NEWSWEEK.COM 63
07 Spiced Brownies
Iraq (Sumac)
Adding a dash of sweet-tart sumac to brownies gives them
an exotic and surprising twist. This maroon-colored spice is
iconic in Middle Eastern cuisine, and its citrusy taste adds
unique ʀavor to dessert recipes, meat rubs and even teas.06 Fattoush
Syria (Pome-
granate molasses)
Fattoush is a vege-
table salad topped
with pieces of crispy
fried pita to give it a
crunch and drizzled
with a dressing of
lemon juice and olive
oil and sweet-sour
pomegranate molas-
ses. The end result
is a fresh, light dish
packed with Middle
Eastern ʀavor.
08 Kuku Sabzi
Iran (Zereshk
barberries)
This Persian take on
an herbed frittata
features a delicious
combination of
Iranian ʀavors held
together by the
baked eggs. Bright
red barberries
lend a touch of
tangy ʀair their
bold tartness
compliments the
dish’s fresh green
garlic and herbs.THE KITCHEN
WITHOUT BORDERS
E\7KH(DW2IɶHDW
Chefs (Workman
Publishing, March)
features traditional
favorites from
immigrant and
refugee chefs from
around the world.09 0DQFKXULDQ&DXOLʀRZHU
Nepaln (Maggi sauce)
This dish uses Maggi Hot & Sweet sauce
to coat fried cauliʀower. The tomato chili
sauce is commonly used throughout
Nepal and India, and it gives the light,
nutty fried cauliʀower a spicy South
Asian ʀavor with an edge of sweetness.
10 Kowa Varrai
Sri Lanka (Curry leaves)
This side dish features coconut—Sri
Lanka’s “tree of life”—and fresh curry
leaves. Together, these ingredients
give the cabbage bold ʀavor, with
the coconut adding sweetness and
the curry leaves balancing it out
with their herbal, citrusy taste.657 8109Photographs by PENNY DE LOS SANTOS