Brandade of White Beans
Brandade de Haricots
(France/Provence)
The bean cousin of brandade de morue, whipped with milk, olive oil, and lemon juice
posted: 01/12/2009
Brik - Egg-stuffed Fried Turnover
Brik bi'l-Adam
(Tunisia)
Thin pastry wrappers stuffed with egg, onions, and parsley, and deep-fried
posted: 06/24/2008
Broccoli Crêpes
Prokulica Palacinka
(Balkans/Croatia)
Thin pancakes of broccoli and sour cream
posted: 01/09/2007
Caponata
(Italy/Sicily)
Sicilian antipasto relish of fried eggplants, tomatoes, celery, onion, and olives
posted: 01/10/2007
Cheese and Potato Cigars of the Tunisian Jews
Brik bi l-Batata
(Jewish Mediterranean/Tunisian)
Deep-fried cheese and potato pastry roll-ups with turmeric
posted: 07/20/2009
Chickpeas with Preserved Lemon
Hummus bi’l-Hamad Muraqqad
(Morocco)
Chickpeas with preserved lemons seasoned with garlic, saffron and other spices
posted: 09/06/2010
Eggplant Seviche
Mulinciana a Schibecci
(Italy/Sicily)
Eggplant fried in olive oil and preserved in tomatoes, onions, mint, and vinegar
posted: 01/10/2007
Falafel
(Arab Levant)
Learn how to make authentic falafel from this classic recipe.
posted: 01/09/2007
Fatayr - Spinach Pie Triangles
Fatayr bi’l-Sabanikh
(Arab Levant/Lebanon)
Small spinach-stuffed Arab-style individual pizzas
posted: 07/28/2011
