I love me the foods of Persia and the ‘middle east.’ Flat breads, dips, finger food and kebabs, I have always loved the make-your-own-taste, eat-with-your-hands foods that educated my palate to find some of my favorite things. Nutty tahini, well cured olives and the best olive oils, the beauty of fresh squeezed lemons, pomegranate seeds, juice, syrup and molasses, the genius of gratuitous garlic use and perfectly cooked chickpeas, fava beans, Kebab cooking, understanding that roasted veggies aren’t done until they’re smoky, and the best thing of all, lentil soup.
(lentil soup tops the list right now because I’m down with a cold–check with me when I’m well and the list will likely re-organize.)
