"Against all odds, food brings us together."
Simit is a delicious Egyptian street snack and omnipresent in local bakeries. It is a crusty, yet soft bagel-like bread coated with sesame. It is usually served with Egyptian Duqqah and hard boiled eggs.
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SAN JIOVANNI bread is a favorite childhood bread that I grew up eating in my hometown Alexandria, Egypt. It has a pillowy interior and crusty, golden exterior. The flavor of that bread is elevated by the addition of orange zest, mastic and mahleb. It is freezer friendly and pretty versatile as it makes excellent sandwich bread, panini toast, as well as a luscious accompaniment to soak up the sauce of a hearty stew.
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Vegan Fruit pizza is one the easiest brunch dishes or desserts you can make. Even better, get the kids or your guests involved and let each one customize the topping of his/her mini pizza.
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Saj Bread is ideal for Shawarma or Falafel wraps. This recipe is full proof and leads to a pillowy and soft bread that stands the test of panini machine.
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Pickled turnips are delicious Egyptian mezzah, which are made of turnips and beets soaked in brine. While the hero here is the turnips, the beets’ natural sweetness offsets the saline brine and lends the pale white vegetable a vibrant magenta color. Pickled turnips are indispensable to jazz up a shawarma or falafel wrap.
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This recipe is of ultimate sentimental value. I know my late father would have been enthused seeing this recipe on my blog. He was enamored with any dish that originates from where his roots are. God bless his soul. Marak (meat stew) and Feteer (flatbread) is an authentic recipe that originated in Southern Egypt. The […]
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Jingalov is an Armenian plant-based/vegan snack packed with healthy anti-oxidant fresh greens wrapped in crusty, paper-thin bread.
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We are free to digress from the hordes. We possess the right to ditch stereotypes. And it is completely legal to choose the road less traveled… In Na’ama’ s cozy kitchen in Washington DC, we brought together two generations of Egyptian-Americans and Israeli-Americans to a family signature recipe, “Shoshana’s Bread.” I was in Washington […]
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