Home Cooking from the Mediterranean

In these troubled times of an expensive out-of-control war, food crises, political shenanigans and more, it is always a comfort to, well, eat. But before that, cook something homey and warming and reminiscent of a more tranquil time.
Armenian-American chef and restaurant owner Zov Karamardian's self-published book  ZOV--Recipes and Memories from the Heart offers up multiple tasty, colorful dishes that fill that bill.  The first entries I checked were under "eggplant" in the index, because one of my all-time favorite pleasures was a bubbling rich eggplant casserole perfected by a friend's Armenian-American Mom. To my delight, Zov presents an inviting vegetarian Eggplant Tagine, made with chickpeas as well, typical of the North African stews that combine subtle flavors with slow cooking. She recommends with it Roasted Rack of Lamb with Pomegranate Sauce --the pomegranate, today's latest health juice item,  reminds us of the possibility of enjoying "new" ( albeit ancient) tastes.
Kooba Hamoud, appropriately an Iraqi dish--a "meatball soup with lemon and mint," reminds me of the garlic, mint and lemony dishes we enjoyed as Peace Corps volunteers in Iran.

Can anyone tell me why human beings waste  lives, money, time, energy, spirit and resources in the archaic pursuit of warfare in the 21st century, when we could be sharing aromatic dishes of food with one another?

Comments

[genevieve]

Beautiful Cookbook!

Why not enjoy tasty food, music, nature, and artistic expression with all the pleasures they fulfill and make space for these simple pleasures to be abundant in the life of everyone who wishes to create them. All the other stuff that's going on can change with the higher thoughts we receive from imbibing on the gracious plenty that's still within our reach. I believe we can change our thoughts as we can change this evening's dinner menu.

~ Pollyanna and glad of it

[Foodie]

Hey, Polly, I'm with you! ( When are you cooking?)