Spicy Chicken Manchurian

You all love it. Desi Chinese. There’s nothing more to say, nothing less. The way flavors combine in a beautiful fusion to create a balance, that’s gold. This particular Spicy Chicken Manchurian is the perfect blend of crispy chicken and vegetables coated in a tangy, sweet and spicy sauce…

Read More...

Hummus

I love hummus for many reasons, but mostly for how versatile it is. I use it in pita pockets, sandwiches, as a dip, as a side, I even add it to my dressing sometimes. The mellow chickpeas are beautifully balance by bold olive oil, bitter tahini and bright lemon juice. That pinch of cayenne goes a long way, and you’ll miss it if you forget to add it. All in all, this is one recipe you should definitely have in your repertoire. One thing I hate, and I must insist you start hating too, is a lumpy hummus. If it isn’t smooth and creamy, it’s not hummus!

Read More...

Lemon Oregano Chicken

This recipe just hots the spot every time I make it. You don’t even miss the spice, although the cayenne does add a subtle kick. The lemon juice, sumac and oregano all add a flair you won’t be able to get enough of, and the combination of this Lemon Oregano Chicken with pita bread, fattoush, and hummus is just amazing. If I’m making one thing, you better bet I’m making all the fix ins to go with it! Bbq is the way to go, but it you’re stuck in the midwest in the peak of winter, a grill pan or frying pan will get the job done as well…

Read More...

Pita Bread

Warm puffy circles of bread, steaming as you dip them in hummus. Man, that’s gold. You’d be surprised at how easy is it to make pita bread in your own home, without a massive wood burning oven. The best part, the dough is just 4 ingredients, and water happened to be one of them. I used to make these all the time when I was in Germany, and I admit I don’t make them as often here in Chicago because you can find ready made ones. But I made these yesterday and was reminded at how rewarding it is to make bread of any kind at home, so here it is, my super simple, absolute favorite recipe. Pita Bread… 

Read More...

Homemade berry Jam

Jam is something that is truly rewarding when you make it at home. You taste it and you think to yourself: Wow, I made that! As much as I love a good strawberry jam, I cannot deprive myself or you guys from the amazing layers of texture and flavor that come when you add raspberries. I don’t strain the mix, because I only add 1 cup of raspberries to a pint of strawberries, and the seeds give a nice texture once everything sets. The raspberries also give a gorgeous deep beetroot hue that you don’t get with only strawberries…

Read More...

Chicken Spring rolls

Gosh, these are such a classic. They’ve been made and eaten to death, but you still see yourself going for one more, whether it’s at your favorite restaurant or that trolley with all the fried food and chai. I personally like a higher vegetable to chicken ratio, but you do you. I also like a crispier roll, and you get that by frying low and slow…

Read More...

Apple Crumble

…It reminds me of my kitchen in Lahore. I can see myself sitting on the marble counter, kicking my feet against the cream colored cabinets. I can smell the apples and cinnamon, and I impatiently wait for the crumble to get that perfect golden brown so I can take it out, spoon a heaping amount of crumble into my bowl and top it off with vanilla ice cream and devour it before my mom finds out I’m baking at 2 am again! Oh the memories!

Read More...

S’mores Bars

…These S’mores bars are so perfect for a quick dessert that’s decadent enough to make for thanksgiving, but if you double the batch it could keep on giving all weekend long. It’s the type you need to hide from your kids though, because if you make it the night before, you’re gonna be dessert less on thanksgiving day…

Read More...

thanksgiving tahdig

I’ve been mixing things up on Thanksgiving for the past couple of years, and it’s a hit every time. Bringing in Mediteranean and Persian notes into your meal can add so much to the table, literally and figuratively! Last year I went for a Mediteranean theme, with my potato fatteh and hummus, but two years ago I went full persian and made a sweet potato tahdig. This year, I’m going to make a Tahdig, keeping in mind the feedback I got from looking at my husband grudgingly picking off the sweet potato from his rice as he ate(he’s a picky one). So this year, I’m skipping the veggies and keeping the flavor…

Read More...