this cake is :
1. Made of leftover bread
2. Takes 10 minutes to prepare and only 20 minutes to bake
3. The ingredients are super simple and you probably have them at home already
4. It tastes exactly like super fluffy cinnamon rolls
recipe
Akkoub is a type of thistle that grows wild in the mountains in belad al sham (the Levant). It has a distinctive flavour (which is close to a cross between asparagus and artichokes).
Forget scented candles!
This is what you need after a long and hectic day to fill your house with a magical cloud of warm spices.
This recipe goes by many names in different areas of the Levant كوسا مغشي/ مخشي/ ابلما/كوسا بلبن Kousa Maghshi /Makhshi /Shaikh al mahshi /ablama. There might be no consensus on the name, but we all agree that it is a delicacy worth the trouble of preparing it.
Tiklaieh is an aromatic finishing touch that is added to many recipes in the Arabic cuisine.
Simply put, it is a technique that uses a fair amount of olive oil or ghee to gently fry garlic, onions, tomatoes, nuts or herbs then the combo of oil and fried items are added to the recipe as a topping or it is stirred into the recipe right before serving.
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Fattet hummus or hummus fatteh is a creamy, nutty , savoury chickpea bread pudding. In the Levant (Palestine, Jordan, Syria and Lebanon) it is a popular weekend breakfast/brunch item.
You can enjoy this warm on a cold morning or cold out of the fridge on a hot summer day.
Batat o baid (Potatoes and eggs) easy, quick , uses kitchen staples, and added to that it is hearty and filling .
layers of semolina ,coconut , cinnamon and nuts alternating in a beautiful pattern and heavenly combination of flavor.
It is sort of mammoul meets harissa/basbousa meets knafeh and oh my if there was one dessert that is the best of those three worlds it would be dahdah!
Orange and spiced chocolate cake.. a walk down sweet memory lane
What better way to start the day than with a white, warm and creamy drink that is dusted […]
Chef in disguise 