Travel Diaries

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All recipes and their respective images are the sole property of © 2018, Hanady Kitchen, All Rights Reserved. All content herein is meant for your personal enjoyment and is not to be used for commercial purposes without permission of the author.

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Favorite morning toast at the moment - labneh, soft boiled eggs, avocado, sumac, shatta chili sauce, and olive oil on whole grain bread. So very satisfying.

Sweet fall memories. Helba baking away in a brick oven. The nutty aroma filling the crisp air. Drizzles of sugar syrup. Crackling sounds. Sticky fingers and good company. Helba, fenugreek and semolina cake topped with almonds and soaked in sweet syrup.

Rainy day baking... Sweet halloumi parcels with a honey-orange drizzle, nigella seeds, and sesame seeds. Because I believe in random indulgences.

When summer meets fall. Palestinian salad played up with whole freekeh grains, pomegranate, chickpeas, avocado, creamy feta, and a citrusy pomegranate molasses and olive oil dressing. Have a lovely day, everyone ❤️

If any of you were wondering, this is where I’ve been for the past two months. On this journey called motherhood, holding my Salma Isabella’s hand as she transitions to her life in the world. Sleep deprived and exhausted, but so happy at the same time. Thank you to all who have reached out and sent kind and caring messages. I appreciate you. So much love. X ❤️ #2monthsold

As my Abuelita Ana jokes , “no es pa el, es pa ella!” This one is for celebrating Salma... I grew up with paella - a historically Spanish dish with Moorish roots. It’s one of those festive meals that brings together the flavors of my background. And this version represents the fusion. You can find the recipe at my site link in bio by searching ‘paella.’ 💃🏻

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