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Another summer for the books 📚🫶🏼🦋🌻💓

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An unforgettable weekend celebrating my little brother’s marriage to the STUNNING @ssook95 😭🌸🇱🇧💓🇮🇳🍃👑

(far too many magical happy tear moments to share but here’s a tiny sampler!!!)

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Les moulins de mon coeur 🌷🧇🌻🖼️🦆🍂📚🚲🌾🇳🇱 #amsterdamcity

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Saluti da Firenze 🇮🇹 🍋🥂🛶🌺🤌🏼

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#tuscany #italiansummer #firenzecityitaly #lebaneseabroad #dressinspo #mediterraneo

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Ashta, the Mediterranean clotted cream. Very versatile, used as a dessert filler, dessert topper or just eaten on its own.

Here I made a crispy bowl out of filo pastry, filled it with ashta, a sprinkle of finely crushed pistachios and added a drizzle of sugar syrup.. delicious

* 6 cups milk
* 3 tbsp white or lemon juice
* 6 tbsp corn starch
* 3 tablespoon sugar
* 4 tablespoon heavy cream
* 1 tsp rose water
* 1 tsp orange blossom

👉🏻Pour 4 1/2 cups milk in a large saucepan over med heat and bring to just below boiling
👉🏻Remove the pan from the heat. Add the vinegar, and using a spatula, stir very gently but continuously as the milk clots and forms curds.
👉🏻Scoop the curds from the milk and transfer them to a sieve to strain any excess liquid. Then set aside to cool.
👉🏻In a small saucepan add ½ cup of milk with the corn starch and mix until smooth. Add remaining milk, the sugar and the cream. Heat over med heat, constantly stirring until the mixture begins to thicken. 👉🏻set the mixture aside to cool for several minutes before gently mixing in the curds, rose water, and orange blossom. 👉🏻Transfer the mixture to an airtight container and chill in the fridge for at least 2 hours or overnight before using.

#ashta #desserts #clottedcream #baklava #lebanesecuisine #lebanesefood #middleeasternfood #mediterranean #cakeideas #foodphoto #homebaking #recipes #easyrecipesathome

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How easy are these cheesy eggplant tortellini bakes! Baked in individual ramekins to make each serve special…. layer more or less of each component as you like.

Layer tomato pasta sauce, slices of grilled eggplant, grated pecorino, cooked tortellini and slices of fresh mozzarella. Top with cherry tomato halves and a sprinkle of dried oregano

Bake at 180c until hot and bubbly and top is baked golden.

Eggplant are end of season from the garden. The tomato sauce is a thick sauce I made from this years production of cherry tomatoes with added basil, garlic and oregano.

Of course you may serve this in one large baking dish but I found it fun to serve as individual bakes that you can freeze and then to pop in the oven whenever you get that craving for something warm and comforting.
Enjoy❤️

#pasta #pastalover #tortellini #easyrecipe #recipereel #cheesepull #cheesypasta #simplefood #homecooking #entertaining #buonpranzo #cibo #delicious #cortonatuscany #castiglionfiorentino #italy #beautifulview

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So excited and honored to be collaborating with my talented aunt @fertayket_fida on this post.

This bowl packs a combination of brilliant flavors and is also super healthy ✨ Can’t wait for you all to try it!

Power Bowl
Serves 4

Ingredients:

3 cups cooked rainbow quinoa
2 cups cooked chickpeas
3 cups fresh kale or spinach eaves
4 Persian cucumbers diced
4 radishes diced
1 scallion chopped
1/4 cup sun-dried tomatoes
1 cup red or green cabbage shredded
1 cup cherries pitted and halved
1/2 cup fresh parsley leaves chopped
1/2 cup pumpkin seeds toasted

Put it together:

1. Mix all the ingredients in a serving bowl.

2. Prepare the dressing by mixing together 1/4 cup of red wine vinegar (or substitute with grape vinegar), 1 tbsp Dijon mustard, 1 minced garlic clove, zest and juice of 1 lemon and a 1/4 cup of olive oil.
3. Whisk well and slowly stream in the olive oil. Add salt and pepper to taste.
4. Pour the dressing over the salad and toss everything together.
5. Sprinkle with some more seeds and serve.

Enjoy!

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My first job out of university was a 9-5 that left me feeling fatigued and uninspired.

For weeks on end, I’d sit at my desk and day dream about working for myself, doing something creative and feeling passionate about it.

I was a 20-year-old with a lot of soul searching to do.

10 years later, here I am, running the startup I had always prayed for.

How did it happen? One step at a time. No miracles. No quick fix. A lot of adjustments and changes + a steady path of learning and building up experience.

What is one thing I want you to know? If you’re stuck at a job you can’t stand, you don’t need to quit to launch something. Start your passion project on the side and nurture it until you’re able to do it full-time ✨ That’s what I did.

What helped you get here? 3 things:

1. My sister’s beautiful memory and legacy.

2. Constantly asking myself: “Why not?.” (I still ask this every single day 😂)

3. Support and love from incredible family, friends, colleagues and clients including my gorgeous khalto @fertayket_fida, my wonderful Lily @thematbakh, the most talented @nastasiamikhael, my beautiful Hala @hala.tayeb, my one and only Mayoush, the creative master minds @reetafhaykal & @cynthia.srour, @thestudiobymayahamade, my amazing lamlooma @lyjewelleryselection, the ever so insightful Mirna @mindful_growthbymirna, the incredible @yasfarahmandy, the most inspirational @marwa.taymour, my star and support system @leilamilkimusic, my chill pill and bisi @eliana.h91, my sunshine @nadynsaleh and my heart & soul Sonia w Nabil @badawisonia, @nabboutnabil. I also wouldn’t have been able to even launch my startup had it not been for two incredible human beings/boss ladies who inspired me more than they’ll ever know day in/day out for three years and continue to do so @leyalkhalife @tradsarah ♥️

What did it take? Years of difficult work, moving out of cities, dedication, blood, sweat and lots of tears ✨

Was it all worth it? Absolutely ♥️

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