Shorbet Adas bubbling away in the instant pot, fragrant with cumin, turmeric and freshly-squeezed lemons...
Bamieh cooking in the oven, the flavors of coriander, garlic and cumin (oops! I forgot the pomegranate molasses... I'll be right back) melding into a delicious dish.
A big pot of freekeh cooling in the fridge...
Some shakshoukeh sauteed at 5 this morning and already safely stored in a plastic tub--ready for transport...
In few hours I'll be headed to Columbia with 7 of my students to meet Ibtisam Barakat. We're bringing some Palestinian dishes. Hopefully--even though I probably didn't get all the flavors on point, she will feel honored that I at least tried...
... because I was so honored that she shared her story in the memoir Tasting the Sky.
