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Ingredient: pomegranate molasses

Iran: Fesenjān

Cooking Time: 2 hours
Fesenjān (also fesenjoon) is famous Persian dish, a festive dish often served for important occasions in Iran.  Its importance has something to do with the amount of walnuts used to make the rich, flavorful sauce – which are often very costly.  Popular in the fall when pomegranates are in season, Persian...

Johanna

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Armenia: Kyufta Soup

Cooking Time: 45 minutes
Kyufta refers to the meatballs, not the soup.  Known also as kofta, kibbeh or kololak – depending on the origin – these meatballs typically are mixed with rice or another grain, filled, and rolled into a cigar shape.  This was the first dish since launching this challenge that I had...

Johanna

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Lebanon: Fattoush

Cooking Time: 30
After a series of meat-heavy meals, I found myself craving the fresh crunch of a good salad.  Flipping through the Jerusalem cookbook, this recipe caught my eye.  Described as a “local affliction” this sort of salad is said to be served alongside every meal.  I did a bit of research and found...

Johanna

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