Soups have always been one of my specialties. I started making them as a child impressed by the little effort they required and the delicious reward they provided. There is something so comforting about knowing that by simmering a couple of fresh and simple ingredients, you will have a pot to provide warmth on a…
Category: DIPS/SALADS/SOUPS
Roasted Cauliflower and Aubergine with Dukkah and Chili – Cilantro Sauce
Cauliflower cooked the right way can be a revelation. When roasted, they caramelize in way that enhance their flavor, making them succulent and tasty with both soft and crispy spots. Combine them with aubergine chunks, dukkah, chili, cilantro, and a tangy tahini sauce for the ultimate burst of flavors. Dukkah is an ancient nut and…
Winter Pomegranate, Mint, and Tomato Salad
Happiness is this juicy cherry tomato salad with mint, pomegranate jewels, herbs, nuts, and seeds tossed in a sweet and sour vinaigrette. The balsamic vinegar really brings out the sweetness of the fruits and makes for pleasant bursts of sweet and tangy flavors. Like many of my favorite recipes, this salad was born out of the…
Pomelo and Avocado Salad with Sumac
This is the perfect salad for those craving some freshness after the holidays. At this time of the year, the Palestinian market stalls are laden with all kinds of fresh citrus. Amongst the variety, you will find what appears to be a giant green grapefruit. It has a very thick outer layer that protects its…
Freekeh Salad
Freekeh. If you’ve been following my posts, you’ve probably noticed that I use this ancient grain quite often, a few times a week in fact. I grew up eating it in my grandmother’s soothing chicken and freekeh soup, the Middle Eastern version of chicken noodle soup. It wasn’t, however, until I began experimenting in my…
Roasted Aubergine with Pesto and Tahini
This roasted aubergine dish is another favorite in my book. It is undemanding and rather effortless, but its flavors are anything but modest. This recipe for me, is synonymous with the simplicity and freshness of Eastern Mediterranean and Levantine cuisine. Roasted aubergine slices topped with a flavorful basil pesto and tangy tahini drizzle… A fusion of…
Butternut Squash and Carrot Soup
A creamy, satisfying, and invigorating butternut squash and carrot soup with hints of ginger and a generous dose of turmeric. The flavors here are warming, energizing, and vibrant. Top with some zaa’tar, a light drizzle of olive oil, and a dollop of labaneh or greek yogurt for a bowl of pure joy. And while this…
Roasted Butternut Squash Salad
This is one of my go to salads. It is quick and simple to make, but loaded with flavor and satisfaction. The deliciously golden butternut squash is spiced with paprika and roasted until its surface is crispy and slightly chewy. It is then combined with fresh greens, toasted almonds, pomegranate seeds, sultanas, sesame seeds, plenty of…
Canaan Autumn Salad
Golden sunrises, crisp cool breezes, and an abundance of comforting produce characterize the fall season in the Mediterranean. This salad, which is often the result of my October pantry-raiding, reflects the colors and flavors of this bountiful month. Fresh bright green arugula, crispy spiced chickpeas, vivid and sweet sultanas, crunchy nuts, sweet and sour pomegranate…
Carrot and Ginger Soup
This carrot soup is tangy, zesty, refreshing, and bursting with flavor. Ginger, turmeric, lime juice, garlic, chili, and coconut milk make for a most exciting and nourishing bowl of utter deliciousness. Simply the best carrot and ginger soup I have had. So good! INGREDIENTS/ SERVES 3-4 1 medium onion, finely chopped 3 tablespoons coconut oil…
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