Ghammé; Fweregh & Kroush

Posted on April 8, 2019 by HishamAD

Ghammé; Fweregh & Kroush recipe - cookin5m2-9968.jpg

Keeping up with my brand and my blog, I am mixing things up and posting things late.
Last week we celebrated the start of a great initiative started by two awesome ladies, Nadia and Mai. We celebrated on April 2nd, along with all the participants by hosting a gathering with my foodie friends at a local restaurant that I LOVE for its food, atmosphere, and simple feel.

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Yesterday we celebrated the start of #aprilisforarabfood, an initiative to share our beautiful diverse cuisine and tell the world where hummus and shawarma come from, for example (you hear that, culture robbers?) . ☠️☣️ . We feasted on some of the delicious creations of @kahwetalfranj from this kibbeh and labneh that I licked every thing off the plate, to the cheese kaaké, and amazing salads. . 🥙🥖🥗 We had a special guest and awesome cook and author: @bethanykehdy. She blessed us with her creative creation, kishk akhdar mtabbal that got almost wiped out before the food got to the table 😂 . 🥘🌾 If you're interested in taking part in this initiative, we'll be releasing a weekly these of posts. All you have to do is use the hashtag and enrich us with your mouthwatering creations. . It was lovely catching up with these kick-ass ladies @ptitnfit @bethanykehdy @revivebyrania @healthyliciousbysara . Initiative by @sweetpillarfood and @almondandfig . . . #food #foodie #foodphotography #lebanesefoodstylist #canon #lebanesefood #levant #foodblogger #meetup #middleeast #middleeasternfood

A post shared by Hisham (@hisham_ad) on Apr 3, 2019 at 12:17am PDT

The initiative is called April Is For Arab Food, and it is to celebrate our heritage recipes and bring exposure to it. To me, most importantly, this is so important in the west where our food is being appropriated and promoted as Israeli food. I live online and I SEE!
My friend, blogger and cookbook author, Bethany Kehdy said it best in her book and shared it on instagram. I could not have said it any better Continue reading →

Pickled Stuffed Vine Leaves

Posted on July 4, 2017 by HishamAD

PIN-Pickles Stuffed Grape Leaves Recipe - cookin5m2 -1442 Pickled Stuffed Vine Leaves recipe - cookin5m2 -1444.jpg

If you’re anything like me, it would be the joy of your days to be in the wilds surrounded by nature. One can’t think of being away from nature would create a sense of anxiety that is only cured by total immersion.
This is one of the little things that one finds out about himself gradually as days go by. One goes from despising the idea of camping out there in the wild exposed to wild animals and insects to despising the idea of being in the middle of the concrete jungle exposed to wild humans and insects.

Whatever you do in the mountains feels purposeful. Sometimes you go for a walk in the neighborhood and that feels rewarding, sometimes it’s watering the garden, other times it’s the time take to remove the weeds, or climb up and pick the produce and pluck out the good ones. It feels that whatever you do is rewarding in a sense. Nature is rewarding and with some more time and patience, those rewards get more valuable.

Pickled Stuffed Vine Leaves recipe - cookin5m2 -1414.jpg
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Spicy Cheese Tripolitan Kaak and Salmon Cream Cheese Kaak

Posted on June 12, 2017 by HishamAD

After touring all day with an Irish couple coming for the Taste Lebanon company I am part of and walking for more than 9.2 Kms, my family decided to go to Tripoli to the Ramadan daily special Iftar and sohour (the after midnight meal that should help you sustain an all-day fasting) that spread all over the city

PIN-Spicy Cheese Tripolitan Kaak and Salmon Cream Cheese Kaak - cookin5m2 -2027

After walking around in the old souk and Khan Al Aaskar, I was delighted by the liveliness of the city. Muslims break their fast at around 8 pm and after that, they’re out in the streets shopping and eating and drinking and playing cards in coffee shops and having a good time. Continue reading →

Sprouts, A Month of Excellent Vegan Food

Posted on February 26, 2016 by HishamAD

Four weeks.

A quick setup for an existing space, but designing a new menu and testing it, then going on with it. Sprouts came to life in less than a week and it fully was operational.

Twenty three dinners and six brunches of solely vegan food. The menu is designed to fill you up on nutrients rather than bread (if you came hungry and could not resist nibbling on the delicious bread, I lift the responsibility off my back) with dishes that focus on pulses, grains, beans, and of course vegetables. Cooking vegan is a lot harder than vegetarian cooking or cooking with meats. You need to bring up the flavor with cooking techniques and spice blends, and the main ingredients themselves. It is challenging, and i think I played the challenge well.

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A homely organic Sunday

Posted on August 29, 2013 by HishamAD

A calm Sunday. Produce, food, and fresh air. I was at my uncle’s house in Ghbaleh. One of my wishes is to have a home with a garden and be able to plant and pick my own food.