Matzah balls, the only Eastern European food that crossed over to Sephardic cuisine. While Ashkenazic Jews have enthusiastically adopted the spicy foods of Israeli’s Sephardic communities, there hasn’t been much culinary exchange from the other direction. Ordinarily, Sephardic Jews (Middle Eastern and North African origin) wrinkle their noses at the foods of Eastern European Jewry. […]
Available for only a short season, green favas are considered a delicacy in the Middle East. Springtime in the market (shuk), and lots of prime greens have made their once-yearly appearance. Fresh green peas and artichokes, which I love to eat stuffed. Fresh green garlic to hang up and dry for the year. And fresh […]
Tasty, high-protein and low-cholesterol, camel meat even has the approval of the Australian Heart Association. Sustainability in the kitchen is our creed, and camel is a far more sustainable meat than beef (which the world was horrified to discover may be contaminated with horse meat). We have posted about camel milk and its health benefits. […]
When you are given a locust plague, Moshe Basson from Jerusalem gives you a feast.
A vegetarian slow-cooked casserole with a fine Middle Eastern blend of flavors. Sustainable cooking means healthy food from local sources and fair worker’s wages. Sustainable agriculture not only maintains, but also enriches the natural resources that our food supply depends on. Join Green Prophet as we tour the Middle East region offering the quintessential sustainable dishes […]
The first thing I did after arriving home yesterday evening was, naturally, to open the door of my fridge and peer inside. I got nothing, I thought to myself. But then I spotted a tub of Fage Greek yogurt in the corner of the bottom shelf. I was able to locate a bottle of honey […]
Moroccan flavors blend deliciously in a hearty chickpea soup. Our previous posts on sustainable eating in the Middle East/North Africa region featured rice and chicken kabsa from Saudi Arabia, Jordan’s traditional mansaf, and wheat berry pudding from Iran. All very delicious – but what about North Africa? Regional, seasonal, fresh and harvested under fair conditions. […]
Of my most prized possessions is a new blender I recently purchased, the Vitamix. Mine is a model called the TurboBlend VS. The Vitamix is advertised as “more than a blender,” as its high performance quality enables the user to blend the toughest of ingredients to produce the widest variety of food creations. It’s the […]
This traditional Iranian, or Persian, pudding makes a great winter breakfast or a satisfying dessert. Eating sustainably connotes regional foods that are available locally and in season. Fair conditions for workers and careful use of natural resources are part of what makes foodways sustainable. To draw attention to what is sustainable in the Middle East, […]
Sugar wax, sugaring or Persian waxing, whatever you want to call it there is an old, tried and true way to wax, naturally.
Our continued investigation into sustainable Middle Eastern food focuses on Mansaf, the Jordanian national dish. Regional cuisines evolve from foods that are available locally and in season. Eating this way implies sustainability from the very source, in addition to fair conditions for workers and mindful stewardship of natural resources. When it comes to the delicious […]
We focus on sustainable eating in the Middle-East/North Africa region. Try Kabsa, a one-pot dish from Saudi Arabia. It’s the Saudi Arabian national dish, served with fried almonds, pinenuts, and raisins, and parsley sprigs. What does eating sustainably mean to you? By definition, sustainable food is nutritionally healthy, supports local agriculture and guarantees a fair […]
A healthier spin on the season’s traditional potato pancakes. Hannukah is one of the most fun holidays in the Jewish calendar, maybe because for a full eight days there’s a feeling of celebration in the air. Family folks often quit work early to be home in time for the candle-lighting ceremony, games with the kids […]
In the Middle East, recipes for stuffed vegetables and leaves evolved from a simple, thrifty way with meat to a culinary passion. Careful housewives have long known that a little ground meat goes a long way when artfully seasoned and combined with rice. But it took imagination and care to develop the recipes of stuffed […]
This is a honey wine or honey beer, a traditional recipe that comes from Ethiopia