Cook Like an Egyptian, one recipe at a time
It is a one-pot dish where Freekeh (a whole grain packed with fiber and protein) delivers an earthy smoky note and chewy texture that complements the seafood cooked in a rich light vegetable stock mixed with tomato sauce.
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“When you move to a new country, start exploring its cuisine first. Â It usually tells everything you want to know”, a seasoned diplomat once advised me. As I recently moved to Singapore, I trace its history and read its deep-rooted values in its vibrant culinary scene. Â Food in the Lion City tells the story of […]
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