Everyday Fare With Extraordinary Flair
A typical Arabic or Middle Eastern breakfast usually contains a beautiful variety of appetizer-style dishes known as mezze, such as eggs, vegetables, beans, labneh, etc.
One of the things I loved most about the time I spent in the Middle East is discovering how tightly interwoven culture and cuisine are.
At mealtimes, especially larger meals like lunch and breakfast, everyone gathers around to share the meal and talk and laugh.…
Ma’amoul cookies (aka Maamoul) feature a sweet spiced date filling stuffed into a rich, buttery, crisp cookie that’s somewhat similar to shortbread. Different cultures have different rites of passage. Like getting a driver’s license and graduating high school....
Middle Eastern Spiced Green Beans with Olive Oil and Tomato (Loubieh bil Zayt) is a dish that’s simple to make, but complex in flavor. This dish is heady with aromatic spices, onion, and garlic, and the green beans take on a nutty flavor after being toasted in olive oil. I don’t think there’s anything more intimate than sharing a meal with someone. Food is so deeply intertwined in who we are…meals our moms made for special occasions growing up will always be special. Holiday foods remain festive in our minds and are reserved for once a year. And there’s nothing quite like the feeling of […]...
Each year, Ramadan comes about 11 days earlier than it did the previous year because it’s based on the lunar calendar. The good news is, this rotation around the calendar year makes it more fair (so to speak) in terms of the length of day because that’s what determines how long is spent fasting (Muslims fast from dawn to sunset during Ramadan). Meaning, if Ramadan were on a set date, for example, on June 21, people fasting in the Northern Hemisphere would always have to fast a much longer day than those fasting in the Southern Hemisphere (or vice versa if Ramadan were on December […]...
This post has been a long time coming. It’s a bit of a break from my normal type of post, but I think you’ll find it interesting. Plus, it’s really close to my heart, so if you have time, I’d really appreciate it if you could take a few minutes to read it. Grab a drink and settle in. ;)...
I remember the first time I bit into fresh falafel. Mike and I were in Amman, Jordan on our honeymoon, out and about just strolling along arm-in-arm, the way you’d expect people on their honeymoon to do. We passed a guy frying up falafel on a street corner; simultaneously, Mike’s stomach growled and I inhaled deeply, asking what that amazing smell was. You know we had to stop and get some....
If you’re a long-time reader of my blog, you know I try to be as transparent with my readers as possible, so I’m going to give it to you straight on this: I can’t even begin to tell you how disgusted I was when I first tried Molokhia in the Middle East. The flavor wasn’t bad – it’s earthy, sort-of like spinach, flavor-wise. But texturally, it’s something else altogether. Meaning, it’s slimy as heck....
Today I am thrilled to share my very first guest post with my wonderful readers. Our guest’s name is Heba and she’s passionate about sharing wholesome, natural recipes (see her blog My Life in a Pyramid), as well as healthy Middle Eastern food and culture (check out MidEATS, a lovely blog she co-authors with another talented blogger, Brenda). Her recipes are as delicious as they are healthy, her pictures are enticing, and I always leave her blog longing for another visit to the Middle East. Welcome, Heba!...
Can you spot the floating glass? :) I had the chance to organize a few more of my pictures from our Middle East vacation and I wanted to share some random food pictures with you. It truly is a feast for the eyes....
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 […]...
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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