Fresh chickpeas and fresh green wheat — pale green springtime in solid form, infused in a soup of fresh tomatoes. How could you go wrong? These were my finds from the markets of Jerusalem, where unshelled chickpeas are out in abundance. Crispy and fresh tasting, at this stage they’re more …
Two men, crouching against the wall just inside the Damascus Gate. Spread out before them were three piles of spring’s freshest bounty — crisp grape leaves, green chickpeas still in their pods, and what was that last one? I squinted. Wheat. Fresh, green wheat berries. Ariella and I stopped. What …
Where have I been for these past two weeks? Two continents and more than a dozen towns on the other side of the Mediterranean basin — Spain and Morocco.
Pasta fonduta is a little-known Italian dish, but if it were from the Levant, it might be something like this. It comes by way of my cousins, who were here for a short visit that involved lots of communal cooking. The original dish, which comes via a recipe by Jamie …
