Middle East cooking classes & eateries
You may prefer to view articles alphabetically.
Starters: Stuffed grape leaves and artichoke hearts - 25 Mar 2011
When the weather warms and it's open season on open parties, look to the Middle East for dishes that can be prepared in advance and eaten with fingers. Here are two stuffed appetizers from Turkish Armenia. read more...
Greek & Middle East markets - 2 Mar 2011
There are probably more specifically Greece-focused markets in Baltimore than in Washington. But Middle East groceries generally stock a wide range of Greek products. read more...
Dried fruits & nuts - 25 Mar 2010
In this fruitless mid-season before local strawberries and raspberries show up, when all that's on offer are bananas, oranges with the texture of Kleenex and apples you just don't want another bite out of, think about dried fruits. Soak them overnight in anything from weak tea to diluted fresh orange juice, and buy a mix of whatever catches your interest from figs and apricots to golden raisins, cranberries and dried apple slices. A bowlful makes a delicious breakfast. And sprinkled with a liquor, and a crunch of toasted walnuts, and served with creme fraiche or thick Greek yogurt, you have an easy dinner party dessert. read more...
Cerkez Salad - 2 Mar 2010
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...
Nosh Notes: Turkish restaurants - 5 Aug 2009
This web site doesn't cover many restaurants. But the following come highly recommended by a number of Turkish eatWashingtonians. They should know. And summertime is the perfect season for this kind of food. read more...
Feta cheese - 24 Jun 2009
In summer, with real tomatoes arriving in stores, Greek salad comes into its own. Horiatiki salata, country salad, is a compilation of quarters of tomato, thick slices of peeled cucumber and thinner slices of red onion, a handful of black olives and chunks of feta, drizzled with a good green olive oil. (Strictly speaking, the tomatoes provide the acid replacement for vinegar.)
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 sour, salty and week-old-socks stinking (some would say vomit stenching) plastic-packaged cheese from supermarket dairy aisles. read more...
Greek specialties - 18 Mar 2009
It's not hard to find Greek specialties locally. They're stocked by most Middle East markets. The closest large Greek community is in Baltimore, with its markets and restaurants. But if you want to shop as though you were in Greece, head for International Market & Bakery on a Saturday. read more...
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...
Lebanese specials - 26 Nov 2007
Where to find some Lebanese specialties. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
Chew On This: Your first 'Duh' of the year...
Eggplant
Baked beans - the musical fruit
Ribollita - wondersoup or wodge?
Yasaman Persian Bakery - one of my favorites
Breads - a good chew
Duck & goose
A festive 'Special': Foie Gras Creme Caramel
Festive presents weird and wacky at World Market
Walnut oil
The perfect Yorkshire pudding
Chew On This: The acai berry diet can only thin your wallet...
The Queen Mum's favorite cake
West Indian Black Cake
Browse for
Delicious Recipes
DC Chefs
Cuisine Regions