Kalāneh (Kurdish Scallion Bread with Brown Butter)

The contrast of the crunchy naan bread and fluffy rice is incredible; you will never make rice the old-fashioned way again.

A popular arabic sweet known by many names but we call it the Judge’s “morsel” and it’s light, yeasty and drenched in a sweet syrup

Traditionally made by deboning a chicken then stuffing, I use a time saving tip, also a rice pilaf recipe included.

My aunt’s kurdish purslane recipes that I remember from my childhood.