Archives

Saudi Lamb “Pizza” | Aysh abu Laham

In Saudi Arabia, there’s an old saying “A friend is known when needed.” In other words, when you need help, true friends show up. They might ask “Can I do anything?”, but more than likely they’ll simply roll up their sleeves and get to work. Because the answer is clear, yes, you need them. A true friend quietly brings over a covered casserole after you’ve given birth to your first child. They take your child to the park so you can sleep off a fever. They silence their phone and hold your hand until you’re done crying. Their heart breaks when your heart breaks. They laugh with you until happy tears roll down your cheeks again. That’s true friendship. As for the rest? They’re just there for the pizza.  Oh, don’t lose hope. One day this, too, could change.  After all, pizza is the gateway food for true friendship. All good friendships have a slice or two in their history. Pizza is one of those late night, snacky bites that magically draws community around it. The simple act of reaching …

Read More

Spiced Tea with Milk | Masala Chai

Serves 4 I’ve officially learned how to blackmail my brother into doing anything I want. Make him a pot of masala chai. He drank this sweet, milky treat his entire visit. A mug was never far from reach. The flavor is as intense as any local coffee shop, but the satisfaction is 200% greater, as we made it ourselves. One more thing – you can serve it hot or cold which makes it the perfect drink in my book. I’m honored that this recipe was featured in Penzy’s Spices’ 2012 early summer catalog. Ingredients: 6 cups of prepared black tea I used 2 Tbsp looseleaf black tea brewed in 6 cups water, but this can vary by brand. Spice blend: 10 cardamom pods, shelled 1 tsp fennel  seeds 5 black peppercorns 1 cinnamon stick 2 quarter sized slices of fresh ginger Finishing touches: 1/4 cup sugar, or to taste 1/2-1 cup whole milk Method: Open the curtains. Let in the light. Pile spices into your life. First, brew the black tea. Then remove the tea bag …

Read More

Homemade Curry Powder

Makes about 1/4 cup Curry powder isn’t just for India anymore. Fijians, all the way in Polynesia, also love the golden goodness. I took a look at Mark Bittman’s curry recipes (he has three different ones in The Best Recipes in the World), and made a version which combines the best of his fragrant curry and mild curry. The result? An all-purpose curry that will taste great on almost anything. Except maybe ice cream. This version ended up quite a bit different than Bittman’s, most notably because of a little extra cardamom and a bit less fennel seed. I’m just not that into fennel. If you’d like more heat, try mixing in extra cayenne until you get a blend you like. If you want bonus points, toast and grind each spice individually – you’ll be able to toast the spices more evenly and you’ll also have better control of the grind. You know… unless you have a little Miss Ava to keep up with. Ingredients: 2 tsp black peppercorns 2 tsp ground turmeric 2 tsp coriander seeds …

Read More