#also like middle eastern cooking.

[unityrain24]

ghhh... got lost under mexican cooking tutorials...

[blujayonthewing]

at 33 years old I still instinctively want all of my purchases to have a toy in them, and the good news is that my definition of 'toy' has expanded significantly, but the bad news is that I just bought a bunch of stuff for the kitchen but I don't immediately have any reason or excuse to play with any of it

[whentherewerebicycles]

ok so that butternut squash pasta was this week’s submission for the super-easy plant-based recipe book project & I’m only required to add one per week. but for some reason I’m feeling really into cooking at the moment and I want to ride that wave yknow?? the next easy recipe I want to tackle is shakshuka (for brunch this weekend?) followed by loubieh bi zeit (lebanese green bean stew) + pita bread from scratch, which I think will be next week’s recipe(s) for the project.

[canmom]

long but fascinating video. the basic criticism is p much spelled out in the thumbnail there: Western music that labels itself 'Persian', 'Arabic', 'Egyptian' etc or serves as soundtracks for Middle Eastern settings is always a mishmash of wildly geographically separated regional elements that almost exclusively refers back to other Western orientalist music, but passes itself off as the real thing enough that most people have no idea what, say, Iranian music actually sounds like. it's certainly true... but the really interesting part for me is the details: Faraji breaks down the stereotypical elements of that orientalist style (the Armenian duduk, melodies that walk up and down the double harmonic major scale, a certain very specific vocal style) and describes what's missing (e.g. the many more common modes of Iranian music which use microtonal quarter tone steps, the complex ornamented articulations, the specific 'accents' of different regions) and in a fascinating bit, makes a similar mishmash of regions applied to Europe to make a parody 'Scottish' song which honestly kinda slaps. he's also got a pretty good analysis of where this stuff comes from in the affordances of Western instruments and VSTs - it's nearly impossible to play microtonal music on a guitar or piano, and Western musicians don't really learn how to do it

I don't have much to add besides 'interesting video!' but I'll definitely be using this channel a bit in the next big music theory post I'm cooking up (which will mainly be about trying to understand the process of composition). he's got another long video on Iranian music theory too and I'm looking forward to checking it out...

[mariacallous]

Honey cake is a hallmark of Rosh Hashanah and the fall Jewish holidays  — Ashkenazi honey cake, that is. But did you know there’s a Sephardi cake traditionally served for Rosh Hashanah, Yom Kippur break fast and during Sukkot? Like its Eastern European counterpart, tishpishti symbolizes wishes for a sweet new year and the fullness of life. The cake is also popular for Purim and adapted for Passover.

Semolina pastries and puddings have been made for centuries throughout the Mediterranean, North Africa and the Middle East. Tishpishti is traditionally made with fine semolina and soaked in a sweet syrup of sugar, honey or a mixture, but beyond these common elements, there are many variations in both the way tishpishti is made — such as nuts or no nuts, eggs or no eggs, flavored with lemon, orange or rose water — and even what it’s called according to different geographic and cultural roots. For example, in Egypt, it’s basboosah or baboussa, namora or namoura in Syria and shamali in Crete.

Tishpishti is perhaps the name most used and, as we know it today, the cake originated in Turkey. In the “Encyclopedia of Jewish Food,” Gil Marks explains that in Israel and for Jews from once-Ottoman Turkey, Greece and the Balkans, the name is probably a nonsense name from the Turkish “tez” (fast/quick) and “pişti” (plane/slope). Put together, it means “quickly done.” In Ladino it might also be called pispiti, tupishti and revani, which Joyce Goldstein in “Sephardic Flavors: Jewish Cooking of the Mediterranean” notes is named after a 16th century Turkish poet “who wrote about the delights of food.” 

Many tishpishti recipes use eggs, including ones that instruct you to whip the whites separate from the yolks, a Sephardi contribution to tishpishti. This recipe, however, is based on a very old traditional way of making cakes from a thick dough without eggs. My concession to modernity is adding baking powder and soda, both 19th century products, to lessen the density of the cake. Using ground almonds instead of walnuts will result in a lighter colored cake, which is traditional at Rosh Hashanah to symbolize a bright new year. Tishpishti is delicious on its own or served with a spoonful of yogurt, labneh or whipped cream and a cup of mint tea or strong Turkish coffee.

Notes:

It is best to make the syrup ahead of time so it has time to cool, although you can choose to make it while the cake bakes, then refrigerate it to cool more quickly. 

Tishpishti is best when left at room temperature for several hours or overnight so the syrup penetrates the cake. 

Store wrapped at room temperature for two days or a week in the refrigerator. The cake can be well-wrapped and frozen for two months. Defrost and then refresh with some drizzles of warm syrup. 

[mal3vol3nt]

unnecessary aang headcanons i have

he’s a really good singer and it surprises everyone when they hear him softly singing a song as he’s cooking a pie or something

the song is something he’s sung since he was a kid and it was written by one of his past lives (could be kuruk’s love letter but also maybe something else—also he doesn’t know it’s a song from one of his past lives and just assumes he heard it when he was really young)

he has a strong air nomad accent

whenever he uses kyoshi’s fans (during the show and after) it feels so scarily familiar that he can sometimes feel a second hand, one that’s larger and more slender than his, guiding the fan

he sometimes dreams a memory from a past life

the time around his birthday is one that brings him a strange sense of happiness and dread. he suspects it’s due to the fact that it’s the day he died and was reincarnated

one time he made a pie that was so similar to gyatso’s recipe that he couldn’t finish eating it after the first slice and had to lock himself in his room for an hour or two

sometimes he swears he can actually understand appa. not in a “i feel what you mean” kind of way but more in a “wait can i speak sky bison?!” kind of way. it doesn’t happen often but when it does it never ceases to shock him to his core

he makes miniature pies for momo

solving spirit world-related issues is actually his favorite part of his avatar duties. he doesn’t love it of course but he considers those jobs to be just the right level of difficult most of the time

his favorite color is blue (he’s a sap i’m sure you can guess why)

during their travels, sokka made him feel safe. idk it’s just something about that brother-like relationship they had and how an older brother can make you feel like everything’s going to be okay. sokka was that person for aang

bumi is the only person aang tells this to when bumi is having angst over being a non-bender. “your uncle made me feel safe even when we all knew i wasn’t”

he used to braid the nuns’ hair whenever he went to visit the eastern and western air temples and uses this experience to learn how to do katara’s hair

he braids kya’s hair. it’s his favorite thing to do ever

the worst recurring nightmare he has is one where he’s standing in the middle of the southern air temple on the day of sozin’s comet and he can’t move, meaning all he can do is just stand there and watch

every time he has that dream, he feels like a ghost of himself the following day, just an empty shell of fake happiness and positivity

in a modern celebrity au where there’s no avatar, he’d be a professional airball athlete

[xclowniex]

It is still wild to me that people will claim that "Israel is stealing palestinian food/cusine and calling it Israeli"

Cause like, most countries have food taken from other cultures as part of their cusine.

Like i don't see anyone yellings at New Zealand for eating fish and chips and calling it a Kiwi Classic even though it originated in Portugal. Suprised that I didn't say Britian? Yeah that because it didn't orignate in Britian despite most people thinking it did.

The reason why there is so much middle eastern cuisine in Israel which is considered Israeli cusine is because A) Mizrahim literally were forced out of the middle eastern countries they resided in by the government of said middle eastern countries and were forced to go to Israel and took their food and cooking with them, B) Israel isn't made up of only jews, C) a lot of palestinian cuisine are foods which did not originate in Palestine and instead come from other middle east countries (which is valid and still palestinian cuisine) and D) its almost like countries also use ingredients that are around them in their cooking and don't only eat imported food.

Like Manuka is used in NZ as its native to here. Its wood chips are used to smoke meat and you get manuka honey from bees making honey from manuka pollen.

If Palestine gets to have food which did not originate in Palestine be labeled as Palestinian cusine, then so does Israel. Either all countries can have food which didn't orignate from that country as their cusine or no country can. Israel should not be the exception.

[rooksamoris]

Hi, there! :D

I saw that orders are open so I want to try to make my shot.

Romantic headcanons about the Scarabia duo with a reader (fem or neutral) who loves to sing and usually sings love songs to her/them respective boyfriend as a sign of her/them devotion and love🩷💕

Your Jamil and Kalim fics have made me gain a deep affection for those two characters and I love when you include Arabs in said fics, it seems beautiful to me. If my order does not convince you, you can discard it but if not, take your time and without pressure, thank you 🌌🌠🩷💕💐✨❤️Someday I will make some fan arts of your fics :D

💞 — in which they love the sound of your voice.

💞 — kalim al-asim, jamil viper (separately)

💞 — warnings: none, this is pure fluff and romance

💞 — 940 words. i hope i did your request justice!! also, that comment about making fanart made me squeal. i genuinely think that is the best compliment someone can get <333

KALIM AL-ASIM.

🩷 — Listen, the moment you are singing, he is joining you.

🩷 — It reminds him of the festivals in the Scalding Sands, where people sang for everything—pride for their homeland, love for their darlings, the taste of the cuisine—nearly everything was taken and made into a song.

🩷 — But the moment you start singing about love to him, sevens he feels so special. It motivates him to do just about everything. Music is such a perfect love language, and he could just die happily hearing you weave lyrics about romance to him. It makes him feel like your muse.

🩷 — Whenever he is sitting on a divan pillow, staring down at the work he does not want to complete, he glances over to you, carmine eyes all pleading. He just wants you to sing something so he can feel motivated to do his work again.

🩷 — The songs in his homeland are played more classically, with the oud (middle eastern lute) and the tablah (hand drums), and he loves that, but he is more pulled in by experimental sounds.

🩷 — His pure love for music causes him to introduce you to a lot of his favorite artists and he asks if he can play for you while you sing. Overall, it is a match made in heaven.

🩷 — He invites you to the Light Music Club’s meetings and he is constantly trying to get you to join the club. If you join, he will be extremely happy. Cater would post you guys on his social media with some sort of caption like ‘if he wanted to…’ and the comments are filled with single people talking about how they want to lay down in the middle of the highway—

🩷 — Kalim’s favorite thing is when you sing exclusively for him.

🩷 — Sure, he thinks that music should be shared with everyone, but sometimes he just wants to lock away those moments for just the two of you. Nothing is as romantic as him resting at your side, listening to the smooth melodies that would spill from your lips like the morning dew slipping off the leaves of palm trees.

“Can you sing another song?” Kalim asked, his head resting in your lap. It was just the two of you on this balcony of the Scarabia dorm. Your fingers were weaved into his hair and his golden coined headband was discarded off to the side to give you the perfect access to the white tresses. You laughed, smiling down at him as your hand trailed from his hair to his cheek, caressing his pretty and plump brown skin, “I already sang three songs for you, Kalim,” He pouted. “You, my love, are too spoiled,” you said, light-heartedly. His pouting did work since you began to sing another love song, weaving him the songs of romance that he yearned for so much.

JAMIL VIPER.

🩷 — Jamil, like Kalim, has emotional attachments to music. Nostalgia is the easiest way into anyone’s heart, and he was no different.

🩷 — Sometimes when he walked through the halls of Kalim’s estate, he could hear the other servants singing songs to keep them company. It helped them ignore any of the pains of labor and the reality of their servitude. He used to think it was stupid, but now he hums those songs as he cooks alone in the vast kitchen of Scarabia.

🩷 — If you sing for him, he only wants it to be in private.

🩷 — He never really got to have anything for himself, so whenever you are dedicating songs of romance to him, he prefers it to be in a place where it is just you two. He likes it especially when you are undoing the braids in his hair and brushing through the long dark brown strands for him.

🩷 — Soon enough, he catches onto the melodies you sing and they become the tunes he hums while cooking and cleaning. It especially happens when he knows you are not going to be joining him for a meal. Your songs make him feel close to you, even when you are not around.

🩷 — You once caught him sweeping the halls humming one of the romantic songs you sang to him. His head even swayed slightly to the beat, but the moment he saw you, he blushed and tugged his hood down, mumbling something about how he should make you wear anklets so that he could hear you before you catch him like this.

🩷 — He always had a love for music and dancing, but it always reminded him of having to dull his talents for Kalim’s take. 

🩷 — Your singing strengthens that bygone love that he had for his music. It is the one thing that not a single person can take from him and claim he was too lowly to deserve it because you gave it to him willingly. 

🩷 — Jamil is so in love. Your voice is like mango nectar on a hot summer day—sweet and healing.

He always loved it when you brewed him tea, singing whatever song came to your mind. It always made him just want to grab you, which he did. Jamil’s arms slipped around your waist and he sighed, stuffing his face in the crook of your neck. He was exhausted after all the work. You stopped singing and patted his head, “Tired?”  He nodded and he let out a few curses in his native language, before kissing your collar, “Keep singing,” he muttered. All he wanted to do was fall asleep to the sound of your voice while he waited for the tea to be finished. You obliged.

[ms-demeanor]

You seem like a good sort of person to ask; how does one go about building up a good spice rack? Not only just having the spices, but knowing what they are and how to use them, when and in what quantities, and developing a wider spice palette in general? I grew up in white suburbia and my mother has no idea how to use anything other than salt and ground black pepper, and I want to start making my foods more flavorful. I am tired of utterly flavorless dry roast pork! But I have no idea where to begin lol.

I'd say to start by trying a lot of foods that use a lot of different spice profiles and seeing what you like. If you like Thai food, look into Thai spices and try cooking a few recipes. If you like Indian food, try Indian recipes. If you don't know if you like a particular kind of food, go out and try it and see if you do.

I think the best way to build up your spice rack is to do so slowly over time as you familiarize yourself with different flavors. Don't go out and buy a ton of stuff, go out and buy cumin and make a rice recipe that calls for cumin and see if you like it, then next time maybe add another spice like cayenne pepper to the recipe and see if you like it.

Spices can be really expensive, but they can also be really cheap if you're looking in the right places. Try to avoid the shiny organic spice jars, and see if there are packets of spices in the various "ethnic" food sections of your grocery store (in California it's pretty common to have a Mexican food section and an Asian food section in the store and you'll often find stuff like a packet of cumin for 70 cents that's got the same amount of spice as the organic jar that costs five bucks in the spice aisle).

Once you've got some basics down, start branching out and seeing if you've got any good markets nearby that have more unusual spices. Large Bastard and I get most of our bulk spices from a Middle Eastern market around the corner from our house or at an Indian market a few miles away because it's WAY cheaper to get allspice or turmeric or garam masala from those stores than it would be from the grocery store.

And if you're starting at the basic-basics, like how to season a simple pork roast, check recipe blogs. Find different bloggers and test their recipes until you find someone you trust, then follow their recipes. One good place to start is with Chef John and Food Wishes - he has a wide variety of cuisines that use a lot of different spices and has recipes that range from very simple to very complex.

Large Bastard really likes Food Wishes and trying recipes from Chef John - he cooks less than I do and has less of a sense of what to add to a pot to get something to taste the way he wants it to, but he's gotten very good at taking Food Wishes recipes and tweaking them or adjusting them and figuring out how to mix and match flavors.

Just cooking - finding a recipe that looks interesting and following it - is a really good way to get better at this kind of thing.

That's actually one of the reasons that I think meal kit boxes like blue apron can be worth it for people who want to learn how to cook - they give you recipes you wouldn't have thought to look for and provide small amounts of the required ingredients so you can sample them and figure out if you like them. My dad and sister got blue apron for like two years and it has significantly improved their cooking skills and ability to mix and match flavors.

It just takes time and money and trial and error. Easy, right? (It isn't, but there's also no way to make it faster other than doing more experiments. Thankfully there are ways to make it cheaper, and yeah looking at local specialty markets is a good way to save on spices)

[jokeroutsubs]

SLOVENIAN CUISINE: EXPLAINED

Extremely confused by Joker Out’s recent post? Don’t worry, we’ve got you covered!

KRANJSKA KLOBASA:

Carniolan sausage is one of the most recognisable Slovenian culinary products. Since January 2015 it has been protected with geographical indication by the European Union. It originates from the historical region of Kranjska, once the Duchy of Carniola, a crown land of the Austrian Empire. The sausage is a reddish brown colour on the surface and bears a faint scent of smoke. Each pair is held together with a wooden skewer.

Preparation: It contains at least 75 to 80% pork (aside from bacon) and at most, 20% bacon. It may contain up to 5% water, sea salt from the Sečovlje salt pans, a little garlic, saltpetre and black pepper. No other ingredients are permitted. It has to be cooked before consumption. It is usually eaten hot, together with sour or cooked cabbage or sour turnip.

Perfect for: folk village parties called ‘veselice’, where they are a common choice alongside wine or beer. For that occasion, bread, mustard, and sliced onion are mandatory accompaniments.

IDRIJSKI ŽLIKROFI:

Žlikrofi is a traditional Slovenian dish, originating from Idrija a small town in the east of Slovenia. Idrija is mostly known for its lace and now-closed mercury mines. Žlikrofi were the first Slovenian dish registered as a Traditional speciality guaranteed (TSG).

Preparation: Žlikrofi are made using pasta, filled with a mixture of potatoes, onion, pig lard, chives and other spices. They are best served with ‘bakalca’ (a sauce made out of lamb and vegetables).

Perfect for: Žlikrofi are eaten all year round and can be served either as a starter, side dish or a main course. Alongside restaurants in Idrija, tourists can also try them at the Idrija Lace Festival or at the Idrija Žlikrofi Festival, where žlikrofi are prepared in more than 35 different ways. The žlikrofi festival is held at the end of August, this year it is taking place on the 24th of August.

POTICA:

Potica (a Slovenian nut roll) is the number one traditional holiday pastry in Slovenia. It has been registered as a Traditional speciality guaranteed (TSG) in the European Union since April 2021.

Preparation: It consists of a rolled pastry made from sweet yeast dough, most commonly filled with walnuts, but there are variations with hazelnuts, tarragon, poppy, cottage cheese and others. Its ingredients are quite basic, but achieving the right balance of filling and dough is challenging. Traditionally it is ring-shaped, baked always in the special shaped potica baking mould (ceramic, glass or tin one), called ‘potičnik’, which has a conical protrusion in the middle.

Perfect for: All holidays, especially Christmas and Easter. Slovenian housekeepers are happy to bake it even outside the holiday season to pamper their loved ones.

PREKMURKSA GIBANICA:

Prekmurje layer cake (literal translation: Over-Mura moving cake 😂) is a special cake originating in eastern region of Slovenia, Prekmurje. The name ‘gibanica’ comes from the dialect expression güba and refers to a fold. Since March 2010, prekmurska gibanica is protected in the EU as a Traditional Speciality Guaranteed.

Fun fact: If you are visiting Prekmurje, you can swing by The House of Gibanica, where you can enjoy the full gibanica experience which includes tasting handmade gibanica, made in the traditional way using a protected recipe.

Preparation: The preparation of this layered cake is quite complex and expensive, which is why it is only served on special occasions. Each layer is topped with plenty of sweet cream, eggs and butter. The dessert requires crumbly and rolled dough and four types of filling, made up of cottage cheese, poppy seeds, walnuts and apples.

Perfect for: special occasions like Christmas and Easter. As it is very filling, it’s not ideal to eat (or prepare) in hot weather.

BOGRAČ

Bograč is a hearty dish, consisting of many meats. It is typical of the Prekmurje region. It is a festive dish, as it is never cooked for just one person. It is best when cooked in a kettle over an open fire. In Hungarian this kettle is called 'bogrács' , hence the name of the dish.

Preparation: Sweat onions in lard, then add a different type of meat to the dish at the end of each hour of simmering: first the beef, then the venison, and finally the pork. Season with paprika and add a splash of white wine. Finally, add the potatoes and cook until they are done.

Perfect for: large family gatherings.

Fun fact: Every year, Lendava* organises the international 'bograč' cooking competition called ‘Bogračfest.’ The municipality of Lendava also holds the Guinness World Record for the largest bograč ever prepared (1,801 kg) since 2021.

* A Slovenian town near the Hungarian border.

Content prepared by: @kurooscoffee, @weolucbasu, drumbeat

Graphic design by: X pastellibianchi, anonymous JOS member

English proofreading by: IG GBoleyn123, @flowerlotus8, X klamstrakur

[spacelazarwolf]

shakshuka - maghrebi

cookbook: jewish flavors of italy

total time from start to finish: 50 minutes

rating system

difficulty: 2 this recipe required chopped veggies and some sautéing, and it does require a couple of different timed steps (like watching the eggs to make sure they don’t overcook... oops...), but overall it wasn't difficult to make. the recipe did call for harissa, which i found (hechschered) at my local international market, or felfel u ciuma. you can make the harissa yourself, it just takes some extra time. i don't know if you can find the felfel u ciuma in any international markets.

rating: 5 absolutely fucking delicious. 100/10.

this particular recipe comes from the libyan jews of rome. there is a substantial population of libyan jews in rome because of the increasing levels of persecution faced by the jewish community in libya in the 20th century, culminating in violence and pogroms during and after the six day war, until around 6000 libyan jews were airlifted out of libya to rome by the italian navy in 1967. the refugees were forced to leave their homes, their businesses, and most of their possessions behind, but despite these hardships, libyan jews have become an integral part of the roman jewish community.

and i can’t mention libyan jews without mentioning david gerbi, a libyan jew who has spent years trying to restore synagogues and cemeteries in libya and hopes to eventually make libya safe enough for libyan jews to return. so far his attempts have been met with a lot of violent pushback, but b”h someday they will get their home back.

recipe:

shakshuka:

preparation: 15 minutes cooking: 50-55 minutes serves 2-4

ingredients:

3-4 tbsp extra virgin olive oil

3-4 garlic cloves, crushed

2 tsp ground cumin or caraway (i used cumin, which is most commonly used, but the author of the cookbook likes to use caraway)

1 tsp paprika

1 tsp felfel u ciuma or harissa

3 red, yellow, or orange peppers; stems, seeds, and white membranes removed, and flesh cut into 5mm (1/4 in)-thick strips

2 ripe vine tomatoes, diced, or 10 cherry tomatoes, halved (optional) (i used 2 cans of diced tomatoes)

500g (1lb 2oz/generous 2 cups) passata (an italian tomato puree, you can use pureed tomatoes but passata is a bit thicker)

1 tbsp finely chopped fresh italian parsley

4 eggs

sea salt and black pepper to taste

bread to serve

many middle eastern cuisines claim this dish as their own. libyan jews are no exception, and those who migrated to italy took it with them. shakshuka has become popular all around the world and today, many of rome's kosher restaurants have it on their menus, reflecting not just the city's large libyan jewish population but also the food of israel, where shakshuka is very well known.

put the oil, garlic, 1 tsp of cumin or caraway, paprika, and felfel u ciuma or harissa (i used harissa and added an extra tsp) in a large, non-stick frying pan, stir and cook over a low heat for 5 minutes. (before this, i sautéed some yellow onions)

add the peppers to the pan, stir, add a pinch each of salt and pepper and cook, covered, over a low to medium heat for about 15 minutes until the peppers start to soften.

add the tomatoes (if using) and toss for 5 minutes, then add the passata with a pinch each of salt and pepper and cook for another 20-25 minutes, covered, and stirring occasionally. remove the lid, add half the parsley, and the second tsp of cumin or caraway, stir and taste for seasoning. you can cook the eggs in the mixture straight away, or make the recipe up to this point and keep the sauce ready in the fridge for up to 3 days.

when you're ready to cook the eggs, make four dips in the sauce (reheating the sauce if you've made it ahead of time) with the back of a spoon and gently break an egg into each one. cover and simmer over a low to medium heat for 6-8 minutes until the egg whites are just set but the yolks are still runny (oops...)

sprinkle with the remaining parsley and, if you like, a little more cumin or caraway. serve hot, ideally with bread.

harissa (from saffron shores):

4 large red bell peppers or pimientos, seeded, deribbed, and cut into pieces

3 large cloves garlic, minced

1 tbsp ground coriander

1 tbsp caraway seeds, toasted and ground

1.5 to 2 tsp cayenne pepper

1 tsp salt

extra virgin olive oil as needed

in a meat grinder, food processor, or blender (you could probably also use mortar and pestle, it would just take longer), grind or puree the bell peppers or pimientos. strain, pressing on the solids with the back of a large spoon. you should have about 3/4 cup puree. stir in the garlic, spices, and salt. add oil for spoonability.

alternate harissa (also from saffron shores):

3 dried ancho chili peppers, soaked in hot water for 1 hour

3 garlic cloves, minced

2 tsp cumin seeds, toasted and ground

1 tsp caraway seeds, toasted and ground (optional)

1 tsp salt

cayenne pepper to taste

extra virgin olive oil for filming

drain the peppers. in a blender, combine the peppers, garlic, and seasonings, puree to a paste (could probably do in a mortar and pestle). pack in a hot sterilized jar and film the top with olive oil. seal and refrigerate for up to 6 weeks.

felfel u ciuma (from jewish flavors of italy):

6 garlic cloves, crushed

1/2 tsp chilli powder

1 tbsp paprika

1/2 tsp sea salt

juice of 1/2 lemon

1/2 tsp ground caraway (optional)

2 tbsp water

simply combine all ingredients in a small bowl and stir well to create a paste.

[kitchenwitchery72]

Herbalism 101: Dill

EP. 5

Fun fact! "Dill" comes from an old English word that means "to lull" because it was often used to soothe colicky babies.

Associations: Money, luck

Uses in the kitchen

Most commonly used in Eastern European, Russian, and Middle Eastern cuisines, dill is used in a wide array of food. You most likely think of pickles, which uses the top part of the plant. The leaves or "aerial" part of the plant is used most of the time in cooking. It goes great in acidic and savory foods, as well as with food like salmon and eggs.

Uses in healing

I tend to used the seeds more frequently when it comes to herbalism. I will often chew on a seed or two to help with bad breath. Some people also use the seeds in a tea to help with period cramps.

Uses in witchcraft

Carrying seeds in a small pouch or your pocket will attract luck and money. Similarly, using the herb in cooking with intention will attract the same. Because you can buy it dried for the kitchen, I love using it in spell jars.

Tips for growing at home

Dill is resilient and can grow in most climates in summer. An outdoor pot or garden is best though, because it can get tall. It is a great companion plant for cabbage but not carrots!

Recipe

One of my favorite family recipes is super simple and tasty. Dill dip is something we always have at family functions.

You need:

2 part sour cream

1.5 part cream cheese

1/4 part dried dill

1/4 part garlic powder

Mix and enjoy with Hawaiian rolls !

[wordy-little-witch]

Silly goofy cross guild idea that will not leave my head, but hear me out

Buggy being the mafia wife archetype is well and good, it is one of the best, hottest takes on the PLANET and I'll die on that hill. But we also need to touch base on the blending of cultures and tastes here where I am currently FROTHING over.

Crocodile being Alabastan and taking over his once-home in a bid for control and for reasons that haven't been touched upon. Why Alabasta? Is it the 'wanis? Are fruitwani native there? If so, if Alabasta ISN'T his homeland, what made him choose there? What started his love of fruitwani? What lead to a mafia instead of a pirate and what does that mean for his character??? ((Middle Eastern and maybe smth English, German or Russian, smth about that scratches a brain itch for Croc, might be the languages-))

And Mihawk. My silly spooky little swordsman is full of mysteries and I am ROTATING him. Mach speed. Full 360 tail spin in my frontal lobe. Is he human? If he is, what was his upbringing like? What was his childhood? His parents? His homeland? Does he speak other languages? ((I love the idea of Mihawk being the One Piece equivalent of French)).

Buggy's heritage is Unknown (jazz hands), but he was raised by Roger who has Big Gaelic Energy, no I will not explain, it's RIGHT THERE. On that note though, Buggy grew up on a pirate crew, a bunch of headstrong fellas from all sorts of places, with all sorts of lives. Buggy's a little melting pot, a drifter, and while some things are poignantly Roger's in his words, actions or beliefs, he's all over the place with a wide palette.

Now the three of them learning and picking things up from each other. They wind up leaving marks on each other.

Mihawk sings quietly to himself sometimes in French, usually while gardening or cooking. Buggy and Crocodile learn the songs by osmosis.

Crocodile sometimes calls the others by certain pet names or gives orders in his own mother tongue, or he'll organize things a certain way, set up smth in a specific manner, idek, my brain is fried but the vibe, the VIBE is there.

Buggy shares dances or recipes from his childhood. Just... yes. Them bleeding into each other's spaces. Them leaving marks on one another metaphorically.

((Also them slowly incorporating bits of each other in apparel. Buggy opting for richer or darker colors or cuts. Crocodile incorporating lace and pops of red. Mihawk adding textures to his eyeliner and updating his harness with more crisscrosses.))

[metamorphesque]

What would be considered a typital lunch in Armenia?

I’d like to preface this by saying that I am probably the worst person to answer your question. First of all, I’m a vegetarian, which is already a big deviation from the traditional Armenian diet, and secondly, because of my complicated relationship with food. That being said, I’ll give you a very general answer and hope I won’t mislead you.

Traditionally, lunch (midday) meals in Armenia are light, with the main meal usually taking place around 5-7 p.m., after work.

A typical lunch may include

various wraps (like shawurma) with lavash (Armenian flatbread).

Jengyalov hats (Armenian bread with jengyal – greens) - a flatbread filled with about 25 types of greens. The recipe and the variety of greens used differ depending on the region.

Vegetable salads are common, often made with tomatoes, cucumbers, onions, and herbs like parsley or cilantro. Here, we eat a lot of fresh herbs—when I say a lot, I mean handfuls of fresh greens (kanachi) at a time.

Another popular dish is lahmajo - a Middle Eastern flatbread topped with minced meat, usually beef or lamb, minced vegetables, and herbs.

Soups are also typical for lunch—simple broths with vegetables, spas (a yogurt-based soup with herbs and grains), or khash (a rich, slow-cooked beef or lamb soup, often eaten in winter with dried lavash and pickled vegetables).

Anyway, this is what comes to mind when I think of lunch.

For me personally (before my relationship with food became complicated), the perfect lunch was lavash with grilled sausage, chanakh cheese, tomatoes and cucumbers.

[4sh-n4]

Bruce Wayne, who can't cook to save his life but can bake better than even Alfred. The catch? He can only do it in the night after being awoken by nightmares. No one knows about his extraordinary skills other than Alfred and Dick, because everyone assumes that the baked goods in the kitchen are made by Alfred. Dick knows because when he was younger and couldn't sleep because of nightmares, he used to join Bruce in the kitchen and watch him work.

Dick Grayson, who is an absolute disaster in the kitchen because he keeps getting distracted, but give him a microwave and a dream and he'll prepare a solid three course meal that actually tastes decent. He's also an excellent cocktail maker, which is funny since he prefers to have his alcohol straight without any mixers (he still puts the little umbrellas in his glass though, don't be mistaken)

Jason Todd, who is an ACE in the kitchen because he refused to ever be helpless with food again after getting off the streets. He was going to eat, and he was going to eat WELL. Especially since he finally had the resources to be able to actually experiment with what he likes and what he can do with different foods, instead of just what's cheapest or most easily found. The one thing he can't do? Crack an egg with only his hands without getting any of the eggshell pieces in the food. He needs to use one of those little egg cracking tools. The thing that pissed him off the most about this is that the one thing Dick can do brilliantly in the kitchen, is crack eggs with one (1!!!) hand only.

Tim Drake, who is definitely not michelin star level (the Drakes had a cook for Tim's entire childhood so he never had to learn), but has learnt to sustain himself with instant meals and those little ramen packets. He somehow always makes them taste good though, adding toppings and making sure they are some form of nourishing, even if that just means adding a fried egg on top and calling it a day. He also knows the difference between all the different little types of tea that alfred likes to drink just by taste, and is the only other person in the house that can make a perfect cup (that is Alfred approved). It always shocks everyone else, because Tim is notorious for hating the taste of tea.

Cass Cain, who has no culinary abilities and does not want them either. Her skills in the kitchen start and end with making sandwiches. But whenever she goes out to eat, she always goes to a chinese restaurant and gets something that she hasn't tried before, because she was never introduced to any foods of her culture and wants to taste them all now. Oh, and she can do super complicated tricks with the knives, her and Dick have constant competitions about who can do the coolest thing.

Steph Brown, who lives off of takeaway for most meals, but can make better breakfast foods than most people in the house. Waffles, pancakes, bacon, eggs, toast, you name it and she can make it. Only if it is traditionally eaten before noon though. She also worked as a barista part time for a while, so she knows all the fancy coffee recipes.

Damian Al Ghul Wayne, who doesn't care to cook other cuisines, but taught himself how to make almost every middle eastern and south asian dish he could get his hands on, because it helped him feel closer to his home and his mother when he first moved in with his father. His fondest memories of his mother are of her feeding him his cultural foods and telling him about their origins. It was the only time they did not speak of work, or his training, but instead about what his father was like as a person, about the things his mother has seen on her travels over the years, about his maternal grandmother, about his interest in animals.

Duke Thomas, who can cook enough for a 15 year old but doesn't touch the kitchen of Wayne manor very often, not unless he's just sitting on the counter watching others or helping minorly. His memories are still fresh enough to bleed when touched and all his memories of him cooking in the kitchen have his parents happily dancing in the background on Sundays with loud music blaring through the walls as they teach him how to chop onions without crying or knead dough.

Alfred Pennyworth, who only had the most basic culinary skills when he began working for the Waynes, just enough to keep him alive when he was in the military, but was forced to learn how to cook when he was unexpectedly given custody of an 8 year old. He can cook better than most professional chefs in the world now, but he still hoards Thomas Wayne's old cookbooks like they're the only tangible part left of the man who once filled the halls of the manor, even though he knows that's not true. He'll pass them down to his grandchildren one day...just not today. Today, they're still his.

[mariacallous]

There can never be too many tomatoes. August’s heat is always made more bearable for me by peak tomato season. I love to eat them cut into thick rounds and topped on crusty well-buttered toasted bread, or chopped small in a simple Israeli salad alongside cucumber and herbs. By this time of year, I end up with way more tomatoes from the garden and the market than I could possibly use up in sandwiches and salads alone. I’ll use the extra tomatoes to make sauce, but I also like to find a few more creative ways to take advantage of the bounty of summer.

Stuffed vegetables of all kinds were regularly made and eaten in our home, just as they are in many other Russian Jewish kitchens. Stuffed cabbage, stuffed peppers, and stuffed mushrooms are regional staples. As I’ve explored and learned to cook the food of the former Soviet Union and of my family, Georgian cuisine has always stood out for its uniqueness. Georgia’s food is an intersection of cuisines from the Caucuses, Eastern Europe, and the Middle East, due to Georgia’s location on the Eastern edge of the Black Sea, north of Turkey, and south of Russia. Ingredients like hot peppers and Ajika (a hot sauce made out of them), fenugreek, and pomegranate molasses appear in Georgian dishes alongside more familiar Eastern European staples such as beets, cabbage, dill, and mushrooms. Georgian cuisine also benefits from its climate and terrain, which is extremely conducive to agriculture. The country is known for its wine and vast variety of food products including grains, melons, potatoes, and much more.

Each region in Georgia has its own distinctive and rich cuisine. One of my favorite books on Georgian cooking is Carla Capalbo’s Tasting Georgia, A Food And Wine Journey in the Caucasus. Capalbo offers an encyclopedic account of Georgian cuisine, filled with detailed history and delicious recipes. I especially love her recipe for stuffed tomatoes. With her recipe as a guide, and inspired by a few other Georgian stuffed tomato recipes, over time I’ve adapted the dish to my taste and simplified some of the steps.

What makes this stuffed tomato unique is the addition of the herb fenugreek, which adds a complex and almost curry-like flavor to the tomatoes. You can find fenugreek at most Middle Eastern and Persian markets, or online. The stuffing is made of earthy garlicky sautéed mushrooms, rice, and fresh parsley and dill. The tomatoes are nestled into a simple aromatic sauce, and then each one is topped with mozzarella that gets melty and burnished in the oven. This dish is substantial enough to be served as a vegetarian main course, but it is not too rich, and could easily be served as a side dish to a heartier meal. Like any good stuffed food, these taste even better when they’re reheated the next day.