Miso Soup
UMAMIMAMI
by Dyala Madani
1d ago
Miso Soup is a Japanese Soup of the ages, a cloudy savory broth of sorts, made from fermented soy bean paste, seaweed, tofu and green onions. Typically served as an appetizer in Japanese restaurants, and enjoyed throughout the day in Japan. The atmospheric liquid is rich in elemental minerals and bursting with gut healthy probiotics. Flavorful, umami, yet light and satisfying, it’s the perfect way to start a meal. We have this as an afternoon snack, or as an appetizer. This simple step by step recipe is delicious and easy to follow. I add a sprinkle of Cayenne Pepper to my bowl for a spicy Mis ..read more
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Tandoori Chicken
UMAMIMAMI
by Dyala Madani
1w ago
Tandoori Chicken is a traditional Indian way of cooking chicken in a tandoor. Marinated in a tangy, flavorful yogurt based marinade, and cooked to perfection in a hot tandoor. Aside from amazing curries, delicious dahls, roti’s and naans; offerings from the tandoor were a requirement at Indian restaurants growing up. My father would take us to lunch on Sundays to the best Indian restaurants London had to offer. It was like stepping into another world; white tablecloths, lavish furniture, intricately folded napkins and unmatched hospitality. While we don’t have a tandoor, this oven cooked versi ..read more
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Middle Eastern Lamb Skewers
UMAMIMAMI
by Dyala Madani
2w ago
Lamb Shish Kebabs, or Laham Mishweh are succulent Lamb Kebabs that are a staple in the Middle East. This is the perfect springtime recipe with that delicious off the grill flavor, but cooked in the oven, to remind us that summer is round the corner; super simple and requires very little effort, with excellent results. A great weeknight dinner option, and for more relaxed weekend meals, as well as entertaining. Organic Ingredients, serves 4 2 Lbs Lamb Leg, cut into 2 inch cubes, the butcher at Wholefoods does this for me 4 Tbsps. Extra Virgin Olive Oil 1 Tbsp. Sumac, plus a little more fo ..read more
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Kafta
UMAMIMAMI
by Dyala Madani
3w ago
Kafta is a Lebanese Beef Kebab, similar to a Meatball, made with a simple but delicious mix of Ground Beef, Parsley, minced Onion and Middle Eastern Spices. It can be cooked stove top, baked in the oven or grilled, and can be made into patties or skewers. Traditionally served with Hummus and a Middle Eastern Salad like Fattoush, or even a Greek Salad. I’ve dipped mine in Ketchup since I was a kid. They are perfect to reheat in the oven in the mornings and pop into a heated thermos for packed lunches. Organic Ingredients, serves 4 2 Lbs Grass Fed Ground Beef, (85% lean, 15% fat) or there abou ..read more
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Kafta Bil Sanieh (Lebanese Kafta Bake)
UMAMIMAMI
by Dyala Madani
3w ago
Lebanese Meatloaf if you will. Kafta, succulent ground beef seasoned with onion, parsley and middle eastern spices like cumin and sumac, formed into patties and baked in a rich tomato sauce with caramelized tomatoes and onion and perfectly cooked potatoes. Super simple and delicious weeknight dinner baked in one dish and done. I love my Le Creuset Heritage Casserole dish for recipes like this one that require the food to be covered while baking. I try not to use Aluminum Foil in my cooking or to cover my food; instead I opt for parchment paper which doesn’t leach aluminum. This is especially i ..read more
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Spelt Pita, Naan or Flat Bread
UMAMIMAMI
by Dyala Madani
3w ago
Spelt Pita, Naan and Flat Bread are super easy to make at home, with very few ingredients. They taste so much better than anything you can get at the supermarket and are so much better for us. I’ve come to a place in my kitchen journey where I’m comfortable making bread and really wish I’d done it sooner. I urge you to try it. Pictured below is Naan Bread which is delicious with Chicken Tikka Masala and Lamb Madras. Pita is delicious with with just about any Middle Eastern mezze including Baba Ganoush, Lubia, Hummous, Hummous Awarma. Or main dishes like Lamb Shawarma, Shish Tawook and Foul Mou ..read more
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Toffee Banana
UMAMIMAMI
by Dyala Madani
1M ago
Toffee banana was my favorite dessert growing up. We would get this at Chinese restaurants in London and I have seldom come across it elsewhere. It is essentially fried banana fritters glazed in a caramelized sugar, topped with toasted sesame seeds, served warm, with vanilla ice cream. The hot glazed fritter amasses a hard candy shell as it hits the cold ice bath. Its everything you want from a dessert and more.  June 1989 Celebrating my 7th birthday. Trade Winds Restaurant, Baker Street, London. Organic Ingredients, serves 4 3 Bananas, cut into large bite size ..read more
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Middle Eastern Lentil Soup
UMAMIMAMI
by Dyala Madani
1M ago
The advent of Ramadan brings ‘Shorbat Adas’ or Middle Eastern Lentil Soup to iftar tables across the world. It is tradition in Muslim households to break one’s fast as the prophet did with a date, sometimes followed by fruit, and a little later, after prayers and what not, the main meal begins with this nourishing, warming soup of the ages made with lentils, vegetables and healing medicinal spices used to aid in the digestive process. Lentils are a great source of Polyphenols, B Vitamins, Folate, Iron, Magnesium, Zinc and Potassium; as well as fibre and plant based protein. This highly nutriti ..read more
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Man’oushe Halloumi
UMAMIMAMI
by Dyala Madani
1M ago
Man’oushe is a Middle Eastern flat bread that originated in Lebanon, and is a staple on breakfast tables across the Levant. Traditionally topped with Za’atar, a spice made with Thyme, Oregano and Sesame, Cheese, or a mix of Ground Beef and Lamb. A popular street food and perfect after school snack for hungry kids. Traditionally you’d top the entire Man’oushe with Cheese, Za’atar or Meat as you would Pizza, but because Halloumi releases a good amount of liquid during baking, and due to the water content of Tomatoes and Cucumbers, I top only half, and serve this as a sandwich to catch all the de ..read more
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Lebanese Milk Pudding
UMAMIMAMI
by Dyala Madani
1M ago
I am enamored by the idea of conscious cooking; to be completely present in the act of preparing a meal. Bringing awareness to the unique detail of each cooking experience. The creaminess of milk thickening against your whisk. The feeling of steam rising against your skin. The scents of cinnamon and rose dancing through the air. The sound of nuts breaking under a cold steel knife. The sheer beauty of a rose petal as it falls against the backdrop of a rich and creamy pudding; how vibrant it looks by the green pistachio kernel. Cooking is an act of love, one we do for the people we love, but als ..read more
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