If you google za’ atar, you might learn that za’ atar is a Middle Eastern seasoning blend of herbs, sumac, sesame seeds and salt. Interesting tidbit, za’ atar is also the name for an herb that grows in the Middle East and that is referred to as Middle Eastern oregano, wild thyme, hyssop or simply … Continue Reading
Pide (pee-DEH) is a Turkish flatbread formed into a boat-like shape. It’s addictively good, anytime of the day — breakfast, lunch or dinner. While pide can be layered with various toppings, ground beef or lamb is often common. However, I was in the mood for something on the lighter side, so went a slightly different … Continue Reading
Pane cunzatu/cunzato is a traditional Sicilian, piled high, open-faced sandwich. You can layer it with anything from fresh and/or sun dried tomatoes; capers; olives; dried and/or fresh herbs; grilled vegetables, such as eggplant, zucchini, peppers, and/or artichokes; fresh cheese, such as mozzarella or ricotta al forno (a speciality of Sicily), to canned sardines, tuna, or … Continue Reading
This is a recipe from way back in the archives that I’ve decided to revisit. Any bread pudding fans out there? The great thing about bread pudding is that it’s a way to prevent food waste, by utilizing leftover bread that might otherwise get tossed. Plus, it’s easy to prepare and delicious. At a minimum, … Continue Reading
In the Sicilian hilltop town of Ragusa, among the Baroque buildings, churches, and other UNESCO World Heritage landmarks, one of the highlights of any visit is a ubiquitous street food known as scaccia Ragusana (lasagna bread). Scaccia is perhaps best described as a cross between a calzone and lasagna—a stuffed bread full of thin layers … Continue Reading
