By Charles Perry - Los Angeles Times
Wednesday, March 22, 2006
Sufi dishes are pleasing to the eye, such as a simple lettuce salad ringed with crimson rose petals.
In November Nevin Halici published "Sufi Cuisine," a book about this mystical food tradition, which includes recipes of dishes mentioned in Rumi's poems, of other dishes referred to in a history of the Mevlevis written a century after Rumi's time, and also of more recent dishes from a 19th century collection of Sufi recipes.
A dinner party brought life life to verse: the dishes that were appreciated most were the ones most closely drawn from the poetry: sour spinach and sweet spinach. These closely related one-bowl entrees combine, in the case of the former, spinach, lamb, bulgur and pomegranate molasses. The latter has garbanzos rather than bulgur and the sweeter pekmez rather than pomegranate molasses.
Wednesday, October 11, 2006
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Wednesday, October 11, 2006
Poetry in every plate
By Charles Perry - Los Angeles Times
Wednesday, March 22, 2006
Sufi dishes are pleasing to the eye, such as a simple lettuce salad ringed with crimson rose petals.
In November Nevin Halici published "Sufi Cuisine," a book about this mystical food tradition, which includes recipes of dishes mentioned in Rumi's poems, of other dishes referred to in a history of the Mevlevis written a century after Rumi's time, and also of more recent dishes from a 19th century collection of Sufi recipes.
A dinner party brought life life to verse: the dishes that were appreciated most were the ones most closely drawn from the poetry: sour spinach and sweet spinach. These closely related one-bowl entrees combine, in the case of the former, spinach, lamb, bulgur and pomegranate molasses. The latter has garbanzos rather than bulgur and the sweeter pekmez rather than pomegranate molasses.
Wednesday, March 22, 2006
Sufi dishes are pleasing to the eye, such as a simple lettuce salad ringed with crimson rose petals.
In November Nevin Halici published "Sufi Cuisine," a book about this mystical food tradition, which includes recipes of dishes mentioned in Rumi's poems, of other dishes referred to in a history of the Mevlevis written a century after Rumi's time, and also of more recent dishes from a 19th century collection of Sufi recipes.
A dinner party brought life life to verse: the dishes that were appreciated most were the ones most closely drawn from the poetry: sour spinach and sweet spinach. These closely related one-bowl entrees combine, in the case of the former, spinach, lamb, bulgur and pomegranate molasses. The latter has garbanzos rather than bulgur and the sweeter pekmez rather than pomegranate molasses.
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