ll of these recipes are from Naomi Duguid’s Taste of Persia. Purslane soup p. 99, Kurdish stew with dried fruit and split peas p. 194, Bulgur bread p. 239, and Kerchief flatbread p. 240. The kerchief bread was fun to make, and I loved the fresh and light taste of the dried fruit stew.
sourcing, growing, and cooking beans and other seeds
sourcing, growing, and cooking beans and other seeds
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