Throughout the two-plus years that I’ve been writing this blog, I’ve never dedicated a post exclusively to yogurt. I’ve used it as an ingredient here and there, sure, but it’s never played a leading role. That’s not acceptable. Not for a Mediterranean food blog, at least. I plan on changing that today.
In elementary school I was the kid with the weird food. No contest. My lunch wasn’t cute like a pb&j nor was it stringy like the cheesy pizzas on Pizza Fridays. I had falafel, tupperwares of hummus brimmed to the top – typical Middle Eastern food, with the occasional ‘I love you’ note from my mom. This is what inspired today’s post. For the longest time I thought I could get by just blogging about the famous Middle Eastern dishes, leaving the tricky ones that don’t photograph well away from my blog, but that wouldn’t be fair. I’ve blogged about the big names like tabbouleh (تبولة), baba ganoush (بابا غنوج), baklava (بقلاوة), but now it’s time for habra (هبرة), one of the most important components for preparing kibbeh (كبة).
Last weekend I checked out from reality and drove to upstate New York to visit my friends at the Beekman. Only a couple hours north of Cornell, I also decided to visit some friends I left behind in Ithaca post-graduation. Everything about this trip was magical, from the gorgeous multicolored foliage that surrounded the highways to the great time I spent with my friends – this was a weekend worth blogging about.
This entry is dedicated to Anna (Grazie Cosmos), my host mom from Florence and Queen of Tuscan Cuisine: Grazie di tutto l’aiuto che mi hai dato in cucina e di tutte le meravigliose ricette che hai condiviso con me.
Biscotti, literally translated, means twice-cooked in Italian. This crunchy confection of sheer goodness formed a significant part of my diet while I was in Florence this past winter. Undoubtedly, it is a cookie worth blogging about.
Welcome to my blog on Mediterranean cuisine!! Olive Juice grew out of my love for Mediterranean Cuisine. I will focus on featuring delicious dishes from the different culinary regions that makes up the Mediterranean. Most importantly, my goal is to preserve as much of the taste and culture in each dish while revamping them for the palates of the modern-day foodie.
So put away your passports and follow me on a culinary adventure of a lifetime!