This is one of those meals that speaks to the soul. Growing up, I would often have shakshuka in my grandmother’s cozy Amman kitchen during my childhood vacations in Jordan. That would be the beginning of my lifelong passion for cooking. My paternal grandmother Nema’s enthusiasm was evident by the way that she poured her…
Double Chocolate and Orange Muffins
Double chocolate muffins. But not just any double chocolate muffins. These are made with orange blossom water, yogurt, and olive oil for a rich flavor and moist texture. They are chocolatey, soft, and utterly delicious. Each bite provides a distant taste of the orange blossom just to remind you it is there. I like the…
One Pot Mujadarra with Freekeh
I finally woke up to a dark, gloomy, and chilly morning, which after having lived half of my life in Florida, is an occasion for excitement. Autumn is my favorite time of the year. It calls for hot teas, cozy fires, revitalizing meals, good reads, and most importantly, good company. Mujadarra, which is a traditional Levantine dish…
Roasted Butternut Squash with Zaa’tar and Tahineh
The ingredients that make this recipe so special are as basic in my pantry as salt and pepper. Zaa’tar, tahineh, and extra-virgin olive oil are my kitchen staples, but they add a degree of complexity and depth to so many dishes. And as I have recently discovered, one of the best partners to tahineh is one…
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…
Stuffed Roasted Aubergine
Betinjan mashwi, which translates to roasted aubergine in English, is a Middle Eastern dish that consists of aubergine halves roasted in a high heat and then stuffed with an aromatic, hearty, and meaty tomato sauce. A version of this dish made its way from the Levant to Moorish Spain centuries ago and is today considered…
Pumpkin Breakfast Cookies
Yes, that’s right. On this occasion, cookies for breakfast are indeed suitable and good for you! These pumpkin, oat, and chocolate chip cookies are gluten-free, refined sugar-free, vegan, and unbelievably easy to make. Flavors are soft, mellow, and jazzed up by the cinnamon, nutmeg, cloves, and pumpkin. The texture is tender and almost cake-like, although…
Rustic Peach and Almond Galette
A delicious and most rustic galette stuffed with fresh local peaches, sugar, and spice. The crust becomes crispy from the outside and soft, flaky, and buttery from the inside. Feel free to use your fruit of choice, such as apples, plums, pears, blueberries, apricots, or nectarines. On this occassion, fresh peach slices seemed ideal and…
Cinnamon, Date, and Almond Granola
My favorite season of the year is only a few days away. However, I must admit that I have welcomed it since mid summer. Autumn is such a refreshing reminder that everything gradually passes to make way for the new. We, like the seasons, are built to evolve in such a way. Eventually, the new will…
Sweet Morning Quinoa
A deliciously creamy quinoa porridge cooked with coconut milk, maple syrup, vanilla, banana pieces, and sultanas. Top it off with caramelized banana slices, dried coconut, walnuts, and sultanas or dried cranberries for the perfect texture. Even though it’s summer, this breakfast treat will be sure to warm up your soul. It’s wholesome, nourishing, soothing, and…
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