I took a little break from the blog over the American 4th of July weekend, though that doesn’t mean I wasn’t cooking. My husband always laments that when we’re invited to a barbecue or gathering, and we ask what we can bring – and they tell us we don’t need to bring anything – that…
Fattoush is a Levantine salad (it has been said to have originated in Syria) that is, for lack of a better description, a bread salad – in the same vein as the Italian panzanella. It happens to be one of my all-time favourite salads, and it tends to pair well with just about anything –…
These pita chips are perfect for adding to your fattoush salad, but you may have to hide them from the rest of your family as they’ll likely be gone before your salad is made. These are great for dips as well, or just to snack on. You’ll probably want to double (or even triple) the…
Cherries are one of my favourite things about summer, and right now the cherries at my local supermarket are fresh, super sweet (and on sale!) Clafoutis is a French dessert that is relatively simple to make, and you can use nearly any fruit in it. Typically when making clafoutis aux cerises you include the pits…
Cauliflower is having a moment. Maybe it’s thanks to the low carb diets that are so popular right now, but even if you aren’t watching carbs cauliflower is an inexpensive versatile vegetable that should find its way on to your table. While I adore a whole roasted cauliflower, I also love cauliflower pickled – especially…
I use a lot of cherry tomatoes in salads, and I’m a pretty big fan of the multicoloured ones that come in a range of yellows, oranges, and reds. I typically buy the large box from Costco, and I’m nearly always left with a handful or two of cherry tomatoes that are starting to look…
Ashta is a pastry cream common throughout the Middle East and the Levant, similar to English clotted cream; it’s usually used to fill qatayef, or added into other pastries, but in summer it’s lovely just with a simple fruit tray, or topped with a little orange blossom syrup and some chopped nuts (like a pudding)….
Traditional tabbouleh is made with bulgur, a wheat product. While I’m definitely not gluten free (as evidenced by the bread recipes I post here) I tend to always have quinoa on hand, whereas I only buy bulgur occasionally from my local Middle Eastern supermarket. Quinoa also has relatively high protein content for a grain, and…
Ghraybeh (pronounced sort of like ‘gr’eye-bee’) are one of those recipes that I have memorised, mostly because they are so simple to make, and because they contain (just four!) ingredients most people already have on hand. I’ve even been over at a friend’s house prepping for a dinner and whipped up a quick batch of…
The fruit bowl in our house is nearly always piled sky high with lemons, particularly at this time of year when every salad needs a good squeeze of bright, fresh lemon juice. If you find yourself with extras, however – I highly recommend making this quick and super simple lemonade. I’d been intrigued by the…