"Against all odds, food brings us together."
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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Cabbage timable is a showstopper vegan dish that is easy to make and perfect to entertain.
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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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Kushari, Koshari or Koushari is a must-try Egyptian vegan street food that you could easily create in your own kitchen. It encapsulates heaps of playful vermicelli rice, mixed with cooked-to-perfection lentils, tender chickpeas, topped with crispy fried onions and, served with two sauce: a fiery tomato sauce, and Daqqah, a tangy, cumin spiked vinegar-garlic condiment.
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Fattah is an Egyptian traditional dish served in both Muslim and Christian feasts. It is a meat-rice- bread dish that dates back to ancient Egyptian times. The dish was featured on the pillars of Pharaohs temples. That said, it has slightly been altered and refined over 7000 years. Each Egyptian family has its own secret ingredient for this festive dish. The recipe below is my family’s signature one with some of my minor healthful interventions.
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Rice pudding is almost a universal spoon dessert. It comes in various versions, it is either cooked on a stovetop or baked, eggless or eggy, bland, or spiced up. Rice pudding remains a comfort food that evokes sweet childhood memories across the universe. My personal predilection goes for the simplest, fluffiest, creamiest, and eggless. […]
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Vermicelli rice is a perfect rice dish to pair with saucy hearty protein dishes. I always serve it with onion-beef braise.
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