Two year away in the UAE made me realize that the things I love the most in Amman are the small and simple details.The smell of jasmines in the morning, the unique and beautiful white stone clad buildings in the sunset,the buzz of the downtown markets, the calls of the kaek carts in the morning, the breeze that carries the smell of fig trees in the summer,the smiles and chatter of people in the streets on a cool summer evening, the carts and vans that sell all sorts of fruits and vegetables in the old neighbourhoods , a cup of tea with my mum and dad in their kitchen, My kids digging out potatoes that my dad planted months ago just for them.
All the small details that give a city its soul and transform it from a place on the map to a home..
Since I am in Amman on vacation, I thought I’d share a bit about Amman with all of you. If you are here for the recipe, simply scroll down to find it but if you are in the mood for a little virtual journey,read on🙂
By the time you read this, I will be in Amman. We’re finally going home for a 3 week visit. To say that I have been counting down the seconds is such an understatement. It’s been a whole year since I have last seen my friends and family and I miss them all terribly .As an added bonus the weather forecast predicts 46 C in the UAE while it Amman it will be 27C in the day and 19C at night! Yay!
I will be posting pictures of my trip on Instagram and I will share pictures and tidbits in my upcoming posts, do stay tuned.
Since it is the first Monday of the month, that means it is time for our secret recipe club reveal.My assignment for this month was Thyme for cooking by the lovely Katie. I loved going through Katie’s blog. She spent 1 year in Ireland, 7 years in Andorra and 8 years in France. Her travels gave her a unique outlook on food and life in general .
I came across this video last night and it really got me thinking. If I could go back in time to give my younger self some advice, what would I tell her?
Before watching the video, I think I would have handed my younger self a looooong list of “mistakes” to avoid and people to steer completely clear of . There was so much in my past that I wished I could change.(Something I think most of my readers can relate to)
The kid in video, when faced with the list of mistakes, crumbles it and asks his older self a few questions that completely change his perspective.I decided to use the kid’s reasoning, and ask myself the same questions
I know that the picture is super tempting and if you like spinach and quinoa as much as I do, you will LOVE this salad but before getting to the recipe,I have some exciting things to share with you.
I was one of 5 winners in the HIPA food photography contest.This is actually the first time that I have ever won a contest and it means the world to me. To know that I am at a level in my food photography (which has been my hobby and passion in the past 6 years) were I can actually win an international contest is beyond amazing!!
I am really thrilled and grateful to each and every one of you, my wonderful readers, if it wasn’t for you, I would have never made it this far in my journey. Thank you is such an understatement but know that I deeply appreciate each and every comment, every email, every time that someone tells me their friend or someone they know told them about my blog, it really makes my day!
The other exciting thing that I have been working on lately is videos! I have decided to work on a you tube channel and I would deeply appreciate it if you would subscribe, check out the videos and let me know what you think.
Ftoot is a type of bread popular in Palestine. The name ftoot means crumbled and it refers to the crumbled cheese infused through out the bread.
Last year, when I shared the Nabulsi recipe for ftoot ,I promised that I’d share my mum’s recipe for ftoot which is my go to recipe for this bread and it is a little different from the Nabulsi version. Well I’m finally doing that today🙂 but before I do, allow me to take you on a little trip
I told you in my previous post that we were planning a road trip. Since Eid was on Wednesday we had a long weekend and we decided to take the kids on a road trip to Abu Dhabi the capital of the UAE.
Abu Dhabi is about 270 km from Ras Al Khaima and since the kids and I have never been to it during our 2 year stay in the UAE, we were really looking forward to the trip.
Abu Dhabi -like Dubai and most major cities in the UAE- is famous for its modern sky scrappers ,shopping mega-centers and themed amusement parks and though all of that was fun to visit, the part I enjoyed the most in our 3 day trip was our visit to the city of masdar (the eco friendly city of the future) and our tour in the Sheikh Zayed grand mosque which is a true architectural master piece.
The part I love the most about exploring any cuisine is trying recipes that I would have never tried or would have never associated with that particular cuisine had it not been for this whole blogging adventure.
Today’s recipe is a great example of that.
Some call it Saudi Pizza, others called aysh abu laham (which literally means meat bread,you see, aysh is bread in the Saudi dialect and laham means meat). A recipe popular in the Hijaz area of Saudi Arabia, particularly in Mecca. This recipe was our Arabic flavor assignment for the month of June.
When Salma (this month’s host ) revealed the recipe, I honestly had my doubts. Pizza and the traditional Saudi cuisine seemed like an odd mix (I expected a rice based main meal or a date based dessert or a cardamom scented drink) But it turns out that there is so much more to the Saudi cuisine than that just like there is so much more than pizza and pasta in the Italian cuisine
When I was a kid, before globalization and the internet (yes , that statement does make my kids giggle and makes me feel old) whenever we had a special occasion and we wanted to buy desserts for it, the options were simple: Baklava, muhalabia, layali lobnana, eish al saraya , awwameh or another item from a long list of traditional Arabic desserts. These desserts were sold by specialty stores who displayed them in the most tempting ways. Sure they sold the occasional cake and some cookies but these were never that fancy nor tempting when compared to the extravaganza of Arabic delicacies on display.
My favorite dessert, as a child was these little white rolls you see in the next picture. They are , velvety and almost melt in your mouth. Delicately flavored with orange blossom water, the creaminess from the filling is beautifully balanced by the nuttiness of the pistachios. They are little clouds of bless. There weren’t that many places that sold these little beauties, so whenever we passed by one of the stores that did, my dad would buy me some
When I posted the batheeth recipe, I promised you more recipes from the UAE and the Arabic peninsula and this is the first in a series coming your way over the next few weeks.
I have to admit that the popular Emirati recipes are growing on me, be it batheeth, Masoub, karrak tea or the long list of rice and spice dishes that are so popular here.
Today’s recipe is one that my kids got me to try. After a cultural day at school they came home super excited about masoub, logaimat and khameer bread (I know this sounds like gibberish now but I promise to dedicate a post to each and every one of these recipes)