Middle East cooking classes & eateries
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Ramadan pastries explained - 13 May 2008
During Ramadan especially rich pastries and desserts are made. Considered restorative and nourishing, you can find them until the end of Id al-Fitr, which is the name of the three days of feasting that follow the end of the fasting period. read more...
Shemali's - one of my favorite markets - 14 Apr 2008
Shemali's is a Lebanese delicatessen that has suffered, along with the Cleveland Park neighborhood around Wisconsin Ave, from the ditherings and delays in redevelopment of the Giant. It used to have a store in the parking lot of the supermarket, large enough to run a lunch counter that served the best bargain in sharwama and the best lentil soup in the District. But when Giant - around 5 years ago - closed down all the premises it leased out to increase its size, Shemali's disappeared to the medical building at 3301 New Mexico Ave NW. It's there you'll find all the Middle East goodies of its previous location. But no lunch counter. Don't despair, though. Gretta and Joseph Chemali (no, that's not a spelling mistake) can sell you a whole stuffed lamb... read more...
Yekta - one of my favorite markets - 21 Mar 2008
When Yekta, a Persian market, began 28 years ago, "It was more of a beer and wine deli type," says Cathy Dadras, the daughter of the family that owns and runs it. "But it evolved." She can be found next door in the kitchen of Kabobi, the restaurant that serves delectable grilled meats over Persian fragrant rice. read more...
Ginger - fresh - 28 Nov 2007
Don't worry if you've bought too large a piece of ginger root. Fresh ginger stores well. read more...
Greek specialties - 28 Nov 2007
Greek specialties are stocked by most Middle East markets. But if you want to shop as though you were in Greece, head for International Market & Bakery on a Saturday. read more...
Turkish restaurants - 27 Nov 2007
This web site doesn't cover many restaurants. But the following come highly recommended by a number of Turkish eatWashingtonians. They should know. read more...
Lebanese specials - 26 Nov 2007
Where to find some Lebanese specialties. read more...
Greek & Middle East markets - 26 Nov 2007
There are a number of well-stocked Greek and Middle East markets around the area. read more...
Feta cheese - 25 Nov 2007
Feta is often overlooked as a cheese. But with its relatively low fat content and range of flavor from mild to forceful, it's worth paying it some attention. True feta cheese, low-fat and healthy, is a far cry from the plastic-packaged sour, salty and pungent packaged cheese from supermarket dairy aisles. read more...
Dried fruits & nuts - 18 Nov 2007
The packages of dried fruits and nuts in general supermarkets are perfectly serviceable. But if you want to offer them as sweetmeats or elevate your fruit cakes to a higher level, buy them loose at a Middle East grocery. read more...
Cerkez Salad - 9 Nov 2007
This chicken and walnut salad, from Mike Isabella, chef of Zaytinya, is not unlike Chicken Satsivi, a dish of cold chicken with walnut sauce from the Republic of Georgia. But then, take a look at the map and see how close Turkey lies to Georgia. read more...
The resume of Michael Santoro, new chef de cuisine at The Blue Duck Tavern, reads like a guide to good restaurants around the world. In England he’s worked at Heston Blumental's The Fat Duck and with bad-boy-but brilliant Tom Aiken, as well as Fergus Henderson. He’s been through the kitchens of the one-star Mugaritz Restaurant near San Sebastian, Spain. He’s worked at Mill’s Tavern in Providence, RI. He’s served as sous chef at the Michelin one-star Restaurant Gilt in New York. And before joining The Blue Duck Tavern he was chef de cuisine at Boqueria, a popular Spanish restaurant in Manhattan.
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