Tag: Arab cooking

Parsley, Sage, Rosemary and Thyme … and Lavender

December 12, 2016

First, a pinch of etymology. The Greeks called lavender nardus after the Syrian city of Naardus, from which comes the word “spikenard.” (More on spikenard in a second.) As for our word, “lavender,” we must once again thank the Latin language for lavare, meaning, “to wash.” A member of the mint family, and cousin to … More Parsley, Sage, Rosemary and Thyme … and Lavender

Eggplant: Mezze Time

April 1, 2009

With this post, we continue on our journey of exploration , attempting to learn where eggplant came from and how cooks over the centuries treated it. No discussion of eggplant can ignore baba ghanouj, a dish made with puréed eggplant and tahini (sesame seed paste). According to Nawal Nasrallah, author of one of the few … More Eggplant: Mezze Time