It's a beautiful, crisp and slightly warm day here in NC. Nice...
We went to the Middle Eastern market in Raleigh to buy ingredients for Brian to make a sweet cookie treat called
sambusik.
With the nuts and rose-water syrup going on, the place smells like heaven. Less heavenly is Brian grousing that no one, himself included, can cook Lebanese cuisine
(
Read more... )
If you ever get a chance, be sure to pass when you see a big glass jar of pickled gherkins (cucumbers) from Bulgaria. Inevitably these are sad, soggy ersatz vegetables--though it may just be that they're tragically old by the time they reach our shores and shelves. I've tried every brand of Bulgarian pickled cucumber I could get my hands on, searching for an exception. Alas, there was none.
Please do post your reaction to this cheese, once ewe trite.
Reply
We have some very definite opinions. Don't want to hear?
I'll put then under a cut!
Ewe....
omgz...
*hilarity once I got it*
Reply
Reply
Reply
The wikipedia entry above explained quite a bit to me as to why a Bulgarian product was available in a Middle Eastern market. It seems Lebanese and Syrians import quite a bit of this cheese as a topping for their bread. And when broiled for a bit on a bit of toast, it was indeed quite delicious.
Reply
Leave a comment