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…
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Pistachio, Sesame, and Black Seed Cookies
These cookies/biscuits have become my favorite treat to dip in my tea. Filled with the romantic flavors of the Levant, you will find it difficult to stop yourself after taking the first bite. My recipe is a cross of Levantine pistachio and sesame cookies (barazek) and Australian Anzac biscuits. And while this is not a traditional…
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…
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…
Rose and Clementine Cake
Desert rose. A luscious and moist clementine cake with a rose water and vanilla bean cream cheese frosting. This sponge is charming, enticing, and fragrant. A splendid way to brighten up a pale and gloomy day. Top with silvered pistachios and pomegranate seeds for a romantic finishing touch. INGREDIENTS For the Cake 1 1/2 cups all-purpose flour, sifted 1/2 teaspoon…
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…
Chunky Chickpea Shakshuka
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…
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…
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