Here’s a Middle Eastern favourite that I think remains grossly under-rated in other parts of the world. It’s a distant cousin of Felafel and Italian Arancini, and a kissing cousin of Turkish Kofteh and, yes, even Scotch Eggs! But it has its own distinct character and it’s really easy to make.
At the core of Italian cuisine is a simple, basic Red Sauce which is used in a plethora of ways – as a base for other sauces, as a component of other dishes, and as a condiment for baked and fried bread-based dishes. I speak, of course, of the one and only Marinara!
Here’s a skill any truly serious aficionado of Mediterranean food must master to claim the title ‘Master’: Making Fresh Pasta! While the end result is, to some, almost magical, good, handmade fresh pasta is really easy and quick to make and can be used in a whole galaxy of great comfort food recipes!
At the heart of many great Mediterranean dishes is the humble, ubiquitous Sesame Seed. And, in the Middle East and North Africa, this staple us often seen in the form of Tahini – a very smooth paste of ground Toasted Sesame Seeds with added Sesame Oil and other goodies.
Finally! After decades of discord and confusion in the North American maple Syrup industry, Canada and the U.S. have agreed to standardize Maple Syrup grading systems across all major production areas. Maybe this will help control Maple syrup counterfeiting and fraud!
Here is the jewel of Moroccan/Tunisian/Algerian cuisine: A spicy, sweet, flavourful Stew of Goat, Lamb, or Game, with dried fruits and Tomatoes, cooked low and slow in a special pot that is both indigenous and unique to the region. I speak of none other than the beloved Tajine!