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…
Macaroon Bil Toum (Lebanese Garlic Noodles)
Recipe for Macaroon Bil Toum: The ultimate comfort food for garlic lovers from the mountains of Lebanon. Macaroon Bil Toum (Macaron/Ma3kroun bi Toom) is a rustic dish found in the mountain villages of Lebanon. Little pasta dumplings are boiled until soft and tender, then coated in a lemony garlic sauce called Toum. It is the…
Zoe’s Ghana Kitchen Cookbook Review and Bofrot (Puff Puff)
Zoe’s Ghana Kitchen: Traditional Ghanaian Recipes Remixed for the Modern Kitchen, written by Zoe Adjonyoh, highlights the wonderful flavors and ingredients of Ghanaian cuisine with a mixture of homemade favorites and traditional flavors. Featured recipes include Waakye Rice (Rice & Beans), Fante-Fante (Fante Fish Soup), Kyinkyinga (Suya Goat Kebabs), Coconut & Cassava Cake, Nkruma (Pan-Fried…
Tree of Life Cookbook Review and Lahmacun (Turkish Pizza)
Tree of Life: Turkish Home Cooking, written by Joy E. Stocke and Angie Brenner, features over 100 recipes based on their travel memoir Anatolian Days and Nights. Highlights in the book include Saffron Rice Pilaf with Chickpeas and Mint, Lamb Kleftico (Cypriot-Style Lamb Shanks), Black Sea Hazelnut Baklava, Classic Puffed Pide Bread, and Circassian Chicken…
The Gaza Kitchen Cookbook Review and Shay bil Maramiya (Palestinian Sage-Scented Tea)
The Gaza Kitchen: A Palestinian Culinary Journey, written by Laila El-Haddad and Maggie Schmitt, features a collection of 130 recipes and personal stories from the Gaza region of Palestine. I am reviewing the second edition which has been updated (the original was published in 2013) to include information on the current state in Gaza and…
Mountain Berries & Desert Spice Cookbook Review and Afghani Gosh-e-Fil (Elephant Ear-Shaped Fried Pastry)
Mountain Berries & Desert Spice: Sweet Inspiration from the Hunza Valley to the Arabian Sea, written by Sumayya Usmani, showcases the sweet side of Pakistani cuisine. I reviewed Sumayya’s first book, Summers Under the Tamarind Tree, last year and was so excited to work my way through her newest project. Highlights include Spiced Apple Samosas,…
Man’oushé Cookbook Review and Bayd wa Khodra (Lebanese Egg Pie with Vegetables)
Man’oushé: Inside the Lebanese Street Corner Bakery, written by Barbara Abdeni Massaad, highlights the versatility and variety of Lebanon’s national pie, the Man’oushé, with over 70 recipes. Toppings include the traditional Man’oushé bi-za’tar (Wild Thyme Pie), Shankleesh (Spiced Cheese Pie), Flayfleh harra (Spicy Red Pepper Pie), Khobz bi-sumsum (Sesame Seed Bread), and Lahm bi-‘ajeen Halabi…
Chai ya Tangawizi (Kenyan Ginger Tea)
Recipe for Chai ya Tangawizi- a Kenyan Ginger Tea lightly simmered with milk, ginger, cinnamon, cardamom, and cloves. Chai ya Tangawizi is a soothing ginger tea from Kenya. Tea was first introduced to the country in 1903 and Kenya has grown to become one of the largest tea exporters in the world. There are a few different ways…
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