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cooking with gaul

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Category: Revolutionary Counter

October 13, 2015January 25, 2016

a fig salad for difficult conversations

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do something about gaza (we are what we feed ourselves)

July 12, 2014October 13, 2015

do something about gaza (we are what we feed ourselves)

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everything’s better in alexandria: morning edition

everything’s better in alexandria: morning edition

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spring mintspiration, part 2: mint lemonade julep

spring mintspiration, part 2: mint lemonade julep

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lavender, basil, & rosewater cream scones (bread & roses from the revolutionary counter)

January 25, 2014February 14, 2014

lavender, basil, & rosewater cream scones (bread & roses from the revolutionary counter)

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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 focus on flavors & dishes from across the Middle East and North Africa––with a few large dashes of historical research & 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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Brocco-broccolini party

Next up in things that have brought me joy in 2020: a new #cocktail #recipe, the Qudsi, inspired by a scene in Isabella Hammad’s The Parisian. It’s a Palestinian spin on a Manhattan: 1.5 oz whiskey, .5 oz. sweet vermouth, dash Angostura bitters, splash rosewater, and a decent dollop of pomegranate molasses. Combine in a shaker and mix well—then strain & serve on the rocks. A good shake is essential to blend in the dibs. If you haven’t read the novel yet, now is the perfect time to pick it up!

Next up in things that have brought me joy in 2020: I’m a mostly vegetarian cook (aside from the occasional chicken/duck) but have begun experimenting with cooking meat and fish more lately — occasionally, for a treat ;) My new roommate Xander the creamsicle cat is especially excited about this development. Pictured here: scrumptious steak salad courtesy @jonathanguyer’s excellent recipe. (On that note: not that I particularly wish to enter the cast iron Discourse but a nice steak cooks so beautifully and easily in a good cast iron pan. Just sayin!)

It’s been a while! In the throes of pandemic summer I moved back to DC, finally adopted the dog that had been my steadfast writing companion for years, said goodbye to him much too soon, and started a new job.

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