Malou HerkesAt the hearth, in the CaucasusIt’s the sweet, mellow smell of heating milk that hits you first. That and the warmth of a just stoked fire, bringing sharp relief from…Jun 23, 2019Jun 23, 2019
Malou HerkesCrumpety pancakes | Yemenite lachuchThe first time I met Irit, she was running around her tiny hole-in-the-wall caff, blistering aubergines and squeezing oranges, chopping…Apr 22, 2017Apr 22, 2017
Malou HerkesForage: Wild greens Bedouin stewFor someone who cooks, eats, reads and writes about food everyday (and travels halfway around the world to learn about it), I am so often…Mar 23, 2017Mar 23, 2017
Malou HerkesNora’s amazing Georgian beef flatbreadsI’ve been meaning to give Nora a proper intro for ages now so, finally, this is she. Hello Nora. Reasons given are: she’s a great cook, a…Nov 13, 2016Nov 13, 2016
Malou HerkesGeorgian dumplings: a national obsessionI’ve fallen in love with Georgian khinkali. Soft, juicy, wonton-like dumplings, with a thick, doughy outer layer encasing herby ground…Nov 11, 2016Nov 11, 2016
Malou HerkesBreakfasts in BosniaSteaming pans of scrambled eggs and fried chanterelles, piles of eggy bread with lashings of creamy cheese and ayvar, doughy bread fritters…Nov 11, 20161Nov 11, 20161
Malou HerkesEating walnuts whole, in ArmeniaCheck out these walnuts! These are whole unshelled walnuts, soaked and cooked until the hard shell becomes soft and edible. Bite into one…Nov 11, 20161Nov 11, 20161