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!

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

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.