Samak Bel Rada (Egyptian Bran-Coated Fish): سمك بالردة
Samak Bel Rada is an easy Egyptian Bran-coated fish dish that bursts with Mediterranean flavors and carries a memorable smokey note.
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Indian Fried Bhatura Bread: Recipe by Ramita Anand
Bhatura is a puffy Indian flat bread made with all purpose flour. Ramita Anand fondly shares her mother’s recipe for bhatura with us.
Read MoreEgyptian Petit Four by Marian: Happy Coptic Christmas
Food Blogger Marian Guirguis @marianjoyfulkitchen is sharing at Chez Nermine her recipe of Festive Traditional Egyptian cookies known as Petit Four. Not to confuse them with French Petit Four, these melt-in-your-mouth cookies are close to Western butter cookies.
Read MoreBeef Bone Broth: Countdown to Coptic Christmas
Beef Bone Broth is a quintessential ingredient in my Egyptian festive dishes. I make it using quality beef bones, aromatic herbs, vegetables, and spices. This bone broth is known for its rich collagen and its impact on slowing aging and boosting the immune system. I use this broth as a liquid agent to cook my rolled grape leaves, jeweled rice, meat soups, and stews, just to name a few.
Read MoreTabakh Roho: Self-Cooked Lamb and Vegetables Stew
Tabakh Roho is a mint-spiked lamb and vegetable stew that hails from Damascus, Syria. The Arabic name, Tabakh Roho, means self-cooked, which alludes to how easy this dish is to fix.
Read MoreSingaporean Chili Crab: Singapore, Happy 55th Birthday
Chili 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 MoreHow To Make Jordanian Dahdah
Dahdah is a vibrant Jordanian dessert that is not crunchy, nor cakey. It tastes like a large crumbly cookie that collapses once you bite into it. The pungency of the cinnamon notes definitely gives it an edge and pairs well with the walnut. The addition of turmeric lends the cake its vibrant, happy color
This dessert is put together in no time if you crush the roasted walnuts and clarify your butter in advance. Having said this, store-bought clarified butter will do just fine.
Read MorePeanut Butter-Chocolate Cookies: Giving Ourselves Grace
Peanut Butter-Chocolate Cookies is a recipe adapted from the French book: Le Grand Livre Marabout de La Patisserie Facile. It is a rich buttery cookie that comes plain in the original French recipe. My take on these was to half-dip them or drizzle with bitter dark chocolate to cut through the buttery, rich texture. For some crunch, the cookies are sprinkled with some salted peanuts that stud the warm chocolate before it sets! You bite into those cookies and they just burst and then melt in your mouth in a blink of an eye.Â
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