Cook Like an Egyptian, one recipe at a time
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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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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Kunafeh/Kataifi mini tarts are gossamer shells that encase a gluten-free, eggless tropical pudding.
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Batata Harra is a plant-based, spicy, Lebanese potato salad that is best served hot. It is a delectable mezzah that also makes a perfect side dish. Its golden hues will brighten up your menu.
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Corn- Bean Trio Salad is a humble plant-based and gluten-free dish, made of simple pantry ingredients. Its vibrant colors and soft beans doused in zesty-pungent dressing are hard to resist. Â This salad scores high among adults and kids.
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Chicken Marabella is an exotic Mediterranean crowd pleaser. It is a simple dish to make, yet it delivers complex flavors as it is sweet, briny, and zesty.
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We are free to digress from the hordes. We possess the right to ditch stereotypes. And it is completely legal to choose the road less traveled…Â In Na’ama’ s cozy kitchen in Washington DC, we brought together two generations of Egyptian-Americans and Israeli-Americans to a family signature recipe, “Shoshana’s Bread.” I was in Washington […]
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Beet Pasta in Mushroom Cognac Sauce is easy to make, gluten free, and an impressive starter or a main dish for a special occasion.
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