Saturday night we went over to our friends Brigitte and Kevin’s house for dinner. Our menu consisted entirely of middle eastern fare and involved some cooking techniques that certain cultures have been using for a thousand years. It was an interesting experience in food history. But looking back, I realize that it was also a celebration of friends history, which always pairs well with a great meal and good wine.
I have known Brigitte since my sophomore year in college. I can remember my first impressions of her as we introduced ourselves as new roommates. I distinctly recall noticing her laugh, easy and contagious. The more I got to know her the more I discovered her tendencies toward chaos rather than order and the unconventional rather than the socially acceptable. They showed themselves in her messy dorm room and in essays she wrote for her Creative Writing class. But there was always an artful, whimsical curiosity when these things manifested themselves. She seemed to always be exploring the world. And instead of clashing with my more reserved, cautious nature, her friendship complemented and broadened me. I think we have rubbed off on each other some in the years we’ve changed into adults. She has helped me become more open minded and laugh more easily at myself and at the world. I think maybe I have helped her be more purposeful, or at least see the value in a tidy house.
For dinner, Ben and I brought over a few ingredients but Brigitte and Kevin did most of the cooking. Our table was set with tabbouleh, couscous and laban, which is essentially a thick sweet yogurt, a staple in Lebanese cooking. There was also falafel, which I first had in Amsterdam, Holland while I was there with my youth group in 2000. We stuffed pita bread with the laban, which holds everything together (like the sour cream in a taco), tabbouleh and falafel, then dipped it in the couscous. Delicious! To top it off, Brigitte made Turkish Coffee, a process which I, a devout coffee lover, found fascinating. It tasted much more bitter than regular coffee, but with a little sugar it took on a rich depth that went perfectly with dessert. The cake was Semolian…get this…Sfoof cake. Sfoof. You know you want to say it again. Sfoof cake can be sweet or less so depending on how much sugar you add. It’s bright yellow due to the turmeric and the texture is something like cornbread. A lovely ending to a lovely meal.
We have always enjoyed cooking together, Brigitte and I, especially for our friends. We’re both Italian, so it comes naturally. Saturday night’s dinner seemed to me like pulling some old portion of our college life out of the shadowy cupboard and into the present to be enjoyed. To celebrate not just how things used to be, but the familiar comfort that they have always been this way.
































