For the last few months I’ve been reading non-fiction books. I had one novel on the nightstand, but just couldn’t get into it, and it even focused on baking and offered recipes. One of the best books was on genetic engineering (The Code Breaker) – a great read, but not inspirational for recipes. Another was on healthy vs unhealthy foods and how one’s body can benefit from making changes. In the end, I decided to share one of my recent cookbook acquisitions, Ripe Figs, featuring Eastern Mediterranean recipes.
It seems like more and more cookbooks feature travel and personal stories along with recipes, and this is one such book. In between the chapters are stories that talk about the culture, the people, and the politics of the region, and how sharing food and recipes is an act that brings everyone together, allowing differences to disappear.
I love the flavor profiles of this region, and a peek into my pantry and refrigerator would confirm that.
This meal is delicious: chicken marinated in pomegranate molasses, sumac, cumin, Aleppo pepper, and allspice. The broccolini is cooked with red onion, red bell pepper, dill, and Aleppo pepper. Both dishes were so flavorful.
I’ve made more chicken dishes and salads, and have quite a few recipes tagged. Tonight’s dinner will be Greek meatballs in tomato sauce, and I’m looking forward to digging in.
This is my submission for Novel Food #42.