Sahlab
During this past year, I gave up caffeine, including chocolate. (I may be able to have a little chocolate once in a while, but I haven’t had any in about 5 months). So… Continue reading
Category Archive: Nightshade-free
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Labaneh
Introducing the return of dairy to Free Kitchen! I have been experimenting with dairy for the past few years, and discovered that I can eat goat and sheep dairy, as well as butter… Continue reading
‘Ijjeh
Last week I got a new cast iron skillet as a gift from Gina and Erik, my newly married friends, as a thank-you for designing their wedding invitations. (I am an editor and… Continue reading
Chestnut Flour Crepes
I don’t remember ever having had crepes in my gluten-eating days, but I can imagine quite well what they taste like, having had American pancakes and Arab qatayef. But these are not the… Continue reading
Walnuts in Caramel
Here’s an easy, quick treat for the holidays, walnuts in caramel. First, I put about two cups of walnuts into a frying pan, though you can use any kind of nut. Then I… Continue reading
Roasted Figs and Grape Sauce
It’s late summer, when the intense heat has softened and darkness starts lingering on either side of daylight. It’s when summer reflects on itself before it disappears into the sunsets of autumn, remembering… Continue reading
Onions and Sumac
This post also appears on Gluten Free U.A.E as a part of a Ramadan 2012 series. This little dish is part condiment and part salad. It is often served alongside grilled meats, providing a… Continue reading
Kifta
This post also appears on Gluten Free U.A.E as a part of a Ramadan 2012 series. Kifta (or kafta, kefta, kofta, or kufta, depending on your dialect and spelling preferences), is a basic Arab recipe… Continue reading
Salted Fruit Salad
It looks like an ordinary fruit salad, but it’s not. Gather up some of your favorite fruits, and wash and chop them. Dress them with some lemon or lime juice and, if your… Continue reading
Fried Egg
Sunday mornings are for a perfectly fried egg, with frizzled, crunchy edges and a cooked-through but runny yolk. Get yourself some pastured eggs. If you can’t find them, go for organic, free-range eggs.… Continue reading