full to the brim of a wall

 
So in order to talk about this recipe today, we're going to have to talk about sheep butts. I know, not what you were expecting right? But here's the deal, in most parts of the Levant the sheep sort of have this extra butt, almost like a really wide fat tail, that you can see in the pictures. I remember seeing this for the first time near Sayyida Zeinab outside Damascus, and staring at these very weirdly shaped sheep. You see, the sheep are bred this way because that back part is just one big mass of fat. In Arabic this is called 'aliya, and is the traditional cooking fat, sort of like how lard is a traditional cooking fat in the U.S. Nowadays, most people use butter (ghee) or oil in their cooking because it's more cheaply and readily available, but 'aliya is still called for in some dishes.

 
A s much as we all adore the classic, Norman Rockwell–esque Thanksgiving dinner doctor in business administration, serving up the same old turkey and trimmings year after year can get seriously tedious—especially for the cook.

 
Just about everyone coming to Paris asks me if I’ve read “Why French Women Don’t Get Fat” by Mireille Guiliano.

How Do You Get Rid of Cooking Smells?
 

 
Remember yesterday when I touted the virtues of homemade Double Chocolate Pudding? Oh, but it’s good best travel tea mugs. But, it seems I might have had an ulterior motive for sharing it. This pie.

 
Inspired by the rare find of sweet potato leaves at our local farmer's market, this warmly spiced, slightly nutty vegan soup combines African spices with potatoes, sweet potatoes, carrots, zucchini, sweet potato leaves, red peppers and chickpeas. Both hearty and light, a little peanut butter highlights the nuttiness of the chickpeas and greens and adds a touch of creaminess to a warm tomato broth spiced with harissa, sumac, cumin, and chili.

 
When we found out the guys at Park Slope, Brooklyn's Pork Slope bar were teaming up with the Kelvin Natural Slush company to offer a Mint Julep Kelvin Slushie for Derby Day, of course we had to make it a priority to get the recipe.

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Suvir Saran with Azalina Eusope at the SF Street Food Night Market, 2012
There are some chefs who cook with their whole being, with their blood, sweat and tears, with their heart and with their soul. Azalina Eusope is one of those chefs and you can taste her passion in every bite. I am not alone in feeling honored to eat her food.