Curated playlist
Iraqi cuisine
- YogurtRed wood ants have been dropped into warm milk to make yogurt. This happens in Bulgaria and Turkey.
- CardamomOne German coffee planter helped make Guatemala the top cardamom grower. He brought the plant there before World War I.
- SaffronSaffron is the spice made from the crimson threads of a purple autumn crocus, and about 150 flowers are needed to produce a single gram of the dried product. That arithmetic explains why people call it red gold. It also helps explain why…
- SemolinaSemolina is a coarse flour, traditionally milled from durum wheat, and one international food standard defines it with a sieve. The Codex Alimentarius says a durum wheat semolina must have grains large enough that no more than 79 percent…
- FalafelFalafel once had a place on the breakfast menu at McDonald's in Egypt, where the chain for a time sold a sandwich called the McFalafel. A global burger company adapting its menu around a fried bean fritter says a great deal about how…
- TahiniTahini is a paste of ground sesame seeds, and sesame shows up in one of the oldest records of food culture. A cuneiform document written 4,000 years ago describes a custom of serving the gods sesame wine. The paste itself is a later story,…
- ShawarmaShawarma begins with a tall cone of stacked meat turning slowly beside a source of heat. As the outer layer cooks, a cook shaves it away in thin pieces, and the cone keeps turning. That simple routine plays out at street stalls across the…
- Turkish delightTurkish delight, called lokum in Turkey, is a family of sweets built on a gel of starch and sugar. English speakers once knew it as "lumps of delight", a name that says plenty about the pleasure it promised. Today the same chewy sweet…
- BörekBörek, burek, byrek, brik: one family of pastries answers to all of these names across the Middle East and the Balkans. The recipe starts with a thin, flaky dough such as filo. Cooks wrap or layer it around meat, cheese, spinach or…
- DolmaDolma first shows up in writing in a 16th-century Persian book called Mâddet ol-Hayât, and the author treats it as a curiosity from abroad. Cabbage dolmeh, the book says, is commonly prepared in the land of the Rûm, meaning Turkey, but is…
- PilafPilaf, also written pilav, pilau or plov, is judged by one old test: does each grain stand apart from the next? Thirteenth-century texts set the bar plainly. The grains should be plump and slightly firm, like peppercorns, with no mush and…
- Pickled cucumberThe pickled cucumber goes by two names, and which one you use depends on where you live. In the United States and Canada, it is simply a pickle. In Britain, Ireland, South Africa, Australia and New Zealand, it is a gherkin. Under either…