shain

Pistachio custard. Mulberry and yogurt sauce, flavored with rose water. I wanted too include pomegranate seeds, but forgot.

Stir fried chard and shitake mushrooms, with oyster sauce, garlic and black vinegar. Tea braised eggs and tofu, with cinnamon, star anise, ginger, Sichuan peppercorns, fennel seeds, dark soy sauce. Rice , zha cai.

@Margaret Pilgrim I love the dill blossom. It's such a lovely aroma, and also looks elegant.

I puncture and soak them, then squeeze into the pot and add them along with the soaking water, to be cooked. One should avoid squeezing or eating the cooked lime, as the bitter interor is now soft and can easily get out. I'd avoid serving it to unsuspecting guests

Not savory, it's a sweet one. Edited to clarify.

@heidih I'm flattered, thank you

Khoresh bademjan. Eggplants, split yellow peas, tomatoes, onion, spices (inc. garlic, turmeric, coriander, cumin, paprika, cinnamon). Persian dried lime, orange zest. Yogurt, almonds, mint, pomegranate molasses. Khoresh sabzi. Beans, chard, spianac, parsley, cilantro, onion. Persian lime, spices (inc. garlic, turmeric, fenugreek, coriander, cumin). Rice.

Sweet rice pudding with garam masala, cardamom, turmeric, milk, coconut, raisins. Coconut flakes, cashew, pistachio.

Being vegetarian, I haven't had this soup myself,but it is quite common in Israel now days. It's called Yemani beef soup, or often leg soup, as it's made with leg bones. You want a decent amount of bones and marrow, some cubes of stewing beef cuts, tomatoes, paprika and Hawaij. The links above seem good, if a bit complicated, this is a simple hearty soup.

Used the remaining dough to bake pizzas. Lightly spicy tomato sauce, mozzarella, goat milk feta, Kalamata olives, cherry tomatoes, basil. Ricotta, smoked mozzarella, eggplant, mushrooms, thyme. Tomato sauce, mozzarella, Roquefort, apple, thyme, pepper Bottom crust:

Thanks. There was one calzone and one set of spirals. One picture of the top, one of the bottom.

Mashed potatoes with tadka. Red lentil dal with spinach, carrot. Plenty of ginger, fenugreek and cumin; among other spices.

Calzone with eggplant, spinach, tomato, mozzarella, garlic and basil. Mushroom and cheese spirals with mozzarella, portobello. garlic, thyme, dried porcini. Underside:

Chickpeas, smoked paprika, spinach ,eggplant, tomatoes.

Eggplants and mushrooms. A lightly sweet and spicy sauce of garlic, ginger, chilies, mushroom sauce, oyster sauce, rice vinegar. Roasted sweet potatoes with miso and sesame paste. A touch of ginger, soy suace and chili.

Hungarian vegetable, beans and noodle soup. Loads of paprika, some garlic and dill, a bit of caraway and clove. Served with sour cream and crisp bread.

Carrot, five spice and mozzarella frittata. Onion rice. Recipe:

(apx) 400g carrots, peeled and julienned or ribboned. 7 eggs 100g mozzarella, finely diced 70g milk A handful of chopped basil 1.5 tsp five spice powder 1/2 tsp sichuan peppercorn (optional) 1/2-1 tsp coriander seed, ground 1/2 tsp fennel or anise seeds, ground (optional) black pepper chili powder to taste 1 tsp brown sugar optional: a small amount of MSG 1 tsp salt (adjust to taste) In a wide pan, stir fry the carrot with a small amount of oil, until charred. Set aside, let cool slightly. Mix everything in a large bowl. Heat oven to 180 C (355 F) - top heat only. Scrape the pan and grease it well. Heat over medium high heat, until the oil/butter is hot. Pour batter into the pan. Fry without stirring for 2 minutes, then place the pan in the oven. Bake for 12-15 minutes, until just set. Cool slightly and serve.

@rotuts Thanks! I guess that pecans will also work, but I tend to associate them with sweet preparations. No bread alongside. It's not common here in Israel to have bread with pasta, so I'm more inclined to serve mine with salad. This time it was arugula with some basil, olive oil and vinegar. Not even mixed into a vinagrete.

Hand cut pasta with mushroom and walnut "bolognese".

Brunch. Eggplant, leek and goat cheese frittata; with mint and parsley, basil and garlic. Salad of cucumbers, onion, raddish, spring onion. With rye bread croutons, sunflower seeds. Strained buttermilk dressing with garlic, dill, sunflower oil.

A saj is a large domed metal surface, similar to a tava. It is common in the Levant, used for baking various flatbreads. Here's a nice video of a skilled woman baking breads on a saj. Among them she bakes a different version of fattayer. The version I had is shaped and laminated more like a large Chinese scallion pancake.

Take away. Okra in tomato sauce with garlic. Delicious Tabbouleh salad. Rice stuffed grape vines. They make them well, with the rice creamy and the leaves snappy. Flavored with olive oil, lemon and a hint of spice. Labneh with zaatar. Fattayer breads, laminated with olive oil, fresh zaatar leaves, spinach. Baked on a saj.

@kayb I envy you My tree is not very fruitful in recent years. I think that the warm weather is not for its liking. If you are in search of pecan based recipes, you can also try those financiers by David Lebovitz: https://www.davidlebovitz.com/brown-pastry-browned-butter-financiers-recipe-french/ . I successfully made it using finely ground pecans.

Here you go: