A spicy Mediterranean lamb dish. Goes well with tzadziki. Continue reading
I had these fabulous little sweets once at a little Middle Eastern shop in Rennes, France, not knowing they were the Turkish Delight I had read about in [i]The Lion, the Witch and the Wardrobe[/i]. They came in all kinds of flavors – orange, rose, plum, cassis, and were wonderful. I found this recipe after searching for the most authentic; apparently, recipes that use gelatin are westernized and not quite the same. This way, you can be authentic and kosher and labor-intensive all at the same time.
And when I say labor-intensive, I mean it. And time-intensive. It took me 2 1/2 hours to make and then has to cool for 12 hours. Continue reading
A classic eggplant dish so good, the imam fainted. Continue reading
This is my variation on hummus, which is very non-specific and generally not helpful at all. Continue reading
A nicely seasoned rolled leg of lamb. Continue reading