Recipes

Not sure what to cook for the guests coming over this weekend? Or looking to feed your stubborn children some vegetables with a clever cooking hack? Well, I have a recipe for everything. From lip-smacking breakfast, dips, mains to desserts, if you love to cook, this is just where you should be.

Bread Recipes

Deserts

Healthy recipes

Soups

Vegetarian

Chicken Shawarma Sandwich

Chicken Shawarma Sandwich

Shawarma is a lot like a gyro. It is similarly cooked on a vertical spit and thinly shaved into strips. It is popular at fast-food restaurants across the Mediterranean, including Morocco where I have had

Baked Oatmeal Recipe

Baked Oatmeal Recipe

In breakfast I trust. In a baked oatmeal breakfast I trust very much. Here is why. Reason 1: I wake up excited knowing that I’m having it for breakfast. It gets me rushing out of

Sheperd's Salad

Shepherd’s Salad

I’ve never eaten with a shepherd, but I know if I ever did, he would serve me a lively salad with cucumbers and olives from his orchard, and plenty of sheep’s milk cheese that he

Vanilla Melon Butter

Vanilla Melon Butter

Fruit butter is a fall staple as far as I’m concerned. I usually make them with pumpkin or apple but rarely think of them in other seasons despite the variety of fruit available. This time

How to Make Labneh

Labneh is Middle Eastern strained yogurt cheese. You can make it by simply straining yogurt overnight to rid it of whey and turn it into a thick, creamy spread or dip. You can strain it longer to make thicker fresh cheese that’s firm enough to shape into balls, patties or logs and dredge in herbs, nuts and spices of all kinds.

Line a sieve or colander with a few layers of cheesecloth and place it over a bowl.

Stir some sea salt into Greek-style yogurt (1/4 teaspoon per cup, or to taste). Pour the yogurt into the cheesecloth-lined sieve or colander. Gather up the sides of the cheesecloth, twist tightly and tie with string.

Place in the refrigerator 12 to 24 hours. The longer it strains the firmer it will get.

The cheese in the picture was strained for 12 hours.

Drizzle it with olive oil and sumac, sprinkle it with zaatar or top it with fresh fruit and honey. Delicious any way you serve it.

Apricot Sorbet with Smoked Paprika

Apricot Sorbet with Smoked Paprika

Me: Hey you! You: Hi, Nisrine…don’t call me “you”; I have a name! Me: Of course you do…uh, sorry… it won’t happen again, I promise. By the way, have you seen how gorgeous apricots are

Butternut Squash, Date and Tahini Dip

Butternut Squash, Date and Tahini Dip

It’s hard to believe that such a deliciously sweet and nutty dip could be so healthy and quick to make. I made it in mere minutes and had the most amazing accompaniment to vegetables and

Moroccan Spiced Yogurt Dip

Moroccan Spiced Yogurt Dip

A homemade dip is the best accompaniment to chips and vegetables. This Moroccan-inspired one, made with yogurt and spiked with cumin, cayenne, cardamom, and coriander, is especially good with fried foods. I particularly like it

Fig-Olive Tapenade

If you know me at all, you won’t be surprised that I’m absolutely smitten, head over heals in love with appetizers. I often order from the appetizer menu when I eat out, enjoying two and sometimes three

Curried Sweet Potatoes on a Stick

When I saw the book On a Stick!, I knew I had to have it. The title alone got me intrigued. I thought the idea of a book where every single recipe is on a