Eggless Dark Chocolate Mousse with Date Cream

Fulfill your holiday chocolate cravings with this deliciously simple dark chocolate mousse infused with vanilla bean and espresso and topped with a date caramel cream. It is light in texture, rich, and indulgent. And for those that like extra decadence, this mousse can be easily thickened by adding chocolate and using less cream and sweetened…

Spiced Pumpkin and Almond Cake

As the winter months creep in and the howling sounds of the cold wind become louder, we crave those foods that bring us comfort and calm. And November just isn’t November without the comfort food that is pumpkin. This olive oil, pumpkin, almond, and spice cake offers the ultimate remedy to winter blues, Mediterranean style….

Brownie Cheesecake

  After a few months of being away, I bring to you a brownie cheesecake intensified with espresso and finished with a rich dark chocolate ganache and toasted hazelnuts. This recipe is a continuation of my flourless olive oil and dark chocolate torte recipe from the archives. The addition of a smooth cheesecake layer is…

Cream of Rice Pudding with Apricot Compote

This cream of rice pudding is infused with orange blossom, rose, and nostalgia-inducing mastic. A decadent topping of apricot, saffron, and honey compote is the grand finale in this show of flavors. I love making this in the summer months as it provides for a delicate and cooling dessert on a hot evening. This dessert…

M’tabbak – Sweet Cheese Pastries

If you have been to Jerusalem’s old city, you may be familiar with m’tabbak, puffed pastries stuffed with sweet cheese and drenched in syrup. The traditional dough used for this recipe is often thinly rolled, filled with an unsalted goat’s cheese, folded into an envelope, brushed with butter, and baked in a hot oven. My…

Lemon, Turmeric, and Semolina Loaf Cake

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…

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…

Irkak – 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…

Clementine and Almond Cake

This spiced clementine, almond, and orange blossom cake is a variation of a Spanish family recipe with Moorish roots. And it is as delicious as it sounds. I would describe it as a clementine in cake form. So moist, fragrant, and lively – it’s the perfect treat to enjoy with your morning coffee or tea……