I’ve been cooking nonstop out of Nawal Nasrallah’s majestic cookbook, Delights From The Garden of Eden. And my family loves it, because every recipe yields a delicious dish. Like this one.
It happened. I am officially addicted to making ice-cream in my Vitamix machine. It arrived about six weeks ago by courier. At first I didn’t think that it would become such a staple in my life. It’s a high-powered blender, after all.
When I think of a meal based on a light protein – something quick to make and yet satisfying – I think of fish. Have you ever considered fish luxuriously drizzled with tahini?
I am a fan of baba ghanoush, and I am a fan of food that looks erotic. In today’s way of conventional farming we’ve grown accustomed to getting that perfectly symmetrical eggplant or tomato.
It’s that frying time of the year again. Hanukkah, the Jewish Festival of Lights which lasts for eight days. The holiday commemorates the victory of the Jewish people against Antiochus IV Epiphanes in 165 B.C, and the restoration of the Holy Temple in Jerusalem, which had been ransacked and desecrated. The light in the Temple, […]
Now that winter is here we celebrate the virtues of the pomegranate. Did you know it is a plant of the Koran and it is also celebrated by Judaism? But how does one eat the seeds of this delicious and healthy fruit without spending hours doing it by hand? This video below shows us.
Simit (also spelled simeat) are well known throughout the eastern Mediterranean countries, especially Turkey. Despite some differences, they are all shaped as rings and are generously encrusted with sesame seeds. These could very well be the start of what is known today as the Jewish bagel.
Opposites attract; just ask salted caramel, chocolate-covered pretzels, or kettle corn. These treats are all sweet-and-salty food combinations and here’s a new one to add to summer – just before the season ends.
Umm…remind me, what’s vegewarian again? It’s enjoying plenty of sustainable, local, and delicious vegetarian foods, with meat dishes only once in a while. As summer climbs towards its peak hot weather, hefty eggplants and tomatoes make a natural partnership in savory dishes like this one. Using the blender, the sauce takes little effort, and […]
Every summer the surge of jellyfish seems to be getting worse and worse in the Mediterranean Sea. A new UN report says that may start seeing a future where jellyfish overtake fish in our great big seas. Ready for a jellyfish stirfry?
Wouldn’t it be great if recipes for high-energy, healthy snacks required no cooking or baking? Well, I’ll let you in on a little secret: date squares are made with neither a stove nor an oven. The lesson I’ve learned after watching this video demo: Never underestimate the power of a food processor.
With the hot days, the desire to spend time cooking in the kitchen dwindles, although the desire to eat remains. This past salad recipe works for hot summer days.
Green Prophet’s editor Karin plucks mulberry leaves from her backyard and serves them to her family. Long ago, mulberry trees were planted all over the Middle East to feed silkworms. The cottage silk industries have died out, but many ancient mulberry trees remain. Strolling with Karin in her garden recently in Jaffa, I remarked that […]
Summer’s arrival brings out all kinds of fruit to simmer up into jam – including tomatoes. Tomatoes as jam? Yes, indeed, and delicious it is, too. I love to make up small batches of tomato jam when lots of different tomato varieties appear in the markets. In the full swing of summer’s harvest, when prices […]
From Iraq with love, a great jam with a surprising ingredient. Nawal Nasrallah, a food historian and author, writes about Iraqui cuisine in a warm, rich style that beautifully highlights each recipe’s historical and cultural background. Her newly revised cookbook, Delights From The Garden Of Eden, is about to be released in a new edition, […]
Known as turmos in the Levant, lupine beans – poor folk’s food – are a tasty Middle-Eastern snack in need of more recognition. Except in some South American countries, the Western world doesn’t give lupines much regard. Chickpeas get much more publicity (like our vegan chickpea and artichoke salad). Maybe it has to do with the long […]
Matzah balls, the only Eastern European food that crossed over to Sephardic cuisine. While Ashkenazic Jews have enthusiastically adopted the spicy foods of Israeli’s Sephardic communities, there hasn’t been much culinary exchange from the other direction. Ordinarily, Sephardic Jews (Middle Eastern and North African origin) wrinkle their noses at the foods of Eastern European Jewry. […]
Available for only a short season, green favas are considered a delicacy in the Middle East. Springtime in the market (shuk), and lots of prime greens have made their once-yearly appearance. Fresh green peas and artichokes, which I love to eat stuffed. Fresh green garlic to hang up and dry for the year. And fresh […]
Tasty, high-protein and low-cholesterol, camel meat even has the approval of the Australian Heart Association. Sustainability in the kitchen is our creed, and camel is a far more sustainable meat than beef (which the world was horrified to discover may be contaminated with horse meat). We have posted about camel milk and its health benefits. […]
A vegetarian slow-cooked casserole with a fine Middle Eastern blend of flavors. Sustainable cooking means healthy food from local sources and fair worker’s wages. Sustainable agriculture not only maintains, but also enriches the natural resources that our food supply depends on. Join Green Prophet as we tour the Middle East region offering the quintessential sustainable dishes […]
The first thing I did after arriving home yesterday evening was, naturally, to open the door of my fridge and peer inside. I got nothing, I thought to myself. But then I spotted a tub of Fage Greek yogurt in the corner of the bottom shelf. I was able to locate a bottle of honey […]
Moroccan flavors blend deliciously in a hearty chickpea soup. Our previous posts on sustainable eating in the Middle East/North Africa region featured rice and chicken kabsa from Saudi Arabia, Jordan’s traditional mansaf, and wheat berry pudding from Iran. All very delicious – but what about North Africa? Regional, seasonal, fresh and harvested under fair conditions. […]
Of my most prized possessions is a new blender I recently purchased, the Vitamix. Mine is a model called the TurboBlend VS. The Vitamix is advertised as “more than a blender,” as its high performance quality enables the user to blend the toughest of ingredients to produce the widest variety of food creations. It’s the […]
This traditional Persian pudding makes a great winter breakfast or a satisfying dessert. Eating sustainably connotes regional foods that are available locally and in season. Fair conditions for workers and careful use of natural resources are part of what makes foodways sustainable. To draw attention to what is sustainable in the Middle East, we’ve embarked […]
Sugar wax, sugaring or Persian waxing, whatever you want to call it there is an old, tried and true way to wax, naturally. Many beauty regimens do more harm than good as many products contain harsh chemicals including toxins, hormone disruptors and even pesticides! That’s why we have scouted out an ancient Arabic beauty regimen that does […]