GET FREE RECIPES AND UPDATES

Ground Chicken Stuffed Eggplant

Whenever I think of stuffing vegetables, it seems like a really tedious and cumbersome process- stuffed zucchini, stuffed cabbage, grape leaves, you name it. It seems like something I don’t have time for now want to spend an afternoon doing.  This recipe, however, isn’t like that at all. It’s a sort of twist on actually … Read more

Easy Bulgur and Vegetable Salad

This Ramadan, I’m all about quick and easy. With such a long fast and so much to do, I just don’t want to fuss with food- do you? This salad has been a mainstay- it’s got the bulgur wheat, which gives it some substance, but the veggies add flavor, crunch, texture and lots of good nutrition.  … Read more

Pine Nuts

Pine nuts, often referred to as pignole (Italian) in the culinary world, are a beautiful addition to so many of my favorite recipes. Pine nuts are the seed from pine cones of the pinyon tree or stone pine, which produce larger seeds that the type of pine trees in the Midwest and the main reason we … Read more

Alcohol-Free Sangria

One of the things I’ve been enjoying most about the summer has truly been all the Ramadan prep recipes I’ve been able to share throughout my cookbook tour, via Instagram and now on the website. It’s amazing how much food brings us all together and we can talk new ideas for healthy eating and living … Read more

Sejouk (Spicy Sausage)

Sejouk (also known as sudjuk, sujuk, or merguez) is a spicy version of sausage that is common in Middle Eastern cuisine, stemming from places like Morocco, Algeria, Turkey, Bosnia, Albania and more. They are not made from pork, but typically beef and sometimes a lamb-beef mixture with an addition of spices like smoked paprika for flavor and … Read more

Preserved Lemons | My Halal Kitchen Pantry

Preserved Lemons

If there’s one ingredient that says “Moroccan cooking” it’s preserved lemons. They’re smaller than most lemons found in the U.S. and also sweeter. Traditionally preserved in salt and lemon juice, they are used in tagines, stews and other dishes after the lemons have had time to sit in a tightly sealed jar for several weeks. … Read more

Pin It on Pinterest