From Iraq, With Love: How to Make the Perfect Sabich
Our family still eats this meal every Shabbat and even if my mother is hosting, I make the eggplant and butternut squash.
Our family still eats this meal every Shabbat and even if my mother is hosting, I make the eggplant and butternut squash.
Every roast, every chicken, every stew, every soup starts with onion. It’s engraved in stone for a Sephardic cook.
Earlier this week, Fred and I went out to the field with five green harvest bins and came back with this…