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The Ultimate Food Journey

Foreword by Stephanie Weaver

Silk Road. Have two words ever carried more exotic intrigue? Dahlia Abraham-Klein takes us on a culinary journey through the lands of her heritage. While reading the book I learned about her family, I sat at her table, I tasted her food.

Dahlia traces her family’s history back to the Babylonian Exile of the Jewish people during the sixth century BCE. Her ancestors have lived in present day Iraq, Uzbekistan, Afghanistan, Pakistan and India. More recently her parents traveled the world and her mother incorporated all the cuisines she tasted into dishes that melded with their Central-Asian Jewish heritage. Dahlia’s recipes emphasize the use of spices, legumes, and grains. She offers in-depth information on these staples we take for granted, improving our cooking and allowing us to savor the flavors even more deeply.

What makes this book unique is that it is vegetarian, making it supremely accessible to so many readers. You can serve these dishes alongside meat or—as I do—make them the flavorful centerpieces of a plant-based table. Dahlia and I have a similar story, finding wellness and healing through changing our diets by eliminating wheat, dairy, meat, and sugar. As a plant-based cook and blogger, I appreciate that this book is filled with recipes I can make without having to make substitutions. Gluten-free recipes are clearly labeled, and the book brims with a healthful ethos. At the same time, all readers will feel welcome at her table, no matter their dietary preferences.

I treasure cookbooks that take me on a journey, that challenge me to incorporate a palette of spices with vegetables and use them successfully. I had never stuffed grape leaves or made falafel before; now I have. The falafels, made with red lentils instead of chickpeas, were light, fluffy, and crispy. The grape leaves had deep, complex flavors with a tangy zing, unlike any grape leaves I have ever eaten before. As I leaf through these pages I can practically smell the savory soups, taste the crisp salads, and I begin to envision dinner parties revolving around the various main, side, and rice dishes. I’m looking forward to following a sumptuous vegetarian meal with the Baked Lemon Rice Pudding or the tasty Rhubarb Crisp.

“I treasure cookbooks that take me on a journey, that challenge me to incorporate a palette of spices with vegetables and use them successfully.”

I love the array of spices that Dahlia skillfully blends, and the rich historical context that she relates through these recipes. I know that she and her family have made them time and again. Her authority shines through on page after beautiful page. Having started a community-supported agriculture group in her Long Island community, Dahlia is in tune with seasonal eating. The realities of urban life in the cool Northeast, however, have led her to become an expert at freezing fruits and vegetables at their peak to enjoy later. I appreciated the step-by-step instructions explaining how and why to use different techniques to make the most of my freezer.

Savor this book, read the introduction and early chapters, understand how and why these recipes came to be. And then, say grace and enjoy.

Stephanie Weaver

author of the Recipe Renovator blog and

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