Zhug (Yemeni Hot Sauce)

This is one of those condiments that have become ubiquitous in our home, so much so that friends will notice when it’s not out on the dinner table and open the fridge in search of it. My husband and I are definitely fans of all things spicy, and after…

Namoura

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…

Toum (Lebanese Garlic Sauce)

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 -…

Khubz Arabi (Pita Bread)

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…

Mujadarrah

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…

Syrian Almond Macaroons

My husband and I attended an Easter gathering at a friend’s house, which happened to fall during Passover. I brought these kosher for Passover macaroons (mostly for me, so I’d have something for dessert) but also in case anyone else happened to be sensitive to gluten or dairy (as…

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