What better way to start the day than with a white, warm and creamy drink that is dusted […]
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 🙂
The part I love the most about exploring any cuisine is trying recipes that I would have never tried or would have never associated with that particular cuisine had it not been for this whole blogging adventure.
Today’s recipe is a great example of that.
Some call it Saudi Pizza, others called aysh abu laham (which literally means meat bread,you see, aysh is bread in the Saudi dialect and laham means meat). A recipe popular in the Hijaz area of Saudi Arabia, particularly in Mecca. This recipe was our Arabic flavor assignment for the month of June.
When Salma (this month’s host ) revealed the recipe, I honestly had my doubts. Pizza and the traditional Saudi cuisine seemed like an odd mix (I expected a rice based main meal or a date based dessert or a cardamom scented drink) But it turns out that there is so much more to the Saudi cuisine than that just like there is so much more than pizza and pasta in the Italian cuisine
This Dawood basha recipe was actually one of the earliest recipes I have shared on this blog. It is one of my kids’ all time favorites! but at the time, my pictures were faaaaar from perfect and though I still learn something new with every picture I take, I am really proud of how far my photography has come. (Try not to laugh when you click back to the old pictures, my kids think it is a joke and have been making fun of that picture all day lol)
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For the month of May, it was my pleasure to host the Daring Cooks challenge
A year ago I hosted my first challenge, at the time, I chose cheese making because it is a wonderful skill to add to your repertoire. This time around I wanted to choose a challenge that represents my own heritage. Something Palestinian, something fun and tasty, something challenging but worth the trouble.
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