After spending a few days in Marrakech last year, I became infatuated with the flavour of preserved lemon. Typically added to a tagine (Moroccan stew) of chicken and olives, these lemons were unlike anything I’d ever tasted before. They take on the flavour of the spices they age in – with the bay leaves, cinnamon,…
I know, I know. I just posted a cabbage salad recipe. But it’s been in the high 90s (high 30s for my Celsius friends) here and I can’t stomach turning on my oven yet. Plus cabbage has been on sale, and I’m trying to keep our food budget thrifty in anticipation of a two-week jaunt…
Peach season is upon us, and I could not be happier about this. Peaches are one of my favourite fruits, and I only tend to buy them in season – otherwise I am always disappointed by the flavour. Because I went overboard on my peach purchases recently, I was thinking of creative ways to use…
Ejjeh (pronounced eh-zhey) are small omelettes / savoury egg pancakes (much in the style of an Asian scallion or kimchi pancake) typically filled with fresh herbs and in this case, kousa or zucchini. They can be served as a mezze, an appetiser, a side dish, or even a main course. They can be eaten for…
Baharat (بَهَارَات) literally meaning ‘spices’ in Arabic, is a common ingredient in many Lebanese and Levantine dishes. Like most Middle Eastern spice blends, every region or family has their preference as to what they like to add; baharat can sometimes contain nutmeg in place of allspice, or even the addition of paprika. Feel free to…
In a way, I guess I’m lucky that I married a guy who doesn’t really care for sweets – at the end of a meal in a restaurant I’m almost certain not to order dessert since I’d be the only one eating it, so I’m at least grateful that he helps me eat healthier! He…
Laban (yogurt) based dips and sauces are found across the Middle East and Indian subcontinent (for example, raita or pachadi) or the popular Greek ‘tzatziki’, and are an accompaniment to many dishes – such as kibbeh, fritters, or just as a stand-alone dip for bread or vegetables. Kh’yar (or Khiyar, or Khyar) bi Laban is…
My job is technically located in the Middle East, and so whenever I travel to my company’s head office I am guaranteed to gain at least five pounds, largely because the office break room is always stocked with a large jar filled to the brim with ma’amoul. I am not generally a sweets person, but…
Before I lived in Denver I lived in Chicago, Illinois. I’d moved there from London, and I lived in a mostly Mexican neighbourhood on the South Side – Pilsen. This time almost feels like it was another life for me – it was before I was married, or a parent, and I was a relatively…
My husband does not cook. I am actually unsure of how he managed to survive for so many years on boxed macaroni and cheese and frozen pizza, but somehow he did. And believe it or not, some days I don’t want to cook (but I don’t want to eat pizza or macaroni and cheese, either),…