A dish that I've never been able to devour in spite of how gorgeous and wonderful it looks and smells, is Musakhan, Masakhan, Mosakhan...). Chicken nestled in a pile of fried sumac spiced onions on top of some taboon bread (note that I've again used what I had in the kitchen today and is a regular wholemeal Arabic bread. Pita bread, pizza base, Focaccia bread would also work. I'll try work on a simple Taboon recipe and update this post at a later date. The star ingredient of

Fattoush is such a simple delight. Roughly chop the veggies and drizzle with lemon juice, oil and plenty of sumac. If you haven't heard of sumac it's time to educate yourself on one of the most unexpected of spices. Sumac is a deep red/purple spice with a flavour similar to lemon. As you imagine, delicious on salads. it's one of the main flavours in Middle Eastern dishes like M'sukhan and Fatteh Betinjaan, in fact, I have to squeeze packets of it in to my suitcase when I go b

I'M SO BLOOOOOMIN EXCITED. I'm not sure how many of you are going to understand (until you eat it). My Arab friends will understand though because this is a vegan Molokhia, a very very loved dish in the Middle East. It's super flippin nutritious but it's often cooked with chicken AND it often has a thick slippery texture that I'm not quite sold on. It wasn't until last summer that our friend served me their family's vegetarian version, which I politely started eating intendin

Today I've made two comfort dishes; this corn chowder and my mouthwatering Molokhia. I feel incredibly guilty when I say "my xxx" especially when they're traditional dishes, or dishes that have been cooked for years and years. But I get protective and take ownership when I take a journey on my own in the kitchen, no recipe, just me and my ingredients, a sense of direction and clear destination. Moving on to today's soup. This is one of those "we need to go to the supermarket.

ready for an overindulgent chocolate & coconut porridge with caramelised bananas to start (or end?) the day? You can edit the sweetness and go crazy on the toppings and it's still going to be relatively healthy!! Maple syrup and fruit are your sweeteners, the caramelisation on the bananas are an added explosion of depth and deliciousness. Recipe PORRIDGE PUDDING Such a luxurious bowl for breakfast and yes, you are worth it. Plus it only takes about 15 mins to make! SERVES 2 P

I have a problem with throwing things out. I'm actually not alone in our household, my husband is far worse than I am. It's for this reason our fridge is often a complicated game of Jenga where occasionally a block pulled out has been lost and forgotten for so long it has now become potentially hazardous waste. It's then that the wails of disappointment can be heard from the kitchen as I begin to punish myself for the wasted opportunity: "oh the potential that soup had". Well

Fatteh dishes were born from the waste not mind. Fresh Arabic bread goes stale by the end of the day but instead of throwing out what hadn't been eaten people started breaking it up, covering it in olive oil and cooking the pieces until they were delicious crunchy pieces of yum. Then either sprinkling them over salad (fattoush) or smothering them with a delicious topping, ladelling over a garlicky yoghurt/tahini sauce and scattering it with toasted pine nuts. What you have he

Now, I don't think this summer herby dish is new to many people but I think it often conjures up an image of way too many bitty herbs that get stuck in your mouth and generally is more work than salad ought to be. What I've been working on, is the ratio. Using Bulgar Wheat instead of a smaller grain like cous cous helps in that department, as does using measuring cups! The herbs are still the star of the dish and bring all the flavour alongside the lemon juice which elevates

Time to get our sweet tooth on! Stuffed dates isn't really a recipe but the chocolate almond nut butter is something every household needs. Then all you need to do is find things to smother! During the month of Ramadan dates are often eaten to break the days fast and to begin the day at Suhoor, the last meal before the sun rises. This is to raise the body's blood sugar levels which lower during a day of fasting. This is not my first nut butter post and it pretty much goes exa

I'm not quite sure how to express how much love I have for this soup. I'm not normally a fan of pumpkin soup but the whole bulb of roasted garlic and the roasted red onion bring this soup up to a whole new level of richness. I think it would make an incredible amuse bouche or starter for a main meal, you wouldn't need too much because of it's richness. I usually make this while I'm making this Pumpkin and Lentil salad or my favourite Leftover Tarts, I just buy the biggest dee