Ful (pronounced much like ‘fool’) is one of my favourite ‘lazy day’ breakfasts. It’s a very filling, heavy meal and so I don’t recommend it on a day when you have a lot of tasks to accomplish – it’s better for a lazy Sunday morning when your only plans are to stay home and relax…
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…
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,…
If you’ve read my recipe for mutabbal then you’re aware of the debate as to what baba ghanouj / ganoush is supposed to be. I was always told that aubergine (eggplant) with tahini is mutabbal, and aubergine without tahini (and with tomatoes, pomegranate molasses, and walnuts mixed in) is baba ghanouj. I don’t mind what…
My daughter is vehemently anti-squash in any form. I’ve roasted it, fried it, stuffed it – and her response every time is still a resounding ‘nope’. She’ll delicately scoop out the innards of kousa mahshi (stuffed courgette) leaving the sad, hollowed out shell behind. I’m not exactly pro hiding vegetables in food, but I also…
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…
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…
