Pasta a la gypsy
This crop of eggplants just won’t quit. A pasta dish was in order. This one was inspired by a recipe in an ELLE cookbook for an eggplant gratin called la Bohémienne (the gypsy). The recipe called for eggplants, tomatoes, onions and anchovies. Add whole-wheat penne in the mix and you’ve...
Read More »
Quince jam
It is quince season now and while waiting for the fruits to ripen a few weeks on the trees, I was plotting ways to use them. First off, jam is in order. Here is a recipe inspired by the Persian tradition and Najmieh Batmanglij’s Food of Life. If you...
Read More »
Popcorn balls in chocolate-caramel
This is for the child lurking inside of us. Halloween parties, Christmas parties, any party, or just a movie night planned for Friday would be the occasion to indulge in these. You can make them without fear if you own a candy thermometer and save time by using microwave...
Read More »
Broad white bean stew with rice (Yakhnet fassoolia)
These giant white beans are now ripe for the picking and big bags of them are displayed in every little grocery in the mountain villages. They can be boiled for 30 minutes then frozen for use later on, they can be turned into a salad with herbs and a...
Read More »
Hawthorn tea
The street vendor is starting to sell roasted chestnuts and of course I had to grab a bag (can’t resist their smell). He had bags of these next to the chestnuts. I asked him “why are they yellow? I mean za3roor (hawthorn) is usually red”; he said “lady, they...
Read More »
Pumpkin stew (Tershek kunder)
Pumpkins are here! An easy and delicious stew to put together from my friend Asma, who is of Kurdish origin (Mardin, Turkey). Grab some stew meat (lamb with bones if you like, or beef), onion, tomatoes, pumpkin and a handful of chickpeas. Douse with lemon juice. Serve with bread...
Read More »
Chocolate molten puddings
I was leafing through a Donna Hay magazine and saw: “Make & Freeze”, molten chocolate puddings. Now that’s a concept that really hits the spot! Do you ever find yourself wishing you could have something chocolat-y, and resorting to a mediocre candy bar as the only available option? ...
Read More »
Hummus, Iraqi-style
A mere five years ago, you would have suggested I try a different spice or version of hummus and I would have certainly given you a very dirty look. Today, any version that meets my taste buds is A-OK. (Heck, even Lebanese starred chefs are foregoing tradition and presenting...
Read More »
Eggplant casserole (Fattet betenjan)
Hardly any dish in the Middle-East is more finger-licking or easier to prepare. Layer a food with fried pita croutons and a yogurt sauce flavored with tahini and a touch of garlic; oh, and a sprinkling of butter-fried nuts to top it off. Above is a diet version of...
Read More »
