Recipes

 

 

Basics & how-to’s

All purpose spicy yogurt marinade

Bircher muesli

Building a Middle Eastern pantry

Grilled cheese 1: Kashkaval and mint

How to brew Turkish coffee

How to cure fresh olives

How to eat breakfast, Arabic-style

How to make the best brown rice in the pressure cooker

How to make naturally-died Easter ‘crackle’ eggs

How to make perfect roast chicken

How to make ricotta cheese

How to roast Thanksgiving turkey

Sesame sauce (tarator)

Spiced-up cranberry sauce

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Drinks

Apple spice tea cocktail

Chai banana super smoothie

Date and yogurt shake

Green monster smoothie

Healing turmeric and spice tea

Mixed berry and rose milkshake

Seven spice hot chocolate

Shortcut rooibos chai

Soothing turmeric chai latte

Turkish coffee

Turmeric, chili and ginger tonic

‘White coffee’ digestif (Ahwa beida)

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Breakfast

Arabic fried eggs with sumac, nigella seeds and mint

Arabic PB&J: tahini and carob molasses

Banana bread with dates

Berry and rose milkshake

Bircher muesli

Buttermilk-banana pancakes

Cherry jam, goat’s feta and almond tartine

Chocolate chip hot cross buns

Dark chocolate almond butter

Date and orange buttermilk biscuits

Greek yogurt with oranges, orange blossom, honey and pistachios

Hummus bil lahme: hummus with spiced meat

Lemon, blueberry and honey yogurt

Whole wheat pear, olive oil and berry cake *new*

Povitica bread

Shakshouka, my way

Soft halloumi and zaatar rolls

Spicy dried apricot jam

Sweet cous cous with apricots, honey and almonds

Veggie, dill and feta frittata

Zaatar croissants

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Dips, sauces & finger food

Chicken and phyllo “ladies fingers”

Crispy oven-baked chermoula potato wedges

Cumin, chili and saffron-marinated feta

Fatayer bil sabanegh: spinach and lemon turnovers

Fruit & halloumi skewers

Herby olive bread

Hummus

Lamb, mint and pine nut cigars

Maltese pastizzi with ricotta & peas

Marinated olives

Mint-marinated labne

Roasted red pepper and walnut dip

Roasted tomato harissa

Sesame sauce (tarator)

Sfeeha: mini lamb pies with tomato and chili

Smoky eggplant dip

Spiced-up cranberry sauce

Spiced pumpkin dip with feta and coriander

Spinach and feta bourek

Sun-dried tomato hummus

Sweet, spicy, smoky roast almonds

Tomato and preserved lemon kasundi

Yogurt dip with walnuts and herbs

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Soups & Stews

Braised kale with chick peas and pine nuts

Lamb and white bean stew (fasoulia nashfe)

Lentil soup

Moorish chickpeas with spicy chorizo and spinach

One pot braised kale, chickpea & carrot stew

Pumpkin soup

Red lentil and carrot soup with roasted tomato harissa

Simple zucchini and vegetable soup

Smoky split pea soup

Veggie and kale soup

Vegetable stoup with basil & parmesan

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Meat & fish

Arabic-style bolognese (Allayeh)

Arabic-style chicken and rice

Baked kofta in spicy tomato sauce

Baked stuffed eggplant (with beef)

Blackened chermoula salmon cakes

Braised lamb in garlic yogurt sauce with toasted nuts (Shakriya)

Chicken and phyllo “ladies fingers”

Crispy zaatar chicken drumsticks

Gambas al ajillo: prawns with garlic oil

Grilled chicken with dill, chives and lemon

Hummus bil lahme: hummus with spiced meat

Lahm b’ajeen: spiced lamb flatbread

Lamb and white bean stew (fasoulia nashfe)

Lamb, mint and pine nut cigars

Lemony orzo with shrimp and herbs

Moorish chickpeas with spicy chorizo and spinach

Moussaka

Palestinian upside-down rice (Maqloubeh)

Prawn and vegetable noodle salad

Prawns in spicy saffron tomato sauce

Prawns with tomato, dill and feta

Roast chicken in tomato-eggplant sauce

Saffron fish and rice (Sayyadiyyeh)

Sesame salmon with Chinese broccoli

Seven-spice roasted chicken legs

Sfeeha: mini lamb pies with tomato and chili

Sfeeha 2: mini lamb pies with pine nuts

Spicy beef kofta with toasted nuts

Slow cooker Moroccan lamb stew

Slow roasted cumin lamb shoulder (meshwi)

Stuffed bell peppers (Fil fil mahshi)

Thanksgiving turkey

Tortilla soup

Twice-cooked chicken shawarma

Yogurt-marinated chicken kebabs

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Vegetarian

Arabic fruit salad (vegan)

Baby spinach and walnut pesto

Baked zucchini fries

Braised green beans with tomato and garlic (fasoulia bi zeit) (vegan)

Braised kale with chick peas and pine nuts (vegan)

Chia seed, lemon and blueberry cake (vegan)

Cous cous with pomegranate and pine nuts (vegan)

Crispy coriander mushrooms (vegan)

Crispy oven-baked chermoula potato wedges (vegan)

How to make the best brown rice in the pressure cooker (vegan)

Fatayer bil sabanegh: spinach and lemon turnovers (vegan)

Garlicky sauteed kale and mushrooms (vegan)

Green beans with lemon and almonds (vegan)

Green bean salad with quinoa, almonds and lemon-yogurt dressing

Grilled pepper, zucchini and halloumi salad

Indian-style spiced rice pilaf (vegan)

Kedgeree

Lasagne primavera

Lentil and basil orzotto

Lentil and rice pilaf with roasted cauliflower (vegan)

Mana’eesh bi zaatar: zaatar flatbread

Msaqa’a: eggplant and golden raisin caponata (vegan)

Maltese pastizzi with ricotta & peas

Mediterranean Vegetable Pasta (vegan)

Mint-marinated labne

Mixed mushroom and tarragon fettucine

Penne with pumpkin-basil cream sauce

Pumpkin soup

Quick, creamy avocado and basil pasta

Quinoa with spinach and feta

Quinoa, zucchini, chick pea and pine nut salad (vegan)

Red lentil and carrot soup with roasted tomato harissa (vegan)

Roasted beets with mint and walnuts (vegan)

Roasted cauliflower with dates, pine nuts and rosemary (vegan)

Roasted cauliflower with tahini-lemon sauce (vegan)

Roasted garlic mashed potatoes

Roasted red pepper and walnut dip (vegan)

Shakshouka, my way

Shereen’s spinach and feta pie

Simple zucchini and vegetable soup (vegan)

Smoky split pea soup (vegan)

Soft halloumi and zaatar rolls

Spaghetti with zucchini and basil

Spiced pumpkin dip with feta and coriander

Spinach and feta bourek

Spinach, halloumi and mint gozleme

Sweet potato casserole

Sweet potato, kale & chick pea ‘roasted salad’ with spicy-sweet tahini dressing (vegan)

Tahini and cinnamon crumb cookies (vegan)

Teta’s vermicelli rice (Ruz bi shariya) (vegan)

Tomato burghul with spinach and chick peas (vegan)

Veggie, dill and feta frittata

Veggie and kale soup (vegan)

Vegetable stoup with basil & parmesan

Yogurt dip with walnuts and herbs

Zaatar croissants

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Desserts & sweets

Almond baklawa fingers

Almond baklava (traditional sheet style)

Apple spice muffins

Arabic fruit salad

Arabic PB&J: tahini and carob molasses

Arabic shortbread

Auntie Maha’s namoura: semolina syrup slice

Banana and raspberry cake

Banana bread with dates

Berry and rose milkshake

Blackberry and walnut cake

Blackberry tart

Caramel pumpkin pie

Carrot cake with almonds, pistachios and rose cream

Cashew baklava fingers

Cherry and brown sugar cake

Chewy Anzac biscuits

Chewy oatmeal raisin cookie bites

Chia seed, lemon and blueberry cake

Chocolate cake with Arabic 7-spice chocolate sauce

Chocolate chip hot cross buns

Chocolate olive oil cake with salted chocolate ganache

Coconut and chia seed pudding

Creme caramel with vanilla and orange

Date and orange buttermilk biscuits

Date and semolina cookies (Maamoul)

Date, nut and tahini protein bites

Date, cacao and coconut bites

Espresso eclairs

Labne mousse with honey and pomegranate

Lamington cake

Lemon, almond and ricotta cake (gluten free)

Lemon and coconut crepe stack

Lemon, pistachio and yogurt bundt cake

Lemon polenta cake

Nectarines with sweet balsamic syrup

Marmalade, semolina and coconut cake

Marzipan-filled Maltese Easter cookies (figolli)

One-bowl pumpkin ginger bread

Orange, almond and semolina cake

Orange blossom rice pudding

Orange, date, pistachio and flower water salad

Orange spice upside-down cakes

Peach and candied ginger cake

Pear and oat crumble muffins

Povitica bread

Pumpkin chocolate chip cookies

Ricotta and orange blossom-stuffed dates

Rima’s apple and walnut cake

Rosemary and lemon shortbread

Seedo’s famous Knafeh

Semolina pudding (Layali Lubnan)

Speculaas biscuits

Spice pudding (Moghli)

Spicy dried apricot jam

Syrupy phyllo and semolina custard pie

Tahini and cinnamon crumb cookies

Tarte au citron

Tarte tatin

Teta’s best ever orange cake

Turkish mocha lamington fingers

Turmeric and almond cake (Sfouf)

Vanilla bean panna cotta with raspberry-rose sauce

Vanilla, coconut and lemon curd cake

Vanilla-rose rice pudding with apricot compote

Watermelon with mint and rosewater

Wholemeal cranberry and white chocolate biscotti

Wholemeal orange and hazelnut biscotti

Whole wheat pear, olive oil and berry cake *new*

Zucchini and cranberry muffins

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Life happenings

Friendsgiving 2015

Going back, coming back

Heart shaped box: our story of loss and growth

Our wedding: 22 June 2012

Pregnancy: first trimester recap

Pregnancy: lessons learned halfway through

Pregnancy: second trimester recap

Seven days in Phuket

Wandering Spice turns 1

Wandering Spice turns 2

Wandering Spice turns 3

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Reviews and interviews

Cookbook Review: The Gaza Kitchen

ROOTS: Where Food Comes From and Where It Takes Us

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