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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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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