Courgettes à la feta! This is definitely a dish that i didn’t like growing up but that i absolutely love now! I like to use whole courgettes but we also do it with leftover coring of koussa- you can also mix both. Use good quality pomegranate molasses and fresh garlic, dried mint and top with feta: yum!
healthy salads
-
Continue ReadingBalila is definitely one of my favorite Lebanese dishes with its earthy flavors of garlic and cumin. It is usually served for breakfast but I’m happy to have it any time of the day! You can make it without butter but i feel it adds creaminess to the chickpeas. Serve it with extra cumin, crunchy veggies, olive oil and soft arabic bread. Yum!
-
Continue ReadingA good vinaigrette, an essential dressing in everyone’s fridge and my personal favorite dressing! I could almost drink it. All you need is a few ingredients and a blender. It lasts well for a week in the fridge and it’s perfect with greens such as lettuce or steamed greens beans or broccoli. The secret is to always have 1-3 ratio of vinegar to olive oil.
-
Continue ReadingBaba Ghannouj. The recipe for the smokey, charred eggplant salad with tahini, walnuts and crunchy veggies is now yours.
-
Continue ReadingThis indulgent Lemon Parmesan Salad Dressing is based on a recipe from Shelf, by @ottolenghi. I made it as part of the @thecookbookcircle. The dressing has lots of umami from the anchovies. Don’t be scared to use them, you’ll be surprised! They add depth and saltiness but you won’t feel the fish.
-
Continue ReadingAs promised, here is the recipe of my famous, utterly delicious, moreish fresh zaatar with walnuts, feta, olives and spring onions. Recipe is approximate, find it below. Fresh Zaatar Salad
-
Continue ReadingFlavored butter in the colors of the flag of our beautiful UAE. Happy national day to a great Arab nation that is setting the standard for unity, inclusiveness and opportunity. We love the UAE, our home.I made this compound butter last year as prt of a collaboration with @butterstories.me. French and European butter is always the best!
-
Continue ReadingPetite tip: Have you ever tried blending herbs with some olive oil before adding to the salad? It’s an amazing technique that adds a lot of freshness and flavor to your salads. I have used it in my shaved courgette and fennel salad recipe, inspired by an Ottolenghi salad form the book #shelf. Let me know if you try it!
-
Continue ReadingShaved fennel and courgette salad. I have a weakness for monochrome salads. And specially green ones. This one is inspired by a salad I found in the new @ottolenghi book called Shelf. It’s a fresh and light salad, excellent served with roast chicken. The original recipe has a preserved lemon dressing. I kept it simple, herby and light. Add lemon zest and crumbled goats cheese if desired.
-
Continue ReadingThis delicious shaved Brussel sprouts salad with corn and feta reminds me of @tashascafe’s house salad but it’s different. Ideally, you have to shave the sprouts using a mandolin but if you don’t have one (or are too scared to slice your fingers – a true risk!!) just shred as thinly as you can. Prepare the salad and the dressing early on, and mix only when ready to serve.Ingredients: