Rice, a staple in the Assyrian diet, is served as a side to most meals. Whether it’s present alongside stew or kababs, or as the main meal, as in Biryani, somehow we manage to sneak it into the menu.
Ingredient: sea salt
Recently, while visiting my sister in Chicago, we discussed some of mom’s old recipes. I mentioned that I recalled mom making pickled eggplant when I was younger, but didn’t recall her making them in my adult years.
One of my favorite things about summer is growing my vegetable garden. This year I had an abundance of tomatoes. You might have seen the recipe I shared a few weeks ago for pickled green tomatoes, which by the way were delicious!
A couple of times a year, Scott likes to surprise Nena by bringing home octopus to be smoked in our smoker. It was during a family vacation to Hawaii that she fell in love with “Smoked Tako”, which is what they call smoked octopus in Hawaii.
Well it’s summer and I have tomatoes growing out of my ears! What to do with all these tomatoes? I’ve made salsa, salads, sun-dried tomatoes and still have a lot of green tomatoes left. Then I remembered my mother used to pickle green tomatoes.
Za’atar is a delicious blend of sesame seeds, sumac and herbs. It is used widely in the Middle East to enhance the flavor of a variety of dishes. Za’atar is most commonly mixed with olive oil and spread on flat bread, but that’s only the beginning to the endless possibilities!