Chickpeas, Couscous, Carrots, and Tea

The recipe for Chicken Kdra in the book A Taste of Morocco, by Clare Ferguson, looked way too tasty to be passed over. I knew I would just have to overcome the chicken isn’t vegan issue. Lucky for me the recipe includes chickpeas, so I decided just to make it without its star ingredient. It…

Harira

Harira is a soup, usually fairly meaty, which people in Morocco use to break their fast during Ramadan. It just so happens that Ramadan is now, so it turns out this soup was quite a fitting place to start. I made a vegetarian version of the soup, which usually features chicken hearts and necks. I…

Stew and Pilaf and Salad

The first Armenian meal was a stew called Bozbash. I originally decided to make Bozbash after coming across praise for it in a book about Eastern European cuisine. This book, and several websites, identified Bozbash as an Armenian dish. I found several recipes for so-called Armenian Bozbash also. I also came across this article, containing…

More Pilaf, Cabbage and a Salad

Pilaf with home made stock I have now real and followed so many pilaf recipes, that I’m actually getting pretty good at making my own. Success seems to lie in the stock. In Australia, I usually just use easy-peasy Massel stock powder, but I can’t get anything approximating vegan stock here in Tbilisi, so I…

Eggplant and mushrooms and walnuts, of course

Kamarjoba! (Yup, that’s the only word, other than bread, that I can say in Georgian). Last night’s dinner was intended to be all Georgian, all the way, however, of course, it didn’t quite turn out that way. I had intended to make my own version of the fabulous eggplant and cinnamon dish that I get…

Mezze 1

Babaganoyj (eggplant) Tomato salad chickpea dip with “beef” potato kibbeh The list above is what I had intended to make for our first mezze night. It didn’t work out exactly as I had hoped though. First to make the babaganoyj (spelling taken from the book I used, but there seem to be a few ways)….

Garlicky chickpea breakfast soup

Yup. Apparently, sometimes, people in Tunisia have garlicky chickpea soup for breaky. They also eat bread, drink coffee, etc, but I’m most impressed by the concept of garlic for breakfast. I love garlic. Mr isn’t so keen, and was pretty adamant that I make something to go with it, in case it was awful, but…