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cooking with gaul

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Category: Moroccan

to prepare

September 17, 2012September 25, 2012

chicken rafisa

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it takes more than a wish to catch a fish

August 22, 2012October 23, 2012

siyyadieh: lebanese fish and rice

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March 25, 2012March 25, 2012

chicken no. 11: moroccan chicken with pomegranates, apricots & ginger

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February 11, 2012February 11, 2012

the world (writ large) as dinner party

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January 7, 2012January 13, 2012

chickpea tagine revisited

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November 21, 2011November 21, 2011

lemon & olive chicken, redux (chicken no. 8)

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November 9, 2011November 9, 2011

a feast to feed an army and lucky chicken no. 7

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November 5, 2011November 5, 2011

sweet moroccan carrot salad

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November 2, 2011November 2, 2011

souss valley cornucopia

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I study culinary history and literature in North Africa and the Arabic speaking world; this blog is a record of what happens when I put my research and passions into play at my own stove. I translate flavors & dishes from across the Middle East and North Africa into accessible recipes for the home cook––with a few large dashes of historical & cultural commentary.

While most of the recipes featured here hail from the Middle East & North Africa or elsewhere in the Mediterranean, I also love to cook anything that happens to be in season. A recipe index lists all recipes alphabetically; you can also browse by category or search for keywords below.

For less cooking and more history & literature, check out my research blog. You can read more about my work and other writing here.

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(more) about the blog
food & foodways in the middle east & north africa: a bibliography
ful, koshari, macarona bechamel
recipe index
resources for thinking about food

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The archives: previous posts

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Gramming with Gaul

Time for dessert! Started with @smittenkitchen’s brown butter nectarine buckle recipe, then swapped in the Bosc pears that have been rattling around my fridge looking for a home. Then I consulted Niki Segnit’s Flavor Thesaurus for some new ideas for spicing them up: instead of allspice I crushed cardamom, star anise, and cinnamon, and I topped the whole thing with crispy thin slivered almonds.

Winter calls for comfort foods that warm you up from the inside out! Because we’re officially in the dead of winter, and in celebration of the latest installment of @rawimagazine, here’s one of Abla Nazira’s recipes from the cookbook she co-authored with Bahiya ʿUthman: shorbat ‘adas baladi or homestyle red lentil soup (link in profile). . . . Pick up a copy of Rawi’s Food Issue to read more about Abla Nazira, including her macarona bechamel recipe and a peek into the Gloucestershire kitchens where she trained in the late 1920s (!) . . . Many thanks to @ydorghamy and @eatlikeanegyptian for helping produce this beautiful issue and tracking down a priceless photo of Abla Nazira out to lunch with friends. And how exciting to see my work beautifully laid out in English & translated into Arabic! . . . #recipe #yum #WinterFoods #RedLentils #lentils #pulses #soup #AblaNazira #ComfortFood #cumin #carrots #EgyptianFood #المطبخـالمصري

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