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…
Category: EXPRESS
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…
Palestinian Okra Stew/ Bamia
While I love developing new recipes with twists and fusions of flavors, there are times when traditional recipes, those that have been barely altered throughout the ages, become a necessity. Such foods are capable of transporting us back in time and connecting us with loved ones in ways that may no longer be possible through…
Flourless Peanut Butter and Tahini Cookies
Oh my. These 4 ingredient peanut butter and tahini cookies are rich, slightly gooey from the inside, and addictive, oh so addictive. This recipe is foolproof and great for those who are not accustomed to baking. And I know that some may see such few ingredients with suspicion (myself included), but peanut butter and tahini add a…
Fried Halloumi
A world without halloumi is not a world that I am prepared to live in. I fondly remember how our Sunday family breakfasts in the States consisted of a variety of mezze dishes ranging from dips to shakshuka to zaa’tar. I found comfort knowing that halloumi would always be amongst those foods. The luscious cheese has always…
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…
Spelt Flatbreads with Zaa’tar
When I was a child, my grandfather would often tell me that zaa’tar made people smart. “Eat, eat, you are getting smarter,” he would say. I would giggle away thinking that he was just saying that to get me to eat the tangy greenish powder. These days I need no excuse to devour the delicious spice blend…
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