Middle Eastern / Middle Eastern−Inspired


5:15 p.m., 70°F in Richmond, Virginia

That was day before yesterday. Maybe one of the last possible days to enjoy a pomegranate-ginger smash—a lemony, minty, sweet-tart concoction served over crushed ice—even in Richmond, Virginia. October 21st is way beyond the date of wanting such a thing in Vermont—the place where I lived for seven years before plopping myself down here exactly […]

Stuffed Eggplant with Lamb and Pine Nuts

  What do stuffed eggplant with lamb and pine nuts and sloppy joes have in common? Not much, on the face of it. One is an exotic, aromatic dish with Turkish origins found in the cookbook Jerusalem, and the other, a quintessential American school cafeteria food.   But on the palate, they’re not that far off, […]

Prince Pilpelchuma’s Hot Chicken

  There is no Prince Pilpelchuma, at least not as far as I know. (Any resemblance to an actual person, living or dead, is entirely coincidental.)   Though fictional, Prince Pilpelchuma’s name is taken from two very real foods: a fiery hot condiment called pilpelchuma, a recipe for which can be found in the cookbook […]

Potato and Egg Scramble with Pilpelchuma

  Bulked up with potatoes, this Middle Eastern scramble is hearty and satisfying. I learned to make it from a Palestinian Muslim, sans pilpelchuma. This make sense because pilpelchuma, according to Jerusalem authors Yotam Ottolenghi and Sami Tamimi, is used by Jews from Tripoli. Ottolenghi and Tamimi go on to say that it’s great whisked […]




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