This recipe is an ancient Persian take on the spinach salad from masterful writer Joan Nathan. Spinach is quickly blanched in boiling water, then pulsed in a food processor with cilantro, walnuts and garlic until roughly chopped. Toss with vinegar, salt and pepper and serve at room temperature alongside a chunk of whole grain bread and good butter and you have a delicious spring dinner.
In Syria, however, there is no mistaking the name for anything but this delectable syrupy sponge cake topped with mixed nuts.
An update on the onion dip you know and love.
Granola made from oats, nuts, and seeds.