Bint Rhoda's Kitchen

Aywa, aywa, fil mishmish , I would hear the adults say, with a grin and a shrug, when discussing a time frame for when the city would ...

So, in my last post, I confessed my bone broth craze. I've put into baby's cups.  I make soups and stews with my homema...

I wanted to share with my readers something that I am passionate about. It isn't beautiful. It isn't a shows-stopper. But it i...

I have been sitting on this recipe for a little while.  I wanted to get it just right. After all, musakhan is as important to Palestini...

Looking for a new cabbage slaw recipe to take to this summer's picnics? Check out this classic Middle Eastern salad, which is a...

Milk what? Milk kefir (keh- feer) is a fermented milk drink, similar to a drinkable yogurt.  Thick, creamy, tangy, with a slight e...

In my last post , I shared my fertility story, and described the impact that changing my diet had on my fertility. I asked: is it...

Fresh and verdant, light and lemony, there is so much to love about tabbouleh, the classic Middle Eastern salad.  And as much as I enjo...

Sticky rice, fluffy rice, gummy, gluey rice, bland, wet or crunchy rice.  I have made all of these things. I remember ri...

Nothing takes me home like the sight of my father standing over the kitchen stove, making a pot of Arabic coffee.  H...

Crispy, crackling layers of paper-thin dough, soaked in butter,  stuffed with a rich nutty filling, and then drizzled with a honey-sweet...

Pictured with my grandmother's hand-crocheted lace.  Teta, can you make a cake for me ?  Y...

Here is what I remember about my mother's kitchen: no matter what kitchen, whether we lived in Mundelein, outside of Chicago, or Beit Ha...

Just in time for Father's Day, here is an easy but festive meal that is great on the grill and will warm any father's (and mother&#...

I have been asked many questions recently about traditional foods, and particularly why I chose to follow so closely to the traditional foo...