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…
Tag: middle eastern food
Freekeh Salad
Freekeh. If you’ve been following my posts, you’ve probably noticed that I use this ancient grain quite often, a few times a week in fact. I grew up eating it in my grandmother’s soothing chicken and freekeh soup, the Middle Eastern version of chicken noodle soup. It wasn’t, however, until I began experimenting in my…
Butternut Squash and Carrot Soup
A creamy, satisfying, and invigorating butternut squash and carrot soup with hints of ginger and a generous dose of turmeric. The flavors here are warming, energizing, and vibrant. Top with some zaa’tar, a light drizzle of olive oil, and a dollop of labaneh or greek yogurt for a bowl of pure joy. And while this…
Roasted Butternut Squash Salad
This is one of my go to salads. It is quick and simple to make, but loaded with flavor and satisfaction. The deliciously golden butternut squash is spiced with paprika and roasted until its surface is crispy and slightly chewy. It is then combined with fresh greens, toasted almonds, pomegranate seeds, sultanas, sesame seeds, plenty of…
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…
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…
Beetroot and Walnut Hummus
I find that the most satisfying of foods are also the most nourishing. It means eating for more than just feeding ourselves, but eating to take care of both our souls and bodies. This is indeed how this beetroot hummus makes me feel. It’s revitalizing, wholesome, refreshing, and packed with flavor. And it is also incredibly…
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