Sesame and Sumac-crusted Goat Cheese and Ricotta Salad

May 13th, 2010 No comments »

Working full time and maintaining a blog is like being married and having an affair. You think you could have a little fun, juggle the demands of a wife and a mistress, and still make sure neither of them feels neglected.


You’re, of course, delusional.

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St. Patrick’s Day Very Green Martini

March 15th, 2010 No comments »

It’s almost St. Patrick’s Day, and everybody’s  Irish for a day!

At least that’s how the saying goes…

To prepare for my Irish day (actually, make that a week), I sped up past the snakes, the shamrocks and the leprechauns, and went straight to my pot of gold: the drink– a very green drink, that is.


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Red Lentil Soup and the Funky Stocking Incident

March 12th, 2010 No comments »

I have a severe mild obsession with funky stockings. Whenever I shop or travel, I am always on the lookout for the most outrageous looking tights, and I’ve got quite the collection to prove it.

From cute

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10 Middle-eastern Staples to Keep in Your Pantry

March 9th, 2010 1 comment »

After my ‘how to get a boyfriend baked fish’ recipe, I started getting requests for ‘I want to get laid chicken’ and ‘make him propose beef stew.’  Well, darlings, I’m no miracle worker, especially on that getting laid thing. I’m sure there are blogs out there that can help you with that. I can, however, help you cook middle-eastern food.

Last week, I went back to my day job, in the lovely 9 to 5 world (can you hear the sarcasm?) and moved out of my sister’s tiny place all at once. This meant I had a new kitchen to quickly re-stock because, let’s face it, who wants to discover halfway through a recipe that they need to make a run, or five, to the supermarket to get the missing spices or condiments.

And because I’m nice, or at least I like to think so, I’m sharing my list with you.

1- Olive oil: this is the most obvious one, and chances are you’ve already bought it to make Italian, French or Greek food. Splurge on the extra-virgin variety for salads, dips or anything that doesn’t require heating the oil. Regular or pure olive oil can be used for everything else.


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When Chicken Met Tahini Sauce

February 13th, 2010 No comments »

If there’s only one way the food god intended chicken to be prepared, it would be rotisserie style. And if there’s only one way a Middle-eastern food god intended that leftover chicken to be used, it would be baked on a bed of toasted pita bread, topped with pomegranate syrup, Tahini sauce and parsley.


Every couple of weeks I give my tiny kitchen a break and get a rotisserie chicken from The Butchers, my favourite organic meat shop in town.

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How to Find a Boyfriend: Baked Spicy Fish with Walnut and Herb Stuffing

February 5th, 2010 2 comments »

Being a 31-year old Middle-eastern woman is not easy. Being a single, 31-year old Middle-eastern woman is, to my people, a tragedy.

To say that parents in the Middle East are obsessed with their daughters’ marital status would be a huge understatement. A family friend, who shall remain anonymous, always wanted assurances that a job offer, an activity, a trip or even the mere act of attending a funeral will help her 22-year old daughter find an Ariss (the Arabic word for ‘groom’)… Her exact question, translated, was always “…but will this bring her a groom?”

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The Morning After Pomegranate and Strawberry French Toast

January 30th, 2010 No comments »

I’m not usually one to fuss over breakfast. In fact, I prefer my breakfast, like my drinks, to be simple and straight up. This is especially true when I have to work from an infinitely small kitchen, hung over and short on sleep.


So I still don’t know what got into me when I decided to make us French toast for breakfast. Maybe it was the leftover bread begging to be used, the strawberry smell wafting through the apartment, or the fact that I was trying to impress someone.

Not that I need to…

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I’ve Got the World’s Smallest Kitchen

January 23rd, 2010 No comments »

That’s right, this incredibly tiny space in Toronto is where the magic happens. Well, not ALL of the magic…


Fragrant Zaa’tar Flat Bread

January 22nd, 2010 No comments »

Some things in life are worth waiting for, like finding the perfect apartment, or opening People’s magazine issue of 2010’s Sexiest Men Alive. Others [insert your own list here] are not. Then, there are things you don’t even have to wait for, like Zaa’tar flat bread.

The Middle East rises daily with this simple and delicious breakfast favourite, and I was addicted to it. Every morning, I would anxiously run to the bakery, hoping that they wouldn’t have sold out of Zaa’tar flat bread.


I have often said that patience is a virtue I don’t have. That’s why the idea of waiting for my next trip to the Middle East to enjoy this fragrant flat bread was a sad, sad one. Then, I found the recipe, which turned out to be so easy the wait is definitely over—I can now have Zaa’tar flat bread whenever I want.

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Why I Am Giving Up The World’s Best Shawarma

January 4th, 2010 No comments »

As someone born and raised in the Middle East, I have had my fair share of Shawarma. Some was good, some was great, and some was Siddik’s— the only place, as far as I am concerned, that deserves to clog your arteries with Shawarma.


Siddik is one of those hole-in-the-wall eateries in the Old City in Damascus, Syria. At first, you might even think you’re being led to a shady place, but don’t let appearances fool you. The food is so good, you can’t get in without a reservation.

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