Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Jewish-Tunisian quince preserves. A simple recipe that presents a blueprint for creativity - add vanilla, thyme, or star anise, you can't go wrong with this beautiful fruit.
This the original recipe for my husband's grandfather' lactofermented pickles! They are the easiest pickles you will ever make! And some of the best! It seems that the recipe works best made in a 1/2 gallon canning jar.
Homemade preserved lemons can be ready in just a week and marry well with poultry or tagine cooking.
Changing it up in the tahini department with some cilantro and lime, rather than lemon and parsley, this condiment really is the star of the show in this dish.
Schug is hot pepper condiment, very popular in the Middle East. If you can eat it in a pitta bread, you can put schug on it, but unlike its cousins hummus and tahini, it has a kick.
A spicy, fiery condiment made with fresh cilantro, parsley, green chiles and garlic. Sure to become a pantry staple!
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