It took a little while to come up with a good Greek seasoning blend, but I am very happy with this one! The sumac was the secret to getting a little bit of tartness, but not an overwhelming amount of lemon. When mixed with sour cream, yogurt, and a little feta cheese it makes a […]
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Not too long ago I spend considerable amount of time studying the Za’atar blends of various regions. Besides the most common use as a dip for olive oil and bread, Za’atar is also regularly used to season tomatoes. Although I don’t have the ability to get a hold of the true za’atar fresh herb I […]
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Manakish, pronounced manakeesh, is a very popular flat bread from the Middle East. It is most commonly topped with a za’atar blend, but can also be found topped with tomatoes, local cheeses, ground seasoned lamb, chilies, or greens. It can be sliced or served whole, and eaten flat or folded. Manakish is common for both […]
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A few years ago, when we were just starting this food adventure, I created an olive tapenade recipe. It wasn’t a bad recipe, though I certainly needed to update the photos! It was just very simple. This week I realized how much I have grown in the culinary field when I decided to clear out […]
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It was a pretty typical Saturday. I wake-up a little before everyone else, fold laundry and watched some tube. We later have breakfast, and straighten up the house. We go to the store. We visit with family that stops in. We take care of breathing treatments and play some video games, cook a giant piece […]
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Despite looking and sounding like it will be a spicy middle eastern herb, Sumac has a tart, almost lemony flavor and is great sprinkled on fish or chicken, light salads, and rice pilaf. Common in Arab dishes, it comes from ground Rhus flowers, found in subtropic and temperate parts of Africa. For this dish I […]
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