Macarona Bechamel (مكرونة بشاميل, Egyptian Baked Pasta) recipe for #BakingBloggers! Penne pasta is layered with a spiced beef mixture, topped with a creamy béchamel sauce, and baked until golden and bubbly. Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to…
Maftoul bil Sukar (Palestinian Couscous with Sugar and Butter) and Baladi Cookbook Review
Baladi: A Celebration of Food from the Land and Sea, written by Joudie Kalla, features the “wide ranging, vibrant, and truly delicious dishes” of Palestine. Highlights include Halloumi mashwi ma’ bayd (Grilled halloumi, fried eggs, and roasted tomatoes), Salatet hummus bil camun (Cumin and chili chickpea salad), Khubez bil za’atar (Za’atar brioche twists), Salamoun bil…
Çılbır (Turkish Poached Eggs with Yogurt) and Goodbye Washington, D.C.
We left the D.C. area four months ago and I finally got this post together with some of my favorite places! I will also be sharing a recipe for Çılbır, Turkish Poached Eggs with Yogurt, inspired by our meal at Zaytinya. In case you missed it, here are my other goodbye posts for Northern Virginia: Goodby…
Kalāneh (Kurdish Scallion Bread with Brown Butter) and From the Land of Nightingales & Roses Cookbook Review
From the Land of Nightingales and Roses: Recipes from the Persian Kitchen, written by Maryam Sinaiee, features a collection of spectacular seasonal recipes along with an insight into the festivals, traditions, and history surrounding regional Persian cooking. Highlights include Ghōttāb (Almond Turnovers), Kabāb Kūbīdeh (Ground Meat Kebab), Fālūdeh Shīrāzī (Rosewater Sorbet with Rice Noodles and…
Eski Peynirli Hangel (Handkerchief Noodles with Blue Cheese and Butter) and Istanbul & Beyond Cookbook Review
Istanbul & Beyond: Exploring the Diverse Cuisines of Turkey, written by Robyn Eckhardt, features a variety of regional and often lesser known recipes from provinces across Turkey. Highlights include Ay Çöreği (Chocolate-Filled Crescent Pastries), Muhlama (Cheese Fondue with Corn Flour), Doleme (Meatballs with Pumpkin and Spice Butter), Dere Salatasi (Peppery Greens & Tomato Spoon Salad),…
Feasts Cookbook Review and Spicy Halloumi Salad
Feasts: Middle Eastern Food to Savor & Share, written by Sabrina Ghayour, features a variety of fun and unique recipes perfect for family gatherings and entertaining. Highlights include Saffron Roast Potatoes; Eggplant Rolls with Goat Cheese, Herbs & Walnuts; Parsnip & Apple Soup; Raspberry & Pistachio Frozen Yogurt Pots; Tamarind & Honey Pork Ribs; and…
Chapati Za Ngozi (Kenyan Soft-Layered Chapati)
Recipe for Chapati Za Ngozi- an unleavened Kenyan flatbread filled with flaky soft layers and pan-fried until golden. Perfect for pairing with tea for a light breakfast or alongside stews. Today is my second month participating in the #EattheWorld Recipe Challenge created by Evelyne of Culture Eatz! Each month we are assigned a different country (previous…
Shai Adeni (Adeni Tea)
Shai Adeni (Shahi Mulaban, Shahi Haleeb, Arabic Shai, Adeni Tea) is a Yemeni tea from the coastal city of Aden flavored with cinnamon, cardamom, cloves, and sweetened condensed milk or evaporated milk with a bit of sugar. Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission…
Persepolis Cookbook Review and Keskul-e-Fugara (Turkish Milk and Almond Pudding)
Persepolis: Vegetarian Recipes from Persia and Beyond, written by Sally Butcher, showcases a flavorful assortment of over 150 vegetarian recipes with inspiration from the Middle East, Northern Africa, and the Caucasus. Many are favorites from her London shop and café, Persepolis. Highlights include Su Boregi (Spinach and Almond Pie), Halim (Eggplant Porridge with Brown Butter…
Boussou la Tmessou (Algerian Shortbread Cookies) #InternationalCookies
A recipe for Algerian Boussou la Tmessou (بوسو لا تمسو) in celebration of #InternationalCookies! These shortbread cookies are lightly dipped in orange blossom water and coated in a layer of powdered sugar for a wonderfully delicate texture and flavor. Welcome to the third annual International Cookie Exchange! This year, it is hosted by Caroline of Caroline’s…
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