travel, food and a gypsy soul.
Labneh is one of those simple pleasures that feels like magic every time. With just two ingredients—yogurt and salt—you get a creamy, tangy spread that’s a staple in Middle Eastern kitchens. My mom always had some straining in the fridge, ready to swirl with olive oil or scoop up with warm pita. It’s easy, nourishing, and endlessly versatile—and once you make it at home, you’ll never go back.
Read MoreShish Taouk is one of those dishes that proves simplicity wins. Juicy grilled chicken marinated in lemon, yogurt, garlic, and spices—it’s bright, comforting, and ridiculously good. Whether you're hosting a summer BBQ or meal prepping for the week, this one's going on repeat.
Read MoreRoz bil Shareya is the quiet hero of the Egyptian table—a buttery, golden vermicelli rice that’s been passed down through generations. Made with simple pantry ingredients and packed with soul, it’s the kind of dish that brings comfort, nostalgia, and a little bit of home to every bite. This is my go-to side for feeding friends, celebrating heritage, and keeping meals grounded in real, whole food.
Read MoreEvery May 4th, my family celebrates the day we landed in the U.S.—what I like to call Shami Immigration Day. Regardless of where I’ve lived in the U.S., Chico, Denver, or Manhattan Beach, I’ve always celebrated by cooking our families favorite recipes for friends around us, and celebrating the incredible journey my parents and sister embarked on to become Americans.
Read MoreThis nemoura is a cherished family dessert that my Egyptian grandmother (Nonna Mary) made for special occasions: layers of buttery phyllo dough, filled with silky, rose-scented mahalabeya (a milk pudding), and finished with a drizzle of floral simple syrup.
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