by Foodosopher | Dec 2, 2020 | Appetizers, Potato, Recipes, Vegan
Sumac is a spice that is ground from the berries of the Sumac flower. It’s red, lemony, and very tangy. Sumac is used in a lot of Lebanese recipes such as fattoush, Zaatar, and as a dry rub. It is distinctively sour and can be used instead of lemon...
by Foodosopher | Nov 30, 2020 | Main, Meat, Recipes
This recipe was inspired by Dalia’s Kitchen recipe for pomegranate molasses short ribs. The marinade becomes the glaze and it’s marvelously glossy, sticky, and tangy. This recipe takes a long time to make but is easy, the ribs spend most of their...
by Foodosopher | Nov 26, 2020 | Eggs, Potato, Recipes, Spanish
During my three years in Spain, I probably ate more slices of tortilla Española than I care to remember. Somehow, this and pan con tomato (bread and fresh grated tomatoes) never got old. Tortilla Españonla is eaten any time of the day, hot or room...
by Foodosopher | Nov 25, 2020 | Main, Pasta, Recipes, vegetarian
The fried eggplant adds a depth of flavor and meaty texture that is irresistible. I absolutely love this dish. If you don’t want to fry the eggplants, simply drizzle with a bit of olive oil and bake in the oven at 350 degrees until tender. ...
by Foodosopher | Nov 24, 2020 | Drink, Recipes
The last time I was in Dubai, I had one of the most original mocktails @3.fils . This is my interpretations of it. – 1/2 cup guava juice – 1/2 cup sweetened earl grey tea – 1 tablespoon lemonade – Zaatar for rim ...
by Foodosopher | Nov 23, 2020 | Breakfast, Eggs, Recipes, vegetarian
Inspired by Nadiya’s mushroom egg rolls, these egg roll ups are so easy to make and even easier to eat. They are great as a make-ahead breakfast, quick lunch, or light dinner, They are good any time of the day really. -2 eggs -1 teaspoon...
