A simple explanation on how to use barberries in your kitchen. What are Zereshk or Barberries? Barberries, Berberis or Zereshk in Persian are a delightful, useful, and once you use it, indispensable ingredient in your pantry. It’s one of those ingredients…
These Persian Walnut Cookies (naan-e gerdooi), are gluten free, and made with ground walnuts and icing sugar (powdered sugar). Deliciously dry on the outside and just bordering on the chewy inside. Persian Cuisine is one of the oldest and greatest…
Za’atar is both an aromatic herb native to the Levant and the name of the much-loved seasoning made with its dried leaves, sumac and sesame seeds. It’s eaten across Palestine, Lebanon, Syria and Jordan, with recipes and traditions varying from…
Fried Gefilte Fish, a singularly British Jewish food, is made with minced fish, onions and spices, and fried, for a lovely, crisp on the outside, soft on the inside bite. The Traditional Recipe About a year ago, I posted a…
The King of all Persian dishes, the Persian Jewelled Rice or Morasa Polow bedazzles the eye with twinkles of red, green, orange and gold. Morasa means jewels. What is Morasa Polo? The King of all Persian dishes, Morasa Polo, or Persian…
Taboon bread, also known as Lafah bread (and probably a few other names too), is found all around the Middle East in various manifestations. Palestinian Taboon Bread It is, as I’ve posted before, the bread used for Musakhan, it is…