Flavorful, aromatic Middle Eastern wheat berry porridge that you can serve for breakfast or dessert.
Category Archive: Vegetarian
Falafel has always been one of my favorite middle eastern recipes. Growing up in Amman, I have so […]
For most people, the world bulgur is only associated with tabbouleh but in Turkey and big parts of […]
Creamy eggplant, colorful pepper immersed in a show stopping tomato sauce. The spice blend, vinegar and sugar make it complex with layers of flavor, the perfect canvass for this vegetarian Egyptian moussaka
Dandelion greens cooked to perfection, the sweetness of the caramelized onions, the tang of the lemon juice, the fruity nuttiness of the olive oil. You just have to try it
Put your hand up if you love snacking! One of my resolutions these past few months (I don’t make […]
Today’s recipe was this month’s Arabic flavor assignment 🙂 Our host Chef Rawan Sawwan chose one of the […]
Tangy creamy and addictive. This labneh and makdous salad is the best way to enjoy the flavors of the middle east
Soft and fluffy rolls filled with a blend of zaatar and nutty olive oil. They are perfect for breakfast, lunchboxes or as a side kick for your favorite soup or salad
I have not posted a new Arabic flavor recipe in quite some time! Come to think of it, […]
It is finally fall and despite the fact that temperatures are still soaring in the late 30s early […]
Nutty, crunchy, slightly floral and not overly sweet. An irresistible combination that makes stopping at just one of these Babouches or blighate nearly impossible!
For the July Muslim food bloggers challenge, we were asked to make a recipe in which honey is one of the key players in terms of flavor. I have already missed the past 2 MFB challenges and was determined not to miss this one!
At first I was going to make a kale salad with a honey mustard dressing (my go to lunch lately in our 44 C summer) but the bag of sesame seeds that my mum sent me a few months ago to make karakeesh was never put to good use and we’re leaving for a vacation in three weeks, so I thought this was the perfect opportunity to use it up.
Chef in disguise 