Creating new perspectives since 2009
Items by Maha Salah
-
Fattet adas (lentil fatteh)
Lentils are a winter staple in many parts of the world, as they are a great source of protein and iron, as well as carbs and fibre, keeping you fuller for longer....
-
Mutabbal
The word mutabbal originates from the Arabic word “tabbala” which means to season, and that is basically what you do with this dish....
-
Pita bread
Pita bread is popular across the Levant and for good reason. It is a super versatile flatbread that is perfect for dipping and stuffing, two things we Levantines excel at!...
-
Shakshuka: Gaza perseveres under siege & war
Locally produced tomatoes have been at the heart of some dishes that continue to sustain people in Gaza. The classic Laventine breakfast dish of 'Shakshuka' serves as a main meal for many that are able to acquire locally produced tomatoes and eggs...
-
Yayla corabsi (yoghurt soup)
Yayla corabsi, is a Turkish soup which translates to “meadow soup”. It is super easy to make and the ingredients are generally at hand...
-
Bambalouni
In Tunisia, Bambalouni is sold as a street food, and is most famously sold in the seaside city of Sidi Bou Said, with many considering those who haven’t tried it there as not having visited the city at all!...
-
Muqalqal
Muqalqal is absolutely delicious, but it is also a one-pot dish, making it super easy and quick to make, with not much to clean up afterwards....
-
Hnaina (eggs and dates)
Hnaina is usually made in Iraq as a pre-dawn meal during the month of Ramadan, as it is perfect to keep you full and energised for a day of fasting....
-
Menemen
Mop up this delicious dish with some crusty bread and give yourself a taste of Turkiye from the comfort of your own kitchen....
-
Fattet hummus
To make this dish you need the start, hummus, which is not only what we call the chickpea dip, but also what we call chickpeas themselves. You can use canned, jarred, or dried chickpeas...
-
Sanuna jambari
These Yemeni stews have many variations, as they could be made with chicken, lamb, or fish, and the sauces may differ, but what they all have in common is the fact that they are cooked in traditional soapstone pots that not only cooks the food evenly and gives it...
-
Masoub
The Arabic word masoub refers to someone who is very hungry, and in this case, this filling breakfast which is popular in the colder months is a source of energy and warmth....
-
Dakwa Salad
Like many simple dishes, it is important to use the most fresh and best quality ingredients possible, so that each shines through...
-
Farmoza
The main flavour of this dish comes from the filling; it is important to use good quality ingredients because they are few and you want each one to shine...
-
Libyan magrood
Unlike other cookies, these taste best on day two or three. Give these beauties a try and add another Eid cookie to your collection....
-
Hala qahwa (coffee dessert)
Making this dessert couldn’t be easier, and the best part is that you likely always have the ingredients in your pantry, ready to make whenever the craving hits....
-
Middle Eastern inspired date salad
Try out this delicious salad for Ramadan with a touch of sweetness from dates and nutty crunch ...
-
Kashke bademjan
Serve warm or at room temperature with some bread and dive into this moreish dish...
-
Salata mashwiya
Serve this on its own with bread or as a side with grilled meat or fish and prolong your summer vibes for as long as you like....
-
Mfaraket baid o batata (egg and potato salad)
Mfaraket baid o batata, which roughly translates to “rubbed eggs and potatoes”, probably got its name from the fact that the eggs and potatoes rub elbows with the seasoning, taking them from boring boiled potatoes and eggs to a deliciously tangy salad....
