Tasting Jerusalem is springing into March with mint. Fresh and dried mint – so prevalent in Middle Eastern cuisine – will enliven your savory & sweet dishes
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Tasting Jerusalem November 2014 is all about the ancient, exotic, and valuable spice Saffron. Luckily just a pinch delivers all the flavor your dish needs.
Whether you call it date syrup, molasses, honey, silan or dibbis, our August 2014 Tasting Jerusalem ingredient will be a welcome addition to your pantry.
Tasting Jerusalem’s June 2014 ingredient is tahini. Learn how this versatile ingredient is perfect for so much more than hummus.
February’s Tasting Jerusalem ingredient is an herby, spicy, green chili paste called zhoug. Spice up your meals w this versatile staple of Israeli cuisine.
Tasting Jerusalem is kicking off 2014 with a top shelf spice blend – ras el hanout – a versatile flavor for your kitchen, with origins in Moroccan cuisine.
Tasting Jerusalem is going nuts for pistachios in November – lots of great background and recipe ideas for this ancient nut that is so prevalent in modern cooking.
Thanks to Ottolenghi’s mom, Ruth, I am a stuffed pepper convert, especially yummy w Tasting Jerusalem’s August ingredient, Baharat, a fragrant spice mix