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rice pudding, a great start to 2011

First post of 2011. Here it goes:

On the first day of the new year my aunt and I were invited to her brother’s house for a traditional Aleppan New Years lunch, Kibbeh b’Labaniyeh (كبة بلبنية): kibbeh balls slowly cooked in a creamy yogurt sauce finished with a saute of minced garlic; the garnish: fragrant flecks of dried mint and a sprinkle of spicy paprika; the taste: heavenly. This is the mac-and-cheese of Middle Eastern food — comfort snuggled in a bowl. Its character is similar to that of a stew, hearty and satisfying. Kibbeh b’Labaniyeh is popular across Syria and Lebanon in the cold winter months, however, Christian families across Aleppo serve this dish as a traditional lunch on New Years to symbolize a clean, pure start to the year ahead. I blogged about it before and included a recipe. You must try it while the weather is still cold.

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Merry Christmas & Happy New Year

I hope everyone has a happy new year and a wonderful start to 2011.

Right before Christmas I went on a chilly, but pleasant, one-week vacation to Prague and Geneva. It was beautiful. Prague is like a fairytale come Christmas, and Geneva, well… I spent most of my time in Geneva worrying whether I’ll get stuck because of the blizzard. Their chocolate, however, is top-notch.

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Sujuk, Armenian sausage, from scratch

There is something about making a dish completely from scratch that is wonderfully satisfying — a feeling of merited accomplishment. A mixture of happiness and relief. I’m sure this is true of most things, really, not just food. It comes with any craft you can pour your soul into. With food, you appreciate individual ingredients; you savor every ounce of effort that goes into preparing a dish. Something magical happens in the cooking process; a part of you, your essence, probably while you’re mixing ingredients and not particularly paying attention, dives into the bowl and adds that special something to the dish: warmth, brightness, love, something you can’t really put your finger on, but everyone knows it’s there.

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Feast of sacrifice, Eid al Adha in Aleppo

Sparkling lights, lively chatter, crisp air; Eid is the general term for holiday in Arabic. In the days leading to Eid al Adha shops in Aleppo stay open past midnight to meet the demands of eager shoppers rushing to purchase Eid gifts.

Eid al Adha, or the feast of sacrifice, is the holiday that commemorates Abraham’s willingness to sacrifice his only son, Ishmael, to God. Before sacrificing his son, God intervenes and allows Abraham to sacrifice a ram instead. Eid al Adha spans four days and begins approximately 70 days after Eid al Fitr, the holiday that celebrates the end of Ramadan, the Islamic month of fasting. This year Eid al Adha began on November 16, 2010.

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My trip to the butcher

Disclaimer: If you are squeamish about meat, this post is probably not for you.

A few weeks ago I made my first trip to an authentic butcher shop. The real deal; the kind with massive meat carcasses hanging in a cooler and a collection of knives that look like they belong in the set of a horror film. It was awesome (in the culinary sense); a-kid-in-a-candy-store experience. I had my DSLR around my neck and a grin that stretched from ear to ear.

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