Let’s Get Cultured: Making Yogurt

Long time readers probably know that I love to cook with yogurt, and that it appears in a great many of my recipes. I use it in mashed potatoes, curries, baked goods, pancakes, sauces, cheese dishes and lots of cold salads and raitas. It is, in fact a staple in my kitchen, so right before […]

The Flavor of Memory: Lamb And Rice Filled Grape Leaves

On Sunday, I had a powerful desire for rice and lamb stuffed grape leaves–dolmathes, (or dolmades) as they say in Greek, or dolma in Turkish. Actually, dolma is just a general name for stuffed leaves, fruits or vegetables, stuffed grape leaves are more properly called yaprak dolma. And I wanted them home-made, none of those […]

Meatless Monday: Falafel With Tahini Sauce

Nobody really knows where falafel originated. Many people say that these ground bean fritters came originally from India, probably brought to the Middle East region by spice traders. Considering that there are quite a few ground bean and lentil fritters traditional to various regions of India, and spice traders went back and forth from India […]

Tunisian Lamb, Eggplant and Chickpea Stew

Have I ever said how much I love the combination of eggplant with lamb? To me, it is a match made in heaven. The rich flavor and tender chew of the lamb goes perfectly with the velvety, melting quality and delicate scent of the eggplants, and the way in which eggplants soak up oils and […]

Eggplants So Sensual That They Made the Imam Faint

I love me some eggplant, and I love them every way you can make them. I like them battered and deep fried, with a tomato sauce. I like the little Asian ones braised in a Thai curry sauce, or stir fried with a Chinese garlic sauce. I love them in baba ganoush. I love them […]

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