What better way to start the day than with a white, warm and creamy drink that is dusted […]
recipe
It has been ages since my last daring kitchen challenge.The past few months have been crazy busy with […]
One of the things that I can’t seem to get used to in this whole expat experience is […]
Raise your hand if you hated spinach as a kid or if you still do.. I was one […]
The first Monday of the month can only mean one thing! Secret recipe club reveal! 🙂 For this month […]
Arayes are grilled pita bread sandwiches filled with minced meat, tomatoes,onions, parsley and a melody of spices.They are popular street food items throughout the Middle East going by different names in different countries.
Arayes are really easy to prepare, you can cook them on the grill, in the oven, or in the toaster. The result is always the perfect combination of crunchy toasted bread on the outside and spicy juicy meat on the inside. Served with some Greek yogurt, pickles and olives on the side, they make a great lunch that is ready in under 30 minutes
The July Daring Bakers’ Challenge was brought to us by Manal from Manal’s Bites. She introduced us to […]
For the July daring cooks challenge, Kouky from “Cuisine Ă 4 mains“,challenged us to make Griwech, a popular Algerian dessert that is a full flavoured delicacy that has both a melt-in-the-mouth and a crispy texture
“Griwech” in Algerian Arabic means” crunchy”. These beautifully shaped pastries are made from a yeasted dough that is shaped, fried and then sweetened with orange blossom water flavored honey. The golden exterior is crunchy but the center is soft and chewy. .They are kind of similar to awameh if you have ever tried it.You bite into them, the crunchy outside crackles and you get a little burst of orange blossom honey perfectly balanced by the light and fluffy cooked dough. Simply addictive!
I have a confession to make: I hate fresh coriander!
I know there are people who love it in salads, in soups, sauteed with garlic but I am definitely not one of them. I am the one you see at the herb stand rubbing leaves of parsley between my fingertips, smelling them just to make sure I did not pick up coriander by mistake lol.
Ramadan Mubarak 🙂 Today marks the 4th day of Ramadan. Every year, I try to tell you a […]
For the past 4 months I have been keeping a secret from you but now is finally the time to share it. If you follow me on facebook you probably already know  🙂 Two of my dear friends and I  have been working on an e-magazine: Darna magazine. The first issue was published on June 10th and you can read it on issuu.comÂ
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
