MENU — August 4 ------ Maldoum  ملضوم When researching this dish, I found a lovely description of it on the blog of Tony Tahhan, a Fulbright scholar who has spent time studying the food culture in Aleppo. "One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between […]

MENU — August 4 ------ Maldoum  ملضوم When researching this dish, I found a lovely description of it on the blog of Tony Tahhan, a Fulbright scholar who has spent time studying the food culture in Aleppo. "One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between […]

MENU — August 11 ------  Jazmaz  جز مز Eggs poached or baked in a richly flavoured tomato sauce can be found in one version or another all around the Mediterranean, across North Africa from Morocco to Israel, where is it known as shakshouka, with local variations also found  in Turkey, Iraq, Italy and Spain. I guess it should come as no […]

MENU — August 11 ------  Jazmaz  جز مز Eggs poached or baked in a richly flavoured tomato sauce can be found in one version or another all around the Mediterranean, across North Africa from Morocco to Israel, where is it known as shakshouka, with local variations also found  in Turkey, Iraq, Italy and Spain. I guess it should come as no […]

MENU — August 18 ------  Freekeh  فريكة Freekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn, […]

MENU — August 18 ------  Freekeh  فريكة Freekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn, […]