A Dish of Layers, Love & Home Fatteh, to me, is the kind of dish that embodies generosity. Built on layers of humble ingredients—bread, eggplants, yogurt—it comes together into something vibrant, comforting, and deeply satisfying. You’ll find variations across our region, but in my home, eggplant fatteh was always the one that stole the show. […]
Fried zucchini with garlic yogurt sauce is one of those comforting, unfussy dishes that’s ready in under 15 minutes and delivers bold flavor with barely six ingredients. It’s crisp, tangy, and equally delicious hot or cold; a perfect side, snack, or appetizer. This version, topped with mint and served with warm pita, is one of
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Includes recipes for a feta labneh dip and a bold black olive tapenade If I were a professional chef, I’d probably work in the cold kitchen—cheeses, dips, salads, pickles, and spreads are my happy place. And when it comes to variety, nothing beats a good mezze platter. In my family, I’ve always been in charge
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There’s a reason I called this the perfect cheese sambousek —and it’s not a title I give easily. This is one of those recipes we’ve made for years, through countless gatherings and Iftars, and it has never once failed us. The dough is light and crisp, the cheese perfectly melty, and every bite is packed
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A crispy, golden appetizer Halloumi Fries—with a twist of zaatar, mint, and creamy yogurt. Today I’m sharing one of my favorite quick appetizers: golden, crisp halloumi fries. Halloumi has always been a staple in our fridge, pan-fried for breakfast, tucked into pastries, or served with fried eggs and fresh tomatoes. But the first time I
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A few years ago, I watched a Ramadan docuseries by Al Jazeera that explored the roots of traditional dishes. One episode featured baba ghanoush, and it stirred up so much for me—memories of Damascus, my childhood summers, and all the foods I took for granted until I couldn’t. I spent every summer in Damascus growing
A flavorful, plant-based classic made with lentils, fine burghul, spices, and fresh herbs—so good you won’t miss the meat. I still remember the first time I tasted these incredibly flavorful patties. An Armenian friend shared some with me during Lent and called them their version of kibbeh nayyeh. I was instantly hooked. At the time,