A blog featuring some of my favorite recipes
Booshala is the Assyrian equivalent to chicken soup. It is believed that this nutritious yogurt soup can relieve cold and flu symptoms, and quicken recovery. In fact, I recall mom making this soup anytime one of us was sick. She made it the way I […]
Who doesn’t love a piece of beautifully charred, perfectly seasoned, jerk chicken? Lately it’s been really helping me stick to my low-carb diet. Before we get to the recipe, here’s some interesting facts about this tasty chicken.
Sheikh Mahshi is loved and prepared by many Middle Eastern cultures, Assyrians included. Some refer to this dish as “Sheikh el-mahshi.” In Arabic, “Sheikh Mahshi” means “stuffed prince.”
This is my quick and easy pulled pork recipe. Recipes like this one leave you “non-cooks” without any excuses. This recipe only has a few steps. This means no matter what your cooking skill or level, you can pull this off. I have faith in you!
If you are not Middle Eastern, you might be wondering “what the heck is a kofta?” Is it meat, is it vegetable, or is it some mysterious Middle Eastern ingredient? It’s actually none of those!
“Chili Verde” simply means “green chili” in Spanish. It’s a slow-cooked Mexican stew made with a mixture of tomatillos, peppers, onion, garlic, chicken broth, and spices.
Rice, a staple in the Assyrian diet, is served as a side to most meals. Whether it’s present alongside stew or kababs, or as the main meal, as in Biryani, somehow we manage to sneak it into the menu.
Many consider masgouf to be the national dish of Iraq. Assyrians are not known for their seafood dishes. As a matter of fact, masgouf was the only fish dish my mom ever cooked.
Ask any Assyrian to list some of their favorite Assyrian dishes and hareesa will most likely be on that list. But because it takes so much effort to make, it’s usually only prepared for special occasions and holidays.
Shawarma is meat that is stacked vertically on a spit and cooked slowly over many hours. Since most of us don’t have a spit handy or hours to cook, I’m sharing a tasty alternative.
Nothing can beat the taste of homemade pasta. Once you taste it, it’s hard to go back to store-bought pasta. If you are intimidated at the idea of making homemade pasta, don’t be, it’s actually quite easy.
Who says you can’t mix the flavors of two different cultures to come up with an amazing new recipe? Well, if my mom was still living, I’m sure she would object. She was very set in her ways when it came to cooking.
Yesterday was Biryani day at my sister, Beni’s house. I’m currently visiting her in Chicago. We have spent the last two weeks primarily cooking and eating! My brother was stopping by for a visit and requested we make biryani.
I’ve always loved grape leaf dolma…Middle Eastern style, that is! I used to think that I disliked Greek dolmathes. Our family spent three months in Greece when I was nine years old, while waiting for our papers to immigrate to the U. S.
Cabbage Dolma is one of those Assyrian dishes that everyone loves. It also happens to be my daughter’s favorite.
One of my favorite things in the world is coffee. So it’s no surprise that I love using it in any recipe I can get away with, like this chuck roast.