The fluffiest cinnamon rolls you’ll ever have! The glaze icing is a perfect match. Enjoy it straight out of the oven. I promise you won’t have any left overs.

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A satisfying weekend brunch using leftover bread.

I use dinner rolls or hamam bread that hasn’t been used to pack lunch boxes during the week to minimize food waste in our household.  Or you can use a traditional recipe by frying pita bread.

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S U J U K • T U S C A N • P A S T A

This is my personal twist on a classic Tuscan Pasta.

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When I first told mu husband we’re having chicken with chickpeas for lunch, he gave me a disapproving look. Needless to say, he scraped more chickpeas off his plate than I ever did! This is a winner, tossed together in 5 minutes and baked for 30. Talk about quick and delicious.

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I would like to think of Mante as a Main Course, but seriously we can’t have enough of it, so we really think of it as an appetizer or a side dish. I love making the dough from scratch, but also learned that making it with this easy hack, is less time consuming, and almost delivers the same result.

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Halawet el-jibn is a Levantine Arabic dessert made of a Semolina and cheese dough, filled with cream. It’s one of my few guilty pleasures and you’ll be surprised how easy it is to make at home.

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Making sambusak dough by hand is a pleasure passed down to me by my mom, who refuses to buy them fresh from the bakery let alone get the frozen version.

Those are time consuming to make and require a paste maker machine to run the dough thin, but the result is worth it and phenomenal.

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With Ramadan around the corner, there is one contant dessert on everyone’s table: QATAYEF.
Whether you love eating the raw mini’s with fillings or opt for a fryed/baked version with cheese or walnuts, you cannot go wrong with this easy recipe.

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Kubbeh is a lost art. I mean how many people bother to make it at home when some women sell it from home and you’re more likely to find it in the frozen section of the supermarket. With that said – I am into lost art especially when the techniques are passed down to me by my mother Hana.

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This was a good way to change up deviled eggs. The pastrami adds a nice flavor and gives this a twist to classic deviled eggs.

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