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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Makdous (Pickled Stuffed Eggplants): The Jeweled Appetizer

Makdous is a Middle Eastern appetizer that originates in the Levant. Typically, it is made of baby eggplants, stuffed with toasted walnuts, roasted capsicum, red chili, and drenched in olive oil. This is a twisted version that untraditionally contains pomegranate seeds to balance the saltiness and heat.

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Stewed Fava Beans “Foul Medames”: The Unconditional Love

Foul Medames or Stewed Fava Beans are a Middle Eastern breakfast, brunch and sometimes dinner. It is an unmistakable street food staple in Egypt. Fava beans are, by far, the white canvas of legumes dishes. This proves to be a very forgiving and inclusive dish. It could be spiced up or down, cooked with either butter or oil, with or without tomato sauce, and mixed with eggs or served vegan.

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