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Cook Shulbatto, a vegan Druze bulgur pilaf

Bulgar wheat, or burgul as it’s known in the Middle East, begins as husked wheat grains. Farmers – or more likely, their wives – boil the grains for one hour, then dry them. The processed wheat grains are then take to the local mill for grinding into fine, medium, and coarse-sized particles. Each burgul quality has […]

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Spice up your summer the ancient Yemeni way!

Pardon me, but you you pass the green s’chüg? I’m fresh from brunch with friends newly returned from Jaffa,  a feast formed from foods not easily found in my Brooklyn neighborhood. Hidden among the Challah bread french toast, steaming shakshuka (egg and pepper delection that’s my go-to Jerusalem breakfast), imported tahini, and home-cured olives, was […]