A burek, also known as a börek, is a stuffed filo pastry common in countries that were formerly part of the Ottoman Empire. Turkey, Armenia, Italy, Greece, Tunisia, Bulgaria, and Croatia. Given the variety of countries that continue to make burek today, it’s no surprise that they have all evolved their own regional differences. Turkish or Albanian burek is often vegetarian, filled with cheese and egg. Armenian burek adds spinach and anise-flavour liqueur. The methods of prepa

Chicken liver has a strong flavor that may take a little getting used to. But, you’ll never know until you try. If you’re feeling adventurous and enjoy minerally, earthy flavors, give liver a try. The pomegranate molasses gives a sweet flavor to counterbalance the minerality of the liver taste. In Lebanon it is called "Sawda Djej" a dish of chicken livers, fried with handfuls of garlic, and finished with sticky-sour pomegranate molasses. I came across this recipe for chick

Easy Smooth extra creamy Hummus Recipe that's better than anything you can buy at the stores,this Creamy Homemade Hummus is sure To be a Hit! So Prepare your Pita bread and enjoy this tasty soft hummus recipe from scratch :) Hummus is a Middle eastern Arabic dish, that is usually served as a dip, suitable for a breakfast or dinner,and today I will share with you how to make hummus the traditional way. The creamiest, most authentic hummus bite you will have! :) BUT who reall

If you’re a fan of rice puddings, you’ll love this creamy flavorful, easy to make pudding! ِA cute treat to take to parties and get-together, so everyone will enjoy it's taste :) Creamy Coconut Rice Pudding is delicious, sweet just the perfect comfort dessert that will take you to different comfortable spot. Coconut Milk Rice Pudding Ingredients : 3 cups coconut milk 5 cups milk 1 cup sugar 3/4 cup short grain white rice washed and drained well. 1 teaspoon Vanilla pure vani

Romanieh, Rommaniyyah is Palestinian Authentic dish that is originally known in Jaffa, but it also became popular in the closer cities such as Lod. A delicious flavor with sourness because of the pomegranates it contains.Palestinians used sour pomegranate to prepare Romanieh, which the city of Jaffa was famous for, and they used to dry them under sun in summer to be used during the rest of the year. The Residents of Jaffa took Rummaneyyah with them when they fled to Gaza and

(black cumin, qizha, or Nigella seeds) have many health benefits. They are rich of unsaturated important fatty acids, antioxidant, powerful immune booster, As a result of all this, black seeds are used in different cuisines especially the eastern ones as seasoning spices for salads, and bread… In Palestine ,Black seeds also can be used to make black seeds (qizha) paste exactly like extracting Tahini from sesame seeds. This thick paste is made from grinding both black cumin a

A very popular dessert not only In Lebanon but throughout the Middle East,Literally the name means " Lebanese Nights" this Lebanese Cold Semolina Pudding (Layali Lubnan) is a pudding with a layer of soft sliceable semolina at the bottom and then a layer of fresh Ashta (Arabic clotted cream) on top. Some people just use a ready thick table cream , but I like Ashta, because it makes it very creamy and has a firmer, creamier mouth feel! so I mix Ashta with some thick table cr

Ramadan Kareem to all of you here who are observing the holy month of Ramadan :) It was a big honor for me to get the chance to participate as a guest in the special 2016 Ramadan event "JOY FROM FASTING TO FEASTING" held by a lovely food blogger Lubna Karim! So today am going to share with you one of my Favourite Arabic sweets that is usually served in Ramadan which is called "Eish El-Saraya " A dessert that once you tried it, am sure you will fall in love with it! :) It's

Ghoriba, also known as ghriba, is a traditional butter cookies popular in The Greater Maghreb and the Middle East area as well,and come in many variations, from almond ghoriba to semolina ghoriba, and Pistachio ghoriba,,,, The name Ghoriba literally means "the mysterious" and it seems that the cookies were introduced to Moroccans by Andaloussi who fled to Spain and then came back to Morocco, bringing the recipe with them. It’s crunchy from the outside and it literally melts i