Let’s rub the glitter of the New Year out of our eyes and spend this week feasting on Saudi Arabia. If, perhaps, you over-indulged during the evening’s festivities, this alcohol-free country will be apropos. Dotted along her sandy slopes and rubble-tumble mountains, from the Red Sea to the Persian Gulf, we find groups of people sipping on hot tea, enjoying richly spiced lamb stews, and riding camels. But let’s not stop there… My friends, we also find groups of people zooming along in cars, processing petroleum fields, and eating pizza. Or shall I say… “pizza”… This is a land of duality. Take this “pizza,” for example. Otherwise known as Aysh abu Laham, we’re talking spiced flatbread topped with lamb, spring leeks, and lemon-tahini sauce. This dish, like much of Saudi Arabia, has elements of the familiar (hello, pizza shape), but taste entirely different to a westerner (goodbye tomato sauce; this is all about fennel, black cardamom, and tahini). Don’t get me wrong, you’ll still find Domino’s in Saudi Arabia… but in people’s homes, it’s all about …
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This week we hosted a Fairies around the World party. There were two main reasons, only one of which had anything to do with fairies. First of all, the party was a way to quell my motherly distress over the fact that my husband, my daughter, and I all have birthdays in the middle of summer (which, in Oklahoma means suffering through 112 degree days). In other words, we have no other option than to spend our birthdays submerged in water (or suffer in air conditioning, which I have little interest in). As a result, I’ve not been able to provide theme birthday parties for any of us. Don’t get me wrong – at one time a regular birthday party with a few stray balloons seemed perfectly normal… but something changed post-Pinterest. Now everything must have a theme, even pencil holders. And the litter box (yes, really)… oh, and don’t forget about the cat bed. (p.s. none of these pins actually made it into my house). I’m so entrenched, I now create Pinterest boards like “rainbow birthday parties” …
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I’m not a particularly picky person, except when it comes to dates and men. I lucked out in the man department when I married my best friend 4 1/2 years ago… but I’m still working on learning to love dates. While I certainly love going to dinner and a movie, taking long walks on the beach, and enjoying romantic hikes in the forest… I don’t much care for date dates. The black, oblong super sweet kind of date that one eats. Dates are one of the major foods grown in Qatar, so the time has come to challenge myself with this treat once again. I found today’s cinnamon and butter laden recipe in the World Cookbook for Students. In my adaptation, the flavors combine into a simple and straightforward treat – something for everyday living. Also, the butter cuts some of the sweetness from the dates which is a definite plus in my book. P.S. Here’s how dates grow, if you’re curious… it’s a long road from these plump jewels to the wrinkly, black nuggets we find in …
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When I look up at the turmeric-colored leaves that dangle in our now somewhat skeletal trees, I know I need a change. I crave something warm, comforting and full of spice. But I need it to happen quick, so I can run back outside, lay on my back, and watch those leaves shimmy and shake on their way down to the ground. Unless, I can find a compromise. A quick recipe I can bring on a picnic. One that can stand up to a chilly autumn afternoon and a toddler who recently got a big girl bike. A recipe I can bring to a potluck… perhaps a potluck featuring fairies from around the world. Well. Turns out, thanks to Qatar, I can. Enter Cumin Seed Potatoes – a recipe that rocks my world. The origins of this dish are a blend of Middle Eastern and Indian sensibilities, which is just about the way things work in Qatar. For a fun and equally authentic variation, try substituting some or all of the potatoes for steamed cauliflower. Ingredients: 2 lbs small …
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Time and time again I’ve failed to entice Ava with stuffed grape leaves. I tried back when we cooked Armenia, when the grape leaves were laced with an intoxicating blend of cinnamon, allspice and currants and she was an innocent, unquestioning 8-month old. Let’s just say she wasn’t ready – neither for the somewhat chewy outer “skin,” nor the mystery of what was inside. Little kids like to know what mom is feeding them. Not one to give up easily, I spent the last 3 years casually pushing them onto her plate whenever we stopped by the Whole Foods salad bar for a quick meal. Even with her astonishing love of salads and most any stout vinaigrette, Ava consistently turned her face away from the dark green dolma, dove her fork into a festival of lettuce and munched away without an iota of interest. But here’s the thing. I can’t leave well enough alone. For some ridiculous reason I want – no need- my daughter to love stuffed grape leaves. I suppose it is the same something that made me hope …
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I’m telling you right now: there’s something in the air. It’s that thing that makes me want to snuggle under the comforter and watch the leaves fall off the trees with one eye cracked and a steaming teacup nearby. There’s just one problem. It was 85F yesterday. Here’s the deal: even though summer is being stubborn, I’m moving on. I don’t care what the weather may be – if the leaves are red, then you can find me in bed with more blankets than I really need. Just because. And I might have some of these Qatari treats in there with me. Shhh, don’t tell. All recipes and the meal review will be posted throughout the week. Cumin Seed Potatoes | Batata b’kamun [Recipe] Friends, this is your weeknight global fix. Simply fry up an onion with cumin, turmeric, and coriander and toss with boiled golden potatoes. An explosion of sweet, earthy spices awaits. Qatari comfort in a bowl. Olive oil Stuffed Grape Leaves | Warak Inab [Recipe] Headed to a potluck? This party dish can be …
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I can’t believe we’ve arrived at Q. With one year and one month remaining in our Adventure, I am face to face with a tiny country jutting out into the Persian Gulf, east of Bahrain and Saudi Arabia. This is Qatar’s week at the Global Table. Qatar. Just saying it makes me feel like I’m rounding third base, with my eye on the home run. Which, in turn, makes me a little sad, becausenow all I can think about is how little remains of this Adventure to eat the world. But Qatar has an answer for that. As they like to say: He who begets offspring doesn’t die. الّلي خلّف ما مات The idea of living on through our children – even if just as a whisper of an idea – is beautiful. And I think there’s many similarities between this blog and having a baby. When we’re done going A-Z, you readers will be able to carry the Adventure on by sharing the recipes with your families, at potlucks, and as gifts. The Adventure won’t die. …
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Curls of frankincense billow towards me. I breathe in slowly through my nose. The house submits to the sweet, deep darkness and I feel the urge to sleep. My body is ready to sink down anywhere – the couch, the bed, the kitchen floor – but, as Robert Frost would say “I have miles to go before I sleep.” I drag the tip of my spoon along the soft white scoop and put the cold ice cream to my lips. I slip into a dream lit by exotic pine, orange, sandlewood and cream. There’s ginger in there, too. This is Frankincense Ice Cream. I look around the empty kitchen. I feel the empty house. There is silence. I shut my eyes and I am in Oman, sitting under a tree feeling nothing but absolutely… pure. When I open my eyes, the house is still empty. “It doesn’t taste like it’s going to kill me,” I whisper to a photo of Ava on the wall. Her 11-day old head is cradled in two hands: mine and Keith’s. My fingers …
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For some, the season of flip flops is over, now replaced by the steady clickety-clack of school shoes on polished linoleum. For others, school is nothing more than a faint memory, farther yet than the setting sun’s shimmering rays upon which our dreams cling. Either way, Rosewater Lemonade will put a smile where you need it most. For the back-to-schoolers, this drink represents everything easy-breezy; a way to go global, even in the midst of lost backpacks, homework, and forgotten lunches. Each sip will take you to the middle east and Oman, where Rosewater Lemonade is a cherished treat. For those who cling to the distant memory of schoolyard days, this is your ticket to the lost joys of youth. Each sip tastes like a thousand roses bathing in fresh squeezed sunlight. Literally. Now, here’s the deal. This time of year I have too many paper cuts to squeeze my own lemonade. If you find yourself in the same position, I have a sneaky trick for you. Add several slices of fresh lemon to each cup of store-bought lemonade …
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This week we dove into a summery garden spread from Oman. Kofta are grilled hand-formed sausages enjoyed in Oman and neighboring countries. In fact, versions of kofta are enjoyed as far east as India (although these are typically served in meatball form). These Omani kofta sizzle with earthy cumin, warm flutterings of cinnamon, and are rounded out by coriander seed, fresh parsley and cilantro. The sauce – entirely vegan, by the way – is loaded up with fresh zucchini, garlic, parlsey and such a little sprinkle of mint, noone will know what your secret ingredient is. You can make it as spicy as you’d like with red pepper flakes (or go wild with cayenne, if you must). P.S. This sauce would be great for a variation on our vegetarian Shakshouka that we made back with Israel. Shakshouka is also enjoyed in Oman. Recipe adapted from Laura Kelley at Silk Road Gourmet, where she journies through the cuisines, histories and cultures of the more than thirty countries that traded goods along that great lifeline of the ancient world. Ingredients: For …
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I like a little mystery in the midst of routine. A drizzle of scented massage oil makes the evening fly by. A simple puff of incense fills every crevice of my home with glorious serenity. And of all possible aromas, Frankincense reigns supreme. Ever since I was a little girl, poised with wonder under the glittering Christmas tree, Frankincense has captivated me. My little brain could never quite grasp what on earth Frankincense was or why it was so special, but that didn’t stop me from dreaming of the magical era when a gift of Frankincense was as beloved as gold. In fact, the mystery only made it seem more special. Then, thundering in from the far reaches of Oman comes Frankincense Ice Cream. Each nibble is creamy and sweet – Frankincense has an alluring bite of pine, sweet ginger, something like orange zest, and foggy twilight smiles. In my research I learned that Frankincense is resin (a.k.a. dried sap) from the Boswellia tree. The highest quality flows creamy white and is called luban, meaning …
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I love a good surprise. Today our Omani menu is full of hidden, sneaky treats. The ice cream? Laced with frankincense oil. The lemonade? As good as a garden of roses bathed in summer love. And the kofta are juicy and fragrant, hiding cinnamon and cumin, lounging on a bed of zucchini tomato sauce with a slightly cooling, sneaky handful of mint. And then there’s this kind of surprise: This represents a portion of packages that came in the mail from my mom yesterday. They are binders. These binders contain every post I’ve ever written on the blog. Every. Single. Post. Every recipe. Every photo. Almost every comment. Ever since the first week, she’s been printing out my posts. Dutifully and unbeknownst to me. If that ain’t a mother’s love, I don’t know what is. I’m completely floored. Grilled Kofta with Zucchini Sauce [Recipe] Hand rolled beef seasoned with earthy cinnamon, wild cumin, and coriander seed. Served with a quick tomato and zucchini sauce laced with parsley and a smattering of mint, the perfect way to …
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