These roasted eggplants with a green chili sauce and summer vegetables were nominated by the James Beard Foundation for their summer contest, and I am so excited to finally share the recipe with you all. This dish is perfect for bringing some freshness into the last days of summer. Satisfying, vibrant, and loaded with character,…
Category: GLUTEN-FREE
Date, Chocolate, and Rose Water Truffles
Sublime chocolate and rose water truffles. These are made to be consumed slowly and with no regrets. Sweetened with the deep caramel flavor of dates, they melt in your mouth at once. Here is an instant recipe for instant pleasure. INGREDIENTS/ MAKES 8 TRUFFLES 6 medjoul dates, pitted 2 tablespoons cocoa powder, plus more for…
Classic Hummus
Good, old-fashioned, classic hummus. Whether it’s for your falafel sandwiches, the dip for your bread, or simply for eating straight from a spoon, it’s bound to make everything better. Any time. Any day. My quest to find the perfect hummus is never-ending. I am always looking for ways to make hummus creamier, richer, smoother, and…
Smoky Eggplant and Vegetable Salad
A taste of bliss. Smoky eggplant salad with pomegranate molasses, spices, plenty of lemon, slowly cooked pine nuts, tahini, and really good olive oil. It tastes so indulgent despite being such a light dish. With smoky, sweet, fresh, and hearty flavors, each bite is terribly comforting. This salad is great spread on hot bread,…
Smoky Aubergine and Lentil Dip
As the days get warmer, one of the most comforting things to do is to pull out a cool and creamy dip from the fridge and dunk some toasty bread in it. For such an occasion, it doesn’t get any better than this smoky aubergine and hearty lentil dip. It only keeps getting richer in…
Muhammara | Roasted Red Pepper and Walnut Dip
Muhammara is easily one of my favorite dips of all time. My first experience eating it was a few years ago during a research expedition to Jordan. A was interviewing a lovely Syrian lady who had just fled from her war-torn country. She stopped in the middle of our conversation and led me into her…
Roasted Beetroot and Garlic Dip
This vibrant starter is, like many of the best of things, quite simple. It lets you focus on the intensity of the beetroot without masking any flavors. Try not to be alarmed by the large amount of garlic in the dish, it will caramelize beautifully in the oven and turn into sweet, chewy, and utterly…
Tomato, Chickpea, and Vermicelli Noodle Soup
This slightly spicy chickpea and vermicelli noodle soup has all the things I love; lots of warm Middle Eastern spices, hearty greens, plenty of herbs, and chili. It also happens to be the soup that I make most often. I especially love the combination of turmeric, cumin, and the lemon juice added at the end….
Leek, Potato, and Pea Soup
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…
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…
hanadykitchen.com 