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cooking with gaul

{imik simik}

February 25, 2018March 31, 2019

seven centuries of bstila

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December 19, 2017July 5, 2019

What does duck taste like in fuṣḥā?

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November 16, 2017November 17, 2017

red cabbage salad (for when enticing colors are desired)

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October 28, 2017October 28, 2017

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

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June 15, 2017June 15, 2017

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

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April 17, 2017April 17, 2017

Sweetening the sofra: a sweet & sour dinner menu

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February 24, 2017February 24, 2017

pumpkin risotto

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January 16, 2017January 16, 2017

amuse-bouche: zucchini nest

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December 31, 2016January 2, 2017

egyptian risotto

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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
in medias res
Paw de deux
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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