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Hanady Kitchen

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Travel Diaries

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Recent Posts

  • Smoky Eggplant and Vegetable Salad
  • Chickpea, Bulgur, Mint, and Vegetable Salad
  • Freeform Tomato Pie / Galette
  • Hummus with Roasted Chili and Carrots
  • Fig, Apricot, and Spice Cake
  • Rustic Strawberry and Almond Galette
  • Smoky Aubergine and Lentil Dip
  • Muhammara | Roasted Red Pepper and Walnut Dip
  • Roasted Lemon Chicken with Dates and Honey
  • Roasted Beetroot and Garlic Dip
  • Tomato, Chickpea, and Vermicelli Noodle Soup
  • Baklava
  • Leek, Potato, and Pea Soup
  • Roasted Cauliflower and Aubergine with Dukkah and Chili – Cilantro Sauce
  • Tahini, Lemon, and Cardamom Energy Bars

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To combat the summer heat, the freshest of foods are the most comforting. Roasted eggplants, green chili and herb sauce, and garden vegetables. Just divine. #summereats Is there any better way to start the day? I think not. :) Shakshuka + halloumi = bliss This purslane, lentil, and chickpea soup is my definition of soul food. It's so fulfilling that I often have it as a meal on its own. And it may be the middle of August, but this soup always hits all the right spots. The recipe is at the link in my bio. X Spelt and Zaa'tar Manakish. I like to make the dough with spelt flour and fresh zaa'tar leaves. It's then topped with a zaa'tar spice blend and olive oil. And those that have had manakish know that the flatbreads are incomplete without a comforting cup of hot mint tea. :) You can find the recipe on the site link in my bio. ❤️ #sundayvibes Wholewheat maftoul (aka Palestinian couscous) cooked with onion, garlic, and herbs and served with purslane, pomegranate, feta, tomatoes, parsley, black olives, and plenty of lemon and olive oil. #veranopalestino Spiced oat, date, and banana pancakes with cardamom. Wholesome and so satisfying, this is what weekends should always be like. ❤️ Ingredients/Serves 2 2 tips bananas, mashed 1 cup rolled oats, ground in food processor 2 egg whites, briefly whisked 2 medjoul dates, pitted and finely chopped Dash vanilla extract 1/2 teaspoon cinnamon Dash nutmeg Dash cardamom 1/2 teaspoon baking powder Pinch salt 1 tablespoon coconut oil plus more for cooking 6 tablespoons almond milk or other milk Mix together all of the ingredients until you get a smooth consistency. Heat a pan over medium heat and drizzle a bit of coconut oil inside. Spoon the batter into the pan in shapes of circles. Messy is always fine. Cook for about 2-3 minutes on each side or until golden. (Optional: Add extra sliced bananas onto the top of the uncooked side of the pancake and press down lightly. Cook for the same amount of time as described.) Top with fresh seasonal fruit, maple syrup, nut or seed butters, etc.
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