Blog Detail
Food Bridge
http://www.sarahmelamed.com
Ethnic cuisine from around the world, especially Middle Eastern and North African. Not only the recipes but the history behind them.
Recent Posts
Fatayer and Wild Spinach
Fatayer is a triangular stuffed pastry similar to sambusak and characteristically stuffed with spinach, although there are versions with cheese or fresh za’atar filling. It is well known in the Eastern Levant, such as Lebanon, Syria and by Ara...
Birthday Season!
Family birthdays decorate the winter months and my son, Uri, who turned eight this year, is always the first to open the season with his infectious and uninhibited laugh. He was born right before hannukah, the festival of lights and his name, meanin...
Kurdish Sour Rice
In the Kurdish region of Northern Iraq, the Eastern Mediterranean, throughout the area of the Caucasus Mountains in Georgia and into Persia the diet relies heavily on green herbs and vegetables, everything from dandelions, arum, mallow, green onions...
Wheat, Bread and the Dawn of Civilization
wild barley strand falls over sage In part of the Fertile Crescent in Iraq, between the Tigris and the Euphrates rivers, the first civilizations of Acadia, Sumeria and Babylon developed. These civilizations arose only because the conditions for ...
Hanukah, Time for Cauliflower Fritters
Sufganiots at Lehem Toshia Hanukah has got to be my favorite Jewish holiday. I don’t have to host extravagant four course dinners; neither do I have to go trudging to the stores to pick out gifts for friends and family. All I am obliged to...
Kotel Pishra, Kurdish Mega Kubba
Kotel Pishra, meaning meat dumpling in Neo-Aramaic, is a flat, disc shaped dumpling the size of a small plate which is characteristically served on special occasions in the Kurdish region of Northern Iraq. In Israel it is seldom made anymore except ...

