These tostones de pana (breadfruit) are crispy on the outside, with a light and fluffy interior, and mildly sweet and nutty flavor. They make the perfect snack or side dish. A few weeks back, my family took a trip to the beautiful island of Puerto Rico, where my husband’s family is from. It was the Read more
This Egyptian baked macaroni dish is the perfect comfort food. Penne or rigatoni is bathed in silky bechamel sauce and layered with spiced meat and tomato sauce, then topped with a thick layer of more creamy bechamel sauce. It’s then baked to bubbly and crusty perfection. Egyptians LOVE bechamel sauce and use it on so Read more
This is one of my all time favourite foods. I know I throw around the word favourite a lot on here, because I really only post things that I love, but this dish truly is up there. It is the one dish I always ask my mom to make when I am going back home Read more
The lightest, smoothest flan you’ll ever try. The magic ingredient is labneh, a strained Middle Eastern yogurt, that lends a heavenly airiness.
Arroz con pollo, chicken cooked and rice cooked together with a fragrant sofrito base, tomato sauce, garlic, warm spices, and briny olives and capers. The perfect, quick one-pot family meal. Every culture has their go-to one-pot protein and rice dish. Whether its South Asian biryani, Palestinian maqlouba, or Cajun jambalaya, these dishes are comforting favourites. Read more
When you start dabbling in a new cuisine, things can seem a bit overwhelming. Sometimes there’s a lot of ingredients that are new to you and it can be intimidating. I love to cook all different types of food, and the takeaway of all my experimenting is that every cuisine has it’s pantry staples, and Read more
In this Egyptian-style green bean stew, meat is cooked until super tender in a richly spiced tomato sauce then green beans are added until just tender.
Egyptian rice with vermicelli noodles, or roz bil shareya in Arabic, is a simple and delicious accompaniment to so many meals. It’s on our dinner table so frequently, accompanying stews, soups, kofta, kababs, you name it. In Egypt short or medium grain rice is used. I usually use a medium grain rice called calrose. Sometimes Read more
When I built this blog a few weeks ago, I started by importing my small collection of recipes from Instagram. When I was done, I scrolled through and noticed a serious lack of green space. It might be because I rotate through a few standard salads and don’t give them too much thought. They are Read more
I had picked up some beautiful baby eggplants at a South Asian market in Queens over the weekend. I really wanted to make maqdous, Levantine baby eggplants stuffed with walnuts, garlic and pomegranate arrils preserved in olive oil. But man I was feeling lazy. The kids haven’t been letting me sleep. My dishwasher is broken Read more
