OPTIMISITC FULL MOON FRIDAY AS IRAQ MELTS INTO A NEW ERA

It’s a full moon day today, and is also a Friday the thirteenth. I read in the internet that the next time Friday the thirteenth will land on a full moon day is in 2045. I doubt I’ll be around by then…And so let’s enjoy this odd combination.

The sun is low in the sky, with puffy humid clouds hanging around filtering its heat and light. The leaves on the trees are still a brilliant optimistic green, and optimism is in full bloom in my neighbourhood, for it’s the season of graduations/convocation at the University of Toronto.

The other day I was pedalling around King’s College Circle in the late afternoon. The large white tent that the university sets up on the lawn for convocation season was alive with slowly moving figures: grads in their black gowns, and profs too, the latter often with wonderfully medieval-looking caps and colour; and proud family members clutching bouquets of flowers and busy with cameras and cel phones. I stopped and asked one grad which group was graduating that afternoon. “Masters and Phd students” she replied. What a select and hard-working group. No wonder the families were looking so proud and the grads as well.

Other reasons for optimism in my household and among my friends include the election in Ontario yesterday. The province elected a woman as premier, a first for Ontario. Her name is Kathleen Wynne and she is also notable because she’s in a long-term domestic partnership with a woman. Her partner was invited up on the platform last night as they all celebrated the results. Bravo to Ontario for not worrying about the sex or sexual orientation of the premier, and also for defeating the hard-right conservative party.

Now we need to push determinedly  for a clean-up of corruption and money-waste. Will it happen? For once I feel a little optimistic that it might. We’ll see.

And another positive: I spent lunch with a friend from Kurdistan named Ayub who is working here in Canada running the English language arm of a Kurdish news organisation called Rudaw. He confirmed that the startling-to-ousiders success of ISIS fighters in capturing the northern part of Iraq this week is a happy thing to the Kurds of the region. They view it as “about-time”, this realignment of borders with the distribution of the very distinctive populations in the region.

“At last” he said, the Kurds control all the areas inhabited by the Kurdish population, in both Iraq and Syria. Until this week they controlled only Kurdistan, but that didn’t include all Kurds. Now that’s changed. And the Kurds are jubilant. And he said, that’s all they want; they aren’t trying to invade or take over any other territory.

Northern Iraq’s Sunni population and southern Iraq’s Shia population are now divided into two zones of control.

This marks the end of the old borders that the European powers agreed to in 1919, following the dismemberment of the Ottoman empire (read Margaret MacMillan’s Paris 1919 for a wonderful review of the whole Peace Conference, and the legacy that we are still living with).  So here we are, almost a century later, and after the spilling of blood by thousands of locals as well as far too many foreign soldiers and civilians, back to a map that corresponds to the cultural/ethnic/religion situation on the ground.

Let’s hope the US government doesn’t try to bomb people insensate, and instead leaves them to sort things out for themselves.

And on the food front, this evening I picked my first batch of garden greens: arugula and various other leaf lettuces, plus basil, and used it to make a coarse pesto with pine nuts and freshly grated pecorino, that went onto some penne. So that’s the first taste of late spring, beyond the dandelions that I stir-fry, and the rhubarb, and into tender fresh greens. Lovely. Another lift of the heart.

Now it’s time to go out and look at that fat full moon.

MAY DAY HOPES & MEMORIES OF KURDISTAN

The last time I posted here I was just about to leave for Kurdistan. Since then I have left a long silence. It's not because life has been dull. More, perhaps, that each day has been so packed, so intense, that i have not had the distance to reflect and write about it.

I am in New York as I write this, in fact in Brooklyn staying with a friend. For the next couple f days I will be seeing friends, attending the James Beard Cookbook and Journalism awards event (I'm on the cookbook committee) and attending a committee meeting. It's a privilege and a treat to come to NYC three times a year for the committee. We're a thoughtful bunch who try to do a good job of managing the judging process, all of which is done by independent judges living all over the US and Canada. The awards ceremony is where it all comes together...

But what have I been doing for the last month? The answer is that I have been in Iraqi Kurdistan, and for most of my time there being hosted and taken care of by the lively and generous members of a large extended family from Halabja. I had very little access to the internet, but that was not what kept me from posting, not really. It was instead the fact that I was entirely immersed in where I was, unable to distance myself enough to shape a post properly, and feeling oh-so-fortunate. I made lots of notes, about events, people, the food, the language (Sorani Kurdish), and more. That raw material, plus my photographs, are what I will rely on as I digest all that I've seen and learned, write stories, figure out recipes, etc, for my Persian World book. All that lies ahead.

Apart from memories, notes, and photos, I brought back some Kurdish rice, some spices, and also a box of "gazo", made at a shop in the Sulaymaniya bazaar. It's called "gaz" in Iran and is a special kind of nougat, chewy and not overly sweet, made of a resin exuded by insects onto the leaves of a plant that grows in the Zagros Mountains, plus egg white, sugar, pistachios, and a little rose water. A friend in Toronto loves gaz, so I asked her over to help open the box and have a taste. The box was nailed shut. When we got it open, it was filled with flour, the gazo packed in there, protected and kept fresh by the flour. You wash a piece, tear/pull it in half, since they are large, and then share and eat with pleasure.

Of course since I had bought the box new at the sweet shop (Tofiq Halawchy), sealed up and wrapped in plastic, I had had no idea that it was full of flour (I've since learned that this is the traditional way of storing it).  This means that I had travelled back from Iraq via two days in Istanbul, through two sets of customs checks, with a box full of white powder...  No harm done as it turns out, but perhaps a lesson: I should have asked to see what was in the box when I bought it, don't you think? There's a spy/thriller/mystery novel plot lying in wait here perhaps!

I cried when I parted from the family because I was going to miss them, their warmth and our connection. I still have Kurdish phrases echoing in my "mind's ear" and am looking forward to leaping into recipe work and writing, starting next Monday.

Meantime it's May Day, a day for celebrating working people internationally, and, if you are in France, for giving small bouquets of lily-of-the-valley (muguet) to friends. At this time of year, La Fete Des Muguets, the streets are lightly perfumed with the scent of the small posies that are sold on street corners to passers-by.

Perhaps the weather will warm up and the sun come out in Toronto and elsewhere. This spring Toronto is at least two weeks behind, with all plant life except the bravest crocus flowers holding off until Mother Nature confirms that warmth and sun can be relied on. The lilies of the valley that are usually a carpet of green by now in my front yard, with first buds of flowers showing on spindly little stems, have barely begun to surface from the cold earth. Yikes!

Happy May Day everyone...

LEAVING FOR KURDISTAN WITH A SKILLET CAKE RECIPE TOO

I’m late posting this, and I’m under the gun, because I leave in a few hours to catch a plane to Istanbul, and then a connection on to Erbil, in (Iraqi) Kurdistan. I am so pleased to be able to go. It’s part of the research for my Persian World book.

I had hoped to travel to Azerbaijan for the book, leaving in late March, and then to go to Kurdistan. But the Azeri visa application process just got more and more complicated. I felt as if the embassy people were moving the goalposts, asking for more and more documents from the friend (a generous-minded American woman who is working in Baku) who had invited me. The Azeri visa process has been famously difficult for a long time, the government being paranoid, they say. 

But with current events, who can blame them? Azerbaijan, like Georgia, is a small country which borders on Russia. The events in Crimea were unfolding as I was applying for my visa…. And so I withdrew my application (rather than risk having it refused).

It’s always good to remember that we do not have the “right” to travel to other countries. It is a privilege. And so I am feeling very privileged to be setting out on this trip. I am due to land in Erbil, and then I will head to Sulaimaniya and Halabja. I don’t like racing around, so I don’t expect I’ll get further north to Dohuk and the region near the Turkish border. I’m just hoping to get a glimpse of home-cooking, and some glimmers of understanding about Kurdish and Assyrian food traditions.

A good friend here in Toronto spent time in Kurdistan two years ago and has passed along the names and info of some of her contacts. She was talking to women about their lives… I am grateful to have my passage eased. And a friend of hers who lives here, who is Kurdish, has also connected me with a couple of people, including his mother and sisters. I can’t wait!

Meantime, after a long delay, spring has truly sprung today, just as I am leaving. On Sunday too it was sunny and mild. A bunch of us who do shape-note singing got together to sing out of the Northern Harmony book. We were at my place, with the back doors open and the sun streaming in, just glorious.

I had a little food for singers to snack on, including bread from Woodlot, hummous from Evelyn’s Crackers, cheese from Cheese Magic and some pate from Sanagan’s. But I’d also put a little effort of my own into the food: I’d made skillet cake, a medium and a small one, using my usual somewhat casual approach. But the cake has evolved, as all recipes tend to do. I now use all whole wheat flour: Red Fife with a little La Milanaise whole wheat pastry flour, and my toppings in this season of little fruit are usally frozen cranberries, or other frozen berries (raspberries and/or blueberries).

Because some of the singers asked for the recipe, I’m putting recipe notes here, so everyone can have access:

You’ll want to have two bowls for mixing, and a ten- or eleven- inch cast-iron or other heavy skillet, or two smaller ones (I use an 8 and a 6) or you can use a cakepan that gives about the same area – about 80 square inches.

Preheat the oven to 400 F.

And heat the skillet on the stove-top, add oil and spread it well. Remove from heat. Make sure your butter is at room temp.

The proportions are simple:

In one bowl put 1 ½ cups whole wheat red fife flour, and ½ cup whole wheat pastry flour; or all Red Fife; or use all-purpose and pastry flour 50-50, as you please. Add 1 teaspoon baking powder and ½ teaspoon baking soda, and a ¼ teaspoon salt.

Spices I use are cinnamon, cloves, dried ginger… you could try a little nutmeg…

In the other bowl cream ¼ pound butter and 1 cup (I use brown) sugar, and then add 1 cup full fat plain yogurt. Add ½ teaspoon good vanilla if you wish. Whisk 4 eggs briefly and add them and mix well, then add the wets to the dries.

Stir just enough to mix them so that the flour is all wet.

Pour the heavy gloopy batter into the ready skillet(s)

Sprinkle on cranberries or other frozen fruit, or sliced apple or whatever pleases you. I sprinkle on a little extra sugar if using cranberries.

Bake at 400 (in the middle of the oven) for 15 minutes then lower heat to 385 until done (a skewer comes out clean), about another 30 minutes.

Let stand for five minutes to let the starches firm up, then turn onto a plate, (fruit side will be down) then place another plate on the under side and flip it back so it’s fruit side up.

Cake is better the day after it’s baked, but usually no-one waits around to test that assertion!

I hope this becomes an easy-to-remember staple in your house, just as it is in mine.