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Rachel Roddy’s recipe for red cabbage, apple and chestnut pie with ricotta pastry | A kitchen in Rome
Rachel Roddytheguardian.comLamm-Arayes mit Tahin und Sumach
A recipe for Lamm-Arayes, filled with lamb, tahini, and sumac, wrapped in tortillas and cooked until golden brown. A delicious Middle Eastern dish perfect for a quick meal.
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Keeping these food laws is one part of what is referred to in Jewish culture as “keeping kosher.”
Tara-Leigh Cobble • The Bible Recap: A One-Year Guide to Reading and Understanding the Entire Bible
Labne w/ Rhubarb compote
For the strawberry rhubarb compote
2 stalks rhubarb (redder the better)
1 cup strawberries
2 tbsp cane sugar
1 tsp vanilla
1/4 cup orange liquer (I used triple sec)
1/4 cup water
zest of 1 orange
For the labneh base
1 cup labneh
1 tsp vanilla
1/4 cup maple syrup (and more to taste)
For the rest
1/4 cup pistachios
biscoff cookies for servi
my mother in law’s knaffeh recipe that only I will understand:
4 cups of milk
1 cans of condensed milk
1 can of table cream (Nestle)
1lb butter (unsalted)
1 bag of Kataifi filo dough
corn starch
bring 2 cups of milk to a boil first. then add 2 other cups of milk with some tablespoons of corn starch to make it thick. once the mix is thick, mix with condens
... See moreArtichoke Hearts and Broad Beans in Oil —from Claudia Roden, A New Book of Middle Eastern Food
Fabrizia Lanza • Olive
