Onion Pesto Recipe INSPIRED BY IRAN SA The oldest known cultivation of onions dates to about 7,000 years ago. Some believe this bulb vegetable first grew in Iran. Thereafter, onion cultivation spread fast since onions are easy to grow as well as adaptable to different soils and climates. Since onions naturally leave little to no trace for archaeologists to dig up, the precise origins of these vegetables are unknown. SAVE FOR LATER Makes 1 3/4 cups Ingredients 1/4 cup shelled walnuts 2 cups quartered sweet onion 1/2 cup fresh mint 1/4 cup blue cheese 1/2 cup butter beans, rinsed and drained 2 tablespoons olive oil Directions Combine all of the ingredients in a food processor. Blend until the desired consistency forms. If using a mortar and pestle, crush the walnuts until a fine crumb forms. Add the onion and mint, and mash until smooth. Mix in the remaining ingredients. Mash until the desired consistency forms. Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months. Uses Roast Beef Pinwheels As a whole, kebabs (or kabobs) encompass various meat dishes that originated in the Middle East. One type of kebab popular in Iran is kebab koobideh , or kobida . This meat kebab is made with ground lamb or beef and mixed with chopped onions. Another kebab variation is the shish kebab . Naan Bread Naan is the word for bread in Iran. It also refers to a specific type of bread that Persians enjoy with cheese or butter. Traditionally, this flatbread is oven-baked and stuffed with some type of meat.

Spices Pesto Recipe INSPIRED BY MOROCCO SA DF Moroccan dishes feature flavors common among Mediterranean and Arabic cultures. Spices, in particular, take on a very serious role in Morocco. They fill Moroccan markets, and combining spices into unique mixtures has no limit. One commonly used spice blend, called ras el hanout , consists of 27 different spices. Among the most commonly used spices in Morocco are cardamom, cumin, cloves, cinnamon, nutmeg, allspice, chili pepper, paprika, fenugreek, and turmeric. SAVE FOR LATER Makes 1/4 cup Ingredients 1 tablespoon pine nuts 2 cups fresh parsley 2 garlic cloves, peeled 1 teaspoon peeled fresh ginger 2 teaspoons fresh lemon juice 4 tablespoons olive oil 1/2 teaspoon each: salt, cumin, cinnamon, turmeric Directions Combine all of the ingredients in a food processor. Blend until the desired consistency forms. If using a mortar and pestle, crush the pine nuts until a fine crumb forms. Add the parsley, garlic, and ginger, and mash until smooth. Mix in the remaining ingredients. Mash until the desired consistency forms. Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months. Uses Couscous Salad Couscous is very popular in Morocco due to its simplicity and affordability. It’s common for people to eat couscous on Fridays. This weekly tradition allows families to gather for a feast. During these family feasts, couscous is typically eaten by hand or with a spoon. Lamb and Candied Fruit One of the most common meats eaten in Morocco is lamb. Moroccan lamb has a different taste from Western lamb because of where the sheep store their fat. The most common dish made with lamb in Morocco is called tagine . This dish is sweet and zesty, and is usually made with fruit and nuts.