Another delicious salad to throw at you. It’s not your typical leafy green salad but it’s very bright, very colorful, and packed with flavor. Cauliflower and tahini just go so perfectly together I had to build a salad around it. So I put this tasty creation together and I gota say I’d make this again and again!

This is, in my opinion, the best and only way to stuff a bird. Whether it’s chicken, turkey, duck, quail, you name it, this style of stuffing is GOATED. This is actually how my family (and many Arabs) would stuff their turkeys for Thanksgiving. The rice is gooey and fatty - a texture I really have a hard time describing so it’s best to just taste it. It’s also really not that hard to make. Just takes a bit of time and love

I absolutely love salads and I love to get creative with them even more. This is a very simple and straightforward salad that’s perfect for a lunch or even a side at the dinner table. Roasting cabbage and chickpeas completely changes the flavor and texture profile giving it what I think is an elevated taste. Also searing lemon slices for the dressing gives a slight bump to what would already be an incredibly tasty dressing.

This is the another crowd favorite and a really unique dish to the middle east. We have two types of stuffed grape leaves, the appetizer version which is usually vegetarian and served cold and the main version which is stuffed with rice and meat and served hot. This is the recipe for the main dish version. I will definitely share the appetizer version soon. I see this made with big lamb chops but in my family we always did tomatoes and potatoes so that’s how I’ll be sharing it here. This dish is a true labor of love and I hope you can find the time to try this out at least once.

This is another dish I’ve only ever had at home. It’s extremely uncommon even within the Arab community. It’s basically a stew made up of squash and tender pieces of stew meat in a tomato sauce. It’s very straightforward and easy to make and very unique!

Maqloubeh is my all time favorite dish. It directly translates to “upside down” because you construct the dish in a pot upside down then flip the pot once everything cooks. It’s the first dish I was always most excited for because the amazing flavor but mostly because of the anticipation of the big reveal after the flip. It’s a delicacy made for special occasions so consider yourself lucky if you get your hands on some.