Middle Eastern Products
- Spotlight Ingredient: Grass-fed Ghee (Samna Baladi) – Heba carefully explains the health benefits of organic, grass-fed ghee, dismantles the persisting myth that saturated fat from a quality source is harmful to health, and describes the history of ghee in Egypt and how it’s currently used in Middle Eastern cuisine. Heba’s review of grass-fed ghee was featured on the reviews section of the Pure Indian Foods website.
- Spotlight Ingredient: Tahini – Heba shares the ins and outs of spotting authentic, unprocessed tahini and using it in various Middle Eastern dishes
Middle Eastern Restaurants Around the World
- Review of ‘Figs’ Restaurant: A Moroccan Gem in the Heart of Philadelphia – Heba recounts her dining experience at Figs, an authentic Moroccan BYOB in the heart of Philadelphia. She shares her impressions of the Middle Eastern-inspired decor; and more importantly, details her food experiences – ranging from the baba ghannoush and stuffed grape leaves as mezze to the main dishes she ordered: the hearty tagine lamb shank with couscous and vegetables and the sweet and tangy crispy duck dish.
Cities Around the World
- Spotlight Istanbul: More than Just Doner – Brenda shares her culinary adventures in Istanbul, Turkey during Eid al-Fitr in August 2011. She samples fresh pomegranate juice, loqmat al ‘adi, street vendor doner (equivelant of shawerma), sherbets and gozleme (a hand-rolled pastry filled with potatoes, spinach or cheese).
- Review of Michael Pollan’s Talk: Reviving Traditional, Real Food Cultures – Heba reviews Michael Pollan’s talk on food in Strathmore in Bethesda on October 26, 2011. She recounts much of the wisdom that Pollan shared, especially about the importance of forsaking the health-damaging Western diet in lieu of a traditional, real food culture.