dEATs:

-two whole, grilled chickens cleaned and shredded

-one can, 4 oz puck heavy cream

-two large carrots

-two large celery stalks

-one small onion

-8 oz fresh baby bella mushrooms

-cream of mushroom mix or powder

-salted butter

-chicken broth or 1 tbsp bouillon

-2 sheets puff pastry

-one egg

chop the small onion, mushrooms, celery, and carrots, then stir fry with butter on medium high heat, add cream of mushroom with chicken broth and combine with 1/2 cup puck heavy cream, add two cooked whole chickens into sauce, add remaining 1/2 cup of puck heavy cream, stir and keep over low heat, line pan with puff pastry, add sauce, and cover with more puff pastry, beat an egg and add on top of pastry then place in oven at 400° F for 20 minutes & sahtain!

dEATs:

-1 pack store bought filó dough

-ushta filling

-1/4 cup unsalted butter

-1/4 cup orange blossom syrup

begin by spreading your fill dough sheets out and cutting them into 6 equal squares, next fold them into a triangle shape and pour your melted unsalted butter on top, bake at 325° for around 18 minutes, remove from the oven and allow to cook, then fill with ushta (check atayef post for recipe), and pour sweet syrup on top, & sahtain!

dEATS:

-mini conchas (around 6-7) @parisbakeryplus

-1/4 cup half and half

-1/2 cup milk

-4 tbsps whole milk

-2 tbsps flaxseed

-1 tsp cinnamon

begin by cutting conchas into smaller pieces, add milk and half and half, add cinnamon and flax seeds, add melted butter, then bake at 350°F for 13-15 minutes, & sahtain!

dEATS:

-1 medium sweet potato

-1/4 onion

-1/2 tomato

-1 carrot

-4 oz mushrooms

-1 tablespoon hemp seeds

-pinch freshly sliced cilantro

-2 tablespoons soy sauce

-@traderjoes mushroom umami seasoning

Begin by puncturing a sweet potato with a fork, wrap in aluminum foil, place in the oven at 400°F, then add onion, tomato, carrot, mushrooms, hemp seeds, and cilantro into a sauce pan, then sauté with soy sauce and season with umami seasoning, add into sweet potato, garnish with hemp seeds and cilantro, & sahtain!

dEATS:

-maneesh dough recipe (scroll down on feed)

-2 cups mozzarella cheese

-1 pack of sughuk (turkish halal sausage)

-4 tablespoons zaatar

-4 oz feta cheese

Start by making and following dough recipe, then after having made dough balls roll them out into ovals, then curl in edges to create a thin crust, fill remaining space with fillings, cook at 500°F for 4-6 minutes depending on size, & sahtain!

dEATS:

-trader joes pizza dough

-1/4 cup zaatar

-3 tablespoons olive oil

Spread out dough on a flat, floured surface, then mix olive oil and zaatar in a bowl, add olive oil and zaatar mixture, then bake at 350° for 25 minutes & sahtain!

dEATS:

- 3 cups semolina

- 1 cup yogurt

- 10 tblsp melted butter

- 1 teaspoon baking powder

- 1/2 tsp baking soda

- 3/4 cup sugar

- half a cup of slivered or full almonds

Begin by mixing semolina, sugar, and butter into a sand like mixture, then let yogurt rest baking powder and soda for 10 minutes before adding to mixture, then fold in yogurt to semolina, press mixture down into an 8x8 inch pyrex, indent horizontal lines to create around 16 1/2 inch pieces, bake at 325° for 40 minutes, douse in ater & sahtain!

dEATS:

-4 oz salmon filet

-1 tablespoon of sauerkraut

-handful of bean sprouts

-1 tablespoon pickled ginger

-1 teaspoon roasted shallots

-1 tablespoon balsamic glaze

-handful spinach (any greens work)

-gochujang

-spicy mayo

Place spinach in a bowl and add hot salmon, add shallots, pickled ginger, sauerkraut, gochujang, spicy mayo, and top with balsamic glaze & sahtain!

dEATS:

-@icelandicprovisions plain skyr

-handful of granola

-handful of blueberries

-handful of goji berries

-1 teaspoon bee pollen

-1 teaspoon honey

Cut a whole papaya in half, scoop out seeds, add yogurt, granola, blueberries, goji berries, bee pollen, and honey, & sahtain!

dEATS:

-2 bananas

-1 cup almond or oatmilk

-2 handfuls ice

-2 tablespoons honey

-1 cup blueberries

Place bananas, milk of choice, ice, honey, and spinach in blender for 1 minute, & sahtain!

dEATs:

cheesecake:

-2 sticks, 16 oz cream cheese

-2 eggs

-1/2 cup sugar

base:

-20 biscoff cookies

-5 tablespoons butter

creme chantilly:

-1 cup heavy whipping cream

-1 teaspoon sugar

-splash vanilla extract

passion fruit jam:

-@goyasd passion fruit pulp

-1 tablespoon honey

-1/4 cup chia seeds

Begin by mixing all cheesecake ingredients at room temp, then creating biscoff base, press into cupcake pan with liners, on top add cheesecake mixture, press down, place in oven at 350° for 35 minutes, then cool

For creme chantilly beat cream and sugar until stiff peaks form, then add vanilla, then add in 1/2 cup of passion fruit jelly into mixture, and pipe or smooth over top of cooled cheesecakes & sahtain!

dEATS:

-1/2 cup arborio rice

-3 cups water

-3 cups half and half

-2 tablespoons lavender

-1/2 cup sugar

-1/4 cup cornstarch

-2 teaspoons orange blossom water

-sprinkle of mastic gum, crushed

Cook rice in one cup of water, in another pot make infused half and half by boiling, bringing to a simmer, then finally straining out and then add all liquid, reserving 1/4 cup of half and half water mixture, cook rice for 15 minutes, then add cornstarch to 1/4 cup reserved to make slurry, add to mixture, then cook for 5 more minutes, and add flavorings all over medium low heat, then place in individual servings, and finally cook until set, then garnish with pine nut & sahtain!

dEATS:

-1/2 avocado

-1 slice of sourdough

-handful of spinach

-pinch of fresh, sliced cilantro

Add gyro slices to a pan on high heat until crispy, meanwhile slice avocado, place toast in gyro oil and crisp on medium heat both sides, then add gyro, avocado, salt, pepper, and cilantro on a bed of spinach & sahtain!

dEATS:

-2 tablespoons ricotta

-2 chia flax tostada

-1 egg

-shaved parmesan

-pinch of fresh, sliced cilantro

-jalapeño sauce @traderjoes

Start by covering the bottom of your tostada with ricotta, then frying an egg in olive oil, add on top of ricotta, sprinkle cilantro on top, add a few drops of jalapeño sauce, shave some parmesan on top & sahtain!

Happy Mother’s Day! I made this cake to celebrate my mom’s favorite flavor from none other than @nothingbundtcakes and added my own twist of coconut flavor as well!

dEATS:

-1 1/4 cup flour

-2 teaspoons baking soda

-6 tablespoons butter

-1/3 cup chopped @lindt coconut white choc

-3/4 cup sugar

-splash of lemon extract

-1 teaspoon vanilla extract

-2 eggs

-1/2 cup milk w half teaspoon lemon (homemade buttermilk!!)

Begin by bringing all cold ingredients to room temperature, then place butter and sugar in stand mixture and beat for 3 minutes or until pale, add in eggs one at a time beating between additions, add extracts, add in flour in three parts, buttermilk in two, alternating each, fold in white chocolate and raspberries, place in heart pan, once cool garnish with freeze-dried raspberries and coconut shreds & sahtain!

The bowls I make change depending on what groceries I have on hand, but I always like to have three main components: a base of greens, soft veggie like avo or tomato, a crunchy veggie, and a protein. Adding extra healthy fats and sweetness create better flavor, but to start off, these are the essentials. Because I made this more like a side then a meal, I omitted protein but I usually like chicken or tofu!

dEATS:

-handful of spinach

-1/2 avocado

-1 large carrots

-1 tablespoon pesto

-2 baby Persian cucumber

-handful of dried cranberries

-1 peach

Roughly chop carrots, add pesto to saucepan on low heat, place carrots in pesto and sauté, then chop cucumbers, avocado, peach, and spinach, then add in to-go container, wait for carrots to cool then add dressing of choice in to-go container as well. Next day add dressing & sahtain!

dEATS:

-1 cup whole greek yogurt

-1 and 3/4 cup flour

-vanilla extract

filling:

-2 tablespoons soft (room temp.) unsalted butter

-1 tablespoon cinnamon

-1 teaspoon cardamom

-1/4 cup coconut sugar

glaze:

-4 tablespoons powdered sugar

-1 tablespoon maple sugar

-splash almond milk

Begin by making dough with flour, yogurt, and vanilla then roll out dough to rectangle shape, then in separate bowl mixx butter, cinnamon, cardamom, and coconut sugar to make filling, spread filling evenly on dough, roll up horizontally, cut into 8 rolls with serrated knife, place in oven at 350°F for 20 minutes, let cool for 5 minutes and make glaze meanwhile by mixing all ingredients and adding milk as needed to reach runny consistency, once cooled add glaze, & sahtain!

Pro tip for making baked oats: pre blend a batch of your quick oatmeal before you make it so that you always have some for when the cravings hit

*highly recommended for suhoor*

dEATS:

-1/2 cup oats

-1/2 tablespoon black sesame seed tahini

-1 teaspoon coconut sugar

-1/4 tsp baking soda

mix oats, tahini, coconut sugar, baking soda and bake oats at 385°F for roughly 15-18 minutes (depending how cooked you like them!) top with fresh sliced banana, drizzle of tahini, and sesame seeds, & sahtain!

Atayef are a middle eastern dessert that consist of a pancake like exterior, fillings that vary from creamy, rich paste also known as ushta, to nuts etc. Usually they are topped with a sweet syrup simply made up of water and sugar, but I opted for a lighter option: honey. The taste matches perfectly and adds a specific richness the syrup lacks. There are such a staple in any Arab kitchen so I hope you try them.

dEATs:

-1 cup whipping cream

-1/2 cup whole milk

-2 tablespoons AP flour

-2 tablespoons corn starch

-1 teaspoon sugar

-1 teaspoon pure mastic

-1 teaspoon orange blossom water

In medium pot add all ingredients, then place on medium heat, reduce till visibly thickened, constantly stir, once clotted remove off heat, place in bowl and let steam settle, cover with serán wrap on top of ushta to avoid a film from forming, then place in fridge, when ready to use, beat by hand & sahtain!

Lasts in fridge 1 week, freezer 2-3 months

dEATs:

-2 cups cooked, drained chickpeas

-1/2 cup tahini

-two cloves garlic

-juice of two lemons

-roasted pine nuts

Blend chickpeas, tahini, lemon juice, and garlic, adjusting texture as needed, (for a more runny hummus add more tahini, more chunky add more chickpeas), season with cumin and paprika, top with olive oil and pine nuts & sahtain!

dEATS:

-1 block of silken tofu

-1 minced garlic clove

-2 tsp dried shallots

-1/2 tsp ichimi togarashi

-2 tbsp sesame oil

-2 tbsp ponzu

-2 tsp honey

-1 tbsp rice vinegar

-3 tbsp cucumber, diced

-1 radish

-lemon peel, both for garnish

First add sesame oil to a pan and heat over medium-low, then add it to the ichimi togarashi, shallots, and garlic, then add soy sauce, honey, vinegar to mixture, once cool add the cucumber, add it on top of silken tofu, then garnish with lemon peel and mandolin sliced radishes & sahtain!

*all rough measurements/estimates

dEATS:

dough:

-5 cups ap flour

-yeast packet

-teaspoon sugar

-3/4 cup warm water (not hot)

-2 teaspoons baking powder

-pinch of salt

-cup warm milk (not hot)

-3 tablespoon greek yogurt

fillings:

-3 tablespoon zaatar and 3 tablespoon olive oil

-2 oz cheese and 1 tablespoon black sesame

-4 oz feta, 2 tablespoons parsley, and 1 teaspoon sumac

Begin by dissolving yeast and sugar in warm water and let sit, combine flour, salt, baking powder, and set to the side.

In another cup add milk and yogurt until smooth, and create a well in the flour mixture. Mix with flour and yeast until sticky dough forms, then knead for about 10 minutes on clean, wooden surface adding flour when needed. Then let sit over-night in a warm, cool area. When ready, remove from bowl and knead to create individual pieces. Let rest while making fillings by combining listed ingredients together, and place on dough circles, then cook at 500°F for 5 minutes & sahtain!

dEATS:

dry mixture:

-1 1/2 cups ap flour

-1 tsp baking powder

-1/2 tsp baking soda

-zest of two lemons

-3/4 cup chopped pistachios

-zest of two lemons

wet:

-1/4 cup greek yogurt

-2 tsp rose water

-1/3 cup milk

-1/2 cup, 8 oz (1 stick) room temp butter

-1 cup sugar

-3 eggs

frosting:

-3/4 cup mascarpone

-3/4 cup powdered sugar

-1 tbsp heavy whipping cream

-1 teaspoon rose water

-1/2 tsp salt

Begin by beating butter and sugar in stand mixer until pale, then add eggs one at a time, add 1/3 of the dry mixture, then 1/2 of the wet, starting and ending with dry, add chopped pistachios and lemon zest, then grease Bundt pan, and place in oven for 30-40 minutes at 350°F

Mix everything in stand mixer on high for 2 minutes, then cover cool cake with frosting & sahtain!

dEATS:

-10 goya empanada wraps

-1 box of spinach

-1 cup cheese mix of choice

-1 egg

-salt

-1 teaspoon aleppo pepper

Cook down spinach in pan, melt cheese in another, mix spinach into cheese pan, then add mixture into thawed wrappers, cover with egg wash, bake at 400° F for 20 minutes on the top rack, garnish with cilantro & sahtain!

*all rough measurements/estimates

dEATS:

dough:

-5 cups ap flour

-yeast packet

-teaspoon sugar

-3/4 cup warm water (not hot)

-2 teaspoons baking powder

-pinch of salt

-cup warm milk (not hot)

-3 tablespoon greek yogurt

fillings:

-zaatar and olive oil

-cheese and black sesame

-feta, parsley, and sumac

begin by dissolving yeast and sugar in warm water and let sit, combine flour, salt, baking powder, and set to the side.

In another cup add milk and yogurt until smooth, and create a well in the flour mixture. Mix with flour and yeast until sticky dough forms, then knead for about 10 minutes on clean, wooden surface adding flour when needed. Then let sit over night in a warm, cool area. When ready, remove from bowl and knead to create individual pieces. Let rest while making fillings by combining listed ingredients together, and place on dough circles, then cook at 500°F for 5 minutes & sahtain!

dEATS:

-fresh, organic artichokes

dressing:

-chopped dill pickle

-1 tablespoon dijon

-1 tsp mustard seeds

-2 tablespoons olive oil mayo

-1 minced clove of garlic

To cook artichoke place in boiling water for 30-35 minutes, remove from pot, then place in a heatproof bowl, cover and let steam while making dressing, to make dressing add olive oil mayonnaise with garlic, mustard seeds, dijon, and pickle, shake/mix, dip with artichoke & sahtain!

dEATS:

-1/2 a white onion

-3 cups lentils (any color)

-two garlic heads

-water

-jasmine rice

-vegetable broth

-salt, pepper, cumin

First sauté the onion and garlic in oil, once transparent add lentils and cook on medium heat for a few minutes, add a handful of rice, then add enough broth to cover the top of lentils, and the rest water, then let simmer for 20 minutes, blend, & enjoy with lemon juice and more cumin, & sahtain!

labne is a common middle eastern dip which is just reduced yogurt. many enjoy it with olive oil and bread but this is how i like to prepare it

dEATs:

-1/2 cup of labne

-3 tablespoons olive oil

-1 teaspoon salt

-1 teaspoon dried mint

-pinch of sumac

-2 loaves of pita bread or fresh veggies

Spread labne out onto a plate, sprinkle generously with salt, dried mint, and sumac, then drizzle with olive oil, eat with a pita & sahtain!

dEATS:

-2 cups water

-1 tablespoon yeast

-4 cups bread flour (all purpose works fine)

-drizzle of olive oil

-10 cherry tomatoes

-3 small rosemary clusters

-2 thyme clusters

-pinch zaatar

-green olives

Begin by adding around half a cup of olive oil to a pot over low heat, then add a large stem of rosemary, once the aroma deepens take off the heat and let cool, add warm water and yeast to bowl with a tablespoon of rosemary oil, mix in flour and let rest overnight, next day set into pan with more rosemary oil, add dough, let sit covered for another 4 hours, then add toppings to your liking, & bake at 420° for 45 minutes & sahtain!

dEATS:

-1 cup cooked japanese eggplant cubed

-steak leftovers, any cut works

-2 tablespoons teriyaki sauce

-pinch of sesame seeds

-1 tablespoon tamari

-1 teaspoon hoisin

-2 cassava tortillas

Over medium-high heat place meat and eggplant, once reheated, add a tablespoon or two of teriyaki sauce, teaspoon of tamari and hoisin, then on another pan lightly roast sesame seeds by constantly mixing them over a medium flame until there is a change in color, warm up tortillas, then plate & sahtain!

This a perfect way to use overripe berries!

dEATs:

-1/2 cup blueberries

-squeeze of lemon

-two tablespoons roasted almonds

-few leaves fresh mint

-2 sprigs of Thai basil

-1 teaspoon honey or maple syrup

-juice of two nectarines

-pinch of salt

Pulverize blueberries, almonds, basil, and honey, (first solids, then add liquids), then add mint, nectarine and lemon juice, and salt to taste, then enjoy on a salad, as a marinade, or as a dip & sahtain!

dEATs:

base:

-2 cups all purpose flour

-1/2 tablespoon and three teaspoons baking powder

-1 teaspoon garlic powder

-1/4 cup white onion

-big handful arugula

-1/4 cup cooked ground meat

-4 eggs

-1/2 cup safflower oil

-1/2 cup greek yogurt

egg filling:

-6 eggs

-1/4 cup flour

Mix all wet ingredients together, then add dry, and lastly fresh veggies and meat, should be thick and airy. for eggs boil for five minutes then add to ice bath then peel and cover in flour. place batter in piping bag and pipe a small round enough to cover the bottom, then add egg and cover with more batter. Cook at 450° for 18 minutes or less depending on desired egg consistency & sahtain!

dEATs:

-make the drip coffee previously posted

-some dairy free milk

-dairy free creamer

First fill cup with ice, then add coffee, then milk, and frothed creamer & sahtain!

dEATS

-1/2 cup oats

-1/2 cup water

-1/2 cup almond milk

-1 teaspoon orange blossom

-1 tablespoon honey

-1 teaspoon flax meal

-1 donut peach

-hemp seeds

mix oats, liquids, and flax on stove top until reached desired consistency, add honey and orange blossom off heat, add cut peach and hemp & sahtain!

dEATS:

-1 3/4 cup flour

-1 teaspoon baking powder

-7 tablespoons melted butter

-3/4 cup olive oil

-1 cup sugar

-teaspoon lemon extract

-zest of two lemons

-juice of half a lemon

-4 eggs and one egg white

-two tablespoons buttermilk

mix dry ingredients in one bowl, in another whip sugar with room temp eggs until fluffy, add extract, and alternate dry ingredients and remaining wet ingredients starting and ending with dry, be sure not to over mix batter as it creates a denser cake, & sahtain!

my adaptation of @socialifechicago ‘s recipe

dEATS:

-1 sweet potato cubed

-1/4 head of cauliflower

-1/2 zucchini

-2 big handfuls of spinach and kale

-radish

-olive oil

-lemon

-tahini

-salt and pepper

first bake the sweet potato in the oven at 400° for 20 minutes then add cauliflower and zucchini for the last 20 minutes, let cool, plate spinach and drizzle with lemon and olive oil, then add veggies, and drizzle with tahini and red chili flakes, & sahtain!

dEATS:

-handfuls dried apricot

-tablespoon walnut oil

-1/4 cup maple syrup

-2 cups rolled oats

-1/2 cup walnuts

-1 teaspoon cardamom

Mix oats, walnuts, walnut oil, maple syrup, and cardamom in a bowl, then add in walnuts and apricots and bake at 375 for 20 minutes & sahtain!

dEATS:

-1 cup frozen blueberries

-handful of frozen strawberries

-one frozen banana

-one tablespoon peanut butter (keep some for decoration)

-splash of almond milk

-catalina crunch cereal (optional)

Blend blueberries, frozen strawberries, banana, peanut butter, and almond milk, then line your cup with pb, pour in your smoothie, top with cereal or granola, & sahtain!

dEATs:

-2 ripe bananas

-1 egg

-1 to 2 tablespoons maple syrup

-3 tablespoons almond milk

-3/4 cup flour

-1 tsp baking powder

-1 tsp baking soda

-cinnamon

-chocolate chips

-slivered almonds

Mash the bananas, add all wet ingredients to bananas, then mix dry ingredients in, add chocolate chips or slivered almonds (or both ;)) & enjoy!

dEATS:

-half a radicchio

-jalapeño aioli

-1/4 avocado

-handful of raspberries

-1/4 zucchini

-1/2 apple (or pear)

-garlic

-1 tablespoon olive oil

Set a medium pan on high heat with olive oil and minced garlic, then add zucchini until reduced in size, then radicchio until browned, then slice the apple on a mandolin, clean raspberries, drizzle aioli, plate, & sahtain!

dEATS:

-2 slices sourdough

-1/4 cup labne

-1 baby Persian cucumber

-1 egg

-1 tablespoon zaatar

-olive oil

Begin by toasting both slices of sourdough in olive oil on a saucepan, mix zaatar and olive oil in a bowl, then add into saucepan and fry egg in zaatar olive oil mixture, add egg on toast, next spread labne on the second toast, thinly slice cucumber, place cucumber on top, then drizzle zaatar, atop, & sahtain!

dEATS:

-3/4 cup almond milk

-1/4 cup water

-1/2 cup quick oats

-1/2 tablespoon orange blossom

-1 teaspoon maple syrup

-1 tablespoon pistachio butter

-1 tablespoon pistachios

First make oats on the stove with water and milk, then add orange blossom and maple syrup, then top with pistachios and pistachio butter, & sahtain!

eat in season! cantaloupes are in season now & taste sooo good. it’s also an easy effort to make to put less strain on the environment ;)

dEATS:

-half a small cantaloupe

-two tablespoons chia

-1/3 cup @thaikitchen coconut milk

-1/2 cup water

-brazil nut

-honey

To begin make the chia pudding. mix chia, milk, & water, and leave overnight or a few hours in the fridge, then scoop out some cantaloupe (use in smoothies, store, or eat as is), place chia in, then drizzle with honey, garnish with chopped brazil nut, & sahtain!

dEATS:

-half of a sourdough toast

-few slices of brie

-half a tablespoon of butter

-lingonberry jam (courtesy of ikea ofc)

To make the best late night toast add butter to one side of your toast and jam to the other, place the butter side down on a semi-hot pan until it browns, then add brie on the jam side and flip to cook the cheese on the jam and toast,then serve & sahtain!

dEATS:

-drip coffee (more on that later)

-creamer of choice: oat creamer, almond creamer, half and half etc.

-rose syrup

-rose water

-frother

In a small cup add about a 1/4 cup of creamer, pour in rose syrup (this varies depending how sweet you like it), and a generous pour of rose water (also varies for intensity of flavor), froth for 30 seconds, then place on top of your drip coffee over ice, garnish with dried rose petals, & sahtain!

dEATS:

-1/3 of a zucchini

-radish

-1 small chayote

-1/2 a can of tuna

-1 peeled mandarin

-zhug (middle eastern spicy sauce)

-sujuk seasoning

-salt

-pepper

First chop zucchini & chayote, season with sujuk seasoning (or smoked paprika, garlic powder, & onion powder for a similar flavor), place in airfryer at 400° F for 15 minutes, meanwhile prepare tuna with zhug, salt, & pepper, then chop radish, plate all the vegetables & tuna, & finish with a drizzle of zhug on the tuna, & sahtain!

dEATS:

for the base:

- two flax & chia tostadas

- 1/2 cup of black beans

- salt

- pepper

for salsa:

- half an ataulfo mango

- cooked beet

- papaya

- cilantro

- poblano (optional)

- lemon

- salt

Mash the beans, add salt and pepper, add it on tostadas, then chop everything for the salsa, squeeze lemon, mix, add on top of beans, then a drizzle of tahini, a final squeeze of lemon, & sahtain!