This is not my first shakshouka recipe. It is said, once you make it, you’ll keep making it all the time. I am not an exception to the rule!
Rarely do I repeat the same dish exactly to the point. It has to be different in something. And this time won’t be any different.
My love for shakshouka is real. A real love story. Or in the terms of food writers; it is a perfect marriage of ingredients and flavors. Jokes aside, it is. If you haven’t tried it at least once, you’re missing out. Continue reading
When your life takes an unexpected turn and gives you a lot to think about and process, sometimes you are left with your thoughts, overworked from the craziness of things in your head at one moment. Early this year I was an employee working from 8 to 5 in an office, on a desk, behind a screen, endlessly clicking the mouse before the bell rings announcing the day’s end. I had an opportunity that seemed to bright, and too got to be true. I knew I would be dumb and regret it if I didn’t take it. So I jumped.
In the past five months, my life matched my soul; floating, figuring things in the ether, finding it’s calling. I’ve cooked, managed the restaurant, sous chef-ed, catered at a gala event as part of the Bi Bayti team(you can hire me to cook at your home now!), cooked in the mountains for more than 50 person each time, got my name and work printed (read my interview on one8one magazine here, and buy the latest issue of The Carton to read my entry), and I went on TV. Continue reading
I am all for breakfasts. And brunches.
Morning food is good. It is even better when you wake up and find it ready. But since I am the only one at home who would wake up early with the mood to cook (some days) and the appetite to have a big dose of food first thing in the morning, I am the one to cook the fancy little breakfast.