Dreams are the seedlings of realities..
The bird awaits in the egg
Akkoub is a type of thistle that grows wild in the mountains in belad al sham (the Levant). It has a distinctive flavour (which is close to a cross between asparagus and artichokes).
Nothing screams spring as carts full of green almonds in farmer’s markets or on street corners. If you grew up in Amman, you probably have fond memories of buying a small paper-brown bag of green almonds with a little pouch of salt to dip your green almonds in on your way home from school.
This lentil soup is easy to make, and requires minimal ingredients yet it is hearty and filling. It makes a delicious first course for iftar or dinner, or you can enjoy it with a salad on the side for a healthy and hearty meal.
Coffee is a reflection of its maker and its bearerFor coffee is the mirror of the handThe hand […]
It’s impossible to be lonely
when you’re zesting an orange.
Forget scented candles!
This is what you need after a long and hectic day to fill your house with a magical cloud of warm spices.
This recipe goes by many names in different areas of the Levant كوسا مغشي/ مخشي/ ابلما/كوسا بلبن Kousa Maghshi /Makhshi /Shaikh al mahshi /ablama. There might be no consensus on the name, but we all agree that it is a delicacy worth the trouble of preparing it.
41,000 is not just a number It is 41,000 lives41,000 I love you..How are you?Sleep tightSee you tomorrow..I […]
One of my favorite things about winter here is all the wonderful herbs and vegetables that pop up […]
Avocado-licious Quinoa Salad with Beets and Oranges with a tangy lemon mustard dressing
Tiklaieh is an aromatic finishing touch that is added to many recipes in the Arabic cuisine.
Simply put, it is a technique that uses a fair amount of olive oil or ghee to gently fry garlic, onions, tomatoes, nuts or herbs then the combo of oil and fried items are added to the recipe as a topping or it is stirred into the recipe right before serving.
Chef in disguise 