Maraket Ferakh: Egyptian Chicken Broth: مرقة فراخ
Laden with flavors, and nutrients, chicken broth is instrumental in Egyptian cuisine, as it represents essential foundation for hearty stews, delicious soups and elevated rice dishes.
Read MoreCook Like an Egyptian, one recipe at a time
Laden with flavors, and nutrients, chicken broth is instrumental in Egyptian cuisine, as it represents essential foundation for hearty stews, delicious soups and elevated rice dishes.
Read MoreBaba Ghanoush is an Egyptian vegan appetizer and dip that is served either with festive kabab dishes or humble vegan foul Mesdames or falafel.
Read MoreThis is a no-fail Qatayef recipe that comes with traditional and non traditional filling options. Qatayef is a quitessional treat during Ramadan that is made of pancake-like batter, filled with nuts, cheese, or cream. Some are folded in a half moon shape and deep fried, while others are cone-shaped and filled with
Ashta (clotted cream), sprinkled with nuts and drizzled with simple syrup.
Vegan Fatayer Bi Sabanekh are Lebanese spinach-filled savory pastries, also known as Fatayer Sbankeh. Those yummy and nutritious pastries are spiked with sumac, mint, onions and garlic. They are a delicious appetizer or snack, and make a perfect addition to a school lunch box.
Read MoreAre you looking for smoked herring recipes? Look no further. This Egyptian Tahini-Smoked herring is mouthwatering and so easy to assemble. When deboned, doused in spiced, garlicky tahini, and mixed up with fresh juicy tomatoes, crunchy bell peppers, a mundane store-bought herring transforms into a grommet dish bursting with flavors.
Read MoreChili 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.
Read MoreI 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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It is a one-pot dish where Freekeh (a whole grain packed with fiber and protein) delivers an earthy smoky note and chewy texture that complements the seafood cooked in a rich light vegetable stock mixed with tomato sauce.
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