On the weekend episode of the Roughly Speaking podcast, my foodie friends John Shields and Henry Hong discuss the cuisine of the seven banned nations targeted in President Trump’s controversial executive order on immigration — Syria, Sudan, Somalia, Yemen, Libya, Iraq and Iran.
From John Shields, Gertrude's restaurant, Baltimore: "This recipe is from one of my favorite cookbooks in the the whole world, 'Recipes and Remembrances from an Eastern Mediterranean Kitchen' by Sonia Uvezian. It is a Syrian cookbook filled with tales and beautiful recipes from a beautiful culture."
Lentil Soup with Swiss Chard and Potatoes (Shurbat Adas bi Silq)
From Henry Hong, aka The Food Nerd; food and beverage manager, Baltimore Country Club: "This is a kabob marinade from Iran. Use the ingredients in the measures listed for each pound of protein -- beef, chicken or lamb -- that you need to marinate."
Kabob Marinade
Sabzi Khordan: "This is a super easy, ubiquitous side dish from Iran -- offered as a condiment or as a palate cleanser -- and very similar to a side offered in neighboring Afghanistan.
Ful Medames: A fava bean-and-vegetable dish common in the seven banned nations, and elsewhere. This basic recipe comes from The New Book of Middle Eastern Food, by Claudia Roden.
Optional Garnishes: