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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Crispy on the outside, and moist but not soggy on the inside. This is a family favorite made by my mom, so whenever you are making food using stuffed zucchini you can always use the inner flesh to make a batch, or just go ahead and make one from scratch, these are kid-friendly and great for breakfast, an appetizer, or a side dish. You can also make this with Cauliflower.

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Some have it for breakfast and others like it for dinner. During Ramadan this is a must have on our table, at least every other day.

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The luxurious flavors of truffles and cream transform everyday pasta into an elegant Italian-style dish—perfect for dinner parties or savory weeknight feasts. I found a truffle butter while grocery shopping this weekend and needless to say it did not disappoint.

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Need a quick meal that’s BURSTING with flavor? These oven-baked chicken fajitas are a quick, no-fuss method for making this healthy Mexican food any day in the week.

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The journey of homemade Kaak started when my cousin Nana decided she was sick of the traditional Cheese platter and wanted something with an oriental twist, and with that came those miniature versions of our favorite toasted sesame kaak.

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Traditionally cooked over charcoals or wood fire on a large dome-like skillet called Saj. I have none but managed to get creative by cover the handles of my wok and turning it upside down to create the saj skillet. Don’t have a Wok? Don’t shy away of trying this recipe with an iron cast.

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We’re a family who loves EGGS! Seriously we go through a large carton every week.

With that said we love eggs because we’re always alternating between recipes. I for one fancy up my eggs, poached eggs with hollandaise sauce anyone? But for real, with two kids aged 3 and 1, the simplest ingredients make a hearty meal for them. Here is a rundown of our favorites.

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