350 grams (1 1/2 cups) of chickpeas, soaked and cooked until soft. 1 garlic clove. 1 tablespoon turmeric. 1 tablespoon cumin. 1 tablespoon ground black pepper ...

1 teaspoon curry powder Kosher salt and ground black pepper Four 6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry 1 medium red OR yellow onion, halved and thinly sliced 1 ...

1. Bring a large saucepan of water to a boil with 1 tablespoon of the salt. Add the rice and return to a boil. Simmer, uncovered, stirring occasionally, for 3 minutes.

More recently, Rabiyah has pivoted to teaching online cooking classes, and occasional baked good deliveries. She can be seen on YouTube, demonstrating a recipe for ba’be ‘btamur, Iraqi-Jewish ...

In new cookbooks, “The Seasonal Jewish Kitchen: A Fresh Take on Tradition” by Amelia Saltsman (Sterling Epicure, $30) is packed with recipes that you’ ...

BIL WEEKEND: <a href="https://www.instagram.com/bilweekend/">https://www.instagram.com/bilweekend/</a> | <a href="https://bilweekend.com/">https://bilweekend.com/</a ...

4. In a large skillet over medium heat, heat the oil. Add the onions and cook, stirring occasionally, for 15 minutes or until softened and starting to brown.

Stuffing ‘Iraqi Style’ (Recipe suggested for a small turkey or a large plump chicken) Mixture for rubbing the bird: ½ cup vinegar. 1 tablespoon salt. 2 tablespoons lemon juice. 1 teaspoon black pepper ...

Method. 1. Peel the potatoes, cut them into quarters, and place them in a large pot. Add water to cover the potatoes by one inch and bring to a boil over medium-high heat.