A couple of years ago, when all the people I knew in Jerusalem were eating pomegranates like it was their first time, all the facebook statuses seemed to be comments likening their kitchens to battlegrounds. I kept thinking, “Why are you getting juice everywhere? How could you possibly be cutting this thing in such a …
I hope my grandma isn’t following my blog. I’m scared what might happen if she finds out that after finally learning how to make khoresht fesenjan, a Persian delicacy, I went and turned it into a pizza sauce. When my fiance, Adam, first met my dad’s family at a Hannukah party, my uncle brought out …
Okay, now, I know what you’re thinking… But, IT TASTES SO GOOD! If pomegranates were in season in Israel right now, I would have have decorated this so it didn’t resemble…ahem!…so before I lose you completely, this is every Persian child’s favorite dinner, and you know children are hard to please. It is sweet (from the …
Muhammara (Moo-ha-ma-ra) comes from the Arabic word “reddened,” and is a sweet/spicy dip served on toast or with meat. I’ve read that it originated in either Syria or Lebanon, but at the risk of complicating things more, it really reminds me of my favorite Persian stew Khoresht Fesenjan (pomegranate walnut stew), which I’ll put up …
The other day, my friend was roasting peppers, eggplant, zucchini and onions and it sent me back to being in middle school, sitting on friend’s porch, eating Shabbat leftovers, and pouring roasted peppers on challah bread into our mouths as we giggled our little tushies off. I had to make some. So, I made two …
my jerusalem kitchen 