Pickled Stuffed Eggplants (Makdous)
For many Palestinian families, the most important part of their kitchen is what is called the supply cabinet or supply pantry, which contains different foods preserved naturally to be used… Read More »
Zaatar Bread (Fatayer Zaatar)
Zaatar is the Arabic word of thyme, it is a wild herb that grows throughout hills and fields of the Levant and East Mediterranean regions. Zaatar has become (along… Read More »
Fattet Hummus
Fattet hummus is one of different fatteh dishes in the Levantine cuisine. All these dishes are based on having fried pieces of pita bread topped with different toppings…… Read More »
Bitter Orange Marmalade (Mrabba Khesh-khash)
Today I’m so excited that I’m sharing with you one of most interesting marmalade recipes out there. Although I’m not a big fan of citrus jams in general, but definitely this one… Read More »
Black Cumin Pie (Qizha)
(Jump to Directions) Like most of seeds, black cumin seeds (black seeds, qizha, or nigella seeds) have many health benefits. They are rich of unsaturated important fatty acids, antioxidant,… Read More »
Eggs with Tomato Sauce (Shakshoukeh)
(Jump to Directions) Shakshoukeh (or shakshuka) is the kind of dishes that can be prepared and made anytime, by anyone, and using the most basic ingredients that any… Read More »
Strained Yogurt Balls (Kurat Labaneh)
(Jump to Directions) Labaneh (or Labneh) is a thick and creamy spread made from fresh yogurt milk which has been strained in order to remove the whey using… Read More »
