Zaa’tar and Cheddar Biscuits

The last of the season’s fresh zaa’tar, cheddar, and buttermilk biscuits. Oh, they are pillowy, soft, and infused with comforting flavors. I will say that this recipe is mostly characterized by the flavors of the American South. Growing up in Florida for many years, I developed an appreciation for regional foods such as fried chicken…

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…

Fig, Apricot, and Spice Cake

This fig, apricot, and spice cake is a treat made to stir up the senses. Each bite offers an entertaining glimpse of the Mediterranean. Fresh figs and apricots, creamy yogurt, toasted walnuts, lemon, cardamom, cinnamon, and bit of love go a long way here. In summary, this is my kitchen in form of a cake….

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 Lemon Chicken with Dates and Honey

Of all the culinary lessons that I have learned while living in Palestine, one that particularly stands out to me is that the world of flavor combinations is limitless. I have often found myself surprised at how well certain ingredients work together. It has taught me to be bolder and more open with regards to the unexpected –…

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….

Baklava

  Baklava, or baklawa as it is known as in the Levant, is a staple Mediterranean dessert that can be found throughout eastern Mediterranean countries such as Greece, Turkey, Lebanon, Syria, and Palestine. Growing up, we often had it on our table for holidays, birthdays, and special occasions. It was not, however, until my friend,…

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…