Namoura (or basbousa, as it is known in Egypt) is a traditional dessert made from semolina (the flour one typically thinks of for making pasta). It’s a relatively simple dessert with only a few ingredients, but it’s soaked in syrup fragranced with orange blossom water, and includes a little bit of shredded coconut, which gives…
Toum is perhaps the most versatile Lebanese condiment; it consists only of fresh garlic, salt, oil, and lemon juice. When made correctly, it is light and fluffy – the consistency of a light mayonnaise – but packed with garlic flavour. It is good on meat, vegetables, in sandwiches – or even to dip French fries…
No holiday is ever complete in our family without a bowl of pickles and olives. While you can certainly buy these pickles at the store, there’s something truly special about opening a jar of your own homemade pickles, not to mention it tends to be far less expensive – and it allows you the fun…
We’ve all had the homemade hummus at parties (or the stuff from the grocery store) that’s flavourless and thick or worse still: gritty. I used to struggle with making hummus that could compete with the stuff I’d eaten in the Middle East, and Colorado (at the time I moved here) had very few good quality…
Last night was sabich night at our house. Sabich is a fried aubergine (eggplant) sandwich which has its origins in Iraqi Jewish cuisine. While I count us very lucky to live a short-ish drive from an Arab supermarket, I didn’t have time to go there to buy bread and so I made my go-to recipe….
Colorado has decided that in May it is still actually winter (it snowed yesterday), and thus instead of summery salads and grilled things I’m making comfort food (that is to say: delicious carbs). Mujadarrah is a basic ‘peasant’ dish of rice and lentils, and is traditionally topped with caramelised or fried onions. During university, this…
Artichokes are in peak season in March through May, and right now my local markets are flooded with gorgeous globe artichokes and even some purple Roman artichokes as well (if you’ve not tried the purple variety they have very little choke surrounding the heart, and are extra tender). They’re high in vitamins C and K,…
Rice pudding is a comfort food in so many cultures – growing up in the north of England it was a staple – typically served at school dinners warm with a dollop of jam atop it. Riz Bi Haleeb is typically served cold, but this version can be served warm if you desire. As with…
Lebanese talami (also sometimes spelled talame) bread could be described as a Middle Eastern focaccia. It’s perfect paired with soup, sliced for sandwiches, or simply dipped in olive oil and za’atar. The dough is not your typical bread dough, however – it is much softer / wetter than a typical bread dough, and so I…
Aubergine (or eggplant) is one of my absolute favourite vegetables. Typically when I put out an aubergine dish for mezze it’s sliced into rather large rounds. These Indian (or baby) aubergines are quick to roast, easy to eat, and of course make a beautiful presentation on the plate. I am always sure to ‘sweat’ my…
