Chickpea spinach fritters (Kibbeh Zengliyeh)

I was immediately intrigued by this kibbeh, when it was described by Florence Ollivry in her fascinating book Les Secrets d’Alep (Aleppo’s Secrets); I had never even heard of it, even though the many kibbeh from Aleppo were well-known in foodie circles here in Lebanon. Ollivry described it as a...
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Iranian cabbage and rice pilaf (Kalam Polo)

I first tasted kalam polo in Shiraz, where I was told it is the specialty of the city. Normally, I am not a big fan of cooked cabbage, but here it is light, fragrant with turmeric, saffron, cumin and it blends perfectly with the rice and meat. The pilaf is...
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Sawa for Development and Aid

I was invited to visit an NGO, SAWA for Development and Aid Operating in Lebanon, BarElias (Bekaa valley) by the refugee camps, it had been active since the very beginning of the Syrian war. I agreed right away, excited to get an insider’s look at their operation, but I was...
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Adon&Myrrh

It was on a bright June day that I set out to visit what I thought would be your typical olive press, i.e. a frantic, grubby place with noise and slime galore. The only hint that it may not have been the case was the intriguing and sophisticated name, Adon&Myrrh....
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Pomegranates & Saffron by Feride Buyuran

  I had been an avid reader of Feride Buyuran’s blog, the AZ cookbook; I learned she was getting ready to finally publish her own cookbook based on her native land’s cuisine, Azerbaijan, and was eager to lay my hands on it. I’ve had the cookbook in my possession for...
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