Slow bread, living ferments and the pantry of the Levant. What we make, how we make it, and why.
The card is still exchanged, but the job it used to do is now done by the phone already in the other person hand. What changed in the UAE, and what actually replaces it.
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Semolina, ghee, rose water and patience. The shapes, the fillings and why each one means something.
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Zaatar, sumac, freekeh, makdous. A guide to the preserved pantry that Levantine kitchens have relied on for centuries.
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Time is the ingredient nobody can rush. Here is what a long, slow fermentation does to flour, water and salt.
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