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.

Malfouf

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!

Stuffed-Grape-Leaves

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-koftas

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_Tawook

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.

hummus

Hummus

Hummus is staple Levantine dish that has become popular all over the world, Hummus, meaning chickpeas in Arabic, is cooked, mashed chickpeas, blended with tahini, lemon juice, salt and garlic. The earliest known recipe similar to hummus with tahini are in cookbooks written in Cairo in the 13th century.

musakhan

Vegan Musakhan

Musakhan is one of Amanda's favorite dishes, and of course the traditional way is with roasted or boiled shredded chicken, onions, sumac and Arabic bread. So, she tweaked the recipe a little so that she can still enjoy the beautifully colored aromatic flavorful Palestinian dish — fully plant-based and nutritional.

qatayef

Qatayef

Qatayef's are these delicious Middle Eastern pancakes are a treat reserved for the holy month. Stuffed with lots of yummy fillings like cream or nuts, these is usually prepared by street vendors all across the Middle East.

aubergine fatteh

Fatteh Bitanjan

There are numerous types of fatteh's in the region, made with layers of toasted bread, vegetables and/or meat with yoghurt, nuts and sometimes tomato sauce. Fatteh comes from the Arabic way of saying to crumble or pull the bread over something. I find it inspiring and amazing how many different ways there are to making Fatteh Bitinjan, First it is considered to be a Middle-Eastern dish, yet I found it very difficult to track it back to its origin. Nonetheless it is for sure served in almost every Arab home, and how it is prepared is different from one kitchen to another. This dish is a ritual during the holy month of Ramadan, and when it is prepared, we look forward for 'Iftar' time. It is also very easy to prepare and I think no matter where your from, and if you have tried it before or not, this recipe is worth the try. 

muskhan tart

Musakhan Tart

This Mushakan tart preserves the original flavours of the traditional Palestinian dish. Its deliciously garnished with toasted pine nuts, unevenly tanned between hues of honey and wheat. Every bite is a moist bundle of crispy zesty sumac chicken, onions and crisp pastry that weeps moist tears of olive oil and chicken renderings.

Beetroot Hummus

The beetroot hummus is a great example of a fantastic and easy-to-make dish. The humble beetroot can be transformed into something quite unusual with tastes from the Middle East and served as a dip with a variety of flatbreads.

Shorabet Adas

During Ramadan, lentil soup is often served daily at Iftar (breaking the fast) tables. It’s believed to be one of the oldest cultivated legumes in the region. Also, lentils are rich in fiber, protein, and vitamin C and low in calories which makes it a super healthy and veggie friendly option.