San GIOVANNI Bread: All you knead is love.

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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Seafood – Freekeh in a Clay Pot : The Guru & the Expert

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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Basil-Lemon-Lime Granita: Cosmopolitan Alexandria

  Basil-lemon-Lime granita is probably the ultimate light and easy-to-make dessert.  It is the perfect cooler on a warm day.  It is made out of fresh lemon and lime juice mixed with basil- infused simple syrup.

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