Last night was sabich night at our house. Sabich is a fried aubergine (eggplant) sandwich which has its origins in Iraqi Jewish cuisine. While I count us very lucky to live a short-ish drive from an Arab supermarket, I didn’t have time to go there to buy bread and so I made my go-to recipe….
Colorado has decided that in May it is still actually winter (it snowed yesterday), and thus instead of summery salads and grilled things I’m making comfort food (that is to say: delicious carbs). Mujadarrah is a basic ‘peasant’ dish of rice and lentils, and is traditionally topped with caramelised or fried onions. During university, this…
My husband and I attended an Easter gathering at a friend’s house, which happened to fall during Passover. I brought these kosher for Passover macaroons (mostly for me, so I’d have something for dessert) but also in case anyone else happened to be sensitive to gluten or dairy (as this recipe contains neither). A few…
Artichokes are in peak season in March through May, and right now my local markets are flooded with gorgeous globe artichokes and even some purple Roman artichokes as well (if you’ve not tried the purple variety they have very little choke surrounding the heart, and are extra tender). They’re high in vitamins C and K,…
Rice pudding is a comfort food in so many cultures – growing up in the north of England it was a staple – typically served at school dinners warm with a dollop of jam atop it. Riz Bi Haleeb is typically served cold, but this version can be served warm if you desire. As with…
Lebanese talami (also sometimes spelled talame) bread could be described as a Middle Eastern focaccia. It’s perfect paired with soup, sliced for sandwiches, or simply dipped in olive oil and za’atar. The dough is not your typical bread dough, however – it is much softer / wetter than a typical bread dough, and so I…
Aubergine (or eggplant) is one of my absolute favourite vegetables. Typically when I put out an aubergine dish for mezze it’s sliced into rather large rounds. These Indian (or baby) aubergines are quick to roast, easy to eat, and of course make a beautiful presentation on the plate. I am always sure to ‘sweat’ my…
This Mizrahi charoset makes a wonderful addition to your seder table. Made with dates, apricots steeped in Jasmine tea, rose water, pistachios, almonds, orange zest, and rose petals. The word charoset derives from the Hebrew word cheres (חרס), which means “clay”, it represents the mortar that the Israelites used while they were slaves in Egypt,…
This month I found myself finally getting a long-delayed dental procedure – which meant for two weeks my diet could consist only of soft foods. After glancing at the list and realising that many of the listed ‘recommended’ foods were things I didn’t like eating (seriously, I don’t like mashed potato), my first thought was…
