We all love a good babaghanoug - made with roasted eggplants, tahini, garlic, lemon, and cumin, it promises an explosive taste-bud sensation and makes a perfect side to any dish, whether Middle Eastern or otherwise, or just on its own. At my place, we use it as spread in sandwiches instead of cheese, and brunch with it with crackers (see those tortilla chips in the photo? You can effortlessly make those. You’re welcome). I'll also drone on a bit on the nutritional value of this insanely simple side. First of all, eggplants - Iron, magnesium, potassium, and a bucket-load of other nutrie...

Isn’t it amazing how the taste and smell of individual ingredients are completely altered when they’re brought together? The smell of parsley, dill, and coriander combined is nailed into my memory so deep, that it'll immediately and involuntarily bring up old memories of my childhood. My family used them in everything... veggie casseroles, stuffed veggie dishes, in sauces, with rice, you name it. At the local Cairo vegetable vendors and in supermarkets, parsley, dill and coriander are abundantly available, and I’ve come to believe that they’re definitely an essential part of our herb-c...

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