These pizzas from Damascus are not regionally known as pizzas. In essence, they are nothing but pizzas; they are even very similar to the Neapolitan pizza having the thin dough, and cook exactly like it in a minute or so in a WFO. However, they are not (regionally) known as pizzas but are named individually. This is a picture of the pizzas homemade by me and my wife today. Read More
Like brick ovens, olive oil, grapes and wine, figs have been a part of our culinary history for thousands of years. This dish uses the top and bottom heat of a brick oven to heat the figs, brown the top of the dish into a nice glaze, and make a nice natural sauce. Read More
This indian-style bread is a great accompaniment to the baked feta recipe I posted last week. It would obviously also be a great side dish for Indian food, and, because of the way it puffs up and creates a pocket, it would be tasty used in place of pita bread for falafel or other “stuffed” sandwiches. Also feel free to substitute another flour for the rye – whole wheat would... Read More
