Saffron and Lemons

An epicurean Aladdin's cave, this blog is an eclectic mix of food from the Middle East, Africa and other destinations of an adventurous homecook with incurable culinary wanderlust.

Tuesday, 10 March 2009

Maazat halyoon: Syrian/Lebanese avocado appetizer

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I've made this yummy dip/spread a couple of times now, and it seems to go down very well. I wouldn't necessarily have thought of it ...

Stir-fried pineapple with ginger (and garlic and lime!)

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Here is an unusual savory pineapple side dish. It is just bursting with zip, tang and heat. There is so much going on here that it may outsh...

1 comment:

Tuesday, 24 February 2009

Warm glass noodles with edamame

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Life events have overtaken me lately and I've not been very inspired in the kitchen. In fact, I even lost my sense of taste for a while....

1 comment:

Wednesday, 4 February 2009

Yogurtlu makarna: Turkish pasta with meat & yogurt-mint sauce

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This pasta dish, according to Classical Turkish Cooking author Algar hanim , is a kind of cheats manti , or Turkish ravioli. It is absolut...

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Cooking class 8: Buri-daikon, daikon salad, osuimono

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I learned a great favourite of Japanese winter cuisine at my last cooking class: buri-daikon , or yellowtail simmered with long Japanese rad...

Wednesday, 14 January 2009

40th anniversary bash roundup

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Saffron Mama's Glasgow trifle--one of the dishes that didn't make the feast table I'm back in Japan now after a fabulously relax...

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Uncle D's Cypriot dolma-dakia

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Photo courtesy of Saffron Papa Uncle D, a good friend of Saffron Papa and Mama's, is Greek Cypriot and has a great interest in food and...

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About Me

Saffron: Yokohama, Japan; Sometime in the late 1990s, a friend visiting from Australia brought me a jar of preserved lemons. I'd never heard of them, so they stared out dolefully from the fridge for a year until a desperate Net search for what to do with the things opened the gateway to a world of cooking. That is how exotic scents of the world began to emanate from one shoebox-sized kitchen in downtown Yokohama. These blogs are for N who brought me salty lemons, for G who thinks I should write a cookbook instead of reading them, and for Zanmei, who suggested blogging to begin with.

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