Pad Thai

I found tamarind paste! This was one of many main ingredients that I couldn’t really find in Egypt and is essential for making these sweet and tangy Thai stir-fried rice noodles. You can get your tamarind paste from ZUMRA or… wait for it… Ramadan is here and I realized that you can actually get raw…

Qamar el Deen Bread Pudding

Ramadan Kareem! It’s time for my annual rant… But I won’t! I just won’t… But, please, I will ask one thing of you.. Try not to put chocolate and Nutella in your Ramadan desserts. Please. This year I wanted to work with an ingredient that is often overlooked when it comes to seasonal desserts. Qamar…

Orange Glazed Chicken with Avo-pesto

More #quarantinekitchen challenges and more reasons to write recipes! I’ve been challenged by Chef @sarah_nashaat_5 and @mariamhamdy to take part in the #quarantine_pantry_challenge which was originated by @dinewithdeenuh and @lightyourovens on Instagram. As soon as I knew that oranges and chicken were on the list, I figured out that I had to share my Orange…

Lamb T-bone and Homemade Truffle Pasta

Continuing to struggle with keeping myself sane during the home quarantine… You just gotta occasionally treat yourself to something hearty, comforting and full of delicious fats. Today, I’m making Lamb T-bone Steaks with a side of creamy mushroom pasta, which I will elevate with a touch of black truffle. Let’s get straight to the recipe……

Japchae

I was sitting there remembering how much I miss this Korean dish as ZUMRA sent me some new products to try, among which was a thick type of glass noodle made from sweet potato starch! 150g sweet potato noodles (or glass noodles)130g thinly sliced beef (or chicken)40g sliced onion35g sliced carrot30g sliced red bell pepper30g…

2020

Happy new year! Or is it better to wish you a ‘Meaningful new year’?! Without any fancy introductions… My new year’s resolution is generic, simple and timeless. The aim is to be happier than the year before! I don’t want to lose weight, gain weight, stop bad habits or anything of the sort. We all…

ZUMRA Food – Brand Ambassador

I’ve always found it to be quite a challenge to find specialty Asian ingredients in Egypt. One day you find an abundance of items, the next day they’re gone. You would often find yourself having to make many trips to several supermarkets just to find the right ingredient. And then, ZUMRA Food came to the…

Sake No ‘Legend’

Every time I’d go to London with my grandmother, (yeah, I know we used to have a habit for that) we would stay at this very exclusive, little posh hotel in Mayfair. The first thing I would always see on my way out to the high street was “Sake No Hana“; a Japanese fine dining…

Molecular Magic

As a child, I was obsessed with the world of magic, mysticism and arts of the occult. I was just one of these kids who strongly believed in the existence of mythical creatures and fairytales. A horse is a horse. It’s beautiful, strong and majestic in its own way; but it’s still just a horse….

Baky – Staying on Top

A couple of days ago I had the honor of attending Baky Hospitality’s first press conference. The conference was held to announce the addition of a special team member to the F&B giants namely; Chef Reif Othman. As soon as I walked into Kazoku – Baky’s flagship restaurant – where the conference was held, I…

Tres Leches Basbousa

In an attempt to take a more positive approach this Ramadan, I thought of suggesting one of my own dessert recipes instead of critizing the annual concoctions with ludicrous ingredient combinations. Soaked cakes are known all over the world and every region seems to have its own version of soaked cake. Some call it poke…

Renga Kaisendon

It’s Easter season and Sham El Nessim is just around the corner. This year I am presenting you with a dish that brings together both Egyptian and Japanese culture (as most of my dishes do…). Sham El Nessim is a a traditional Egyptian feast where salted fish is the highlight. Smoked Herring, known in Egypt…