Olea Europaea : The European Olive

One of the oldest trees to be cultivated; at least 6000 years ago, the olive is a fruit that is popular worldwide and is also revered in most Mediterranean cultures.  By 3,000 BC, it was being grown in Crete and spread to Southern Europe and Africa through the Phoenicians; spread along the fertile crescent which includes some…

Art Supplies Post # 01

Hello! It’s been a while since I uploaded an art post and more importantly, I’ve a bunch of new and yet-to-test art supplies which I guess need to be reviewed:) While I was away on vacation some weeks ago I sketched a bit but mostly ate, explored book and art supply stores. It’s nice to…

Foods of India – Kutchi Memon Cuisine

Introduction While the fare on Cutchi (Kutchi) Memon tables is legendary, it is a little known fact that these recipes are considered sacred and guarded zealously by the owners of the keys to paradise. Those who do not qualify by bloodline have often received the recipe for sheekh kabab without the ingredient that encourages the…

Lebanese street corner bakeries

The manóushé is the quintessential Lebanese breakfast. Named for the Arabic word na’sh which refers to the way the fingertips of the baker “engrave” the dough, the manóushé is indeed engraved upon our collective memories as Lebanese. The smell of manóushé bi-zatar in the morning catapults a Lebanese person back in time to a lively…

Recipes from the Middle East & beyond

Broad Beans with Garlic, Dill & Eggs – Baghala Ghatogh (Serves 4 as part of a Mezze) Ingredients: Olive oil 1 garlic bulb, cloves bashed and thinly sliced 1 kg (2 lb 4oz) podded fresh or frozen broad beans, skins removed 3 tsp turmeric Generous tsp sea salt flakes Freshly ground black pepper 3 x 20g…