I find it curious and exciting that, in late summer, the foods shining here in the garden and wilds of Maine seem to be perfectly aligned with the palate of Palestinian cuisine - a place so far away as the crow flies, but so near in heart and mind at every meal.
Fatayer!! Remember when Grandpa Ray (Bumpa(I think) used to bring the delicious fatayer and so many other delicious Arabic foods from Lawrence MA to our parties? Thanks for the memory’s and also for prompting me to try some of that purslane that’s all around me.
Wow! What a feast! I love the way you weaved in the beautiful cultural observations with local foraged edibles. Gorgeous pictures as well. I am going to try to recreate at least one of those dishes!
I’m curious what kind of grill you’re using, and what the heat source is. Thanks.
It’s a ceramic Kamado Joe charcoal grill - love it but could use a bigger one!
I love purslane—it makes a great gazpacho too.
Fatayer!! Remember when Grandpa Ray (Bumpa(I think) used to bring the delicious fatayer and so many other delicious Arabic foods from Lawrence MA to our parties? Thanks for the memory’s and also for prompting me to try some of that purslane that’s all around me.
Wow! What a feast! I love the way you weaved in the beautiful cultural observations with local foraged edibles. Gorgeous pictures as well. I am going to try to recreate at least one of those dishes!