Word: chickpeas
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...Anka Muhlstein describe 30 years of exploring the backstreets of La Serenissima. In Damascus: Taste of a City, resident Marie Fadel writes vividly to her brother, an exiled journalist in Germany, of a walk through the Old City, weaving in recipes for Damascene dishes like tis'iyye, a spicy chickpea soup. While readers may find it easy enough to undertake some of the journeys, like the Venetian tour, others, like the sea passage, are likely to stay true to the name of the series, enjoyed from the depths of a comfy chair...
...family moved from Manhattan--where takeout was an easy option--to South Orange, N.J. Stoloff has been cooking his way through Jean-Georges: Cooking at Home with a Four-Star Chef. On his lunch break he scours New York City for ingredients like the smoked paprika needed for a chickpea dish he recently made. Stoloff's strategy is to stock a great pantry--with items like homemade salsas and tomato sauce put up from his own garden, plus 100 lbs. of organic free-range beef, which anchors the basement freezer. He then "cooks ahead" on Sunday afternoons and has meals...
...lima beans and a deliciously savory maklouba—hearty chunks of lamb or tofu, cauliflower and eggplant sealed with rice and cooked in lamb broth, then turned upside down and served steaming hot. Other Sepal specialties include the warm, filling red lentil soup and the rich butternut squash, chickpea and carrot soup—both vegan-friendly and served with traditional toasted bread. Finish off your meal with a cup of cardamom-spiced Arabic coffee and Masoud’s slightly-sweet rolled baklava, or the feathery cheese-and-shredded-phyllo pastry called kunaffa. Sepal’s atmosphere...
From the hot meze, the Karentika ($3.50), a chickpea custard in a pie crust, is uniformly bland. It comes smothered, however, under a wonderfully piquant harissa, a spicy condiment made by pounding chili peppers in a mortar with salt, olive oil, and spices. Harissa is one of the foundations of all North African cooking, and it’s excellent at Baraka Café. You’d be well-advised to order harissa alone as a meze ($3.50), and forgo the Karentika. The Zaatar Coca ($4.50)—a hand-stretched bread, grilled over a fire, then sprinkled...
...Japan Society featured yakisoba--Japanese-style fried noodles, the Taiwanese Cultural Society served up scallion pancakes, the Harvard Philippine Forum (HPF) offered lumpia--a Filipino egg roll, and the South Asian Association had pakoras--vegetables deep-fried in chickpea batter...