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
Shakshuka has become trendy in recent years. For good reason, it’s delicious — eggs poached in a sauce of tomatoes, chiles and spices. It makes for a perfect, lazy Sunday brunch (equally good for breakfast, lunch or dinner) and completely adaptable to suit your tastes. I like mine with a good dollop of spicy harissa. … Continue Reading
A bit of a Middle Eastern feast today… Once I tried Michael Solomonov’s hummus (Israeli-Philadelphia based chef of Zahav), I’ve realized that not all hummus is created equal. His hummus is so light, fluffy, and ultra smooth. Ever since, I’ve been on a quest to produce the creamiest hummus possible. I’ve tried several brands of … Continue Reading
Fava beans or ful in Arabic. Ful Medames or ful mudammas (my spell checker keeps wanting to change ful to fun) are slow-simmered [dried] fava beans stirred with olive oil, garlic, and lemon juice. It’s a common dish throughout the Middle East. In Egypt, ful medames is practically the national dish, sold in restaurants, ful … Continue Reading
I can’t take credit for today’s creation, as there’s nothing new about falafel or, for that matter, falafel waffle. Nonetheless, I happen to be a big fan of falafel. The best falafel, no doubt, is one that is made-to-order. The falafels come fresh out of the deep fryer, piping hot, crispy on the outside, moist and … Continue Reading
