lemon juice – Page 2 – Notes From a Messy Kitchen

Algeria: Makroud Tmar

Cooking Time: 90 minutes

Algeria

Makroud (sometimes makrout, maqroud, or maqrout) means diamond, describing the shape of this semolina pastry, common across North Africa and the Middle East. You’ll find the most varieties in Algeria, and this one filled with dates (tmar) and dipped in a honey/orange blossom mixture is one of the most traditional. Orange...

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Turkey: Grape Leaves Stuffed with Rice, Currants & Pine Nuts

Cooking Time: 1 hr 45 minutes

Asia
Europe

Turkish

Grape leaves are ubiquitous on mezze platters across the Middle East, and there origin is widely debated. In Turkey, they’re called dolmas, which simply means “stuffed.” These ones are filled with rice, pine nuts and currants, which is fairly standard. They’re seasoned with fresh mint and dill, and simmered in a mixture...

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Lebanon: Fattoush

Cooking Time: 30

Asia

Lebanese

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...

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Ingredient: lemon juice

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