Today’s post will be short and sweet 🙂 Since I posted my first video over 6 months ago, […]
Horaq osbao or rokak o adas is a traditional Levantine recipe that features the earthy notes of lentils […]
Bruschetta “pronounced bru’sketta” is a wonderful antipasto (starter dish) from Italy. Grilled bread is rubbed with garlic, drizzled with olive oil and topped with a variety of toppings that range from humble to luxurious: tomatoes, herbs, cheeses, flaked meat, marinated vegetables, it is really up to your taste and imagination. The only rule is, use something fresh, in season and have fun!
Since I often write about Arabic and middle eastern recipes and try to explain the link between the name and the actual recipe, I have developed the habit of looking up word roots! The noun bruschetta comes from the Roman dialect verb bruscare, meaning ‘to roast over coals’. It is believed that the dish probably originated in ancient Rome, when olive growers bringing their olives to the local olive press would toast slices of bread to sample their fresh-pressed oil.
The most popular form of bruschetta uses a topping of tomatoes, basil and occasionally mozzarella cheese and though this is a heavenly combination, in my book the ultimate tomato-herb combo is tomato, mint and a touch of lemon juice.
As a kid this was THE salad on my mum’s Ramadan table. Fresh juicy tomatoes, loads of fresh fragrant mint, lemon juice, a dash of salt and a drizzle of olive oil. It does not get any simpler than that but try scooping some with a piece of warm pita bread ,the flavors are mind blowing.
In the Middle East, breakfast is a big deal, especially on the weekend. Trust me, we take the most important meal of the day to a whole new level. It is almost a fiesta of flavors, colors and textures. If you have never started your day, Middle Eastern style, you are in for a treat!
For the month of October, Sawsan from chef in disguise challenged us to prepare a rice based main […]
I have a confession to make: I hate fresh coriander!
I know there are people who love it in salads, in soups, sauteed with garlic but I am definitely not one of them. I am the one you see at the herb stand rubbing leaves of parsley between my fingertips, smelling them just to make sure I did not pick up coriander by mistake lol.
For the past 4 months I have been keeping a secret from you but now is finally the time to share it. If you follow me on facebook you probably already know 🙂 Two of my dear friends and I have been working on an e-magazine: Darna magazine. The first issue was published on June 10th and you can read it on issuu.com
A new month and another beautiful traditional Arabic recipe for the group Arabic flavor. Our wonderfully talented host […]
quinoa For the month of Nov my Secret recipe club assignment was Le Andra’s blog love and flour. LeAndra describes herself as […]
In January, I went back home to Jenin for a visit and the trip was bitter sweet. Just […]