Biber’s Best

Hey folks, I’ve got a confession to make: Just this month, I’ve finally caught biber fever.

Not that one, though. I have no interest in twenty-tens pop stars, catchy as they may be, since that’s neither my genre nor my era.

No, I’m a 90s punk rock kid at my core, with a love of chiptune and rap metal on the side. The biber that I’ve fallen for isn’t a singer but the turkish for chilli. More specifically, the rich, vaguely paprika-like pul biber that I was recently introduced to by Rafi’s Spicebox.

So today, we’re going to be making up something equally middle eastern, adapted from a jewish friend’s home cooking.

For march’s main recipe, we’re going to be reworking the modern vegetarian classic that is shakshuka.

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