Moroccan quick bread (Batbout)
I had a lot of semolina in my pantry and was looking for savory ways to use it; I had remembered that Moroccans had a lot of bread recipes using semolina and stumbled on this one. It is WONDERFUL~ You can shape the dough in a few minutes, by hand,...
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Mortadella (Homemade Bologna)
I wanted to try this recipe for a simple reason: I normally hate mortadella, or at least the cold cut sold in stores and sliced to order. I was curious to see if I’d like it homemade. I picked two recipes and techniques and meshed them then added my little...
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Chickpea spinach fritters (Kibbeh Zengliyeh)
I was immediately intrigued by this kibbeh, when it was described by Florence Ollivry in her fascinating book Les Secrets d’Alep (Aleppo’s Secrets); I had never even heard of it, even though the many kibbeh from Aleppo were well-known in foodie circles here in Lebanon. Ollivry described it as a...
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Iranian cabbage and rice pilaf (Kalam Polo)
I first tasted kalam polo in Shiraz, where I was told it is the specialty of the city. Normally, I am not a big fan of cooked cabbage, but here it is light, fragrant with turmeric, saffron, cumin and it blends perfectly with the rice and meat. The pilaf is...
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Eggs in eggplant tomato sauce (Mirza Ghassemi
Thanksgiving turkey with spiced rice
Thanksgiving Turkey with spiced rice
Persian green beans and meat pilaf
The Jewelled Table by Bethany Kehdy
Sawa for Development and Aid
I was invited to visit an NGO, SAWA for Development and Aid Operating in Lebanon, BarElias (Bekaa valley) by the refugee camps, it had been active since the very beginning of the Syrian war. I agreed right away, excited to get an insider’s look at their operation, but I was...
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