This is a great seed mix that goes amazing on anything! Sprinkle it on your baked goods, bagels, doughs or even on your salad! It always tastes fancy and will sure to garner praise!
The epitome of a hearty late morning breakfast! This fette dish is usually prepared on the weekends, and is usually a big deal. Family’s gather around the table, just in time to hear the hot ghee pour all over the dish!
Forget about buying Melba toasts or any other small little toasts from the supermarket. This recipe for delicious crostini toasts will have you using up not-so-fresh bread that’s lying around – and make a fancy appetizer for your guests!
These delicious dehydrated tomatoes are a great topping for crostini, salads and even as a small snack on crackers. If you ever find yourself with some cherry tomatoes and not sure what to do with them, use this recipe and keep them in oil for a unique snack!
Mulukhiyah, molokhiya, maloukhiye, mlookhoyeh… and the list goes on! Spelled a million different ways, this delicious stew made from jute leaves is also made & eaten a million different ways across the Middle East.
This is a fundamental building block of any Syrian dish. Sure you can use stock cubes, but if you want to elevate your dish (and this is one of those things that take your food to the next level), you need to make this stock from scratch. It’s not really hard at all, and you can do this on the weekend and freeze it easily in ziplock bags with the meat to use in your favorite recipe whenever you want! I use an instant pot, however stove top is easy to do as well, it just takes a bit more time!
Fettes are great ways to use up old pita bread. I think they probably originated in the Middle East for this reason, as it’s considered a sin to throw away bread in the Muslim religion. Growing up, if there was bread that was super old or dry, my religious relatives would never be put in the garbage, but instead in it’s own plastic bag. Not really sure what they did with it, but I’d like to think they fed the birds!