Mantı, The Turkish and Armenian Delicacy Everyone Should Make

The roots of everyday Turkish cuisine, as opposed to the court cuisine, are found in the Turkic tribes of the Central Asia and perhaps the pre-existing Greek inhabitants of Anatolia.  As the Turkish food authority Nevin Halıcı suggests, a study of the food habits of contemporary Kazan Turks and Tatars might indicate a close relationship […]

Meatballs and Rice in a Middle Eastern Way

This preparation popular in Lebanon and Syria was not always so. In the eighteenth century Damacenes, like all Syrians, preferred wheat and switched to rice and other grains only when wheat became too expensive or was in short supply. But rice was a relatively pricey import from Egypt and was considered a luxury and never […]

Puntarella Chicory Arrives!

Chicory is an herbaceous wild biennial or perennial found all over the Mediterranean. The leaves of chicory have a basal rosette of runcinate leaves, that is, with lobes are deeply incised and recurved at the tip. The heads are large with loose, dark green leaves that taste bitter. The flowering stalk emerges out of this […]

Cold Weather January Soup Is A Lentil Bulgur Soup from Turkey

Winter is a time for soups. This soup is one I came across during a particularly cold April in Turkey. In Turkey, soups are favorite preparations during the winter.  One forgets how cold it gets in the Mediterranean and these soul-satisfying soups are quite perfect for warming up and feeling good about exorcising that piercing […]

A Fondue Party, Done Properly, In The Swiss Way

For years many foodies (even before there were “foodies”) thought of fondue, that classic dish of melted cheese for dipping, as gastronomically corny. This was especially so between 1975 and 1995, when fondue was so dated that the only fondue set most people had was the one in the attic leftover from their parents’ 1950s […]

Lasagna for the Financiers?

Lasagne alla Finanziera–Lasagna in the Financier’s Style–is a particular preparation in the Piedmont region of Italy. This preparation—and any with the name finanziera—is a nineteenth-century or perhaps eighteenth-century invention.  One finds this kind of preparation in the province of Turin, but also in Lombardy and Liguria as well in French cuisine.  So-named dishes are probably […]

Minestrone alla Genovese – The Classic Minestrone

The famous Genoese-style minestrone is a very dense and satisfying meal.  It utilizes both seasonal vegetables and the famous pesto alla Genovese, made of garlic, basil, pine nuts, and Parmigiano-Reggiano cheese.  But, as the Italian gastronome Massimo Alberini has said, as good as minestrone is, it is not a gastronomic specialty but rather an elemental […]

Sicilian Eggplants Are Pearls Over Pasta

Eggplants were first introduced to Europe by Arab farmers in Spain and Sicily.  The anonymous Cordoban Calender of 961 mentions eggplants.  In Sicily the word for eggplant, milinciana derives from the Arabic word for the plant bādhinjān.  It was not at all popular at first.  As for the combination of pasta and eggplants which is […]

Apricots, Nectarines, Peaches Make “Moon of the Faithful” Syrup for Crêpes

This Sicilian sweet syrup is part of what is known folklorically as being part of cucina arabo-sicula, the cooking influenced by the long ago Arab presence in Sicily.  In some Muslim countries, the apricot is known as the “moon of the faithful.”  The apricot belongs in the same family as the peach and nectarine, all […]

“Oh, Wonderful!” Sicilian Eggplant

The Sicilian expression—although little known among contemporary Sicilians—sciàtara-e-màtara, is an exclamation of wonder–or contempt!  It might be said like “Oh, wonderful!” or contemptuously as in “God! Great merciful God!”  The expression derives from the Arabic shātirū yā mā tāra as in “oh, the cleverness that you see!” which Arabs say sarcastically when someone from whom […]

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