Sunday, June 30, 2013

A Month with Rhoda, and A Question for You

It's that time of year again. 

Time to pack up the car and head to our family home near Lake Michigan, where the whole clan convenes.  We play hard, feast on my mother's cooking, and enjoy making memories. 

And I get to eat a lot of this: 

And then we all fight over who is going to eat the last of this: 

But we also spend plenty of time doing this:


I am planning on using our month together to ask my mother lots of questions, work with her in the kitchen, and improve my technique on some of the more difficult Palestinian dishes.  I am not sure whether I will be able to post many recipes, but I will try to update. 
Before I go, though, I have a question for you: 
What do you want Rhoda to teach me how to make? 
I am planning on tackling cousa mahshi (stuffed zucchini, pictured above) and waraqa dawali (rolled and stuffed grape leaves).  My mother also makes the best baba ghanoush (eggplant dip) in the world, and I hope to master her technique.   
So, we're off for our summer adventure, and hope that you will find delicious food, beauty and love in your summer, too. 
Ma' salaam, or with peace, for now, friends. 


  1. Have a lovely time. What wonderful photos! I'd be very interested in the cousa mahshi. I bought some za'atar recently, so I'll be interested if you were to post anything else using that ingredient also.

  2. Sounds delightful! My husband's Armenian grandmother used to make 2 dishes we adored: a cheesy, phillo dough layered dish and then little bits of seasoned meat twisted into doughy bowties that we would eat like candy. I don't know the names of them, but wondered if the Palestinian culture has anything similar. I finally bought sumac, so more recipes involving that would be great. Have a wonderful trip!


Trying this recipe? A question or a comment? I'd love to hear from you!