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.
Is there a specific food that you eat on new year’s eve? or in the first few days […]
Today is the 3rd of Ramadan 🙂 . Ramadan mubarak to those of you who observe the holy […]
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 […]
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 […]
Chef in disguise 