Socca: turning chickpea flour into a crisp-edged flatbread
Understand batter rest, pan heat and topping weight when making chickpea-flour socca.
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263 articles · Page 15 of 22
Ghormeh sabzi: giving herbs their place in a slow stew
Prepare herbs carefully and coordinate beans, meat and dried lime in an aromatic stew.
Read article →Ash reshteh: noodles, beans and herbs in one bowl
Keep a hearty noodle soup balanced by watching the order of additions and the final thickness.
Read article →Olive tapenade: coarse texture and balanced salt
Turn olives into a versatile spread without letting capers, garlic or salt take over.
Read article →Olive oil cake: choosing an oil you enjoy tasting
Select the oil deliberately and mix gently for a cake whose flavor comes from a simple ingredient list.
Read article →Marinated olives and walnuts: tartness, crunch and resting time
Pair olives with walnuts and pomegranate flavor for a small dish with several distinct textures.
Read article →Chopped molokhia: managing broth and a silky texture
Choose finely chopped molokhia when you want a soup-like preparation, and give the garlic finish careful attention.
Read article →Spinach stew: a full-flavored pot without excess water
Control moisture from frozen or fresh spinach and finish a savory stew with a balanced touch of lemon.
Read article →Lemony artichoke stew: choosing bottoms, hearts and a gentle simmer
Read the artichoke package carefully and keep the pieces intact in a bright, spoonable stew.
Read article →Green fava beans with garlic and cilantro
Cook green favas as a vegetable dish and keep them distinct from the dried beans used for breakfast ful.
Read article →Kolkas taro stew: preparation before the simmer
Handle taro carefully and follow a complete cooking method for a tender, herb-scented stew.
Read article →Bazella: peas and carrots in a tomato-based dinner
Coordinate tender meat, sweet vegetables and a measured tomato sauce for an easy-to-serve stew.
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