This showstopper ice cream cake is a winner and a keeper. It is easy to make, leaves a long-lasting impression, and festive enough to celebrate the 4th of July. My rendition of Independence Ice Cream Cake is a cross between an ice cream bomb and a baked Alaska cake.Read More
Recently, Becky Hadid, the talented food photographer/blogger, and seasoned host of The Storied Recipe Podcast reached out, asking me to share with her audience my journey with food and diplomacy.
It is the story that started in the cosmopolitan city of Alexandria, Egypt, and then in Cairo where I studied political science to lead after the most extraordinary life across five continents.Read More
Za’atar Manakeesh is a vegan Levantine stovetop bread topped with a fragrant spice mix consists of oregano, thyme, marjoram, sumac, salt, and pepper. This rendition is made of whole wheat flour and speckled with bran. Za’atar that is known for its anti-oxidant properties makes this bread an excellent detox bread pulled together in no time for breakfast, mezzeh, or snacks.Read More
Yogurt-Lemon-Blueberry Cake is a summer cake that is pleasantly moist, zesty, fragrant, and studded with juicy blueberry. Its smooth texture and refreshing notes make it a perfect treat for dessert or tea time.Read More
Shake up your breakfast routine with this easy, elegant, and scrumptious French Almond Orange cake, packed with vitamins.Read More
I am thrilled to partner with Mediterranean Lifestyle magazine with this article about Egyptian Grilled Bran Fish. It is more than a mere recipe. It is a piece of food memoirs rooted in my hometown: Alexandria, Egypt.
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NON-SPONSORED POST Have you ever tried cardamom coffee before? I hope you did. If not I strongly recommend it. It is an incredible mood booster in the middle of bleak quarantine days. Personally, I wouldn’t have survived homeschooling without my morning cup of cardamom coffee. The smell alone of the finely ground coffee mixed with […]Read More
Belilah is a portmanteau, a made-up word coined from a combination of the French words Blé Au Lait, which means wheat-milk. Most probably, the inception of authentic Egyptian porridge is traced back to the French colonialism that lasted in Egypt from 1798 to 1801.Read More