Cardoon and meatball tangine

Thumbnail image for Cardoon and meatball tangine February 11, 2012

When Liz suggested we visit Ramle Market, I happily agreed, not just for the shopping-I wanted cardoons, Liz purple carrots- and not even for the fabulous street food but to make good on a promise. I had been to the souk many times before; a life sized kaleidoscope, the backdrop constant but the details and colors […]

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The forgotten cookbooks, a treasure of traditional recipes

January 11, 2012

There’s a man who comes around our neighborhood and yells alte zachen in a reverberant baritone, a voice from the stomach and not the throat. It once sounded to me like a call to prayer, but it is altogether more grounded and mundane. The term is Yiddish for old stuff, a dying trade where a merchant […]

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Meatballs with roasted chickpea flour in tomato sauce

March 4, 2011

After making Gondi, Persian dumplings, I had extra roasted chickpea flour and used it to make these savoury meatballs in tomato sauce. This recipe is based on the Hebrew food blog, Where is my Home, dedicated to preserving Persian food and culture. Serve with fried potatoes and mounds of unchopped fresh herbs such as green […]

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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 […]

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Khoresh and Tzimmes-A Persian-Polish Connection?

November 24, 2010

On the teacher’s desk stands a globe.  The countries are an ordered and neatly arranged jigsaw puzzle.   But of course it is never that simple. The clean lines of a map can never portray the complicated situation on the ground, where borders are porous and ever changing.  For some, such as Bedouins and Roma, […]

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