Molokhia is a staple. I haven't met a single person who grew up in the community (or even a descendent of someone who grew up in the community) that doesn't like it. The texture of the soup is a little gelatinous (similar to Ocra) but don't let that put you off! Cutting the leaves very fine minimises this and anyway, it's part of what makes it so satisfying.Read More
At our house no feast would be a feast without Warab Enab; stuffed vine leaves. We have meat, rice, vegetables and all sorts of other things on the table, but these are the crowning glory – the thing that everyone looks forward to.Read More
This vegetarian dish is eaten with yoghurt and is incredibly filling!
The recipe below is copied from my mother's transcript of my grandfather's oral instructions.
A tangy, thick okra stew, high in vitamin C and as delicious as it is good for you.Read More