A New Collaboration!

Friends,  I am so happy to share some good news with you. We all need a little good news, right? 

If you are following me on Facebook, you probably already know some of my news (and if you are not a follower, you can start following me by finding the link on the right).  I am honored to announce that I will be writing as a contributing blogger on the wonderful Middle Eastern food blog MidEats. 

For me, this is a full-circle moment.

A few years ago, when I started learning about the traditional food movement, I read many books, and so many traditional food blogs.  The first traditional food blog that I read was Nourished Kitchen, and I was instantly captivated by Jenny McGruther's beautiful photography, simple and wholesome food philosophy, and her incredible recipes (her Salmon Baked in Cream and Herbs, prepared by my dear friend, hooked me into traditional foods forever!). What drew me to the traditional foods movement was that so much of it was already familiar to me, because it followed the basic outline of the way my mother and grandmother taught me how to eat.  Arabs have always eaten this way, I thought to myself.  But even though I saw a few recipes here and there, such as kibbeh nayyeh (a Middle Eastern raw meat and bulgur dish), most of the recipes I read came from elsewhere around the globe and did not center around the Arab table.   

Where are all of the Arab traditional foodies? I wondered. 

And then, one day I found this guest post on the Nourished Kitchen blog:  Get Freekeh with Ancient Grains: Braised Lamb with Freekeh Pilaf. The writer, Heba, wrote beautifully about this ancient Middle Eastern grain (which I happen to adore, but that this another post).  When I read this guest post, I thought:  Aha!  I have found my people!

Heba, along with another blogger, Brenda, are founders of MidEats, an informative and beautiful blog which celebrates traditional Middle Eastern foods.  Both advocates for real food, they write to preserve their heritage, and share delicious recipes, interviews and stories of their Egyptian culture.

So I am honored that they have chosen me to be a part of their writing team.  We have a lot of exciting posts planned, and I hope that you will come and visit me over at MidEats and check out our newest posts.  You can read Heba's most recent post on hot pink (beet) hummus, and an interview with  Egyptian paleo food blogger, Rehaam of Steak and Sass.