You will find popular Lebanese dishes such as Shish Taouk (Marinated Chicken Skewers), Open Katayef (Open Lebanese Crepes), Kaftah with Pine Nuts, Octopus in Ink, Shish Barak Kibbeh (Lebanese Ravioli with Coriander and Yogurt Sauce), and Manakish with Zaatar (Lebanese Pizza with Zaatar), along with flavors from other areas of the Middle East and Northern Africa like Umm Ali (Egyptian Bread Pudding), Kibbeh from Iraq, Mansaf (Leg of Lamb from Jordan), Couscous from Morocco, and Kabsa with al-Yadam (Lamb Dish from Saudi Arabia)
Dresses, sweet fruit from Iraq, Mongolistan winter melons. Pick yellow daisies. Enjoy with our Homemade Injera recipe (whose sour flavor is fantastic with doro wat)… or serve with rice for an easy, non-traditional option
Sadly times are such where I don’t see Dave and I traveling all too soon to Iran or Iraq let alone Syria, but these countries fascinate me and not just for their historical sites and relics
for example, many Beef Bourguignon recipes call for using wheat flour as a thickener, which I omitted (although I sometimes use white rice flour instead)
Sure, you could just plunk down a blanket and pull out a pb&j sandwich, but there’s a reason people have been celebrating Nowruz for centuries, all over Iran, Afghanistan, India, Armenia, Azerbaijan, Georgia, Iraq, Kazakhstan, Pakistan, Kyrgyzstan, Russia, Syria, Tajikistan, Turkey, Turkmenistan, China, and Uzbekistan
