Eggplant-Pomegranate Dip: سلطة باذنجان

Eggplant-Pomegranate Dip is a vegan mezzah/appetizer dish that is so simple to make but it will be the star of your mezze tray. The creamy eggplant mixed with fresh onions and garlic is tamed by a drizzle of pomegranate molasses, creating a wonderful balance between the sweet, salty, and tart.

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Samar’s Beetroot-Baba Ghanoug Dip: Cooking In Style

Beetroot and Baba Ganoug is bursting with colors as well as flavors, and nutrition benefits. You can top it with nuts, seeds , small greens leaves ( parsley, micro-greens..etc) , fruits ( pomegranate is the best choice ) and for non vegans it’s awesome with goat cheese, crumbled ricotta or cottage cheese. And above all, its ready in just 30 minutes.

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Samia’s Fava Bean Dip: Bridiging Cultures

In an attempt to collect an Egyptian Diaspora of favorite recipes, I am delighted to host Dr. Samia Spencer at my blog “Chez Nermine”. In her recipe of delicious Fava beans dip, Dr. Spencer manages to blend a traditional Egyptian dish with the influence of Southern cuisine in the US that is loaded with pungent spices and fresh vegetables. 

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Hawawshi: A Star Street Food

NON-SPONSORED POST I believe it is safe to say that Hawawshi is the Egyptian version of U.S. Hamburger. This quintessential street food was created in the seventies of the 20th century by a butcher named Ahmed Al Hawawshi.

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Gayane and Edward’s Basturma: A Story of Resilience

Basturma is an authentic Armenian delicacy and appetizer. It is a highly seasoned cured beef that delivers an arsenal of robust flavors. It is delicious if served alone, yet becomes an excellent flavor asset if mixed with eggs or bland veggies.

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