How to Cook with Coconut Milk
Fresh coconut milk is always best but many of us outside of Asia, unfortunately, do not have this luxury. As with any ingredient, get the best that you can afford, the same goes for coconut milk. Get the one that…
Category Recipes
Brown and Black Dried Limes (Limoo Amani, Noomi Basra)
Dried limes, whether brown or black are a very popular ingredient throughout the Middle East and have various names, depending on where you are or where the limes are from. Interestingly, all the Arabic names refer to them as lemons,…
What is Green Papaya?
Green papaya is just the younger, unripe version of the orange fleshed variety that you are probably used to. Unless you have a good Thai or South East Asian supplier nearby, a green papaya is not going to be easy to come…
Warm Baby Potato and Asparagus Salad
This Warm Baby Potato and Asparagus Salad is one of my favourite late spring/early summer salads, when fresh asparagus is everywhere and the early season potatoes begin to hit the shelves. Potato and Asparagus Salad This salad is also perfect for…
Mango Mahalabia (Muhalabia) with a touch of Sumac
Mango mahalabia recipe, my fruity and slightly tangy twist o the original Middle Eastern milk pudding. What is Mahalabia? Mahalabia, also known as Mahalabi and Muhallabia is a Middle Eastern dessert of slightly sweetened cooked milk that is flavoured with…
Matbucha (aka Salade Cuite, a Cooked Tomato Salad)
Matbucha, or Salade Cuite, is an incredibly rich condiment of meltingly soft bell peppers in a tomato base. What is Matbucha? Also known as Salade Cuite (cuite = cooked) to French speaking communities in the Maghreb, matbucha is a slow…