In my kitchen, desert truffles, scrambled eggs and Arabic bread for breakfast. Hubby brought these desert truffles known as “fagga” (classical Arabic name Kamaa) from a local market in Kuwait. Continue reading
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Looking out our kitchen window stands a lemon tree, the fruit is yet small and many more months are needed for them to mature. The lemon tree leaves are abundant and have a beautiful citrus aroma when bruised. So, also thought about using lemon leaves in a recipe.
A little late in posting but here is this months ingredient pick…LEMONS. Bright yellow, tart and acidic in flavour. This citrus fruit brightens both savoury and sweet dishes and is very versatile in the kitchen when it comes to recipes. I would imagine a staple ingredient in most kitchens and we are never without them.
Whichever way you choose to enjoy this long Eid break…make it a sweet one.
My first encounter with “Um Ali” was when I arrived in Bahrain many moons ago and it was, love at first bite. When attending buffets and gatherings I would always seek out this middle eastern dessert. Um Ali translated means "Mother of Ali” and it’s made up of precooked flaky pastry soaked in a mixture of sweetened milk and cream, with added nuts and raisins and with Farah’s recipe, dried coconut. Once assembled the pudding is usually baked until golden. Of course variations exist with this rich pudding which originated from Egypt.
Whether you are celebrating Gergaoun or Easter, old-fashioned butterfly buns are fun to make. These delicious baked goods are popular with grown-ups and children, making them perfect for family gatherings.
Making pesto with mint is an easy way to preserve this herb if you have plenty growing in your garden.
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