Moroccan Style Meatballs with Olives and Preserved Lemon

February 20, 2010

Jews from Morocco are the largest ethnic group in Israel and it is not surprising that elements of their cuisine have become popular throughout the country. Typical of the melting pot which Israel had become, one of my first introductions [...]

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Lupines- Blue Fields of Food?

February 16, 2010

Lupines (Lupinus) have a high oil and protein content similar to soybeans, they are also a good source of folate, magnesium, phosphorus and manganese.  They contain very little starch and are gluten free making them suitable for those with diabetes [...]

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Granola, Imagination is the Limit

February 12, 2010

  
The best time for making granola in Israel is during the Jewish holiday of Tu Bishvat, also known as the New Year for trees, when it is a custom to eat dried fruits and nuts. True, granola isn’t a seasonal [...]

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Chicken with Apricots and Prunes, A Sultan’s Feast

February 12, 2010

In the Middle Ages, fruits made up the sweet repertoire of the royal chefs in Bagdad, which at that time was the center of culinary innovation. Food from that period, at least for the sultan, was heavily fussed over-dishes were [...]

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1st Blog Birthday- An interculinary Journey

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 [...]

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