Heirloom Meals: Savoring Yesterday's Traditions Today
For: syrian cuisine
As Agnes Djaha shares the story of her parents rich life sharing food with family and friends in their Brooklyn neighborhood in the 1920's, 30's etc. it beckons us back to that time when life was...
Agnes Djaha's Yebret (Stuffed Grape Leaves)
Step 1: Begin by making Hashwa, the basic meat and rice stuffing: ½ cup uncooked rice 1 lb. coarsely ground lamb 1/3 cup water 2 tsp. allspice 1 tbs. pine nuts, called Sanoobar (optional) Salt...