Ghraybeh are Middle Eastern shortbread cookies that melt in your mouth and are often made for special occasions. The Two Little Chef’s from My Olive Roots invite their friends over, to prepare these cookies for Christmas.
The Molokhia stew takes its name, which means “of the kings,” from the leafy green plant that colors it. The plant, which today grows throughout the Middle East, was apparently once a green favored by Egypt’s pharaohs — with “layers of cinnamon-scented meat and buttery rice surrounded by a wonderful sauce of dark, bittersweet greens”.
Chef Fadi shares this delightful recipe of beautifully twisted flavours of Palestine’s heavenly peas with that of the intensely sharp jameed yoghurt.
A refreshing drink for summer, this homemade lemonade recipe is flavored with orange blossom water to create the most delicious lemonade for your family this summer.
This classic Levantine salad uses boiled potatoes, and tosses them with a simple dressing of extra-virgin olive oil, garlic, chili, fresh lemon juice, mixed together with some green onions, fresh mint, flat-leaf, it’s that simple and easy.
The healthy Date cake is full of flavour and made for sharing. It’s refined sugar free and on super simple. This recipe by is filled with good for your ingredients and is the perfect treat for morning or afternoon tea.
Fattet Hummus is a hearty Middle Eastern dish that’s usually served at breakfast, brunch or as a starter and meal for Iftar during Ramadan.
This cheesecake is the perfect dessert to serve when entertaining as it can be made up to two days ahead and stored in the fridge. Creamy, delicate and not too sweet, it can be prepared with any ready made jam of your choice.
Infused in red wine, seasoned with ingredients like onions, garlic, fresh thyme, carrots, and tomatoes, this recipe will literally melt in your mouth. Big hunks of meat slow cooked until it’s so tender, you can pry it off with a fork, then drown it in a gorgeous gravy infused red wine.