Time for feast…from the Middle East :)

Welcome to my Feast in the Middle East page! You may know me as a television personality in the San Francisco Bay Area for almost 12 years. I am excited to follow through now with a dream of mine, to write a cookbook recording authentic Middle Eastern recipes passed down to me from generations. Check back here for recipes, cooking tips, information about exotic ingredients, family stories, and videos of my cooking journey. I would also love your feedback if there is a Middle Eastern dish that you have always wanted to prepare but never knew how. ย Thanks in advance for your support!

4 thoughts on “Time for feast…from the Middle East :)

  1. I really like your cooking show, but I have a question and a suggestion. You state that semolina is corn….I was thinking it is a wheat product. So, please clarify what “semolina” is in your recipe. Also, you give no measurement for the semolina in the cake. How much flour and what is the temp you bake it at?


    1. Yes Vicki–you are correct. This was an error on my part–I used wheat semolina, but for those who have wheat allergies, you can substitute with cornmeal. ๐Ÿ™‚ Use two cups of semolina and bake at 375 degrees.

  2. Having discovered you tonight, I am now in seventh heaven. I can’t wait to try your recipes. My parents were Palestinians and my mom was an excellent cook. Unfortunately, I never learned how to cook Arabic cooking. I will definitely be trying your recipes. Thank you from the bottom of my heart. Fran

    1. Hi Fran you just warmed my heart! Thanks for the sweet words and I hope to inspire you to carry on the tradition of your parents ๐Ÿ™‚ I try to simplify things so as not to intimidate first timers, and will have a new video up next week as well as every month. Eventually I will also complete my cookbook which will have step by step directions. ๐Ÿ™‚ Take care and bless your heart!

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