About

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Welcome! Ahlan wa sahlan! Bienvenidos! I am Hanady, an International Affairs graduate and researcher with a passion for travel, storytelling, photography, and all things food. I was born and raised in America, and currently live back and forth between the US and Palestine in the Eastern Mediterranean. Having grown up in a multicultural family of Palestinian and Spanish/Puerto Rican origins, I have always enjoyed combining flavors of different cuisines to produce unique dishes. I found that great beauty results from the fusion of two or more different cultures. Food has the power of bringing people together, bridging cultural gaps, and breaking stereotypes. Indeed, good food is appreciated universally.

Most of my learning has been acquired through self-instruction as well as from the teachings of my family members. I have gained much inspiration from my travels in the Mediterranean, Latin America, Southeast Asia, North America, Middle East, and Europe. One of the reasons for which I love the kitchen so much is because it’s a place of infinite learning.

While I do not subscribe to any particular dietary preference, I love using fresh, whole, seasonal, organic, and minimally processed ingredients in my recipes. Fortunately, those are also the most abundant ingredients in the Eastern Mediterranean, where I spend a great deal of time. So naturally, I have come to appreciate such foods more than ever. They are not only better for you, but so much more delicious. That being said, you will find a variety of flavors on this blog. As the famous saying goes, “everything in moderation, even moderation!”

All of the recipes posted on this site have been tested and perfected several times for your enjoyment.

I welcome any feedback, questions, or comments and hope that you will enjoy the recipes and stories I develop through my journeys!

Hanady Kitchen can be found on Facebook, Instagram, and Twitter.

Please feel free to send any additional inquiries to info@hanadykitchen.com

Languages: English, Spanish, Arabic, Portuguese

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FEATURED ON 

jamesbeardfoundation

 

 

Contact: info@hanadykitchen.com

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13 Comments Add yours

  1. Elizabeth says:

    Lovely page! I have been following your posts and recipes since I learned about your website! The recipes that I have made have been quite the hit! Thank you! Keep writing! 🙂

    Liked by 1 person

    1. Hanady says:

      Thank you so much for your kind words, Elizabeth! I am glad to learn that you’re enjoying the recipes! Please send me photos of the recipes that you’ve tried! I would love to share them! Best wishes!

      – Hanady

      Like

      1. Elizabeth says:

        Oh how exciting! Will do! I have a few that I will email you!
        – Liz

        Liked by 1 person

  2. Omar says:

    This is AWESOME! I really like what you’ve done. Your blog is super cool and a great source of inspiration. I just learned about your website and I can’t wait to try out some of your featured recipes. They all look fantastic!

    Liked by 2 people

    1. Hanady says:

      Hi there Omar! Thank you for your kind words! I really appreciate your feedback and am pleased to know that you will be trying out some of the recipes! Look forward to hearing about how you like them! 🙂

      – Hanady

      Liked by 1 person

  3. Hey. Your post is so vibrant, full of happiness. Thank you

    Liked by 1 person

    1. Hanady says:

      Hi there! Your post means a lot to me! Thank YOU for your kind words. So pleased. 🙂 Xx

      Liked by 2 people

  4. Veena S. says:

    Such a lovely face behind the clearly portrayed message about food, culture and togetherness! Well done. Love the photos and colours!

    Liked by 1 person

    1. Hanady says:

      Thank you so much for your darling words and compliments, Veena! I’m so glad we came across each other’s blogs. It’s so great to have you here. – Hanady Xx

      Liked by 1 person

  5. Hello there from Edmonton, Alberta, Canada. I have been following your blog for a while now and love it. Thanks for taking the time to tell the stories behind the recipes and taking the time to explain the different ingredients. It makes for a wonderfully rich reading experience.

    I have a question for you… (sorry I couldn’t find a “contact” link in your blog to email you privately).

    I volunteer with a children’s nutrition program at our local farmers market. For three years I have been developing recipes for the program that are exceptionally simple, that teach children very basic cooking techniques and that use local, market fresh ingredients. We call it the “Sprouts Program” (www.swefm.ca/#sprouts-1-section).

    Each recipe has tips for Sprouting Chefs (for kids who are new to the kitchen… tips that teach very basic things like hand washing with raw chicken, blanching veggies, etc.) and more advanced tips for “Creative Cooks” (kids who have experience with cooking… these tips teach substitutions and things to do to up the complexity of the recipes).

    The goal is healthy eating (so no convenience items, just good home cooking from scratch, and limited use of high fat & high salt), teaching basic cooking skills, getting families to cook at home, and getting families to spend time together over homemade meals. I work with nutrition students at our local university to come up with the nutrition tips and to edit (and sometimes create) the recipes to make sure that what we put on them is sound advice, based in current, up to date science.

    Each week when the market is in season, the kids get a wooden token that is worth $2 that they can spend on fresh fruits and vegetables and food plants. And we get sponsorships from local businesses and community leagues to fund the cost of the tokens.

    Three years means 66 recipes, and I’m starting to run out of ideas. Gulp. (Can’t believe I’m saying that out loud). I have 22 more to make before the end of March for this season. I would really like to explore some ethnic diversity. Our market serves a wide, multicultural base, including many people of Arab descent. And I know only a little about Arabic cooking (though I’m learning much more, thanks to your blog).

    If you were starting a child out cooking in a Palestinian way, what recipes would you begin with? Where would you start? Are there any techniques that you think kids should learn to form a sound basis for cooking, going forward in their lives? How would you make the children a part of your home cooking experience?

    Sheri

    Like

  6. JamanaS says:

    Lovely site, keep up the good work 🙂

    Liked by 2 people

  7. I like your face! Nice picture!

    Liked by 1 person

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