Salad
Chickpea Salad
A comfort salad I always come back to — chickpeas and tahini are just meant to be together. Simple, fresh, and full of flavor.
Recipes
From traditional Arabic staples to quick family dinners. Click any dish for the full ingredient list and step-by-step.
Main
Kabab Hindi
The flavor of this dish tastes just like our moms’ Arabic stews — Why it’s called “Hindi”? No idea… but the taste is unmatched!
Breakfast
White string cheese Saj
This is the sandwich and cheese of my childhood! White string cheese mixed with mint, Aleppo pepper, and a drizzle of olive oil—these simple ingredients come together to create absolute magic. A classic, comforting start to your morning that’s as nostalgic as it is delicious!
Dessert
Qamar Al-Din Pudding
Qamar Al-Din, or dried apricots, is one of the flavors I truly crave during Ramadan. This classic recipe combines the creaminess of milk pudding (Mohallabieh) with the tangy delight of Qamar Al-Din. Refreshing and perfect for Ramadan nights.
Dessert
Pears with Qeshta
A sweet little fusion of two cuisines: soft poached pears with cloves and cinnamon…served over creamy qeshta and pistachios. ✨🍐
Dessert · Salad
Fruit Salad
Nothing is more refreshing after fasting than a colorful fruit salad. Just gather your favorite fruits — tropical, juicy, and sweet — and let them shine. The real magic, though, is in the sauce…
Dessert
Spiced date cookies
Got extra dates lying around? Try this simple spiced date cookies recipe. They're a delicious match for your morning coffee. Give them a whirl and satisfy your sweet tooth!
Main
Spiced paprika drumsticks
This is my go-to recipe when I want to make everyone happy. It's quick to prepare and absolutely delicious whether you cook it in the oven, air fryer, or on the grill. I used the air fryer for this batch, and it only took around 20 minutes (remember to turn them after 10 minutes). If you're using the oven, it'll take approximately an hour and a half.
Salad
Couscous Salad
This is a colorful salad that is both healthy and refreshing. I usually have it when I make Moroccan dishes instead of plain couscous.