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"Salloum, Habeeb"
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Khaled al-Asaad : Palmyra's steadfast custodian
Khaled al-Asaad, who retired in 2003 after a distinguished career as director of the Palmyra Museum, almost wept as he reflected on his tenure as its head. His greatest dream was to find a statue of Queen Zenobia, the greatest woman in Arab history, and this wish was not fulfilled before my retirement, he lamented. It was the year after he retired, and we were meeting with him for the fifth time in more than a decade. Sitting with him in his office in the middle of Palmyra's oasis, drinking coffee and discussing the newest discoveries made in that ancient city, they could feel that his spirit truly was tied to that of Zenobia. Before he retired, Khaled ordered the restoration of two kilometers of the ancient walls of Zenobia's city. When the project was completed, he had raised the walls to their height in the 2nd and 3rd centuries A.D.
Journal Article
The dandelion: a healthy gourmet weed.(The homestead kitchen)
According to an old tradition, if one can blow all the seeds from a downy dandelion head, they are loved with passion. Dandelion Pies Makes 16 pies 2 pounds frozen dough, thawed, or an equal amount of prepared dough 1 bunch dandelion (about 1 pound), thoroughly washed and finely chopped 1 large onion, finely chopped 2 cloves garlic, crushed 1 cup crumbled feta cheese 1/2 cup lemon juice 1/4 cup olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cayenne Cut the dough into 16 pieces, roll into balls. Dandelion and Meat Balls Serves about 8 1 pound ground lean beef 1 medium onion, very chopped 4 cloves garlic, crushed 2 tablespoons finely chopped coriander leaves 2 eggs, beaten 1/3 cup fine breadcrumbs 1/2 teaspoon cumin 1/2 teaspoons pepper 1/8 teaspoon cayenne 4 tablespoons butter 1 bunch dandelion about 1 thoroughly washed and chopped 2 cups cooked chickpeas 1 teaspoon ground ginger 1 teaspoon salt 3 cups water In a mixing bowl, combine beef, onion, garlic, coriander leaves, eggs, breadcrumbs, cumin, pepper and cayenne, form into marble size balls and set aside.
Journal Article
Cardamom: the seeds of paradise
[...] a number of related spices, quite different in appearance and taste are often sold as cardamom. In a number of countries, besides being employed in perfumes and soaps, it is utilized as a seasoning in hamburgers and used to give an exotic taste to confections, jellies, liqueurs, pickles, puddings and punches. Since their flavor is so pungent, cardamom seeds should be used in moderation.
Journal Article
Sumac: the undiscovered condiment
According to R. Landry in his book The Gentle Art of Cooking, some historians believe that the dish of lentils that Jacob served Esau was seasoned with the berries of the Rhus coriaria. Toast with Za'tar For breakfast, lunch or snack, there is no more appetizing and delicious food than this dish and the next three simple dishes. 6 slices regular bread 4 tablespoons za'tar 5 tablespoons olive oil Place slices of bread on a cookie sheet then toast in an oven under the broiler. Stuffed Grape Leaves with Sumac Mihshee Waraq Inab Ma' Summaq Serves about 6 1 can chickpeas (19 oz.), drained 1/2 cup olive oil, divided 2 tablespoons sumac 1 cup rice, rinsed 1 cup finely chopped mint leaves 1 bunch green onions, finely chopped 1 teaspoon salt 1 teaspoon cumin 1/2 teaspoon pepper 1/2 teaspoon allspice 1/4 teaspoon cayenne 1 jar grape leaves (16 oz.), drained and thoroughly washed 1-1/2 cups tomato juice Make a stuffing by mixing chickpeas, 1/4 cup of the oil, 1 tablespoon of the sumac, rice, mint, onions, salt, cumin, pepper, allspice and cayenne.
Journal Article