Maqluba, Makloobeh, Maklouba,Maaluba , Magluba , maqlouba, makloubeh No, a 2 year old did not gain access to […]
food photography
What do you pack when you’re an expat at the end of your vacation back home and you’re getting ready for another year away from your family and friends?
How do you capture the precious warmth and joy that you feel in their company? what can you take to help you get through the months of nostalgia?
Whenever we go back home for a visit, my mum prepares a love package for me and the kids, there are always new books and DVDs for the kids,a few props for my blog, her signature cookies, maamoul, Zaatar, nabulsi cheese and this apricot jam. My son loves jam but in his book, no store-bought could ever come close to his teta’s homemade apricot jam (teta is Arabic for grandma).
For the first few months after the vacation, I am fine, I miss everyone, but I manage to keep busy and keep my mind off it. But as the year rolls by and we get to the last couple of months before the summer break I struggle with longing and little details like opening a jar of my mum’s jam, tracing her handwriting on the lovely notes she sticks to the lids can drive me to tears.
Quick and easy to assemble, this potato casserole is a great way to
enjoy winter comfort food like potatoes in a healthier leaner way.
You can prepare the casserole the night before and store it in the
fridge, all you have to do the next day is pop it in the oven.
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)
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.
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Chef in disguise 