Soul-satisfying makluba, an Arabic dish with our vegan twist.
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 […]
Make your own tahini popsicles flavored with chocolate and that Middle Eastern flair.
A savory dip based on pumpkin, gift of the Libyan Jewish cuisine.
What do you get when you top a typical focaccia with olives and za'atar? A flavorful flatbread.
10 popular olive varieties, and a recipe for marinating them.
We loved the feedback from the latest gadget for coffee lovers: a hybrid alarm clock that tells you to rise and shine by brewing a fresh cup of joe on your bedside table. I’d like to present you with a spin on that old cup of joe, in the form of a nutrient-rich, energy-boosting coffee smoothie. […]
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 […]
Try something a little different than plain-old tomato sauce on your pasta. Try tahini! On my first night CouchSurfing in Haifa, Israel, in the cozy apartment of a young married couple, the three of us sat down, along with a local friend, at the table on the balcony to eat dinner – which, surprisingly, the […]