For the month of October, Sawsan from chef in disguise challenged us to prepare a rice based main […]
food photography
Our Arabic flavor recipe for the month of July was Ftoot bread. This bread is popular in Palestine […]
For this month’s secret recipe club, my assignment was Sara’s blog Cupcake muffin. Sara is one of the […]
The July Daring Bakers’ Challenge was brought to us by Manal from Manal’s Bites. She introduced us to […]
My kids love barazek (they are popular Middle Eastern cookies with a sweet sesame topping ) but the traditional […]
This month’s Arabic flavor assignment was to make an Egyptian classic. Meamar Rice.The exact translation of the name […]
Ramadan Mubarak 🙂 Today marks the 4th day of Ramadan. Every year, I try to tell you a […]
We are obviously not in Autumn, so why am I posting apple recipes?
Well, I love apples! and this apple pie spice mix was one of the recipes on my homemade herb and spice blends challenge. But those are not the main reasons why I am posting the recipe now.
For many, the words Turkish Delight conjure up images from the chronicles of Narnia. For me, they conjure […]
I have a love affair with tea! My husband knows and he doesn’t mind :p Whenever we go […]
Our Arabic flavor recipe for the Month of April took us to Nablus! Rania Al Wazani invited us to make Tamriyeh, the popular Nabulsi dessert from scratch.
Last year, in my Romanieh recipe post I took you on a little trip to the old markets of Nablus.
Nablus (sometimes called Nābulus) is a Palestinian city in the northern West-Bank, approximately 63 kilometers (39 mi) north of Jerusalem. Located between Mount Ebal and Mount Gerizim
When it comes to food, Nablus is a gastronomic heaven,famous for its signiture cheese “the Nabulsi cheese” and its wide array of sweets, ranging from kunafeh, a stringy, cheesy, crispy, sweet, gooey, delicious dessert which defies definition.
Although Freekeh (pronounced free-ka or free-k-) has recently joined the “super food” club, it has been popular in the Arabic cuisine for centuries, mainly in the Levantine area and north-east africa. Freekeh is roasted green wheat that is used to make soups, pilafs,salads and stuffing for chicken and poultry. It is one of my favorite ingredients because of its versatility, earthy nutty flavor tones,and of course because of its nutritional value
Chef in disguise 