Lusine’s Eggplant Dip: The Power of a Refugee Woman

Eggplant pomegranate dip is a vegan mezzah/appetizer dish that is so simple to make but it will be the star of your mezzeh tray. The pungency of eggplant mixed with onions and mashed 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 Egyptian Diaspora favorite recipes, I am delighted to host at my blog “Chez Nermine” Dr. Samia Spencer. Dr. Spencer managed in her recipe of delicious Fava beans dip 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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