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Ahmad Yasin holds classes in the art of Syrian cooking at Yasin Culinary. (Aram boghosian for the boston globe) |

Learning Syrian cooking, and culture
WATERTOWN - Ahmad Yasin has never met a chickpea he didn't like. He lovingly soaks the dried legumes for at least 12 hours. He treats the boiling water to a dash of baking soda measured in the palm of his hand to help soften the peas. He tastes, pinches, and examines them to determine when they're done. He even saves ... (Full article: 968 words)
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