The center of all food and cake recipes

You guys. I have a secret. A dirty, dirty, dirty little secret about mashed potatoes.  Read More About This Recipe:  CLICK HERE

Tabbouleh parsley salad is a common side dish in Middle East. Its spicy and tangy flavour goes well with meat dishes, particularly grilled and barbecued meats, and is also delicious with grilled cheese recipes. The dish is normally also served as part of a mazza. Read More About This Recipe:  CLICK HERE

Today I felt nostalgic for the good old days, when I was young and my grandmother used to make delicious food for me and my siblings. Maybe because it is Mother Day in many countries (we celebrate in Lebanon on the 21st of March with the beginning of spring). I remembered that I didn’t like the fried zucchini so grandmother dipped them in a batter before frying, which I found made it delicious. Read More About This Recipe:  CLICK HERE

For a long time, Mjaddara has been considered food for poor people because the ingredients are very cheap and easy to get. Lentils, onion, rice and some spices. However, nowadays  due to increased  Read More About This Recipe:  CLICK HERE

Labne is a Lebanese cow's milk cream cheese made from yogurt. It's less tart than American cream cheeses but it's ridiculously unctuous. While delicious with sumac all on its own, I wanted to add some texture and nutty sweetness with a purée of cauliflower, roasted into golden brown vegetable candy. Sumac's fruitiness gives the cauliflower much-needed dimensionality, and its tartness cuts through the rich labne. Read More About This Recipe:  CLICK HERE

In previous posts I used the Swiss Chard to make the soup with lentils, and Mutabbal made out of Swiss chard stalk. But today I prepared the traditional stuffed Swiss chard, which is an alternative to stuffed vine leaves. It  is a vegetarian recipe cooked with extra virgin olive oil. I remember when I was young I used to say to myself that the stuffing looks like tabboule with chick peas, but made with rice instead of bulgur.  🙂 Read More About This Recipe:  CLICK HERE

Hummus masabacha is a popular variant of the Middle Eastern chickpea spread in which most or all of the chickpeas are left whole and tossed with the tahini sauce, instead of being puréed into it. There are endless variations on it, but at its heart, it's as easy as can be, and lots more interesting than your average hummus spread. Read More About This Recipe:  CLICK HERE