I love love loveeeee bechamel pasta bakes …in all forms and variations. Whether it’s the Egyptian Ma’carona Bechamel or the Greek Pastitsio or a traditional Italian Lasagna …I’m all for it! The very first time I enjoyed this dish, I was visiting my Aunt Fedaa’ in Jerusalem and since then it’s been in rotation as… Read More Béchamel Pasta Bake

Falafel is best when it’s crispy on the outside and green on the inside. Here’s how I make my favorite Falafel recipe. If you’d like to enjoy your falafel in the morning, you’ve got to prep the night before. This is a fairly large recipe because the point is you make a big batch once… Read More Falafel

For so many years, my family would enjoy this savory “Turkish Pizza” known as Pide at a local restaurant. And when Wild Garden Foods came out with their Turkish Taouk seasoning, I decided to get a little creative. Ingredients 1 packet, Wild Garden Turkish Taouk Marinade 1 1/2 lbs Chicken Breast, finely cubed 1 bell… Read More Chicken Pide – Tavuklu Pide

Growing up, my siblings and I called these the “Mercedes Benz” Fatayer because the shape of them look like the inside of the famous logo. They’ve always been a favorite for my siblings and I and I believe they forever will be. Ingredients: 4 Cups Flour 2 1/4 teaspoons yeast 1 tablespoon milk powder (Nido)… Read More Fatayer Sabanikh – Spinach Pies

I sat down to write down this recipe and all I could think about is the Go Remy tabbouleh song from the early 2000’s — “Tabbouleh, Tabbouleh, Tabbouleh….makes me shake shake shake my booty”   Everyone makes tabbouleh a little different — here’s how my cousin Nora taught me how to make it and this is… Read More Tabbouleh

Whether it be Eid or Easter, Arabs all over the world welcome the holidays with these delightful date-stuffed semolina cookies known as Maa’moul or Ka’ak Bl Ajweh. In my family, it isn’t Eid without us dedicating a day to baking these cookies together. We surround the kitchen table and each one of us has a… Read More Maa’moul Cookies

Ka’ak Al-Quds. Stop anyone who has stepped foot in the old city of Jerusalem and ask them where or what they should eat. Of course, Ka’ak will be on the list.  As you walk through the old city, you’ll see carts with stacks upon stacks of beautiful golden ka’ak. The smell and sight alone will make… Read More Ka’ak Al-Quds – Jerusalem Bread

You’re probably checking out this recipe because you’ve got some over-ripe bananas or you know that you’re going to have some in a few days 😉  Ingredients: 3 extra-ripe bananas (the more brown they are the better) 1/2 cup vanilla greek yogurt (if you don’t have vanilla yogurt, substitute plain greek yogurt) 6 tablespoons unsalted… Read More Chocolate Chip Banana Nut Muffins

Walk through the streets of Jerusalem and alongside the famous Ka’ak Al-Quds or Jerusalem Bread, you’ll see stacks of flower shaped bread stuffed with dates called Khubez Al-Maa’rook.  Ingredients: 1 cup warm whole milk ½ cup warm water ½ cup granulated sugar 2¼ teaspoons active dry yeast 3½ cups all-purpose flour* 1 teaspoon ground fennel… Read More Khubez Al-Maa’rook: Bread Stuffed With Dates