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 »
Red Bulgur with Eggplant (Shulbato)
I cannot think of an easier dish to make than Shulbato. It’s dead-simple, tasty, and nutritious. You try it once and then you will be making it every… Read More »
Eggplant Dip (Mutabbal)
Mutabbal (or Mtabbal) is not only one of hundreds Levantine appetizers (mazze), it is the most popular one (beside hummus of course). The origin of the word Mutabbal… Read More »
Okra Stew (Bamieh)
Probably writing this recipe takes more time than preparing it. It is super easy to make (for a main dish) and it tastes fancy and delicious. There are… Read More »
Stuffed Cabbage Rolls (Malfouf)
Stuffing different kind of vegetables, including vegetable leaves, with rice and meat is a distinctive characteristic of East Mediterranean cuisines. Tens or maybe hundreds of various dishes are based on this same… 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 »
Cauliflower with Tahini (Zahra Bi Tahineh)
(Jump to Directions) It took me some time to begin writing on this blog after it was created good time ago. And it took me even more time… Read More »
