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The Arabesque Table | Heritage Radio Network

The Arabesque Table | Heritage Radio Network
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Reem Kassis , Palestinian Table , Arabesque Table , ரீம் காஸ்ஸிஸ் , ப்யாலெஸ்டிநியந் மேசை , அரபு மேசை ,

In The Arabesque Table, Reem Kassis grounds herself in history while looking to the future


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Reem Kassis found the title for her latest cookbook in the intricately entwined patterns of Islamic art. With the manuscript submitted and photo shoot complete, a name eventually materialized:
The Arabesque Table. The interlaced spirals and curves of arabesque designs seemed to her a fitting representation of the interconnectedness of the cuisines of the Arab world.
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In The Arabesque Table, Reem Kassis grounds herself in history while looking to the future Back to video
“I started to see the national cuisines as the defined lines that you see in the pattern,” says the Jerusalem-born, Philadelphia-based author. “But cuisine throughout time is the entire image: You cannot tell where it starts and where it ends.” ....

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Six O'Clock Solution: One-pot Arabic chicken will have your mouth watering


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2 jalapeno peppers, finely chopped
½ cup (125 mL) packed fresh coriander leaves, finely chopped
¼ cup (60 mL) finely chopped walnuts
3 tablespoons (45 mL) olive oil
1 tablespoon (15 mL) fresh lemon juice
½ teaspoon (2 mL) ground cumin
½ teaspoon (2 mL) salt
¼ teaspoon (1 mL) freshly ground pepper
Substitute 2 tablespoons (30 mL) crushed, dried herbs such as za’atar, oregano, marjoram, thyme, and dill, and reduce salt to ¼ teaspoon (1 mL).
Sprinkle chicken thighs with salt and coat with oil. Refrigerate at least 30 minutes or overnight.
Stuffing: In a bowl, combine garlic, red chilies, jalapeno peppers, coriander, walnuts, oil, lemon juice, cumin, salt and pepper, and combine well.
Using your fingers, loosen skin from thighs just enough to make a pocket on each one for the stuffing. Divide stuffing evenly and use to stuff each thigh, pulling the skin over the stuffing. ....

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