Ramadan Mubarak 🙂 Today marks the 4th day of Ramadan. Every year, I try to tell you a […]
Category Archive: Arabic and middle eastern recipes
If I was asked for my top secret weapon in getting my kids to eat healthier it would […]
For many, the words Turkish Delight conjure up images from the chronicles of Narnia. For me, they conjure […]
Our Arabic flavor recipe for the Month of April took us to Nablus! Rania Al Wazani invited us to make Tamriyeh, the popular Nabulsi dessert from scratch.
Last year, in my Romanieh recipe post I took you on a little trip to the old markets of Nablus.
Nablus (sometimes called Nābulus) is a Palestinian city in the northern West-Bank, approximately 63 kilometers (39 mi) north of Jerusalem. Located between Mount Ebal and Mount Gerizim
When it comes to food, Nablus is a gastronomic heaven,famous for its signiture cheese “the Nabulsi cheese” and its wide array of sweets, ranging from kunafeh, a stringy, cheesy, crispy, sweet, gooey, delicious dessert which defies definition.
Although Freekeh (pronounced free-ka or free-k-) has recently joined the “super food” club, it has been popular in the Arabic cuisine for centuries, mainly in the Levantine area and north-east africa. Freekeh is roasted green wheat that is used to make soups, pilafs,salads and stuffing for chicken and poultry. It is one of my favorite ingredients because of its versatility, earthy nutty flavor tones,and of course because of its nutritional value
Spice blends remind me of the trips I used to take with my dad to down town Amman. There was a time when you could only buy your spices and spice mixes at the old parts of the city. Sure, it is more convenient to have a supermarket or a mall around every corner where you can buy everything that you need (and don’t need) but I always found it enchanting to watch the process of making a spice blend.
So many of you have kindly written to me asking how I was coping in Ras Al Khaima, wondering about my new life here. I’ve been meaning to write a long post about this for months! but something always comes up! So I have decided to break it up into a series of posts. I will tell you a little bit about the great move, life in the UAE and how I’m coping with the whole idea of being an expat. Do stay tuned 🙂
If you are here for the recipe, scroll to the end of the post, you will find the English and Arabic versions
Flaky layered pastry,crackling with every bite, irresistibly decadent no matter what the filling is. Whether you choose cheese, minced beef, chocolate, coconut and raisins, halwa or muhallabieh, this deceivingly simple looking pastry is bound to have you hooked after the first bite.
A new month and another beautiful traditional Arabic recipe for the group Arabic flavor. Our wonderfully talented host […]
If you walk into any bakery in Amman in the morning, you will be enchanted by the smell […]
In January, I went back home to Jenin for a visit and the trip was bitter sweet. Just […]
Our Arabic Flavor recipe for the month of September was Mamounia, a wonderful Syrian dessert that comes from the city of Aleppo.
Mamounia is a smooth and velvety semolina pudding that is usually topped with cinnamon and nuts and it is served with string cheese, cream and pita bread. I know the idea of combining pudding with bread and cheese may seem odd at first but keep in mind that this is a breakfast dish in Syria. The mamounia pudding is served early in the morning to provide a sweet start of the day that will give you enough energy to sustain you all day long. While the cheese and the bread are added to balance the sweetness of the mamounia.
Chef in disguise 