shain

Cornmeal & sour cream pancakes two ways (which we shared). With honey, strawberries, walnuts and vanilla-flavored ricotta. With bananas, brown sugar syrup, peanuts.

I picked some mallow leaves from the garden, combine with zucchinis and Sirene cheese for a casserole. Flavored with lemon zest and zaatar. Labneh, zaatar, olive oil, tomatoes.

Circumstance brought me to the same place again. This time I went for hummus & shakshuka combo.

Here's a recipe I haven't made in a long time, but I highly recommend. Swiss chard with chickpeas/cowpeas (alt. preparation as a swiss chard omelette). - 1/2 cup dry small chickpeas / black eyed peascowpeas , soaked overnight - or 1.5 cups canned - Alternatively, omit legumes and use 3 eggs for an omelette - 800g chard, stems separated - 2 tbsp olive oil - 1 large onion, chopped - Chopped fresh (or dried) chili pepper, to taste - 2-3 cloves garlic, minced - 1/2-1 tsp cumin powder - 1/2 tsp paprika - optional: 1 tbsp raisins (not in an omelette) - 1 tsp sumac - lemon juice, to taste For serving: - Cooked bulgur (best paring, IMO) or rice (I like it with whole round rice); or, if making an omelette, pita or other bread for sandwich making - Tahini sauce and/or labneh / strained yogurt - Sliced tomatoes - Cook the chickpeas/cowpeas in salted water until tender, even if using canned, some further cooking is needed (to my taste). Drain well. - Dice the chard stems. - Saute the chard stems, onion and chili in olive oil until mostly tender and lightly colored. - Chop the chard greens into medium-small pieces. - Add to pot, along with cumin, paprika, garlic and raising (if used). - Cook until tender. - Add chickpeas/cowpeas, if using. - Add sumac. - Add salt and lemon to taste. If serving as a stew: - Heat well and serve over bulgur/rice. - Drizzle tahini/labneh on top. Serve tomatoes on the side. If making an omelette: - Let cool slightly and mix in the eggs, along with a little more salt. - Cook as an omelette/frittata. - serve in pita/bread, with tahini/yogurt and tomato slices.

Thanks, I'm flattered

Used remaining dough for a mini babka. Filled with tahini and dates, rose water, a hint of cardamom and cinnamon. A wash of sugar syrup with a bit more rose water. Pistachios.

Lightly, just to release flavor not enough to actually toast them.

Frittata with mushrooms, spinach, smoked Gouda, garlic, smoked paprika. Mash with poppy seeds and caramelized onion, thyme.

Aranygaluska - the Hungarian monkey bread. Brioche dough balls, coated with apricot jam. walnuts, butter, a hint of cinnamon, nutmeg and lemon zest. Served with creme anglaise.

Simple kung pao tofu. Celery, leek, peanuts.

Lachuch with warm Tzfat cheese, honey, nigella, toasted sesame, rose water.

Tomato soup - roasted tomatoes, onion and garlic. Thyme, chili, some oats to thicken. Rotelle n' cheese, using Modernist Cuisine's recipe, and some broccoli. For the sauce, I used cheddar and some odd ends of Mimolette I found in the freezer. The picture seems a bit light on the sauce, but trust me it was creamy and cheesy. I'm fond of this sauce recipe - it's super quick to prep, but it's been a while since I last made it.

Century eggs, rice. After taking the picture, I ruined it looks by slicing the eggs and applying a sauce of ginger, vinegar, sesame oil, sugar and light soy sauce. I have some leftover sauce, so maybe I'll make a congee next.

Pasta with roasted carrots, a little cream, Pecorino, garlic, chili. Gorgonzola, pistachios.

Poppy seed and coconut cake, with white chocolate and orange glaze.

Stunning photo (as always).

You may want to check out this video:

I eat lunch at the office, so that's limiting my chances. I promise to take photos whenever I go out for a sufficiently interesting dinner I love raw onion, especially with legumes, and salads.

Yam som-o - pomelo and green papaya salad, with the classic Thai dressing of lime juice, fish sauce, raw sugar, chilies. Also lime zest, spring onions, peanuts and toasted coconut flakes. Spicy panang curry with coconut milk, peanut paste, makrut lime leaves, coriander seeds, lime, marinated tofu, peas. Rice.

Is that halawiyat il jiben? Looks tasty.

It's not often that I have lunch out, and even rarer that I take a picture of it. But I found this plate of hummus & masabacha quite pretty. The taste was OK.

@kayb @TdeV @heidih Thanks, you are too kind I'm always happy to share recpies. I wish I had time to translate my entire collection

Chestnuts and wine.

I didn't see a similar eggplant pkhali in Gerogia. But the very common eggplant rolls filled with walnut spread where my favorite appetizer. When I wanted to make it myself, I decided that I'm too lazy to fill and roll eggplants, so I searched and found this dish. In my recipe I made it smooth and more spreadable than a most traditional pkhali. Please let me know when you make it

Thanks. The beans are "Romanian" because they are based on a the Romanian dish Fasole batuta, which is a spread/dip made of pureed beans topped with the same mixture of caramelized onions, paprika, and a little tomato paste. The balmos recipe: