This entry is dedicated to my cousins Dina and Yasmin (aka Rita), my Aunt Kiki and the rest of the family who showed me such an amazing time while I was visiting the Middle East, shukran jazeelan!!

In the Middle East, goat milk is king. That fact alone earned the ME major points in my book. Although I don’t necessarily use it to dunk my cookies in; for cooking purposes goat milk is phenomenal. I find it to have a much deeper and sharper taste than the everyday cow’s milk, and when used properly it can take something ever so simple and turn it into something spectacular.

While traveling in the Middle East, I enjoyed strolling down the different markets (souks) and admiring how store owners were true artisans of their culinary crafts. It was just as I remembered it in Aladdin, only it was real and even more chaotic. Markets were divided into categories such as meats, spices, nuts, dairy and so forth, creating perfect competition ideal for bargaining.

Every morning my aunt and I enjoyed a variety of mezze while watching her favorite news anchor read the daily horoscope. Then a few of her neighbors would stop by for a mini gossip session over a cup of Turkish coffee and take turns reading each others futures printed in their coffee cups; a pastime that is extremely popular among women in the Middle East.

Aside from all the amazing memories I made while traveling, I also made sure to inquire about every single recipe I was curious about. Labne certainly made the cut and was one of those recipes I knew I had to bring back with me. Luckily, all it is, is strained yogurt topped with a few garnishes. Making the yogurt from scratch with the freshest goat milk will yield a more authentic product, but this recipe is versatile and adapts well to regular cow’s milk.

If you are in need of a (relatively quick) labne fix, go for a store-bought plain yogurt and strain that. And if you could get your hands on goat yogurt, you’re in business and you may also pass go and collect 200 dollars. However, for the slow food aficionados and for those those looking for some culinary therapy, take the scenic route and make your yogurt at home.

Once you’ve made your yogurt as directed on the package of your preferred yogurt starter, refrigerate for a few hours or overnight.

I gave up on cheese cloths a long time ago and started using a clean undershirt to strain my yogurt. It’s a lot cheaper, it’s reusable and you could fit a lot more yogurt per batch. However you decide to strain your yogurt is up to you, but make sure to stir salt into the yogurt before setting aside to strain (approximately ½ tsp. of salt per cup of yogurt).

Now, more than ever, chickens and cows are granted a few more days to graze the fields in order for alligators and kangaroos to take center plate. However, despite this overwhelming rush to serve the more exotic, I was recently disappointed (twice) after ordering a simple appetizer of fried calamari. I thought these restaurants played it safe by omitting, what I claim to be, the tastiest part of the squid – its tentacles. And I make this gustatory claim not because I’m trying to compensate for my long overdue appearance on Fear Factor, but instead do so with concrete culinary evidence on my side: the tentacles have more surface area, which makes them crispier, which in my book translates into yummier.
After striking disappointment at both restaurants earlier this month, I knew it was time to build up the courage and re-enter the squid-frying arena. Actively breaking my vow to never fry in my tiny college apartment ever again, I took out a heavy bottomed pot, cranked up my muffled exhaust fan and opened up all three windows of my apartment in (mid-February) Ithaca. In the end, it was totally worth it.

Middle Eastern spreads are plentiful, but very few have been able to jump the cultural divide into restaurants and homes in the States. In the Middle East, families, neighbors and even strangers gather around these homemade delicacies to talk for hours about absolutely anything.

Hummus is by far the most recognized Middle Eastern spread, but you don’t need to look far to find plenty of others that are just as tasty (or tastier!). Baba Ganoush is a traditional spread that uses charred eggplants to create a rich smoky pulp that is out-of-this-world delicious. For maximal fire-roasted goodness, roast the eggplants over an open flame. For those of us, however, who are only granted this luxury 2 weeks out of the year (if we’re lucky), we must turn to other alternatives. When it’s subzero outside I use my broiler or grill pan and find that both deliver a comprable fire-roasted flavor.

Baba ganoush literally translates into father who spoils (with an over-caring and positive connotation) in case you were wondering. This is a family recipe that was given to me by my grandmother who grew up in Aleppo, Syria (one of the greatest culinary centers of the Middle East). In this region of Syria pomegranates are abundant and bursting with flavor, so it isn’t surprising that a pomegranate version of this tasty spread evolved. Not only does the pomegranate add a more subtle citrus bite, but it also balances the bitterness of the seeds in the eggplant with its natural sweetness.

I’ve had The Muppets song stuck in my head for days now and cannot help the fact that it plays itself whenever I try to sneak in a thought. Granted it could be worse… perhaps Michael Bolton? Anyway, I digress. This entry is dedicated more to a delicious spread called Muhammara than to my random quirks. For my family, Muhammara is like the ketchup that is served alongside most of our meals. We eat it with toasted pita bread, as an accompaniment to meaty swordfish and even as an extraordinary condiment for sandwiches. No one can deny Muhammara’s versatility, but what keeps me coming back for more is how easy it is to prepare.

*Special thanks to Marilyn Rivchin and Emily Schneider who filmed the video.

Restaurant Week is an epic, 7-day culinary affair that takes place in every fortunate metropolitan city from Los Angeles to New York. During this event an assortment the city’s finest, chic and most trendy restaurants offer a selection of their menu at an unreasonably low, fixed price.

I was in Washington D.C. this past summer when the gastronomic festivities began. Friends were contacted, reservations were made, and we immediately began eating our way through the seemingly endless list of fabulous restaurants.
If I had to play favorites, Mie N Yu, a small restaurant in the heart of Georgetown, wins my vote. Each dish was perfectly orchestrated from taste to presentation and offered sophisticated flavors in each bite. Many of the other restaurants, however, also had spectacular food; so, what sets Mie N Yu apart? Décor. It was absolutely stunning and perfectly complemented the entire dining experience. And if you visit, your experience would not be complete without a trip to their restroom, which has won numerous awards.
My favorite dish of theirs was an amuse-gueule that featured chorizo-stuffed medjool dates. The flavor profile was divine: the sweetness of the date was perfectly paired with the saltiness from the chorizo. Then the chef wrapped this heavenly concoction in crispy bacon and plated it over a bed of Spicy Moroccan Harissa Sauce.

Note: The following recipe is my rendition of the dish and does not claim to be a replica of the one served at the restaurant.