Qalayet Bandoura

A friend had suggested to me a few weeks ago that I write recipes about delicate Palestinian dishes. ‘Something small and quaint’ he said….The first thing that came to my

Wild Rice Stuffed Peppers

  I don’t know if I ever told you that I am a picky eater. I am so picky that when we are out at a restaurant and a waiter

Lamiha’s Malfouf

It was at the back of my head last week that this would have been my fourth post and I had not baked or cooked anything yet that involves a lengthy process… I guess time is at the core of everything when juggling different things. Slightly complicated dishes do need not just the time, but to an extent, the love and care in order to yield deliciousness and Stuffed Cabbage Leaves is just that!

Like anything that is extra special in life, it does take some time to prepare Malfouf. So, I like to do the cooking over two days. A day of shopping for the right cabbage (buy one that weighs approximately 3 kilos), boiling the whole cabbage to soften, then blanching each few leaves at a time, removing the hard stems and a day for stuffing and cooking. Do I make this every day? No. But every few months my friends and my other half itch for it.

Off to the market

Fellow blogger Sally Prosser in My Custard Pie wrote so beautifully about Souk Al Bahar that I simply had to go see and taste for my self. Alas we went

Something old, something new, something sweet and not so blue.

Muhallabiya is basically milk pudding. My Grandmother always made this desert when she had left over milk in her fridge. She made different varieties of it, some with an apricot