Saudi “Salsa” DUGGUS
Also known as daqqouss, this relish is the Saudi equivalent of Mexican salsa even if it is lightly cooked. Duggus is served with a variety
Green Mango Pickle (AAM KA ACHAAR)
Pickle or relish, it is a moot point, but whatever you want to call this green mango “preserve,” it is very easy to make and
Lime Pickles (ACHAAR)
These are traditionally made with yellow limes, but I have also made them with small lemons and they worked out really well. Another type of
FAVA BEAN DIP
Foul m’dammas is a dip traditionally eaten for breakfast, but it can also be a healthy protein packed snack for anytime of the day. Scoop
MANGO AND RICOTTA–FILLED CREPES WITH ROSE SYRUP
I like crepes more than pancakes since they are much lighter. This is a take on the well-known atayef bil ashta, which is basically a
Eggplant with Walnuts and Garlic Preserved in Olive Oil (MAKDUSS)
This is a wonderful Syrian way to preserve eggplants. In Syria, many use tiny white eggplants to make bijou makduss that can be eaten in
ZA’ATAR CROISSANTS
My daughter Mimi went through a phase where she would only eat za’atar sandwiches for her school lunch. I used pita bread, buns, crackers and
Pink Pickled Turnips (KABISS LEFT)
This pickling solution for Lebanese/Syrian pickles, which are less tart than either Iranian or Turkish, can be used with the vegetable of your choice, from
CHICKPEAS WITH YOGURT TOPPING AND PITA CROUTONS (FATTET HUMMUS)
Fattet hummus is a layered dish traditionally eaten for breakfast. With each spoonful you taste the crunch of the bread, the warm earthiness of the
I’m Brenda, your home cheff. Welcome to my Recipe Book!
Sausage Soup Recipe
Large ham recipe
Roast Beef Recipe
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