Skip to content

cooking with gaul

{imik simik}

September 29, 2018

salted lemon hummus, for tastes medieval and modern

Continue reading →
June 3, 2018July 5, 2019

(ideology never cooked) a duck

Continue reading →
February 25, 2018March 31, 2019

seven centuries of bstila

Continue reading →
December 19, 2017July 5, 2019

What does duck taste like in fuṣḥā?

Continue reading →
November 16, 2017November 17, 2017

red cabbage salad (for when enticing colors are desired)

Continue reading →
October 28, 2017October 28, 2017

medieval m’sakhan (“it comes out very nicely”)

Continue reading →
June 15, 2017June 15, 2017

Syrian scents and flavors: chicken with caraway, mint, & garlic

Continue reading →
April 17, 2017April 17, 2017

Sweetening the sofra: a sweet & sour dinner menu

Continue reading →
February 24, 2017February 24, 2017

pumpkin risotto

Continue reading →

Posts navigation

← Older posts
Newer posts →

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.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 3,084 other followers

Pages

  • (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

Blog Stats

  • 153,852 hits

looking for something?

categories

The archives: previous posts

Instagram

Wondering what you might do with those gorgeous sour cherries at the farmer’s market? Pit them, juice them, & use them in cocktails in lieu of lemon juice or sour mix. Pictured here: a sidecar with 1.5 oz cognac, 1 oz Cointreau, 3/4 oz sour cherry juice. Shake over ice & strain. Extra thanks to @antoniotahhan for inspiring me to juice delicious sour things today!
Scenes from Yorkshire: strong penguin window display game / picnic in the wood / views of the Dales / RHS Garden Harlow Carr / post-afternoon tea carnage
Latest from the blog: a recap of my interview with @anasatassi organized by @warscapes last December, with some snapshots of a handful of my favorite recipes, techniques, & serving suggestions from & inspired by Atassi’s wonderful cookbook Sumac: Recipes & Stories from Syria. A cookbook that embodies nafas as something that exists between the realm of written recipes and social worlds—something you can’t see but can certainly taste—and celebrates cuisine as the product of collective authorship, creativity, and care. Links to the post and the interview in bio.
Next up in #CookingWithTona🥕: a recipe so extremely loosely inspired by Molly O’Neill’s A Well-Seasoned Appetite that it became something else entirely, stemming mostly from the contents of my fridge. These included not enough leftover homemade tomato sauce to make pasta with, one piece of bacon, kale, an orange. Mixed in with some beans from the pantry…
Next up in #CookingWithTona🥕: a kale & sausage stew from Molly O’Neill’s A Well-Seasoned Appetite (1995). The genius element of this particular recipe that I’d never have come up with on my own: using balsamic vinegar to season the stew, which layered a totally different kind of acidity and flavor than my usual squeeze of lemon; perfect for a dark cozy winter day. Also pictured: the gorgeous fruit & vegetable themed floor mat my brilliant artist mother @lishnc created for my kitchen!
When my godmother Tona died two and a half years ago, she left me a staggering cookbook and recipe collection — which I’ve slowly been cataloging and thumbing through ever since. In 2022, I’m paying homage to Tona by cooking my way through her collection & sharing the results here using the hashtag #CookingWithTona🥕. If you are looking to use up some extra fennel or zhuzh up your risotto, read on!

Tweets

My Tweets

faceplace

faceplace
Create a website or blog at WordPress.com
  • Follow Following
    • cooking with gaul
      • Join 3,084 other followers
    • Already have a WordPress.com account? Log in now.
    • cooking with gaul
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...