Happy Valentine’s day guys I am back with the BEST chocolate cake you can ever have in your life, it is moist, light, decadent and super luxurious, you have to get up buy the ingredients (as if you don’t have dark and milk chocolate bars in your pantry) and make it right now! Its beyond easy to make for special occasions or have it all to your self on valentines; cant think of a better way to spend this commercial holiday (are you sensing any bitterness here? I don’t think so because I have this masterpiece in my fridge and you don’t!!)
I have never been a fan of butter cream frosting or even whipped cream ones they just don’t do it for me!! But this frosting is a winner it has the perfect balance between dark and milk chocolate, it still has little butter ;) we cant go completely without it, can we know! Basically its a thick ganache.
I have great news to share with all of you Cheeserank magazine, a website that celebrates everything that is cheese have made an article about Shanklish cheese and they contacted me to feature my recipe and picture on their website.
The “2015 Trend Alert: The Middle Eastern Cheese You Need To Know” article is just amazing, its short and to the point explaining a cheese that is obscure and is about time to get noticed in the world of cheese ;).
Looks like 2015 is going to be the year of middle eastern cuisines, so foodies of the world get cooking and indulge in the regions intricate and fresh flavors, no kabab, falafel or humus anymore lets venture in to the less known recipes and ingredients such as shanklish, mlookhye, magloubeh and many more.
Please do share the article with your friends and readers and lets spread the word about the beauty of the middle east together.
I realize that this post is long over due, but I will sure make it up and try to be as active as I can around here.
Today’s recipe is a delicious little cookie, that is delicate, crumbly, tangy, sweet and melts in your mouth (hence the name lime meltaways). When I saw this recipe on Martha Stewart’s show, I knew I had to make it because of how easy it looked.
Ghraybeh is a traditional middle eastern shortbread cookie, it is so easy to make that you will never buy it from the store ever again.
This Easter I wanted to make Ka’ak and Maamoul (the recipe will be posted soon), which is more common to be served on Easter, and Islamic holidays, but decided on ghraybeh since its easier and less time consuming, so without further ado I present to you the ingredients:
Ghraybeh (Arabic Butter cookies) and Lime meltaways for Easter, recipes coming soon.
The other day while I was walking in my local supermarket, I noticed that the Asian isle got new products, of course I immediately felt like a kid in a candy store.
To my excitement I found fermented black bean paste, which I was craving for some time now, I am not quite sure if it is the same as the Korean Jajangmyeon (in Korean Jajang= Balck bean sauce, myeon= noodles) is slightly bitter where you should cook off that bitterness, so I tasted the paste and it didn’t taste bitter at all to me it tasted heavenly, I actually wanted to slather it on almost everything.
Before you get all squeamish hear me out here, I, like most of you have never liked chicken liver mainly due to the eww factor and the fact that I didn’t like the texture of the liver, but once my mom made this recipe where it combined the crunch, the tangy, sweet and salty flavors I changed my mind and devoured the whole dish.
Cinnamon an amazing spice that is widely used in middle eastern cuisine in both savory and sweet dishes.
Today’s drink is simply called (Gerfeh bel joz) which literary translates into Cinnamon with walnuts, it is a slowly brewed cinnamon tea that is usually consumed in winter to warm you up and lift your spirit. Jordanians usually prepare it after women give birth topping it with chopped up walnuts, why is that? I have no idea its just a tradition!
Shorabet El-Adas is my favorite healthy wintry choice of soups to make, its filling, super healthy and ridiculously easy to prepare.
So in order to prepare Shorabet (Soup) El-Adas (Lentils) you will need to get
In 2012 I had the pleasure to travel to South Korea and was introduced to its rich and mysterious culture and intricate cuisine.
After going back home I had horrible cravings for Korean dumplings (만두),
Seafood scallion pancake (해물파전) or simple scallion pancake, Dakgalbi ( 닭갈비) which is a spicy, super fiery chicken cooked with rice cake and cabbage (to die for), Korean Barbecue which is heaven in a bite and for today’s recipe am making Jjim Dalk, which is a slowly braised chicken dish cooked in a dark caramelized soy sauce with lots of sweet and soft veggies, served with no other than white rice that is, the broth should be sweet, salty, and spicy.