather than isolated curcumin, because I believe in the synergy of all active elements in botanical medicines.”

Naturalsociety.com points to more recent confirmation of turmeric’s health benefits including its ability to slow down the growth of breast cancer cells.

They write:

Studies out of the University of California, San Diego, published in the British Journal, NATURE, have previously discovered a molecule known as RANKL. This molecule is found in aggressive breast cancer cells, which predict more life threatening disease. Aggressive cancer cells predict that the breast cancer will spread throughout the body, putting the body in a state of metatasis. Breast cancer patients often pass after cancer has metastasized to other body parts, ruining the functioning of vital organs such as the liver, lungs or brain.

Curcumin has been found to possess properties that reduce the expression of these deadly molecules within cancer cells, and can potentially slow the spread of breast cancer.

According to their report, several studies indicated that curcumin reduces tumors by 81%, which makes this favorite ingredient in ethnic cuisine a powerful natural anti-cancer tool. In addition to its use in curries, turmeric can be drinken as a tea, writes Dr. Weill. Side effects are minimal and include stomach upset, a small price to pay given the positive evidence for turmeric’s breast health effects.

Image of turmeric powder via Shutterstock

Read more breast health news:
Breast Milk Costs More than Oil
Are Hormones in the Environment Making Women’s Breasts Bigger?
Natural Breast Enhancement

The post Beating Breast Cancer with Tumeric, a Favorite Middle East Spice appeared first on Green Prophet.

Pilgrims from Uzbekistan brought Ruz Bukhari with them long ago, as they traveled to Mecca and Medina. We’re sure they traveled by camel caravan, but nowadays pilgrims make their haj in all kinds of ways, even by bike. Along the way, the recipe infiltrated borders, as recipes tend to do, with Pakistan, Afganistan, and Arabic countries, eventually reaching Yemen.

Every country has its own version. Some cook Ruz Bukhari with lots of blended tomatoes.  Some like it with fewer spices but accompany it with a salad made fiery with chillis. I prefer to serve this vegetarian version hot-spicy, with a cooling drink like Turkish Aryan or cold almond milk. Seasonings vary with the characteristic taste of every region. But everyone agrees that the spices make the dish.

Make this with brown rice for more nutrition, or white for more tradition. But the rice must be Basmati quality and no other.

Ruz Bukhari

Serves 6

Ingredients:

2 cups Basmati rise, rinsed and soaked in salt water 1/2 hour, then drained

2 tablespoons olive oil

3 onions, chopped

1/2 cup black raisins

3 teaspoons salt

1 teaspoon ground allspice or baharat spice

1 teaspoon turmeric

1/2 teaspoon pepper

1/4 teaspoon cayenne flakes

1 teaspoon ground cardamom

5 whole cloves

1/2 teaspoon cumin seeds

1 cinnamon stick

1 bay leaf

1 large carrot, diced

500 grams – 1 lb. fresh tomatoes, peeled and chopped

3 cups water, boiling

Equipment:

Medium-sized pot

Clean kitchen towel

Sauté onion in the olive oil till golden.

Keep heat at medium and add all the spices, stirring and cooking for 3 minutes.

Add carrots. Cook 5 minutes.

Add  tomatoes and continue stirring for 10 minutes. Cook until the tomato juices have reduced and are just beginning to dry. You must keep a sharp eye on the pot here.

Add water carefully, avoiding the steam that will spurt up. Stir the bottom of the pot to loosen anything sticking there.

Add rice and  raisins.

Cover with a kitchen towel and then the pot lid. Reduce heat to minimum. Steam for 20-30 minutes.

Allow the rice to sit off the heat 5 minutes before serving.

Then enjoy – it’s awesome.

More deliciously exotic recipes on Green Prophet:

• 2 Cool Summer Recipes with Rose Geranium
  
• Baba Ganoush
• Moroccan Carrot Salad

The post Saudi Arabian Bukhari Rice appeared first on Green Prophet.

Fruit: The summer wave of colorful fruit has begun, to the rejoicing of cooks who love to put up preserves.  Apricots, peaches, and nectarines have entered the markets, and are already sweet enough to be worth buying. Strawberries are still with us, although getting seedy in preparation for disappearing till next year. If you haven’t made your jam yet, here’s our recipe. Kiwis are sweet and ripe.

Cherries have arrived, and farmers predict huge crops this year due to the prolonged winter this region enjoyed, which allowed the trees to “sleep” and blossom after the windiest weather. Last year’s crop almost didn’t exist, due to windstorms that blew most of the blossoms off the trees.

Avocados are still in the market, but getting expensive again as their season wanes. As expected in warm weather, all the melons are sweet and ready for eating.  Fresh green almonds have a different character now, because the milky interior gel has hardened into soft, pale kernels already. If you like them, buy now, for they will soon disappear. Loquat season is prolonged and abundant this year, with bigger and sweeter fruit than I’ve ever seen before.

Citrus fruit are still in evidence, with oranges, pomelos, and clementines for sale. Lemons are big and juicy; some lemon trees give two yearly crops, which accounts for their almost year-round presence. Good news for those who like to put up salty preserved lemons.

Vegetables: Tomatoes are expensive and will remain so for the next week or two, when a new crop comes in. If budget-conscious, look for smaller, less glamorous-looking tomatoes; they are just as good and cheaper. Depending on the day, cherry tomatoes can be cheapest of all.

The best bargains in vegetables today are cauliflower and all the cabbages, which are big, firm, and cheap. Okra is in season, although expensive. String beans, broad Italian beans and wax beans look fine now, as does sweet corn.

Parsley root and celeriac continue full and fat, but as summer temperatures rise, these roots will shrink back and won’t be worth bothering with. The same is true of celery, by the way. Kohlrabi, fennel, beets, turnips, and red radishes are very good now, at reasonable prices.

Summer loves white and red potatoes; time to make one of those Middle Eastern potato salads fragrant with olive oil and lemon. Cucumbers, corn, and eggplants are good now. Come really hot weather, get to the market early for decent eggplants. They are susceptible to heat and in full summer, they buckle in, languishing on the vendor’s stands.

All the peppers are good in May. Look for baby bell peppers for stuffing.  Grilled, and combined with grilled eggplant, peppers make a delicious dip, similar to muhamarra.

Here’s our recipe: just substitute grilled eggplants for the bread. Another well-loved Middle Eastern dish is stuffed zucchini – and zukes are looking good now too.

Pumpkins and butternut squash are in season. Combine one of them with a cob of local sweet corn, an onion, a tomato and your favorite herbs for a delicious soup. As every good cook knows, foods that come into season at the same time taste good together.

Two Middle-Eastern summer specialties are akoub, or tiny wild artichokes. They’re very thorny and labor-intensive to clean, so they’re always expensive. But as a seasonal treat, they can’t be surpassed, with their unique, delicate flavor. Any prickles that remain after cleaning soften upon cooking.

Melokhia, or mulokhia, has started its brief season. Here’s our recipe for traditional melokhia soup. The leaves may be rinsed, patted dry, and hung up by their stems to dry for future soups.

Herbs: Basil is back again. At the herb vendors, there are plenty of parsley, coriander leaf, chives, celery, and scallions. Still in evidence are sorrel, tarragon, wormwood, Swiss chard, spinach, leeks and lettuces. Mint continues especially lovely. Grape leaves for stuffing are now being sold in stacks. You may find bunches of lemon verbena for sale now.

Fresh ginger root is in every spice vendor’s and also at the herb stands. Ginger root freezes well and is easy to peel and grate. Just put the remainder right back in the freezer after use, because it gets mushy once thawed out.

UPDATE MAY 2013: Stone fruit (apricots, peaches, nectaries) are still new in the markets and not really sweet yet. It’s worth waiting another week to start putting up preserves.

Cherries have arrived; still quite expensive at this writing.

Watermelons and cantaloups are already sweet and delicious.

Forager’s notes: The landscape is drying up, with winter’s juicy wild greens just a memory. But there is always something for the alert forager to bring home. Purslane, summer’s featured wild edible, has started to appear on the ground. It’s tender now, so if you come across a nice patch of it, bring it home for your salads.

For a sip of sweetness and to revive childhood memories, pluck a few honeysuckle blossoms. Honeysuckle can be made into wine: if you are determined and have access to a large quantity of pesticide-free blossoms, you can find the recipe online. To capture that elusive flavor more easily, just drop a handful into a jar, cover with sugar, and wait a week.  Rosemary is flowering, and it’s worth robbing the bees of a few blooms to flavor tea.

The dandelion of the Middle East is Taraxacum syriaca. It flowers sparsely and can only be found in hilly regions where winters are cold and consistently rainy. Dandelion is famous for liver support and as an effective diuretic. It’s also a natural superfood, loaded with minerals and vitamins.If you’re lucky enough to live where dandelions grow, pick the tender young leaves to marinate in vinaigrette before adding to salads. Older, tougher leaves are quite bitter, but a few cooked with almost any soup gives a delicious, not-bitter flavor. Dandelion roots are excellent in soups and stews. I used to make dandelion beer from the roots and leaves when I lived in the chilly north of Israel; there are recipes online. It was good beer, too.

Chicory shares all of dandelion’s medicinal properties, but is difficult to pick. The leaves are tiny, and the root almost impossible to dig out of the hardened soil where the plant is most often found. The fluffy blue flowers are a joy to behold early in the morning, though, especially when you catch just the moment when all of them open spontaneously at the same time.

Bindweed, the bane of farmers for its strong, thin vines that strangle crops in the fields, still produces beautiful pink and white flowers. Fill a vase with sprays of honeysuckle and bindweed for a wildflower bouquet to rest your eyes on.

Recipes starring Middle-Eastern produce in season now:

 Baba Ganoush

Stuffed Zucchini

Basil Pesto

Photos of sour plums in shuk Mahaneh Yehudah, Jerusalem and of honeysuckle/bindweed bouquet  by Miriam Kresh.

The post May’s Seasonal Produce: Sour Plums and Cherries appeared first on Green Prophet.

Vegewarian (vegetarian- aware recipes like these) offer you an alternative to meat-based food. Here’s one for this week which brings Morocco into the kitchen. Home cooks in Morocco make a variety of  cereal-based soups and porridge from millet, barley and wheat (see our post about how important wild cereals are to our grain supply). Cracked-wheat soups are most often savory with spices, herbs, and sometimes meat, but this sweet soup, called Herbel, is an exception.

Like the rice pudding that Westerners are familiar with, this sturdy cereal dish requires two cooking times: once in water to tenderize the grains, and again in milk to make a sweet porridge. But wheat kernels, being a whole grain, are infinitely more nutritious and than white rice, giving you steady energy to last through the whole morning.

And Herbel, made luxurious with orange-flower water and a touch of honey, is a delicious way to start the day – or wind up the evening with a comforting dinner.

The wheat grains must be pre-soaked, or rinsed and left to simmer over minimal heat overnight. Not traditional, but very practical for overnight cooking, is cooking the wheat a crock pot on low heat.  Myself, I like to soak the grains early the previous evening, then let them cook at leisure for an hour in the morning.

Herbel, Milky Moroccan Wheat Soup Recipe

Yield: 6 servings

Ingredients

1 cup – 250 grams whole wheat kernels
6 cups – 1-1/2 liters water
1 1/2 teaspoons salt
4 cups-  1 liter milk
4 tablespoons sugar
2 tablespoons butter
1 tablespoon orange flower water
Cinnamon, butter and honey for serving at table

The post Herbel, a Moroccan wheat soup which is like our porridge appeared first on Green Prophet.