Learn all the secrets to making perfect large-cluster granola with this easy recipe! Perfectly huge and crunchy granola clusters with lots of cinnamon maple flavor
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Category Archive: vegan
Ramadan is only a day away! If you celebrate it , then Ramadan mubarak to you 🙂 and […]
Since I spend most of the year complaining about the intolerable heat here in the UAE,it would only be fair to share the precious few days of good weather that we’re having at the moment.
I am in love with anything and everything that is even remotely winter-ish :
Beautiful clouds that the sun enjoys setting on fire every morning!
The cold morning breeze that finally justifies owning a jacket in the UAE!
Cloud formations that the kids and I spend the way to school weaving stories about, imaginary creatures, giant elephants(yes my son is still in love with elephants) and of course, dragons!
Today’s quinoa salad is quick and easy. It is actually one of my go to lunches lately topped with some grilled chicken or shrimp. The recipe is actually a copycat recipe for a salad we love at one of the local restaurants. The combination of colors, textures and flavors is so refreshing!
This Turkish dip happens to be one of my all time favorite mezza, right after homemade hummus! It is smoky , packs a real flavor punch with layers of herbs, nutty walnuts, sweetness from the sundried tomatoes and smokiness from the pepper. I love this on pita bread or with pita chips, as a dip with baby carrots or cucumbers, it is heavenly with lavash crackers, you can also use it as a topping for pizza or manakeesh.
This spread plays on the same flavor notes as Muhammara but the flavors here are more intense because there is no bread crumbs to dilute them . I also love the refreshing herb and spice notes in this Turkish spread that are missing or less pronounced in Muhammara
Last month when I shared the final Daring kitchen challenge, I told you that I was planning on taking on the challenges that I missed or the ones that had happened before I joined the daring kitchen. Once a month, I will make one of the old challenge recipes and post it on the 27th of the month for old times sake (because the 27th was our assigned reveal date when the daring kitchen was active)
If you’d like to join me on this daring adventure, leave me a comment or email me and we can agree on next month’s challenge 🙂 You don’t have to be a blogger or have a blog. You just need to be daring and into trying something new 🙂
As you already know from the title, I chose to make lavash crackers (Sep 2008 challenge). I am addicted to lavash crackers especially the rosemary and sea salt ones and the cinnamon sugar and spice ones. I always buy them whenever I find them (usually at the farmer’s market and sometimes at IKEA). They are always super expensive, especially considering the fact that the ingredients that go into them are so cheap and readily available.
Whenever I buy lavash crackers, I promise myself to find a great recipe and start making these at home but I never seemed to find the time to do it, until this month! When I went through the extensive Daring kitchen archive to pick a recipe, I came across the lavash crackers challenge and knew that THIS IS THE ONE!
I have been trying to write this post for 2 weeks! The recipe is ready, pictures are ready but I am honestly at a loss for words. I love writing the little stories, thoughts that you read before my recipes in most of my posts, they are my way of sharing a little bit of my world with all of you but with a nasty flu that has been going on for 10 days, the inauguration the other day among other things, I have been staring at my screen for days feeling uninspired.
I have finally decided to share one of my favorite pictures with a few inspirational words, I hope that they will be able to cast a ray of sunshine on your day 🙂
Today’s recipe is actually my first entry in a monthly cooking and baking event for a lovely group […]
I have received quite a few questions and requests for dips and crackers ideas so I thought it […]
If you’re like me and you grew up in the Levant in the early 80s, the pictures in […]
When I shared my tips on how to create a middle eastern antipasto platter I got quite a few questions about the crackers in the background. There were two types of crackers, the first is the raincoast cracker and the other small square shaped ones are actually my favorite way to use up almond pulp.
Isn’t it funny how a certain smell, flavor or image can conjure up a world of memories?
Somehow it is never the elaborate recipes or the fancy meals, it is a bowl of soup in your mum’s kitchen on a cold day, a cup of peach icetea across the table from a dear friend, a fresh loaf of bread from your grandmother’s oven, the cookies you made for your kids’ class and stayed up till 2 in the morning decorating and packing them, the salad you made for your best friend and forgot the parsley.
Makloubeh (which literally means upside down) is a popular Palestinian one pot rice, spice and vegetable dish.You can think of it as a torte or a savory counter part to a pineapple upside down cake because of the way that it is cooked and presented.
