The ingredients that make this recipe so special are as basic in my pantry as salt and pepper. Zaa’tar, tahineh, and extra-virgin olive oil are my kitchen staples, but they add a degree of complexity and depth to so many dishes. And as I have recently discovered, one of the best partners to tahineh is one…
Month: October 2016
Canaan Autumn Salad
Golden sunrises, crisp cool breezes, and an abundance of comforting produce characterize the fall season in the Mediterranean. This salad, which is often the result of my October pantry-raiding, reflects the colors and flavors of this bountiful month. Fresh bright green arugula, crispy spiced chickpeas, vivid and sweet sultanas, crunchy nuts, sweet and sour pomegranate…
Stuffed Roasted Aubergine
Betinjan mashwi, which translates to roasted aubergine in English, is a Middle Eastern dish that consists of aubergine halves roasted in a high heat and then stuffed with an aromatic, hearty, and meaty tomato sauce. A version of this dish made its way from the Levant to Moorish Spain centuries ago and is today considered…
Pumpkin Breakfast Cookies
Yes, that’s right. On this occasion, cookies for breakfast are indeed suitable and good for you! These pumpkin, oat, and chocolate chip cookies are gluten-free, refined sugar-free, vegan, and unbelievably easy to make. Flavors are soft, mellow, and jazzed up by the cinnamon, nutmeg, cloves, and pumpkin. The texture is tender and almost cake-like, although…
Rustic Peach and Almond Galette
A delicious and most rustic galette stuffed with fresh local peaches, sugar, and spice. The crust becomes crispy from the outside and soft, flaky, and buttery from the inside. Feel free to use your fruit of choice, such as apples, plums, pears, blueberries, apricots, or nectarines. On this occassion, fresh peach slices seemed ideal and…
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