Foul Mudamas is a staple breakfast in most of the Middle East; especially popular in Egypt. It is garlicky smashed fava beans eaten with bread. This breakfast will fuel you and keep you full for the rest of the day (it will keep you foul…. get it?).
This is an Italian inspired avocado toast. The creaminess of the avocado goes incredibly well with the herbiness (not an actual world) of the pesto. Either homemade or store-bought pesto are acceptable here
The process of making caramel popcorn at home can get tedious, but this recipe in a one-pot wonder. Everything goes in, it gets covered and like magic it becomes caramel popcorn. This is the fastest and easiest way to make caramel popcorn at home.
Ever spend 14 hours in Ikea and end up in their gourmet shop and end up buying elderflower syrup, a bag of frozen meatballs and an oversized bag of generic looking chips? Well this recipe only deals with how to use the elderflower syrup.
Lebanon’s pride and joy, Tabouli is the unofficial national salad. It might be the official national salad, I’m too lazy to check. Packed with parsley goodness, tabouli is an healthy and hardy salad that goes with everything (according to every single Lebanese person you will ever meet).
This recipe is one of my all time favorite quick and easy recipes. It is light and yet so satisfyingly filling. The maple syrup adds a touch of smoky sweetness, and the broccoli is the rice. This recipe can be prepared and cooked within 15 minutes.
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 juice.
This recipe takes a long time to make but is easy, the ribs spend most of their time marinating and braising, and need only your patience.
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 temperature, alone or in bread; literally anything goes.
The fried eggplant adds a depth of flavor and meaty texture that is irresistible. I absolutely love this dish.
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 - One lemon slice 𝐓𝐡𝐞...
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.
This recipes is the most forgiving recipe of all times; what ever you do to them they come out delicious.
Crunchy, cheesy, and salty, halloumi fries are the perfect compliment to a burger, a delicious appetizer, or late night snack.
Zaatar roast chicken is going to be your next addiction. Its garlicky, lemony, zaatary not to mention moist, tender and herby. Okay enough adjectives, start cooking !
The lime pesto tahini dressing is sturdy and the perfect match for the robust yet wholesome kale.
This coconut ginger pea soup is quick, easy, and vegan. It is a great way to use up that bag of green peas you have had in your freezer since last year. The What: 6 cups water 1 white onion, quartered 1 stock celery, chopped 3 bay leafs 2 cups frozen peas 1...
Labneh is plain yogurt that has been strained. Usually used in savory sandwiches or dishes, this an original way to use labneh.
Jackfruit is a meaty and hardy fruit that really holds its own in a taco. These jackfruit tinga tacos are a great vegan option, even for meat eaters (skip the sour cream of course for a vegan version). I found peeled fresh jackfruit at my local supermarket. I have zero tips on how to peel jackfruit, that’s between you and youtube.
This vegan version of the classic Italian beef carpaccio is so flavorful and texturally pleasing, you won’t even miss the meat. Okay maybe not that far, but it really is delicious, nutritious, and great for a dinner party where vegans are in attendance.
I am a big fan of lettuceless salads; there is something oh-so hardy about them. This cucumber and pomegranate salad is the perfect amount of crunch, crisp, and tang
Ejjeh means omelet in Arabic, and “lib el kousa” literally refers to the inside of the zucchinis. If you have already mastered the Lebanese stuffed zucchini (Kousa Mahshi), it is time to take it to the next level.
This recipe is deliciously hardy and easy to prepare. Great to serve at a dinner party as it can be prepare ahead of time and is good eaten hot or at room temperature. For my sanity, I used frozen artichoke hearts. They come fully cleaned and ready to use.
I am obsessed with this dessert. On my last trip to Lisbon I ate so many of these crunchy/creamy pies I vowed to learn how to make them for myself. After a few tries, this is my version of Portuguese pastel de nada.
Literal translation: Zucchinis in yogurt. Growing up kousa bil laban was what I used to consider comfort food; I loved it (anything with a yogurt sauce really). This classic Lebanese dish might seem complicated, but once you master a few tricks (stuffing the zucchini and cooking the yogurt), it is a dish you will make over and over again.
The literal translation of for Kafta Bil Souniyeh is “kafta in the pan.” Not very poetic, but informative. This dish is baked in the oven with thick tomato and potato slices in a rich tomato sauce.
Strawberries and basil were born to be together, and yet they are cruelly kept apart with cooks continuous use of strawberry in desserts and basil in savory dishes. Well no more! This strawberry basil bundt cake recipe is uniting these long lost friends, and what this recipe has put together, let no cook put asunder.
Manny adjectives, one delicious side dish. This baked mashed potato dish is great for reviving leftover mashed potatoes and can be prepared ahead of time and baked right before eating. You can even add one more adjective (cheesy) by mixing in some gruyere and topping with parmesan cheese.
Sprinkles make everything better; these blondies are no exception. Gooey, chewy, and unapologetically colorful, these funfetti blondies are easy to make and irresistible. The What: 1/2 cup butter (1 stick) 1 cup light brown sugar, tightly packed 1 tablespoon...
This recipe is an amalgamation of Mark Bitman’s pasta with sardines recipe and the classic Sicilian dish Pasta con le sarde. The original Italian dish includes fresh fennel, raisins, and anchovies. Not a traditional dish, but just as delicious as it was inspired by tradition.
Italian food purists look away! Everyone else: This recipe is a delicious twist on pesto. The addition of hazelnuts give it an earthy depth and the avocado a luscious creaminess.
This is literally what it sounds like, a cookie with a Kit Kat on it; no false advertisement here! The chewy cookie dough is the perfect backdrop for the crunchy, chocolaty Kit Kat bar.
This is what happens when you have too much time on your hands on Sunday morning . This is less of a recipe and more of a kids’ art project.
What could be more festive than a birthday bundt cake? The answer is not much. I dare you to stare at sprinkles for 2 minutes and not smile; you simply can’t.
Seriously forget every other brownie recipe you know, this is the one. The brownies are fudgy, dense, and luxurious. The best part of the recipe is that it only uses cocoa powder, so no need to melting chocolate separately.
After a recent trip to Tbilisi, I fell in love with Georgia (the country). This country is overflowing with culture, good food, passion, history, and beautiful scenery. One of the dishes I became obsessed with was the Georgian style potatoes. This humble...
Fatayer bil sabanekhs are stuffed with healthy goodness and formed into a pleasing geometric shapes; try to resist them.This very Lebanese treat is delicious and surprisingly vegan. Some recipes are made with yeasty doughs, others (like this one) are a more crunchy yeastless doughs.
Arabs are not shy about placing more than one carb on a plate. This dish actually features 3 distinct carbs: the potatoes, the rice, and the vermicelli in the rice.
This recipe is the foundation for many of my mom’s chicken based Lebanese dishes, and a few non-Leb dishes, but that’s a rant for another time.
Soft pretzels are only good when freshly baked, so bake and eat!
Much like everything Lebanese people do, this potato salad is next level. It is a punch of flavor; the potatoes are just there for the ride. Bring this to your next BBQ and punch everyone’s taste buds, hard!
When life gives you carrots no one wants to eat, make carrot soup. This is a one-pot meal, quick, and healthy.
These cookies radiate happiness. They are pure joy personified in a cookie. Chewy, crunchy, and caramely – everything you want in a treat.
The key to this recipe is organization. Have all the ingredients measured, and have all your equipment out and ready. This recipe moves quickly, you have to be one step ahead.
Everything about birthday cake popcorn is a win. The birthday part, the cake part, and the popcorn part. The kernels are so festive and joyful, great for a party or a little indulgence for one. The What: 7 cups popped popcorn 3/4 cup white chocolate...
This recipe has a surprising depth of flavor considering its minimal ingredient list and quick cooking time. It happens to be a vegan recipe, but it is so delicious and creamy you won’t even know it.
The literal translation of this dish is: beans in oil. Bil zeit (in oil) refers to dishes that are meatless, and the oil is usually olive oil.
This soup is a warm hug on a cold day. It’s velvety creaminess combined with its chunky hardiness is the perfect meal.