The inspiration for this lemon, turmeric, and semolina cake comes from the traditional Lebanese ‘sfouf’ cake. The treat, which is traditionally made for holidays or special events in Lebanon, consists of a dense and eggless cake made with semolina flour, turmeric, aniseeds, and pine nuts. Intrigued by the combination of turmeric and semolina, I decided…
Month: January 2018
Zaa’tar and Cheese Flatbread – Fatayer Zaa’tar
This zaa’tar flatbread is characterized by a rustic combination of olive oil-infused yeast dough, fresh zaa’tar, and goat’s cheese. The herb and cheese are folded into the dough several times in a way that produces layers and layers of goodness. I love baking, almost more than I love cooking. There is something magical about how…
Red Lentil and Rice Porridge
This lentil and rice porridge / soup is one of my favorite dishes at the moment. It is so simple and pure, but incredibly comforting. I discovered it recently through family members and have been making it ever since. Msalwa’a, as some know it by, is one of those humble Palestinian comfort foods meant to…
Rkak – Lentil and Noodle Stew
Irkak ‘addas or ‘rushtayeh’ is a vegan Palestinian and Levantine dish as old as time. It’s a stew made of tender lentils, noodles, plenty of caramelized onion, lots of warm spices, fried garlic, cilantro, lemon, and pomegranate molasses. Wholesome, tangy, and deeply satisfying, it hits all the right spots. The noodles are traditionally homemade, but…
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