Foraged Crabapple and Rose Jelly

Crabapples are in season in the fall and are easy to forage, and this beautiful jelly would be at home on any charcuterie board or your table at Rosh Hashanah.

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Our neighbourhood in Denver is inundated with crabapple trees, many of them in public areas like parks…

Harira – Moroccan Tomato and Lentil Soup

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The weather here isn’t bitterly cold this winter, a welcome reprieve from our sometimes intense Colorado weather, but we’re still eating soup pretty regularly, and harira is one of our favourites for its simplicity and the fact that it’s quick to prepare.

Harira is a tomato-based…

Sahlab سَحْلَب

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Sahlab (or Salep – or Sahlep) is a warm winter drink or pudding found throughout the Mediterranean (Turkey, Greece, and the Levant). It is flavoured with a powder made from dried orchid tubers, and has an earthy, floral taste to it. Genuine sahlab powder is not…

Lebanese Garlic Talami Bread

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In my previously documented adventures with coronavirus-induced anosmia (and then parosmia), the taste of garlic was one of the first things I noticed tasted ‘wrong’, after onions. This presented a problem because we, as a family, eat a lot of garlic.

It has taken months, but…

Iraqi Amba

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I’m back! And I learned what anosmia is.

Well, it’s been a while. In December of last year my full-time job was in full gear and life simply got in the way. January and February meant business travel in the Middle East, and by late February…

Opal Applesauce

Applesauce has never been my favourite side dish or condiment, mostly because prior to making my own applesauce I’d always been accustomed to the sickly sweet and grainy light coloured stuff you find in the grocery store – in plastic containers with a metal pull-off lid. Applesauce had always…

Bamieh bil Lahme

Okra is one of those vegetables that people tend to have strong feelings about, and I am among the okra lovers of the world. Bamieh is simply the Arabic word for okra – and this stew can be made bil lahme – or with meat (as I’ve done here),…