Roasted Cauliflower Pasta with Creamy Tahini Sauce

Recently I was inspired to create yet another fabulous cauliflower dish, that is not only super nutritious but delicious. This pasta dish combines golden crispy roasted cauliflower, garlic and kale, tossed in a creamy tahini sauce and topped with toasted walnuts and pomegranate seeds.

Portobello Mushroom Shawarma

Whether you are vegan, vegetarian, or just being more health conscious, mushrooms are a great substitute for meat and perfect for a shawarma sandwich. My absolute favourite is by Rawia Bishara, a combination of meaty mushrooms with a choice of fragrant spices and creamy tahini sauce.

Shakshoukeh Khadra

Shakshoukeh is a classic dish to accompany a family Sunday brunch. Common throughout the Levant and North Africa, it is a beautiful mixture of fragrant spices, eggs and vegetable.

Emily Nassar’s Beef Shawarma

Food has always been a big part of our family gatherings and today everyone loves to come together around a gorgeous meal and one popular dish I love to make them is Shawarma. Emile Nassar shares her recipe.

Freekeh Soup with Kale

I have to thank Cook Republic for this fantastic freekeh soup recipe. The recipe is light, delicious and super nutritious. I love the nutty and smokiness of the freekeh combined with the earthiness of the kale. To make it heartier, I added carrots to the recipe, but it’s just as good without. The fresh grated turmeric adds vitality, feeding your inside with powerful nutrients. It’s an wonderful soup, perfect for all the four season.


Sahlab is a comforting drink that works well for a winter dessert or an afternoon drink and is fairly healthy and not too sweet. Some of the fragrant ingredients being used quite often such as pistachios, rose water, orange blossom, cinnamon, nutmeg, cloves and many more-all giving it a distinctive Middle Eastern touch.

Aniseed Cookies

Made with fragrant anise and rich Palestinian Olive oil, these delicious aniseed cookies are common in the Galilee region and are the perfect sweets to have after a meal with a cup of tea or coffee.

Kousa & Mushroom Quiche

I have made omelets and soups with the kousa core and recently this beautiful mushroom zucchini quiche. The blends of cheese, mushrooms and kousa is perfect and its super easy. You’re going to love it.

Maple Spiced Apple Crumble

This version for Maple Spiced Apple Crumble with Levantine spices came to me as I reminisced the cold Autumn months in Toronto

Roasted Pumpkin Seeds

I have wonderful memories of carving out a pumpkin for Halloween and Mom roasting the seeds in the oven for us to snack on. Nature truly has a way of packing in a lot of goodness in tiny packages. Most people throw away the seeds but with a little extra effort, these seeds can be used for wonderful pop-in-the-mouth moments.

Turkish Coffee & Date Tiramisu

Dina shares her secret Coffee & Date Tiramisu recipe as she explains her love and connection to the medjool dates from Palestine.


I recently discovered Joudie Kalla’s malfouf recipe from her acclaimed cookbook “Palestine on a Plate”. She combines a beautiful mixture of caraway, oil and garlic that makes these cabbage rolls incredibly addictive. I prepared them for my family and they were a huge hit.

Kousa Mahshi

A family favourite, in this recipe, the humble zucchini act as vessels for a special stuffing of spiced rice and ground beef with tomatoes and fresh herbs — and it's gluten and dairy free!

Samak Tajin

Fish with tahini is a common dish along the coast off the Levant region. This delicious recipe for baked fish, is a favorite in my family and adds so much beauty to the dinner table. With a sophisticated blend of nutty tahini, the sweetness of the pomegranates seeds, and the crunch of the pine-nuts, each bite will excite your taste buds.

Apple Cinnamon Baklawa

Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. Its origins go back to the Ottoman rule but it can be found throughout the Levant region. This is not your traditional recipe, and I discovered it a while ago. It still maintains its crunchy yet velvety heavenly layers of buttery flakes and flavored nuts with a touch of crisp apples.

Sayadieh Samak

Sayadieh Samak is a sensational dish from the Eastern coast of the Mediterranean, specifically the Levant region. Savoury rice is cooked with fish, fried onions and fragrant spices, then garnished with caramelized onions and toasted nuts. Simply heaven in your mouth!


Mehshi Wara Enab Bil Zeyt

Stuffed vine leaves or “waraa enab” in Arabic is a popular dish around the Mediterranean. A great vegetarian appetizer made from tender vine leaves wrapped into little rolls and stuffed with rice and fresh herbs. They are little bites of heaven!The dish is served at room temperature either as a main course or as a starter.


Lamb Kofta Kababs

Kofta are meat kebabs traditionally eaten in countries across the Middle East region as well as the Mediterranean. They are often made by shaping ground meat — such as beef or lamb — into small logs and they are undeniably tender and full of flavor. Summers in Toronto, meant BBQ at least once a week and if it weren’t us firing up the grill, it was the neighbors. My mother loved BBQ season because it meant spending less time in doors and more time outside.

Kale Tabbouleh

Originally from the mountains of Lebanon, Tabbouleh has become the Middle East most popular salad and is included on every Levantine table as a mezza. I will always love the traditional Tabbouleh recipe, that combines parsley, mint, onion and bulgur, with lemon and olive oil. It’s fabulous alone and also makes a wonderful compliment to a summer BBQ. Refreshing and super healthy, this salad can be eaten right away or kept in the fridge for up to three days.


Shish Taouk

Shish taouk is one of the best known Middle Eastern chicken recipes around. These delectable bbq chicken skewers are synonymous with Levantine restaurants and are often served as a chicken shish wrap.
It is no surprise that I want to incorporate them into my summer bbq menu. I asked food blogger, Mai Kakish for her incredible taouk recipe.