1st Blog Birthday- An interculinary Journey

by Sarah on February 8, 2010

So a year has gone by, and this I know because it is all recorded in my blog, the entire journey. I originally intended it to help promote my cooking workshops called Zarifa’s Melting Pot but I quickly realized that I just didn’t have the time to be full time Mom as well manage my own business. My blog started out slowly with just a single boring post which I promptly forgot about.  About a month later I receive my very first comment, which thrilled me more than I like to admit and started me officially in the world of blogging. Through my blog and the comments and connections which developed as a result, I have also learned tremendously , everything from recipes, cooking tips, local variations, origins of culinary terms, where to obtain certain ingredients and even about topics not related to food. I hope that this year has been only the beginning of my journey and there will be many more interesting discoveries in the future.

When I began writing my blog, I knew I did not want to define it as an Israeli, Kosher/Halal or an Arabic food blog although many of the recipes can be defined as that. What interested me above all else is the intercultural aspect of cuisine and how every region has been influenced by their neighbors, to create overlapping flavors and aromas that can never be contained strictly within borders or one group of people.  As my blog matures, I realize that I do not want to be restricted by one region or cuisine but want to explore the world’s diversity, on an interculinary journey.

So beginning a new trend, here is a recipe for guacamole, a very Tex-Mex dish but with flavors echoing that of North Africa. This salad is a wonderful combination of creamy avocado, zesty lemon and aromatic coriander and cumin. Serve with toasted pita bread, corn tortilla or as a side dish for chili con carne.


4 Avocados (about 2 1/2 cups), mashed slightly with a fork

1 tomato, chopped

2 green onions, chopped (about 1/2 cup)

1 bunch coriander, chopped

1/2 green chili pepper, finely minced

Juice of 1/2 a lemon

1/2 teaspoon cumin or to taste


Combine all the ingredients and mix well. Taste and adjust seasonings.  A few tablespoons of sour cream can be added to it.

I feel that after a year I must thank my readers, especially the ones that have taken the time in their busy lives to write comments.

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