Eggplant, as versatile as a potato. Like spuds, it absorbs other ingredients' flavors but keeps its sturdy personality throughout the cooking. It's a hearty vegetable that appears often in vegetarian/vegan cuisines to provide that satisfying "meaty" background
Moshe Basson, chef, food historian and owner of the famous Eucalyptus restaurant in Jerusalem, has finally published his cookbook. Its title is, naturally, The Eucalyptus Cookbook. The foreword is by Claudia Roden, an international authority on the foods of the Middle East and the Mediterranean.
New findings support previous research demonstrating the beneficial effect of lycopene, the hero among the six standardized phytonutrients found in Lycomato, on telomere length, a factor deeply connected to cellular aging.
This study is one of the first large-scale trials to directly link dietary changes, particularly those associated with the Green-Med diet, to improved glycemic control and slower brain aging.
Immigrants from India and Iraq brought to Israel a taste for mangoes in savory contexts. The best-known one is amba, a sauce made with pickled mangoes. Stop in at any falafel or shwarma joint, and you'll see squeeze bottles lined up on the counter, containing tahini, ketchup and amba. Amba is dark yellow with turmeric, and runny. You won't want to wear a white shirt when you've drizzled amba over your nosh.
Its rustic North African origin is betrayed by the chili bite and how it makes the most of local ingredients: ripe tomatoes, bell peppers, and eggs. Sustainable, flavorful, folkloric and quick. Can't get better than shakshuka.
Here's a great vegetarian recipe with in season Jerusalem artichoke to help you cut some meat out of your diet: What I particularly like about this soup is that the usual potato for making it "hearty" is absent. Instead, ground almonds thicken it slightly, leaving room for the chokes to shine through with lightly spicy flavors.
Once you’re down with flu, all the standard advice applies: rest, stay warm, drink lots of warm fluids, take something to relieve the symptoms. And have patience. With care and about a week, the bug will fade away. Before you reach for the usual pain-killers and fever reducers, inspect your spice cupboard. I’ll bet at least a few natural helpers are lurking there.
Make a hearty vegetable tajine for dinner.
This herbed and spiced fish stew needs only a few minutes of preparation, then half an hour to cook. Use organic vegetables if available. Any firm, white fish fillet works well for this recipe.
It isn't often you can bite into a cookie with a load of ancient history behind it. Call them Hamentaschen or Oznei Haman, or Haman's Ears but make sure to bake up a batch of these buttery, traditional Purim cookies.
If there’s one weakness we confess to, it’s cookies. We’ve written about fruit-stuffed ma’amoul cookies and tehina cookies. Now meet Sephardic ghorabeya cookies, a delicacy with a simple nut flavor coming through in every sweet mouthful. Ghorabeya turned out to be as meltingly delicious as promised, and easy to make too. Try them – but […]
Middle Eastern markets are bursting with the color and aromas of summer's soft fruits. This is the guide to getting the most out of June.
Baharat is an essential blend you can make at home. It's like a Middle Eastern answer to curry. But distinct.
Here are some creative recipes that turn out super tasty and are easy to combine with these supplement powders.