A different kind of kibbeh

Thumbnail image for A different kind of kibbeh April 17, 2013

Red lentil kibbeh is the outlier of the Middle Eastern dumplings. It bears little resemblance to its name sake. Who bestowed it with such a prestigious title? What does it have in common with the sleek, crispy bulgur shells stuffed with cinnamon scented meat? Or the turmeric colored semolina patties simmering in aromatic vegetable soup? […]

Read the full article →

Potato Kubba- Middle Eastern shepherd’s pie

Thumbnail image for Potato Kubba- Middle Eastern shepherd’s pie May 15, 2012

Sure, anyone can make kubba but only the experts, those who have trained for months or years, elevate it to an art form. The culinary tradition of these Middle Eastern dumplings should be taught in university as part of the basic curriculum.  “Introduction to rolling Kubba and the family connection”.  It is anthropology through food, […]

Read the full article →

The okra renaissance, the outcast vegetable is back in style

July 17, 2011

“Ewwwww!” was my primal reaction to the thick gooey slime that covered my knife.  All I had done was slice a few okras and it spewed more muck than imaginable. This was the revolting aftermath of a slug migration and surely not food. Okra is eschewed for more well-behaved vegetables; cucumbers, tomatoes even Brussels sprouts. […]

Read the full article →

A recipe of a wandering Jew

March 12, 2011

In memory of Amuma “My mother makes so many delicious foods but I never bothered to learn”, I remember Ofra telling me while she was preparing the final touches of the meal. “But I realized she wasn’t getting any younger and I began to record her recipes before it would be too late”. She worked […]

Read the full article →

Gondi-Persian dumplings with roasted chickpea flour

February 23, 2011

Originating in south-east Turkey, chickpeas have become an integral part of the cuisine in Asia, the Middle East and a few areas in Europe. While whole dried chickpeas are the most common form used in the Middle East, India and Iran also process it into chickpea flour. This ingredient has also found its way to Liguria in […]

Read the full article →