by Mike DiGiacomo | Jun 15, 2022 | NAM Cooking
Iranian cuisine is among the world’s few that still uses barberries. Nushin Musavi, made Omaha home and chose Tachin or Persian Saffron Rice to represent her home country. Barberry is a dry fruit, known for its acidic flavor. Much like citrus peels, barberries...
by Enkela Vehbiu | Jun 5, 2022 | NAM Cooking
A flavorful blend of spices just like the life of Amal Alexander, a native of Yemen, a mother, a teacher and a book author. Chicken Mandi and hawaij spice are a staple recipe and a unique spice blend of the Yemeni cuisine. The blend consists of four core spices –...
by Mike DiGiacomo | May 15, 2022 | NAM Cooking
The ancient spice, the staple recipe and the life story of Rana Keilany, a Syrian architect turned chef in Omaha, Nebraska. Syrian spices is a blend of allspice berries, black pepper, cinnamon, nutmeg, coriander, and cloves. As in any blend, the portions of the core...
by Mike DiGiacomo | Apr 16, 2022 | NAM Cooking
Two versions of the same salad, prepared by Pla and Joy, two sisters, chefs and restaurant owners in Omaha, Nebraska. Borders are blurred when it comes to food and that is the case with papaya salad, which may or may not contain anchovy sauce, a staple of Indochinese...
by Mike DiGiacomo | Apr 4, 2022 | NAM Cooking
The red gold of spices used in a traditional Afghan recipe that Maryam Amini, originally from Afghanistan and now of Omaha, Nebraska, prepares regularly for her American children. Saffron is the most expensive spice that originated in Iran but is now cultivated in...
by Mike DiGiacomo | Apr 1, 2022 | NAM Cooking
Discovering sticky rice, an ingridient that “glues” a nation together, through the cooking of Manylath Sagitteh of Omaha, Nebraska. Sticky rice or glutenous rice is a staple of Southeast and East Asian cuisine. There are more than 6,000 varieties of sticky...
