Just wanted to let you all know that I recently wrote an article for the Hong Kong Tatler about my experience cooking Middle Eastern food in Hong Kong. I talk about one of my favorite dishes, zucchini dolma, and how much easier it is to make here, compared to the US. To read the whole thing, be sure to head over to the Tatler—but here’s a little excerpt:
Whenever I tell people I’m a Middle Eastern recipe blogger living in Hong Kong, they usually respond by saying, “It must be hard to find Middle Eastern ingredients there. Where do you get things like tahini and pomegranate molasses?” They’re certainly onto something, and right to ask—pull up a chair, grab a cup of coffee, and let me tell you about how I’ve started resorting to ordering five-kilo tubs of tahini from a restaurant supply company (and be prepared for me to try to sneak a jar into your bag on your way out the door).
But my real answer usually surprises people. While these pantry staples are important for many dishes, produce is the real heart of the Middle Eastern food I grew up with. And, lucky for me, there is a ton of overlap between Cantonese and Middle Eastern fruits and veggies…
That’s all I’ll share here—hope you enjoy the full article! :)