If you appreciate traditional foods cooked low and slow, you’ll enjoy the deep flavors and textures that clay pots grant. Slow, even heat ensures that the ingredients’ flavors bloom and blend, and that foods requiring long cooking, like beans and tough cuts of meat, emerge from the pot tender and juicy.
This common potted plant can now become part of your daily diet. Naomi offers 4 recipes for taking advantage of this healthful plant, which offers more than just sunburn relief.
Originating in ancient Egypt, carrots didn't start out so orange. Can you imagine how Bugs Bunny would look chomping down on one of these?
Sour green plums the size of large marbles are in the local Middle East markets now, a seasonal favorite of the Iraqis. Eat them out of hand as a snack, sprinkling each bite with a little salt. The classic Iraqi way to cook them is to pair them with meat in a flavorful stew. And if you want to ask for them in Persian just say "Gojeh sabz!"
April's biggest bargain is fresh, green garlic
If you live in the near Middle East or the middle Middle East, or are just visiting - take this handy guide with you to find and taste what's in season for the month of March.
Basil so so much more than pesto. Surprise your friends with these Summery treats.
In this day and age, with the superpower of Google, you can locate any recipe, and find infinite recipe ideas, online. So what’s the point of owning a cookbook? Aren’t cookbooks a little outdated? The answer, in my opinion, is no. An analogy could be made comparing “real books” to “E-books,” such as those purchased […]
So you’ve made a batch of Green Prophet’s homemade organic sunscreen. And you’ve waxed your legs or chest hairs with our Arabian sugar wax. But home remedies are not enough to stave off bigger problems like skin cancer.
Want to get close to Iraqi food traditions and culture? This cook book is for you. Lyrical memoirs of Nawal Nasrallah’s childhood in Iraq, and the place that food had in that culture, drift through the pages, pausing for sidebars that offer tidbits like four paragraphs on ancient wives in ancient kitchens. Or samples from a […]
There are two good reasons for cooking with turmeric. The first one is that the spice’s attractive yellow color and pungent flavor satisfy the sense of having eaten real food. The second, as folk wisdom has always known, is that it’s good for you. Our previous post on turmeric vs. arthritis offers a wide view […]
In Israel and well all over the western east, avocado season has arrived. Plump, green avocados are grown from the north of Israel down to Jaffa in the center, all the way to agricultural communities in the southern Negev, such as Neot Semadar.
As earthy as tahini is (or as we say in the Middle East, techinah) the semi-solid paste brightens up with lemon, garlic, herbs and spices. It's great as a dip, but here are some new and surprising ways to eat tehini.
33 exotic Moroccan recipes from the women who make and cook with argan oil. The argan tree is a Berber identity icon, and production of its oil is traditionally a woman’s job. But as with many folkways, interest in argan began to dwindle. It’s a finicky process with low yield. Unless marketed wisely, it’s hardly […]
Author of the hugely popular cookbook Plenty, Yotam Ottolenghi teamed up with co-chef Sami Tamimi to produce a cookbook that will dazzle, inspire, and satisfy your senses. Both men were born the same year in Jerusalem; Ottolenghi in the western Jewish side and Tamimi in Arab east Jerusalem. They never met until they were in […]