![pizza margherita [and base]](http://fatisrecipes.files.wordpress.com/2013/03/img_2985.jpg?w=160&h=120&crop=1 "pizza margherita [and base]")
Now that I’ve reached my first university holiday of the year, I’ve taken out the time to post – as promised – my pizza base recipe (and a Margherita at that) If you remember many months ago I complained that my oven always gave me hard-as-rock pizza crusts… which lead me to make a naan … Continue reading »
So I’ve never actually seen Karen’s salmon pizza. Tasted it. Or smelt its aromas. But I’ve certainly been told about it And boy it sounded like something I’d devour any day! So why do I confess this? Because my version might not exactly look like hers, or taste 100% like hers, but perhaps it’s close … Continue reading »
With uni back in full swing, there’s been little time to cook – so I’ll be sharing a few recipes I managed to cook up during the summer I love salmon – it’s one of my go-to choices when nothing on a menu tickles my fancy, or when I feel the need for something a … Continue reading »
I’m back! In case you missed my previous post, I was doing a small tour of Singapore, Malaysia and Thailand I’ve picked up on some amazing culinary practices I can’t wait to do here at home and share with everyone on the blog. Today I’m sharing with you a recipe given by my aunty. It’s … Continue reading »
If you’re after a party in your mouth, then this is the recipe you’re after. It’s packed with flavour, fried nutrition (:P), and loaded with texture to kick-start the best flavourful experience you’ll ever have. I’ll make an outright confession here: these aren’t as healthy as Rufus’ baked sweet potato fries, but they’re fries, so I’ll fry … Continue reading »
I wonder if anyone is finding today a particularly weird day. Because it’s the 29th of Feb. Since I don’t know if I’ll be here or alive after 4 years from now, I thought I’ll put up a recipe for the occasion. A while back I tried a recipe for 2-toned curry puffs I saw on Tes … Continue reading »
![lolling lentil soup [syrian style]](http://fatisrecipes.files.wordpress.com/2012/02/lentil-soup.jpg?w=160&h=120&crop=1 "lolling lentil soup [syrian style]")
I’ve been so brain dead for the past few days. Like in the same way society scrutinises blondes for being dumb. Only tenfold worse. You see….. I’ve been aiming to get my driver’s license since August last year… I did a practical driving test on the 23rd Aug 2011… and after passing all the exam … Continue reading »
I’m always in a battle when it comes down to cauliflower. Hence the name for this recipe card! Cauliflower always gives me this nice set of straightforward arguments as to why I should not hate it. And I’m always replying with illogical responses like “but you make people burp – like ew!” I don’t know … Continue reading »
![teeming [soft] tortillas – burritos from scratch](http://fatisrecipes.files.wordpress.com/2012/02/mg_0281.jpg?w=160&h=120&crop=1 "teeming [soft] tortillas – burritos from scratch")
A few months ago… actually, over 4/5 months ago I saw a recipe for soft tortillas. I bought copha. I never used it. Because I never made them. But the recipe, you see, looked quite an exciting thing to try considering it was so easy to make… you know, something I’m interested in usually boasts … Continue reading »
![gallant grape leaves [yabraq]](http://fatisrecipes.files.wordpress.com/2012/02/mg_0159.jpg?w=160&h=120&crop=1 "gallant grape leaves [yabraq]")
Yabraq was something I grew up watching my mum and granny do… as kids, we were never allowed to roll grape leaves with them, but sometimes, if we were behaving extra good, we were allowed to take a leaf and filling and ‘pretend roll it’, meaning it never got into the pot after all – … Continue reading »
When I first saw a version of the recipe below, I was amazed. It’s such a fantastic idea to present pasta and meat this way! My version of the recipe is below (it’s almost the same as the original but only a little less on the comfort-food scale, because it’s important to keep ourselves in … Continue reading »
Ehm. Just thought I’ll make a little announcement that YES, I’m still alive You may have caught me at your blog commenting on your amazing posts, but I’ve been so busy since last Monday, I think I missed all the online fun. Well, my blog did anyway I’ve had family come up from the … Continue reading »
I made these kabaabs by chance when abati said “what’s for lunch?”, and I said “we have left over rice, and I’m making salad”…. You know, rice and salad for lunch doesn’t make sense all that much for a Syrian. So he said, why not make some kabaab?! As he fired up the coals, I … Continue reading »
Musaqa’ah literally means “cold”. Of the very cold cold. But the tanginess, and let me tell you it’s served piping hot from the pot, is everything but musaqa’. If you’re having trouble reading this word, click on the link above, and click on the little speaker sign in Google Translate to hear it This dish has … Continue reading »
I came home from uni a couple of weeks ago, and found a plate of gorgeous looking potatoes sitting there waiting for me! I asked who’d made them, and how, but I was answered with a question. Unfortunately, I wasn’t able to guess everything in this recipe card, but that didn’t matter, because I loved … Continue reading »
Today was a day of “if only”-s. If only .. If only.. If only.. Fried ones on the left, baked ones one the right Today was also the day that I made an official decision that Asian cooking is that area which I sometimes struggle with. And that it takes a LONG time. Like 2 hours. … Continue reading »
A couple of weeks ago, I decided that I wanted to make dinner for the family.. Having asked mum for some ideas, we concluded that that night we were going to have chicken and roast potato… and some left overs from the night before. I think this humble yet dandy dinner is good for those … Continue reading »
Mansaf. Oh Oh Oh. Mansaf. You know what mansaf is, right? It’s that dish which many Arabs make. It’s that dish that makes me cringe when I see it on the table. It’s that dish that so very unethically goes to waste when everyone’s full. Because it’s just two things (ultimately). Rice. Meat. Or rather, … Continue reading »
Mansaf is a rice and meat dish, which I will go into in the next post… (to be posted very soon)… The meat used for mansaf is usually not very flavoursome, so I’ve come to make an amazing roast to replace it! Below is a recipe for the roast only, in the coming post, I … Continue reading »
I’ve seen lots of fried rice in my life. Some have weird vegetables, some have chunky veggies, others have meat, some have tofu, I prefer chicken, seen a lot with egg on top. Despite all the fried rice I’ve seen, I still make this really simple one that is packed with flavour. I love it … Continue reading »
When I first heard about this very gorgeous dish, I instantly wanted to make it. It’s SO easy! But of course, I had to wait for the mail man to deliver my roti jala mould first…. So when I saw this: And found this in it: I was really glad. Until I found out that … Continue reading »
Ehm. Still alive. Just not blogging. Since I started something called uni – there has been very little time to do anything but stress over assignments and waking up early after a very late night of study. I miss home life – I really got used to it for …how many months?! So anyway, … Continue reading »
I really feel for this dish. It’s so underestimated. It’s keen to be recognised. It’s keen on giving you heartburn and acidity peaks. Serves: 4-6 Ingredients: 3 large potatoes, srubbed and peeled 180g minced red meat 10 medium tomatoes 2 medium onions 1/4 cup finely diced parsley or, 1/2 cup pine nuts salt, pepper, baharat … Continue reading »
It’s winter. And the days are a lot shorter here. Which is great since I get to sleep in for longer. But it’s not so when I’m in a flurry to get everything ready by 5pm. Because a flock of loved ones are arriving soon after. Child minding, cleaning and cooking for one who … Continue reading »
When my granny made these meat patties a few months ago, I stayed right away. If I could be a vegetarian, I honestly wouldn’t hold back. The veggie in me isn’t because of animal friendliness (rather, I have a morbid fear of every animal alive), it’s just because I’m no fan of red meat – … Continue reading »
I was digging through my Jurassic-old files the other day, and came across this: Stop calling it cute! It’s supposed to be a scary monster!! Amazing, I thought. That was done back in the day when I was a fresh year eleven-er. During my first Home Economics class. I still remember the criteria we had … Continue reading »
Serves: 8 Ingredients: 350g (or 4 cups) ribbed penne pasta (can use elbows, or other shapes… if you’re using gluten free pasta, just skip the breadcrumbs) 1/2 cup breadcrumbs 3 tbs butter 3 tbs plain flour 1 1/2 cup milk 2 cups shredded cheese (your favourite type will do) salt, pepper, baharat Method: In a … Continue reading »
For other recipes using a zucchini corer, follow this link REPOST! Earlier this year (in April) I posted a recipe card about stuffing potatoes. I made it again more recently, and I thought that it’s best to repost the recipe card because the other one was my first try…and just because I can Half this post … Continue reading »
Serves: 4-6 Ingredients: 4 chicken thighs 4 medium-large potatoes 2 medium-large onions 5 tbs oil (olive, rice bran, vegetable, canola, doesn’t matter) 1 1/3 cup water salt, pepper, baharat Method: Remember to defrost the chicken thighs. Begin by washing and peeling the potatoes. Slice the potatoes. You want them a little bit thick, about 0.8 cm … Continue reading »
Serves: 4 Ingredients: 2 1/2 cup short grain white rice 2 cup frozen peas 1/2 cup almonds, peeled 1 1/2 cup tap water salt, pepper, baharat optional: red meat (mince, flakes, cubes – your choice); or a variety of vegetables, such as slices of carrot Method: Soak the rice for no less than an … Continue reading »
I have a serious problem with my oven. I don’t like it. It’s my enemy in cooking. It burns my food. It turns off half way through the cooking process. It browns the top of my cake, but not the bottom. It. Makes. My. Pizza. Crusts. Harder. Than. RocK. fati… …you have to find a … Continue reading »
Yields: ~ 10 Ingredients: Lasagne: 2 – 4 lasagne sheets (depends on the size) grated cheese (I used tasty) Meat mixture: 150 – 170 g minced meat 1 large onion, finely diced 1 1/2 tbs tomato sauce 3 tbs barbecue sauce 1 tsp soy sauce 3 tbs tomato paste salt, pepper, baharat, paprika is optional … Continue reading »
I usually put photos of the steps involved when making my dishes, but this one’s too easy, so I opted out the step-photos and put in some of the final-dish pics instead Just to get your taste buds moving… This recipe follows it’s former: captivating pan-bbq chicken, I did a few changes, just for a change, not because the original … Continue reading »
Serves: 4 Ingredients: 500 g grean beans 4 cups water 4 tbs tomato paste 150 g minced meat 1 medium onion, finely diced 10 peppercorns salt, pepper, baharat (preferably Syrian) – which I once called “mixed spice” Method: Wash the green beans and cut the ends off. Next slice each bean into thirds/quarters. You … Continue reading »
Alluring Artichokes – Colourful and healthy Serves: 4-5 Ingredients: 1/2 kg artichoke bottoms (I think you can get a packet of frozen ones which have up to 10 bottoms) 1/3 cup pine nuts 150-180g minced meat 1 med-large carrot, finely diced into cubes 1 cup pea pods 1 medium onion, finely diced citric acid, salt, … Continue reading »
Shish barak with coriander in the yoghurt Serves: 6 Ingredients: Shish Barak Dough: 2 1/2 plain or wholemeal flour (or a combination of both) 1/4 cup water 1 egg 1/2 tsp salt 1/2 tsp sugar Shish Barak Filling: 180g minced meat 10 sprigs coriander, finely diced 1 medium onion, finely diced salt, pepper, mixed spice … Continue reading »
I realised with guacamole that there are two types of recipes. Ones with tomato and onion, others with sour cream. I personally love the smoothness of the sour cream recipe, so this is my version below (perhaps one that’s at least 100′s people’s version, too??) Serves: makes a fairly large plate Ingredients: 3 small-medium ripe avocados 200 … Continue reading »
Candid Citricade – Why Just Lemonade? Serves: 6 Ingredients: 6 medium yellow grapefruits 1 large red grapefruit 2 oranges 1 mandarin 2 1/4 cup white sugar (or to taste) 500 mL cold water Method: Wash the fruit if you’re a perfectionist Cut the fruits in half. I used an electric juicer because I don’t … Continue reading »
It’s so tasty, there was only a glass left for 3 people to share. Next time, I’ll sticky tape my mouth when doing this! Serves: 4 Ingredients: 8 medium pomegranates (even if they’re partially unripe) 1/2 cup sugar water Method: Cut the pomegranates in half. Seed the pomegranates using your preferred method. The one I use … Continue reading »
This recipe is inspired by the simple thinking Arabian cuisine undertakes. Potato salad = potato + salad. Where ever did mayo get into the story? Perfect for those who don’t like mayo Serves: 4 Ingredients: 1 large potato 1 medium tomato 1 Lebanese cucumber 1 cup chopped lettuce 1 spring onion, finely diced 1 medium … Continue reading »
