A shower thought:
If there’s a Vegetarian Festival in Phuket, a Herring Festival in Denmark, a Pizzafest in Naples, and a Dumpling Festival in Hong Kong, then there should definitely be a Kubbeh Festival in Jerusalem. (I even have a name for it: “Kubbebah,” which is what Jerusalemites call the fried kubbeh dumpling.) It would be a gastronomical experience for locals and tourists. All the foodies I know would love to spend an autumn evening in Jerusalem, walking around the city and trying different variations of kubbeh and kubbeh soups. (There are many kinds in Israel, including Kurdish, Iraqi, and Turkish). These Middle Eastern dumplings need to be introduced to the rest of the world.
I wonder if Nir Barak, the mayor of Jerusalem, and Yotam Ottolenghi, the informal representative of Jerusalem cuisine, would love my idea as much as I do.
Another shower thought: how about celebrating an International Dumpling Day, where people around the world eat dumplings?
I love all types of dumplings, Jiazi, Buuz, Gyoza or kubbeh. But making the dough and the filling, then stuffing the dough, rolling it into a ball, then cooking it, is a long process that requires two things: (1) Time, which, these days, nobody has (including a whole generation of Iraqi and Kurdish grandmas who have discovered Facebook); and (2) Patience, a skill that has been lost under thousands of selfies and food shots. Continue Reading…