Old School Middle Eastern Recipes with Some Modern Day Twists
“What color rice would you like for dinner?” a question frequented by our mom. Options were white, brown, red, and yellow. Besides brown rice, our rice colors are not based on the type of grain, but the broth we used. Always using basmati, of course. …
Growing up, we had a deep fryer and used it for one sole purpose, Baba’s potato chips. Especially on fall weekends, it was always a treat to see Baba cutting potatoes and watching the golden deliciousness coming out of the bubbling fryer. Just add a …
Bread, aka khubez in Arabic, is common to many Middle Eastern meals. It is eaten with hummus, dips, cheese, meats…the list goes on! There are so many varieties of bread too. This recipe creates the softest and fluffiest pocketless pita. It is perfect to dip …
This drink was always a staple at my Tata’s house. Our Tata (my dad’s mom, Nimat) had a huge sweet tooth and would stack her kitchen with jars of candy (always including starburst), cookies, and, of course, her sweet rose water lemonade. As a child, …
This is NOT your grandma’s mayo filled potato salad! This is our Tata’s refreshing and tangy potato salad. This potato salad is very light and crisp with its fresh ingredients of parsley, green onion, and lemon juice. It’s the perfect summer potato salad and will …
