Bowl full of lamb and tomato stew

Karahi Lamb (Karahi Gosht)

Karahi lamb, like my Karahi Chicken recipe, are stews partially named for the pot they’re cooked in ~ a karahi (or kadai) (link) ~ which is something between a wok and a dutch oven or chef’s pot. There are probably…

Sharmoula - Libyan Tomato and Cucumber Salad

Sharmoula – Libyan Tomato and Cucumber Salad

First of all, this is not Moroccan chermoula, which is a family of marinades that I’ll explore in the future. What it is: a highly versatile salad that goes with most anything, including served with flatbread as a dip. It’s…

Falafel on a salad cut open

Falafel!

Ah, falafel, one of the Arabic cultures’ most ubiquitous foods. Various groups try to take ownership, and there are plenty of varieties, but all signs point to it’s origins in the Egyptian ta’miyya, which is made with fava beans, and…

Meat and vegetable soup

Afghan Showra-E-Tarkari (Meat and Vegetable Soup)

So, “shorwa” is “soup” in Pashto. In other Arabic regions, shorba, sharba, chorba, etc. “Takari” more or less means “greens”, but contextually vegetables.  And this one has a little bit of everything, with a hearty feel that doesn’t sit too…

Shakshuka plated

Shakshuka, Libyan-Style

Shakshuka ~ eggs poached in a spicy tomato sauce ~ is kind of a universal dish across the Middle East and Northern Africa these days, with roots in Libya or Tunisia (depending on who you ask) and Morocco tries to…

Joojeh Kabob as a wrap

Joojeh Kabobs (Persian Chicken Saffron Kabobs)

These kabobs are super simple, but I know a lot of people are put off by the saffron because it’s so expensive. The thing is, it’s only expensive in the grocery store ~ you can find good quality cooking-grade Persian…