Vegetarian
15 posts
Mahshi kromb- juicy, herbaceous Egyptian cabbage rolls. Tender cabbage leaves, stuffed with parsley, cilantro and dill-laced tomato rice, each roll an umami bomb that will keep you going back for more.
This smoky, tangy baba ghanouj hits all the right notes with fire-roasted eggplants, silky smooth tahini, and a hint of tart and sweet pomegranate molasses.
This spicy, herbaceous green shatta is one of the condiments I like to always have in my fridge. It’s hot, but it’s also flavourful, fresh and complex.
As a topping, it goes well on pretty much everything- sandwiches, beans, and especially grilled meats and fish. As an ingredient, you can toss it into salad dressings, stews, marinades or any other dish that needs some herbs and spice.
Literally meaning ‘green noodles’ in Spanish, tallarines verdes is an herbaceous, creamy and delicious Peruvian pasta dish. Made with two parts spinach to one part basil, along with the addition of queso fresco and evaporated milk that make it silky and smooth, its the highly nutritious pasta dish you need to add to your rotation!
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
The lightest, smoothest flan you’ll ever try. The magic ingredient is labneh, a strained Middle Eastern yogurt, that lends a heavenly airiness.
This sofrito is a fragrant blend of Caribbean herbs and peppers, and onions and garlic that forms the most flavorful base for all your Puerto Rican dishes and more.
Egyptian rice with vermicelli noodles, known as roz bil shareya, is a staple dish that pairs well with various meals. Typically made from short or medium grain rice, the dish involves toasting vermicelli and rice in oil before adding water. The cooking method relies on visual water measurement for optimal texture.
Fresh and bright tabbouleh the way my Teta always made for me- with fresh flat leaf parsley, fragrant fresh mint, scallions, tomatoes, fine bulgur wheat, and minced cucumber for an added bite that many tabbouleh recipes miss.
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
Tres leches cake, laced with fragrant rose and cardamom and topped with ashta, a lightly-sweetened floral-scented clotted cream.
Egyptian salata baladi is fresh, crunchy and has a wonderful acidic bite. It pairs perfectly with pretty much any Middle Eastern meal.
We eat a lot of Latin food around here. We live in a predominantly Latin neighbourhood in Upper Manhattan, and my husband is Puerto Rican, and therefore so are my kids. I cook them a ton of Egyptian food to connect them to the culture my parents passed to me, in large part through food Read more
I. Love. This. Flan. This recipe is one of the first that I developed and posted to Instgram this past July. The recipe was a great success. Like the name says, this flan is tart and sweet, but when I think back on the post, bittersweet is more like it. You see, the week I Read more
Çılbır – This Turkish dish of poached eggs served over herby, creamy labneh and drizzled with spiced butter is an easy yet show-stopping breakfast dish you need to try. Guys this stuff is goooood. It’s become one of my favorite ‘fancy’ egg dishes, because its really simple but turns out kinda stunning, and most importantly, Read more
