"Against all odds, food brings us together."
The turkey is infamous for being dry and bland, but those who spread the rumors haven’t tried the two most powerful flavors arsenal. Nothing leads to a perfectly tender, and flavorful turkey other than brine and compound butter. That is a pretty bold statement to make, I know. Yet, it is a conclusive one, based […]
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I am thrilled to host this week, the talented Egyptian food caterer and recipe developer Menna Rashwan. Menna, who runs her own food business out to Salt Lake City in the US, managed in relatively short time to grow a raving audience of her authentic Egyptian dishes. Her radiant Instagram page @azizaslc is a clear evidence […]
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Zaatar Lemon chicken is a roasted chicken dish that is flavorsome, incredibly easy to make. It is perfect for entertaining and wonderful as a quick-fix dinner. I concoct this recipe relying on my unbeatable memory taste of the best grilled chicken I had in one of Egypt’s restaurant.
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Kabab Hala is an iconic Egyptian meat stew that is associated with feasts and social gatherings. It is a slowly cooked chuck roast that is drenched in dark velvety sauce infused by collapsed caramelized onions and an assortment of warm spices. Kabab Hala makes an easy to make crockpot or slow cooker meal.
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Tabakh Roho is a mint-spiked lamb and vegetable stew that hails from Damascus, Syria. The Arabic name Tabakh Roho means in English self-cooked which alludes to how easy-fix this dish is.
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Rolled grape leaves are an Iconic Middle Eastern dish with a wide appeal for ostensible reasons. The paper-thin briny grape leaves encase a juicy traditional mix of rice and meat, either beef or lamb or only rice. The stuffing is spiked by an assortment of pungent spices such as cardamom, cumin, allspice, and cinnamon.
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Chili Crab is unofficially the national dish of Singapore. It is a chilli-spiked, simmering vibrant tomato sauce where a handsome orange and sizeable crab nesting happily in her new habitat, mingling with this luscious sauce. Typically, this Singaporean dish is served with fried Mantou buns, which help soak up the luscious sauce to the last drop.
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Manti is a landmark of the Western Armenian Cuisine and one of those dishes that evoke waves and waves of memories of my time in Yerevan, Armenia. This authentic cuisine was brought back to life by waves of Syrian refugees of Armenian descent who fled to their motherland in the aftermath of the ravaging civil war in Syria. I was fortunate to cross paths with many of those skilled, brave, and tenacious people. Learn and listen more about this life-transforming experience in this post.
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