I’m going to be honest right from the start. This soup really is an acquired taste. The first time I had it, not only did I think the very idea of it was strange (it’s basically yogurt soup), but I didn’t like how it tasted either (it was tangy!). I was able to spend quite a bit of time in the Middle East when my hubby and I first married…and the longer I stayed the more my tastes changed. It was right around the time I started enjoying slimy green soup that I also started to like Shakriya. Even though Mike and I no longer live […]...
Valentine’s Day Menu: Blush Pasta & Individual Beef Roulades
Here’s the next part of our Valentine’s Day meal, the blush pasta and individual beef roulades. (For the full recipe, see my post here.) To finish off our Valentine’s menu, soon I’ll posting my recipe for dark chocolate mousse! :)...
Beef Biryani Stuffed Inside Basmati Rice
Not long after we married, my husband introduced me to pilaf-style biryani, one of his favorite rice dishes that has meat and veggies cooked together with the rice; topped with toasted almonds or other nuts, it is really delicious. For the longest time that’s the only form of biryani we ever made. Then one evening at a Pakistani restaurant we ordered biryani and the rice came out in a dome-like shape, with the actual biryani nowhere to be found. Once we dug into the rice we saw that it was stuffed with the biryani. This dish was so beautiful and impressive, I immediately knew I wanted to recreate it […]...
Spaghetti with Homemade Meat Sauce
I think everyone has a favorite go-to tomato sauce for their pasta. This sauce is my variation on spaghetti and meatballs. If you’ve never made your own sauce, don’t be intimidated! It doesn’t take more than a couple of hours to make (and it takes less than an hour if you use ground beef instead of cubed meat), and it’s so much better than jarred sauces! This sauce gets real depth of flavor and a touch of sweetness (to balance out the tomatoes’ acidity) from the almost-caramelized onions. Spaghetti with Homemade Meat Sauce (Yield: ~14 servings) 1 ¾ lb beef, trimmed of […]...
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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 