Mujaddara is a simple dish, served often in the Middle East. Some restaurants will serve it as a small dish, aside many other salads.
It can also be served as a side to meat dishes. I eat it as a main course, served with some goat yogurt and fresh salad on the side. To make it at home, you can follow my recipe below.
Traditionally, mujaddara is made with rice, but I typically use bulgur wheat. I soak the lentils in water over night and strain them in the morning. (more…)
The farina cake is a very popular dish and has many different versions throughout the Middle East. In Arabic, it is called basbusa, which means “kiss.” It is very fitting for this particular sweet cake.
I have created my own personal version of the recipe for a few reasons. At home, I use spelt, rather than white or wheat flour, as it is much healthier, creates a better texture and has a sweet, nutty taste that compliments the cake well. (more…)
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The tahini carrot cake is a favorite at the restaurant. I got the recipe a few years back from my mom. It is a really easy cake to make and goes great with your breakfast coffee, tea, or even as a light pound cake for dessert.
At home, I bake it with whole spelt to make it even healthier and it works great.
Hope you will enjoy it as much as I do!
Middle Eastern food is becoming quite the trend here in NYC! But, do you really know who serves the best and most authentic around? I sure do! It’s called Mimi’s Hummus located in the East Village on E 14th between 2nd and 3rd!
So here I am trying to do something I’m really bad at…writing.
To challenge myself (I guess) and improve, but most important, to share recipes I enjoy through my own cooking experiences.
I found the recipe many years ago through a great old Israeli cooking show called ”Garlic, Pepper and Olive Oil,” which I used to love. It’s a very easy recipe to make that’s also fit for those with less experience in the kitchen. It can serve as a side for dinner or stand on its own next to a few salads and cheese.