While I don’t consider myself the type of person who has an ‘addictive personality’, coffee is definitely one of my weaknesses. I’ll drink coffee in virtually any form – from strong espresso to watery diner coffee, but the thick, cardamom-fragranced Arabic coffee is probably my favourite. I am not, however, a big chocolate person –…
Today (September 23rd) is actually Za’atar Day! Za’atar is a spice used throughout the Levant – made from a type of wild thyme, or hyssop. Its official name is ‘origanum syriacum’ and it’s classified as part of the oregano / marjoram family of plants. It grows wild in many places and in late summer and…
Shepherd’s pie is an English staple, and consists of a layer of lamb (if you’re using beef then it’s a cottage pie) and vegetables topped with a layer of fluffy mashed potato on top, then baked in the oven. It’s classic English comfort food at its best, and it’s economical for feeding a group or…
Fatteh, meaning ‘crumbs’ in Arabic – is a bread salad. Most people are familiar with fattoush, which is ubiquitous in most Middle Eastern restaurants; fewer people are familiar with fatteh – which is more of a home dish, an end of the week meal to use up any leftover bits and pieces and stale bread….
This dish came about because I have been craving mujadarrah, but it is still 100°F (38°C) outside, despite the fact that it’s technically autumn. This salad is a bit of a summery approximation, adding some fresh herbs and onion instead of caramelised ones, and adding plenty of fresh parsley and toasted pine nuts. It’s a…
I am, admittedly, a former vegan. I was vegan for seven years and I attribute my abilities in the kitchen to my time spent as a vegan – mostly because I became a vegetarian in the mid-90s in Yorkshire, where there were few vegetarian options and virtually no supermarket options. This meant I had to…
Like all the spice blends I use regularly, this is one I grind myself. Unlike many of the others, this one requires a decent number of spices – eleven, to be exact. Sure, you can buy homemade shawarma spice at your local Arab supermarket – and probably at Whole Foods these days, too – but…
As a kid growing up in the north of England, I remember coming home after school many days and making myself a sandwich consisting of buttered bread, sharp farmhouse cheddar cheese, and sliced roasted beetroot. Beetroot (or beets, as they’re called in America), is one of my favourite root vegetables, and while beet season runs…
For those of you who don’t know me personally, I grew up in Yorkshire, England. I have a soft spot for many English foods, especially as I live in the United States now. However, British food is often the butt of jokes. There’s even a saying that goes: “Heaven is where the police are British,…
When I’m being good I meal prep for the week ahead, and I nearly always make a large batch of hummus for the week. While hummus is good as a mezze, or to dip things in, it can also be the star of the meal – add a little seasoned meat, sprinkle on some pine…
