Season One, Summer 2007

An important aspect of Eastern Mediterranean cuisine is the abundance of fruits, vegetables, and herbs. It is easy to eat healthily in that region of the world, because of the attention paid to the freshness of produce. Cherries and almonds are a match made in heaven, and perfect for summer.

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You can easily bake or broil these kebabs in the oven for a result similar to a grill. Grilled meats are a staple in Middle Eastern cuisine. While reminiscing about Damascus, Nizar Qabbani talks about the za’atar sandwiches his mother used to make for him. Za’atar is a spice blend that exists throughout the eastern Mediterranean region, although varying slightly from country to country. Here is my version, which has a lot of fresh thyme, sumac, and sesame seeds.

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This plate highlights some of Nizar Qabbani’s memories of his Damascene garden growing up. Halloumi cheese is great, not only because of its delicious taste, but also because it can withstand a lot of heat without melting. The burma dough, which is sold as kataifi in the U.S., creates a nice crunchy texture that contrasts exquisitely with the cheese. The jasmine honey reminds us of the Damscene gardens where Nizar grew up.

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Ghiyath, our favorite Syrian grocer in Brooklyn, talks to us about traditional herbal remedies of his hometown.