Pita pizzas don’t only come in savory forms.
Here is a sweet pita pizza that’s a twist on the American favorite: smores. Continue reading “578. Smores Pita Pizza”
Developing on my already-invented invention of pita pizzas, I decided to go a step further and bake eggs on the bread. Already done, as google gladly showed me, but this is an Arabized version, inspired by something similar I saw online. Continue reading “577. Sumac Egg Pita”
I thought I was onto a million-dollar idea when I came up with this almost-instant cheese pie one hungry morning. Continue reading “576. Arabic Minted Three Cheese Pita”
Nut brittle is one candy who’s origin depends on which type of nut you put in it. Continue reading “575. Sesame Brittle”
I think Indian food is underrated. Continue reading “574. Red Lentil Dahl”
Store-bought almond milk tastes like sweetened regular cow’s milk with artificial almond essence added to it.
It’s a whole other experience making and tasting your own. Continue reading “573. Almond Milk”
It’s been a while since the last kubba recipe.
This cream cheese kubba makes for kubba number nine, plus five kubba dishes to boot. Continue reading “571. Kiri Kubba”
Simplicity is so underrated. Continue reading “570. Chicken on Brown Rice with Nuts”