Thick, tangy, creamy, and a little bit sour, Labne is an intensely strained yogurt cheese. It’s similar to Greek yogurt, but both richer and sturdier. It’s “kefir cheese.”It’s really just Mediterranean magic. Labne is often served as a Middle-Eastern style dip, with plenty of olive oil and a hefty dose of Za’atar seasoning ( a…
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Vibrant and aromatic, the simple, yet exotic spices in Moroccan and East African cuisine will always have my heart.Perhaps it is because I grew up cultured, with fine, ethnic food?Perhaps my palate simply craves “spice,” not always heat, but fine spice?Or, perhaps I’m simply meant to thrive in a Mediterranean climate and my taste buds…
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Sometimes I wished in another world.I wished I lived in a world and culture devoid of social media, the stresses of modern life – a simplistic loving community, focused on family, relationships, and the healing, nourishing power of food. Harissa (Arabic: هريسة harīsa, from Maghrebi Arabic) is a Tunisian & Libyan hot chili pepper paste, the main ingredients of which…
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I’m often enamored with foods from other cultures. I love to experiment with different flavors and spices from different regions, as well as mix and match one area’s aromatic heritage with another’s. The English term pilaf is borrowed directly from the Turkish pilav, which in turn comes from Persian polow (پلو), Hindi pulāo, from Sanskrit pulāka (meaning “a ball of rice”), which in turn, is probably of Dravidian origin.[7] The…
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Shawarma is an Arabic rendering of Turkish çevirme [tʃeviɾˈme] ‘turning’, in reference to the rotisserie-cooked nature of the meat, which “turns” around an axis. This flavor bomb typically consists of lamb, chicken, or beef, and is often served with a side of tahini, hummus, or tzatziki sauce with mint and cucumbers. Roasted on a spit,…
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“Fragrant with spices and soft from overcooked rice, this Middle Eastern porridge is perfect comfort food.” It’s the perfect comfort food and the ideal in nourishing traditions. warm. soothing. spicy. smooth. strong. subtle. It feeds my soul and fills my heart to prepare food for others. Food that tastes good. Food that feels good. And,…
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In Israel the word shakshuka is synonymous with breakfast. It’s best with a slice or two of challah bread to sop up the juices, so they say. It’s a humble dish—essentially, just eggs cracked into a skillet tomato sauce and poached until barely set—but for some reason it always garners oohs and aahs. Now how about breakfast for dinner? No more waffles….
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Sometimes you just need to turn up the heat and spice things up in your life. Harissa IS the answer. It is a spicy and aromatic chile paste that’s a widely used staple in North African and Middle Eastern cooking ~ originating from Tunisia, to be precise. Harissa recipes vary between countries and regions, but a…
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I’m not entirely sure if the term “Persian” accurately describes the crafty spice creation surrounding this chicken. All I know is that it’s darn good! Freshly grinding and crushing the spice mixture and distinctly rubbing it into the fowl, with the perfectly primed grill, creates a crusted chicken breast to die for ~ really. In…
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