Everyday Fare With Extraordinary Flair
This Easy Rice Pudding Recipe is rich and creamy with a subtle floral aroma from rose water and nutty crunch from pistachio.
When you think of rice pudding, what do you think of?
Pre-packaged store-bought tapioca-style rice pudding for school lunches that’s always a little bit on the bland side? Or maybe diner-style rice pudding, laced with cinnamon and studded with raisins, served warm with a dollop of whipped cream on top.…
At the end of the month-long fast of Ramadan comes a three-day holiday called Eid al-Fitr, which means “The Festival of Fast-Breaking”. People greet each other by saying Eid Mubarak (“Blessed Festival”), and during this time charity is given to needy families, gifts are given to children, and people get dressed up and visit family and friends. As you can imagine, food of every kind (but especially sweets) is abundant....
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 […]...
If you’re not familiar with this dish, you might think that I went a little crazy. (Scroll down and take a look…you’re probably thinking, is that swamp water she’s cooking?) This green soup is a traditional Egyptian dish called Jew’s Mallow, Jute Mallow, or Nalta in English (it’s called Molokhia in Arabic). It’s said that the word Molokhia was derived from Molokia, which means “for royalty” and rightly so because it’s so delicious. The consistency of this soup is something that must be surmounted if you’re going to eat it, since Molokhia has a very mucous-like feel (similar to cooked okra). Although Molokhia is […]...
I learned to make this dish while visiting my mother-in-law in Syria. She is a truly amazing woman; she excels at whatever she puts her hands to, and of course she is a fantastic cook! Since I’m a beginner at speaking Arabic and she’s a beginner at speaking English, our time together in the kitchen involved a lot of pointing, gesturing, nodding, and excitement when the other person finally understood what was being communicated. But that just made it all the more memorable. In Syria, the zucchini is a lot smaller than the zucchini typically found here (a 6” zucchini there is pretty big!), so […]...
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 email me with questions or comments.
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