Friday, December 7, 2012

"AN EDIBLE MOSAIC: MIDDLE EASTERN FARE WITH EXTRAORDINARY FLAIR" COOKBOOK GIVEAWAY & 8 QUESTIONS WITH AUTHOR FAITH GORSKY

Some degree of novelty must be one of the materials in almost every instrument which works upon the mind; and curiosity blends itself, more or less, with all our pleasures.
- Edmund Burke
Most people love a little novelty now and then. This is especially true if you are dealing with a readership, because it breaks the routine, brings excitement, arouses curiosity, keeps you entertained, cultivates faithfulness, acts like a breath of fresh air and delights the soul. A real necessity, antidote to boredom and ally against audience loss.

As the committed editor and mastermind behind Rosa's Yummy Yums, I strongly believe that changes are crucial to the survival of a blog or online magazine as inspiration and pogress can only be achieved by exploring new horizons; stagnation represents death whereas innovation equals growth and opportunity. 


This is why I aim to please my followers by continuously trying to improve and diversify the site's content in order to make it more attractive and worthy of attention as well as by constantly rethinking my way of publishing articles. A  difficult task to carry out, but one of great importance nonetheless. Hence, today I have decided to innovate and share with you an interview I conducted with the brilliant Faith Gorsky of "An Edible Mosaic" - m
y very first attempt at being a " food journalist" (I already played the wannabe reporter as a teenager when I interviewed musicians for underground fanzines) and surely not my last.

After reviewing her wonderful book "An Edible Mosaic - Middle Eastern Fare With Extraordinary Flair" and sharing with you one of her mouthwatering recipe for "Mujaddara Burghul" last week (link to the article: click here), I thought that you may be interested in learning what makes this lovely lady's culinary world go round. Hopefully you'll enjoy her in-depth, thoughtful and enlightening answers as much as I do...


P.S. Don't forget to enter the giveaway
to have a chance to win this fabulous book (scroll down for info).
 
- Mujaddara Burghul Or Lentil And Bulghur Pilaf -

When did your love affair with food start and, after all those years of blogging, what made you want to get published?

My passion for quality food began back in high school. I actually have my high school French teacher to thank for that! Our French Club met after school once a month and each meeting we enjoyed a French feast. Sometimes we cooked together and sometimes each student brought in a dish to share, but with dishes like Coq au Vin, Boeuf Bourguignon, and Crepes Suzette, how could I not fall in love with good food?

Cooking is something that is a comfortable, natural fit for me; it’s as if no matter where I am in the world, my soul is at home and my heart at ease if I’m in a kitchen cooking. People always tell a writer to write about what they know, and I think it’s the same thing with a cook. If you’re doing something that’s so natural that it’s an extension of yourself, I think it’s important to share your passion, whether it’s through a food blog, cookbook, or by any other means. In this way, food blogging truly solidified my dream of wanting to publish my own cookbook.

Middle Eastern food is quite popular and there are already many cookbooks out there on the topic. According to you, what does your book offer that others don’t and how does it differentiate itself from them?

If you didn’t grow up eating Middle Eastern food with the opportunity to watch it being cooked regularly, it can be a very difficult art to master. Although I’m not Middle Eastern and I didn’t grow up with it, I was incredibly fortunate to have the opportunity to spend a significant amount of time in the Middle East after marrying. I learned the cuisine from my lovely Syrian mother-in-law, Sahar, starting from the very basics, right down to the ingredients used and techniques employed. To have the opporunity to watch her in the kicthen was incredibly insightful, as the only way to truly learn how to cook from an authentic old world cook is to watch them in action.

In this sense, my book offers the best of both worlds: authentic Middle Eastern food explained in an approachable way that is easy-to-follow even if you’re not familiar with the cuisine. I’ve kept the integrity of each recipe, but in general have streamlined the book just a bit for the way we cook today, with unique ingredients demystified and cooking techniques that anyone can master.


In which way did being introduced to a totally different culture and culinary world change you? Do you regard food and cooking differently now?

I completely view food and cooking differently now. Middle Eastern cuisine is all about celebrating the flavours of the freshest, best-quality ingredients you can find, usually prepared very simply. In Syria, foods like olives, cheese, and produce are purchased from small grocers within walking distance from your house that sell everything fresh…so fresh in fact, that the goods may have been delivered that morning from a local farmer or artisan. Meats are bought from your local butcher. It’s all about eating local, which essentially means everything is fresh and at its peak, flavour-wise.


The thing I truly love about this cuisine is how recipes take just a few high-quality ingredients and combine these ingredients in such a way that the whole is so much greater than the sum of its parts. Maybe an herb or spice is used, or maybe it’s a sauce…but the resulting dish is always more delicious than you might have expected in its simplicity.


A wonderful example of this from the book is my recipe for Fried Cauliflower with Sesame Parsley Sauce. Normally cauliflower isn’t the sort of thing that I go crazy for and want to plan a whole meal around, but after tasting this dish for the first time I was smitten. After frying, cauliflower is transformed into something surreal – rich, slightly nutty, and slightly sweet; the sesame sauce that it’s topped with adds the perfect amount of tangy contrast. Another example is the Meat and Vegetable Casserole with Pomegranate Molasses. The thick, sweet, tangy pomegranate molasses makes this simple casserole unforgettable.


Would you say that embracing the cuisine of your husband’s country helped you understand the culture of Syria better? Were your bonds with your mother in law strenghtened by the passing of her culinary knowledge onto you?

Absolutely. I feel like it would be nearly impossible to truly understand Syrian culture without simultaneously getting to know her cuisine as well, as the two are so closely intertwined. Firstly, the eating schedule is shaped around the lifestyle in the Middle East, and it is significantly different from what I grew up with in the U.S. In general, people get up a bit later in the morning and then breakfast is taken sometime between 10AM to 12PM. Breakfast isn’t a large meal, and may be comprised of simple things like tea, cheese, and sliced raw veggies with flatbread, eggs with flatbread, or just flatbread dipped in the best quality olive oil and then a spice mix called Za’atar. Fridays are the day off in the Middle East and of course Friday mornings require a special breakfast – usually Foul Mudammas (Mashed Fava Beans with Olive Oil, Lemon Juice, and Garlic), which is akin to a breakfast of pancakes or bacon and eggs on Sunday mornings in the U.S.


Since breakfast is late, lunch is usually eaten sometime mid to late-afternoon, and many people return home from work to enjoy this meal. Lunch in the Middle East is actually the largest meal of the day, much like a typical dinner in the U.S. After lunch, a small nap might be in order before returning to work. Then dinner, which is a fairly small meal, is eaten sometime between 10PM to 12AM. It’s usually comprised of a small tasting platter of various dishes; it could be any combination of leftovers, assorted dips, salad or raw vegetables (such as wedged tomatoes or sliced cucumbers), luncheon meats, eggs, olives, etc., or sometimes even steaming hot fresh falafel from a local vendor. Of course flatbread is present for scooping everything up.


As is the case anywhere in the world, food is very much symbolic in the Middle East. Big, impressive rice dishes like Maqluba (Upside Down Rice Casserole) or Kebseh (Red Rice Pilaf) are for celebrating big family occasions. Showing hospitality to your guests is of utmost importance in Middle Eastern culture. Because it often the most expensive component of a meal, meat is typically what is served to guests to demonstrate your generosity. Since stuffed vegetables like Kousa Mahshi (Stuffed Marrow Squash) take so long to prepare, they are also commonly made to honour guests. Sweets abound on any happy occasion, and a pot of Turkish coffee at the end of a guest’s visit signifies in a polite way that the host is ready for the visit to end.


Certain foods are always associated with certain holidays. Adas (Red Lentil Soup) is a common dish to start meals during Ramadan, the month-long fast in Islam. And then the Eid (Festival) marking the end of Ramadan hails beautiful filled cookies called Ma’amoul; for me, this is very much reminiscent of the Christmas cookies I grew up baking with my mom every year during the holiday season.


I definitely feel like my bond with my mother-in-law was strengthened by her passing her culinary knowledge on to me. Although I don’t speak much Arabic and she doesn’t speak much English, we found a commonality in the kitchen that made it much easier to communicate. It’s almost as if the art of cooking is like music, transcending the boundaries and barriers of language.


In your opinion, what makes Middle Eastern food/cuisine so appealing and unique?

For me, it’s the magic of Middle Eastern cuisine that makes it so special. Knowing what ingredients to pair together to keep a dish as simple as possible so the true flavour of the ingredients being featured can really shine is almost like alchemy in a way. For example, which herbs to pair with certain vegetables (such as mint and cucumber), which spices compliment certain meats (used judiciously, cinnamon and allspice paired with lamb are a match made in heaven), or what amount of sweetness will perfectly balance a savoury dish. But there’s also an art to this alchemy, and that’s where the magic happens.

Middle Eastern cuisine is vast and it varies from country to country as well as from region to region. Which Middle Eastern country you feel the most attracted to gastronomically speaking? 

Once you’ve experienced Syrian food, it has a way of tying your heart forever to the country. The cuisine is all about local, fresh, top-quality ingredients, and eating them is as if you’re getting to taste the true essence of Syria. Ingredient lists for many recipes may oftentimes be deceptively simple, but the recipes are as addictively delicious as they are seemingly simplistic…and with each bite you take, it is as if Syria’s excitement, vibrancy, energy, and charisma take hold and become part of you.

Name a few of your favorite Middle Eastern ingredients and tell us why you love using them?

Sour black cherry pits (mahlab). This spice is beautifully scented of both cherries and almonds; it tastes slightly sweet with a pleasant nutty bitterness. Like many spices, it can be used in both sweet and savoury dishes, and it is always added to the date filling of Ma’amoul. Since my mother-in-law first introduced this spice to me, I have used it religiously in any dish I make that has cherries. It highlights and brightens the cherry flavour in a way that nothing else can.

Rose water and orange blossom water. These clear liquids are made from distilling rose petals and orange blossoms, respectively; they both taste slightly bitter and are very fragrant. They are commonly used in tangent in many sweets, such as Muhallibeh, a rose and orange blossom-scented milk pudding. Rose and orange blossom water are also surprisingly delicious additions to a few savoury dishes, especially long-cooked braised lamb recipes. These floral essences remind me of walking through the jasmine-scented streets of old Damascus.

Cardamom. This spice has a unique warming flavour, with notes of lemon, pepper, and camphor. I love cooking with it because if it is used in moderation (a very small amount goes a long way!), it makes a very special addition to certain dishes. It’s incredibly versatile, and is wonderful in sweet and savoury dishes alike. In Damascus, cardamom is ground into the coffee that is used to make Turkish coffee, giving it a very distinctive flavour and aroma. Every time I smell cardamom I think of a coffee shop in a market in Damascus called Souk al Hamidiya. The beautiful smell of their coffee mingling with the aroma of cardamom permeates the whole area.

Pomegranate molasses. This is pomegranate juice that has been reduced down to very thick syrup. It has a sweet/tart flavour and I love using it as a secret ingredient in savoury dishes where you want to add a hint of balanced sweet/sour flavour and deep complexity to a dish. It’s fantastic in hearty stews with lamb or beef, and it’s the secret component of my favourite falafel sandwiches.

Tahini. This is a thick, creamy paste made of ground raw sesame seeds; it has a nutty, slightly bitter flavour. The first time I had tahini (other than in hummus), it was used as a dressing for a chopped Middle Eastern salad. The salad was served with Sayideh, a fish pilaf with caramelized onion; the salad is spooned onto the pilaf, as a sort of tartar sauce. My sister-in-law explained to me that tahini is often paired with fish in Middle Eastern cuisine because tahini not only adds a nice contrast, but also mellows the strong flavour that fish can sometimes have. Since discovering the beauty of pairing tahini and fish, it is one of my favourite combinations, and one of my favourite ways to prepare fish is to bake it with tahini sauce and a sprinkling of lemon on top.

What are your most treasured food memories, and why?

My most treasured food memories all revolve around family; because of the deep emotional connection linking the food with the feeling, eating the food always conjures up happiness. This is perhaps my favourite food memory...

A few years ago I was in Zabadani, a rural area north of Damascus in Syria. My husband and I were staying with his family in their country home for a few days, and another family had come to visit. Of course a feast was in order.

My mother-in-law and the other ladies were busy all day making a variety of many different dishes. Out of all the foods served that day, a very simple fried eggplant dish with garlic and parsley dressing was by far my favorite. I had tasted eggplant before, but this was the dish that made me fall in love with it, and it was at that moment when my mother-in-law realized that my husband and I truly were perfect for each other. You see, my hubby hates eggplant in any form and my mother-in-law has always hoped he’d marry someone who loves it!

As I sat there ignoring almost every other dish on the table and gushing about this simple eggplant dish, Sahar sat there beaming. Reliving that memory in my mind every time I eat this dish is what makes it so meaningful for me.


Giveaway Details:

One winner will receive a copy of
"An Edible Mosaic - Middle Eastern Fare With Extraordinary Flair" sent directly from Tuttle Publishing.

Fine Print:


  • Giveaway starts on the 7th of December 2012
  • Giveaway ends on the 14th of December 2012
  • The giveaway is open worldwide, but you must be 18 year of age in order to enter the giveaway
  • The winner will be chosen using Random.org
  • I will personally contact the winner. If he/she doesn't respond within 3 days, I'll choose another winner.
How to enter:
Answer the follow question: what is your favorite Middle Eastern dish (this is your mandatory first entry)?
Please note that if your comment does not post right away it’s because it needs to be approved by me first (comments will be approved within 24 hours, so don’t worry, all entries will be counted).

Additional entries:

(Please leave a separate comment for each entry)

98 comments:

  1. My favorite Middle Eastern delicacy is the Baklava :-)

    Aparna

    ReplyDelete
  2. Wise words my dear, stunning pictures again and a nice giveaway! I like malfouf with minced beef, I could die for good baklava and there are more dishes I'm in love.
    Hugs, Sandy

    ReplyDelete
  3. It 's very difficult to give a single name dish between what I prefer in this colorful cuisine spicy and very tasty, but I want to join your givwey interesting is I have to mention at least one: falafel

    baci

    ReplyDelete
  4. La cuisine est encore et toujours une histoire d'amour.
    Belle interview.
    Bon weekend Rosa. Bises.

    ReplyDelete
  5. I love baklava, hummus the most. I am in love with Faith's blog absolutely and just discovered only a week ago. Lovely interview.

    ReplyDelete
  6. I like Latkes.
    Liebe GrĂĽsse, Robert

    ReplyDelete
  7. Oh yes please rosa, this would beat my lunch of pizza..

    ReplyDelete
  8. I just love most of the veg food in Middle eastern cuisine. The top one is my list is Hamus. I would love to have this cook book.

    ReplyDelete
  9. I have too many favorite dishes, but I will go with my first love, stuffed grape leaves. So good!

    ReplyDelete
  10. I have too many favorites, but I will got with my first love, stuffed grape leaves.

    ReplyDelete
  11. Bonsoir Rosa, un vrai régal tes photos, ton assiette et cette interview sur un livre qui ne peut que donner envie de le lire et de tester tous ces plats délicieux venus d'ailleurs. Un article richement illustré, je suis à chaque fois admirative de ton travail et de ton talent ;). N'y a-t-il pas de neige en Suisse ?? En Alsace livraison à domicile bien arrivée :)) et toujours là on verra s'il s'en rajoute encore cette nuit. Bonne fin de semaine, gros bisous pour toi :) merci pour ce beau partage

    ReplyDelete
  12. Rosa, I can't thank you enough for this wonderful, thought-provoking interview, my sweet friend. I had so much fun answering your lovely questions, I hope your readers enjoy reading through the interview as much as I enjoyed answering the questions. xo

    ReplyDelete
  13. I love hummus -- and ANYTHING with lamb and anything with zaatar!!!

    ReplyDelete
  14. liked your page! looks fabulous - great food!

    ReplyDelete
  15. Excellent interview, Rosa! (Great questions!)

    I think my favourite Middle Eastern dish would have to be saffron rice. If I had to pick one savory item to eat for the rest of my life, it would be saffron rice. :)

    ReplyDelete
  16. I love middle eastern flatbreads, perfect with a warming lentil stew or a vegetable dip!

    Great post!

    ReplyDelete
  17. Rosa..I come to your blog for your stunning photography..you could say nothing and I would come see:)
    Love roasted pepper salad..not entering the giveaway but ad to say:)

    Book looks great!
    Sometimes my posts don't appear because the speller at the end..is often illegible on small netbooks or androids..very fuzzy.
    I have perfect vision up close..:)
    those numbers are often..invisible~

    ReplyDelete
  18. i'm following you on twitter!

    ReplyDelete
  19. I love your pictures Rosa always are amazing and I love Middle eastern food I love stuufed grapes leaves (I make sometimes) :)

    ReplyDelete
  20. Love your countryside photography Rosa! Gorgeous pictures! I m seeing lots of recipes from Faith's book on different blogs & they all look & sound scrumptious.lovely giveaway!

    ReplyDelete
  21. Pomegranate molasses is really an ingredient rather than a dish, but it's my favorite Middle Eastern flavor. Such good stuff. As is this interview — very well done. I certainly learned a lot! Thanks so much.

    ReplyDelete
  22. I really enjoy Falafel!

    adb6{at}humboldt{dot}edu

    ReplyDelete
  23. So thrilled for Faith's new cookbook and her growing success. She deserves every iota of it. ;)

    ReplyDelete
  24. Wonderful interview, Rosa! I love stuffed zucchini and moussaka.

    ReplyDelete
  25. Je pense que le paysage a dû changer aujourd'hui non ? il est magnifique sous forme d'automne, nul doute que tu nous feras partager celui sous la neige...tout comme ce très beau livre...
    bises Rosa, bon weekend !

    ReplyDelete
  26. truth be told ~ I cant simply get my eyes off the wonderful scenery and read whats written in this post!!

    http://www.myunfinishedlife.com/

    ReplyDelete
  27. My favorite would be Middle Eastern flatbread. So much you can do with it.
    Sam

    ReplyDelete
  28. I also follow an Edible Mosaic on Facebook.
    Sam

    ReplyDelete
  29. La cuisine de cette partie du monde me plaît beaucoup et ce bouquin me semble bien!

    ReplyDelete
  30. When ravelling in Italy I was often asked what my favourite cuisine was. I am sue they expected me to say Italian but I always said Middle Eastern. Falafel and taboulleh are my absolute favourites.

    ReplyDelete
  31. Wonderful giveaway Rosa!
    I have the book, but haven't tried any of the recipe yet. Soon, I hope :). Anyway, there are too many of my favorite, it's hard for me to choose. If I have to, that would be lamb kabsah, I guess :).

    ReplyDelete
  32. I love Middle Eastern food, the aromas and exotic spices are hard to pass by. My favourite would have to be a dukkah crusted labneh cheese, or pork baklava which is amazingly delicious! Thanks for hosting the giveaway!

    ReplyDelete
  33. ✿✿°•.
    Passei para uma visitinha.
    Bom fim de semana!
    Beijinhos.
    Brasil
    ¸.✿°°•.¸.¸•°♡⊱╮╮

    ReplyDelete
  34. Does the sweets count? I always love Baklava. I enjoyed getting to know Faith. :)

    ReplyDelete
  35. Magique!! C'est magique chez toi ma belle Rosa XX

    ReplyDelete
  36. Great post Rosa! I love their version of flat bread. Have a lovely day dear.
    Cheers
    Mamat

    ReplyDelete
  37. I love ME food and even though its a obvious one - hummus is ME greatest gift :)

    ReplyDelete
  38. I already like you on Fb

    ReplyDelete
  39. ANONYMOUS: That is kind of you. Please give me a valid e-mail address, otherwise I can't count you in the giveaway... ;-) Cheers.

    ReplyDelete
  40. Hello Rosa
    J'aime beaucoup les "pains plats" qui sont tellement à l'opposé de nos pains.
    Aurais-tu fait une promenade au Lac Noir cet automne ?rh

    ReplyDelete
  41. VERO: Moi aussi. Non. J'Ă©tais Ă  la Lenk dans l'Oberland Bernois... Bises.

    ReplyDelete
  42. Majadra is probably one of my favorite rice and lentil dishes. It is so comforting and gets better with time.

    ReplyDelete
  43. 'Green' falafels with hommus and pomegranate mollasses. What a great interview. I love the family emphasis.

    ReplyDelete
  44. Good luck to everyone! I just drew my competition and we got some really good entries! :)

    ReplyDelete
  45. Hi Rosa! i love the cheese and chilli manakesh, its the best i have tried at a nearby restaurant and then ofcourse there are other regular favourites too but this tops it all.

    ReplyDelete
  46. Wonderful interview and delicious-looking dish!

    ReplyDelete
  47. though very hard to name only one...hummus

    ReplyDelete
  48. Either baba ganoush or hummus.

    ReplyDelete
  49. Lentils with rice, onions and dukkah.

    ReplyDelete
  50. Stunning pictures Rosa. I am speechless:). My fav middle eastern food is falafel

    Nina
    http://thefoodielovers.com

    ReplyDelete
  51. Flatbread is a fave of mine. Your photos are outstanding as usual!

    ReplyDelete
  52. Now I want to experiment with mahlab!

    My favorite Middle Eastern dish is chicken tagine with olives.

    ReplyDelete
  53. My favorite is hummus...and all the twist that I can make with it :)
    Have a great week Rosa!

    ReplyDelete
  54. Gorgeous dish and absolutely stunning photos :D

    ReplyDelete
  55. gosh your photos are always so breathtaking! I love all mediterranean food- never tasted anything I didn't love but I am craving some tender lamb kebabs right now!

    ReplyDelete
  56. Wonderful interview! I love Middle Eastern cuisine so wonder why I don't delve into it further and cook it more often? A cookbook like An Edible Mosaic would help indeed. I love felafel and hummus... something I discovered and fell in love with in Israel when I was 17.

    ReplyDelete
  57. I like Faith's Kitchen (an edible mosaic) on FB)!

    ReplyDelete
  58. Rosa, where is this place, its so beautiful and you've taken such gorgeous shots of it. Its looks so picturesque and serene, so welcoming ... i'd love to live in place like this.
    As for the middle eastern food, its a regular at our home. Your blog is such a visual treat .

    Cheers
    Kajal - Aapplemint

    ReplyDelete
  59. I really like a good fatoosh!

    Beautiful pictures!!!

    ReplyDelete
  60. My favorite middle eastern dish has to be lamb sandwiches I get from the little shop near my apartment - so good!!!

    ReplyDelete
  61. P.S. I have nominated you for a Reality Blog Award. Come collect! :) x http://www.foodmyfriend.com/2012/12/reality-blog-award/comment-page-1/#comment-28013

    ReplyDelete
  62. Dearest Rosa, Once again ...BEAUTIFUL! Your photos are a real treat for the eyes! My favorite Middle Eastern dish is hummus :) Love it! And that lentil and bulghur pilaf looks delightful!

    Hugs <3

    ReplyDelete
  63. Salut Rosa,
    Sympa, ton blog. De bien bonnes recettes et de jolies photos. Tout pour y revenir si tu le permets.
    Amicalement.

    Roger

    ReplyDelete
  64. I would love a copy of Faith's book especially since I am in Lebanon right now and it is not that simple to order books online. The cover of the book is just beautiful and your photos, Rosa, are extraordinary. Never seen the mujaddra so well photographed ever before.

    ReplyDelete
  65. My favorite middle eastern dish is coconut semolina cake

    ReplyDelete
  66. I like rosa's yummy yum of Facebook.

    ReplyDelete
  67. Rosa, I only just discovered you from Cass at Food Is My Friend. I love your blog, your photos are beautiful. I also only discovered An Edible Mosaic recently, I also adore Faith. I look forward to reading more from you.
    As far as my favorite Middle Eastern dish, I'm thinking...Baba Ganoush.

    ReplyDelete
  68. My mother introduced me to Halavah at an early age (I still buy it). And then I started out meekly with lots and lots of hummus in the 1970'. I love the honesty and careful thought that went into the interview. Middle Eastern foods are finally getting their due.

    ReplyDelete
  69. A wonderful interview!! What a great way to know more about Faith's family and success story with her delicious cookbook :)

    ReplyDelete
  70. Baba Ganoush (Grilled aubergine), simple, but really tasteful. Would love to win the cookbook!

    Greetings!

    ReplyDelete
  71. Your blog is beautiful! And my favorite dish is rice pilaf, I also love kebabs with meat marinated overnight in vinegar.

    ReplyDelete
  72. Great pictures. Especially from the Simmental. :-) My favourite is all kinds of Dolma. I love the leaves. Don't know why...

    ReplyDelete
  73. i was the looking for the same and related info, what you describe on your article. And found you through google search. Its helps me a lots and i understood that you are one of skill article writer/ blogger. I have book marked your blog and hope to visit again to learn more. Thanks for your valuable efforts and time.

    ReplyDelete