Topic: Middle Eastern food
“After seeing Armenia from the Georgian border in 1989, Paula Wolfert wanted to travel to the country, but conflicts in the region prevented her. Instead, she collected Armenian cookbooks, especially[...]
In The New Book of Middle Eastern Food Claudia Roden, Egyptian-born British cookbook writer and cultural anthropologist of Sephardi/Mizrahi descent, describes baba ghanoush as “exciting and vulgarly seductive” — possibly[...]
LONDON — This recipe is from Falastin: A Cookbook by Sami Tamimi and Tara Wigley. Tamimi is the executive chef and founding partner of the <https://ottolenghi.co.uk/> Ottolenghi restaurant group, and[...]
“Ask anyone from Arab countries what their favorite dessert is, and without hesitation they will most likely respond: ‘Knafeh,’” says Blanche Shaheen at her acclaimed Arab food blog, Feast in[...]
Author Ghillie Başan writes: “The food of Lebanon, Syria and Jordan takes me on a journey as every dish has a connection to stories and passion, old traditions and new.[...]
“International Cuisine is a culinary and travel adventure. We enjoy sharing recipes and travel tips from every country in the world, and exploring the world through food. Our mission is[...]
Barazek or barazeq (in Arabic barāzeq) is a classic Syrian-Palestinian cookie whose main ingredient is sesame (also called simsim and baksum in Arabic) and often also contains pieces of pistachio.[...]
BOSTON — The Tasting Table (www.tastingtable.com) this week released the names of its 40 “Absolute Best” restaurants in Boston. One of those is anoush’ella, led by Nina Festekjian. As the[...]
BOSTON — Sometimes we need a palate cleanser when faced with a global pandemic. The scenes of hoarding and tugs-of-war for paper goods make it clear that some humans have[...]