Another oldie, one of the most popular recipes from my Lebanese cooking class. This couldn’t be any simpler, just be sure to use the ripest peaches you can get your hands on. I actually used this as a topping on a Victoria sponge for Kendra’s wedding cake, we just sliced the peaches and made a…
Sumac
A reaction of horror registers on my student’s faces every time I demonstrate a Lebanese recipe using sumac. “PPPPPoison sumac?!”, they exclaim. I assure them Staghorn Sumac, is not poisonous. Rhus typhina grows wild here in our part of the northeastern United States world (you’ll see it growing along roadsides) and it is similar to…