Friday, December 11, 2009

Walima December Challenge - Celebrating the Moroccan Cuisin

December Walima Challenge is Representing the Moroccan Cuisines and its hosted by our two lovely and talented friends Touria from and Sabah from

Morocco or the Kingdom of Morocco(Al Mamlaka -Al-Magribiya) translated to the Western Kingdom, is a country located in the north Africa with an area just under 447,000 square kilometres. Rabat is the capital and Casablanca is the largest city.
Morocco has a coat on the Atlantic ocean that reaches past the straight of Gibraltar into the Mediterranean sea. It is bordered by Algeria to the east, Spain to the North and Western Sahara to the south.

Several Arabic and Berber dialects are spoken in Morocco and the population is largely homogenous.
The Moroccan Cuisine is one of the diversified cuisines in the world. It is a mix of Berber, Spanish, Moorish, Middle eastern, Mediterranean and African Cuisines.

1)Moroccan-berber cuisine:
The Moroccan Cuisine has been influenced by the native Berber cuisine which differs from one area to an other within North Africa.
the principal Berber food is:
-Tajine wich is a very diversified dish
-Mechoui or lamb barbecue
-Harira which is a famous Moroccan soup during Ramadan.
-Bread made with traditional yeast

2)Moroccan-andalusian cuisine:
Andalisuian cuisine has also ifluenced Moroccan Cuisine. Moriscos or (Muslim refugees) who were expelled from Spain during the spanish inquisition brought with them their civilisation. the famous Moroccan andalusian dish is Pastille which is a wedding dish made of chicken and almonds. Besides pastille, a lot of Moroccan pastries are based on andalusian pastry such as almond coockies.

3)Moroccan-middle eastern cuisine:
As Moriscos, Political refugees left baghdad in the middle ages and settled in Morocco, bringing with them traditional recipes that are now common in Morocco but Forgotten in the middle east. There is a striking similaritiries between 12th centry collection of recipes by Al-Baghdadi and contemporary Moroccan dishes. A signature characteristic is cooking fruit with meat like quince with lamb or apricots with chicken.

4)Moroccan-jewish cuisine:
Jewish cuisine has also influnced Moroccan Cuisine. The Mizrahi's style is still well noticed in salad starters Made by marinated olive and vegetable.

Moroccan Cuisine is based on the use of different spices but the most characteristic feature is the use of powder ginger in different tajines. Olive oil is also a characterestic of Moroccan Cuisine as it is the case of all the Mediterranean cuisines.
Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred as it is the basic ingredient in making tajines. the Moroccan tajine can also be made with fish and vegetables.
The most popular drink is green tea with mint which is accompanied with different Moroccan pastry.

Ingredients :
- 1 pound couscous
- 1 pound meat (beef), you can use chicken or lamb.
- 2-3 carrots
- 3 zucchini
- 3 tomatoes
- squash
- 1 big onion
- parsley & coriander
- chickpeas
- 2 Tbs vegetable oil
- 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp ginger, 1/2 tsp turmeric, pinch pf saffron- water
optional :- 1/2 tsp smen (butter ghee)
Steps :
Heat the oil at medium temperature, add chopped onion and the meat.After 15 min, add chopped tomatoes, parsley, coriander and the spices, let cook 10 min, add water, let cook 1hour.

To prepare the couscous :
Add some water and fluff it up with your hands, let it soak.
After the meat has cooked 1 hour, place couscous in the steamer pot and let steam 20 min.Remove couscous from the heat, let it cool, add water, fluff it with your hands, add salt and oil, if you want, you can add smen (butter ghee).Put couscous to steam another 20 min.Add carrots to the meat, after 10 min, add zucchini, squash, chickpeas, let cook.To serve, place couscous first, then the meat, the vegetables and the sauce.
If you don't have a couscous pot, you can follow the same steps using a microwave.To make it easy for you, click on the pictures to watch the videos.

Ingredients :
- 3 3/4 cups flour
- 2 stick melted butter (230 gr)
- 1/4 cup oil
- 1 cup sugar
- a pinch of salt
Steps :
Mix flour, sugar, salt, butter, oil, mix until the mixture becomes sandy.Form small balls, flatten them a little bit, place in a baking sheet.Bake in a preheated oven at 380 F, 20 min.The cookies should keep their white color.

Ingrediens :
The ingredients depend on the size of the teapot.
- handful of fresh mint
- 1 1/2 tsp green tea
- 4 tsp sugar
- boiling water

Steps :Put the green tea into the teapot, add about 1/2 glass of hot water, rinse the tea,pour into glass #1, pour one more time 1/2 cup into glass #2.Pour out cup #2, add the mint, sugar, and glass #1, then fill the pot with boiling water, stir.Bring to boil on stove about 2 min.

Thursday, November 19, 2009

Tuesday, November 10, 2009

November Challenge is Representing the Lebanese Cuisine

Our November Challenge is hosted by Joumana from and I will host the savoury dish as Amal is very busy with her new Art Studio, Please check it out she has beautiful paintings for sale.

Walima November cooking challenge will represent the Lebanese Cuisine. Talking about Lebanon which comes from Laban or the high White Mountain, this also reflects our food and what a coincidence that both recipes have dairy

Sweet Challenge:The Bread of the Seraglio ( Aysh el-Saraya)
1 round loaf white bread, about 8 inches in diameter, 1 day old
9 ounces golden superfine sugar
4 tablespoons water
1 teaspoon lemon juice
scant 1/2 cup boiling water
1 tablespoon orange blossom water
1 tablespoon rose water
1 3/4 cups Lebanese clotted cream or Ashta 2 tablespoons pistachios, ground medium-fine
Cut off the crust of the bread and keep for bread crumbsSlice off the top of the white bread to get one flat slice about 1 1/2 inch thick and put it in a round serving dish about the same size as the bread.Tear the rest of the bread in thick pieces and use them to fill the gaps in the dish.
Put the sugar, water and lemon juice in a deep frying pan and place over medium heat. Bring to the boil and cook, stirring constantly, so that the sugar does not crystallize in places, for about 20 minutes or until it is caramelized.Towards the end of the cooking time, measure 7 ounces of water and bring to a boil in a teakettle. When the sugar is caramelized, start adding the water gradually without taking the sugar mixture off the heat. Be very careful, because the sugar will start spluttering and you could burn yourself!Pour the boiling syrup all over the bread and transfer the soaked bread to the pan. Place over medium heat and cook pressing the bread with the back of a spoon to mash it and make it soak up the syrup.Clean the edges of the serving dish and slide the bread back onto it, spreading it evenly across the dish. Let it cool then cover the bread entirely with cream.
Chill then cover with pistachios right before serving.
Clotted cream or Ashta:
2 slices of white bread without the crust
2 cups half-and-half
Cut the bread in small pieces and place in a saucepanPour the cream or half-and-half over the bread Bring to the boil. Lower the heat and simmer 10 minutes, stirring often.Cool then refrigerate. It should keep for 4 to 5 days. Makes 1 pint.Makes 4 servings.Source: Lebanese Cuisine by Anissa Helou
Our Savoury Dish will :

Lebanese Style Sheesh Barak

1 ½ kg of plain Greek style yogurt or home made
1/2 quantity of Ajeen or basic dough recipe
3 cloves garlic, crushed with a dash of salt
1 cup finely chopped fresh mint (if fresh is not available use couple spoons dried)
½ kg (16 oz) ground meat (either beef or lamb)
3 medium sized onions, finely chopped
¼ cup fried pine nuts
1 tspn salt
¼ tspn ground allspice
¼ tspn ground cinnamon
2 tbls butter

Basic Dough or Ajeen
(this is used in many savoury pastries)
1 kg (32 oz / 5 cups) plain flour
1 ¼ cups warm water
½ cup olive oil
½ cup vegetable oil
2 tbls salt
2 tbls sugar
Sift the flour into a working surface.Mix in salt and sugar. Make a well in the centre.Pour olive oil and vegetable oil in the well.Mix the dry ingredients into the liquid.Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size.

Cooked Yogurt
1 1/2 kg of plain Greek Style Yogurt
or home made you can check my blog for home made yogurt (you can check my blog for homemade yogurt)
2 tbls cornstarch
1 tspn salt
1 cup water + 1 beaten egg (or egg's white)
Strain yoghurt using a smooth colander into a pot. Add egg or egg's white.Dissolve cornstarch in 1 cup of water. Stir into cold yoghurt for 2 minutes.Place on medium heat, stirring constantly until it boils.
Preparing the Sheesh Barak
Roll out the dough with a rolling pin to about 1 cm thickness. Using a round cookie cutter (medium size), press over dough to get equal rounds.
Fry onion in shortening till color changes a little. Add meat, salt, allspice and cinnamon. Stir occasionally and fry for 7-8 minutes. Add pine nuts and Mix. Drain the mixture as butter would affect closing the pastries.
Spread the round a little with your fingers. Place 1 tspn of the filling on it. Fold over one end to make a semi-circle. Press edges down to seal. Take the two ends from the straight side, bring them together to make a small ring. Press well.
Repeat till rounds are done.You will have left over dough , (this is the best part) roll the remaining dough in thin rope and cut into diagonals. Place the stuffed dough and the cut pastries in a tray with parchment, Bake in a hot oven (400F) for 10 minutes or until golden. During this time prepare and cook the yogurt and when it starts to boil add the baked pastries to the boiling cooked yoghurt one by one. Let it boil over low heat for 10 minutes or till pastries are cooked.
Note: The egg and the cornstarch are there as stabilizers so that the yogurt won’t separate.Make sure to cook the yogurt on medium low heat , high heat could ruin the sauce.
In a separate skillet you’ll want to quickly sauté the garlic and mint in one tbsp extra virgin olive oil and add it to the Sheesh Barak. cook for another 2 minutes .
Serve hot in bowls, or you can serve with it Lebanese Rice Pillaf with Vermicelli.
I am attaching a link to Tony Tahhan Step by Step recipe preparation
This is the link to my homemade Yogurt

Tuesday, September 1, 2009

Walima Fifth Challenge - Representing the Jordanian Cuisine

Jordan (Arabic: الأردنّ‎ al-'Urdunn), officially the Hashemite Kingdom of Jordan, is an Arab country in Southwest Asia spanning the southern part of the Syrian Desert down to the Gulf of Aqaba. It shares borders with Syria to the north, Iraq to the north-east, the West Bank and Israel to the west, and Saudi Arabia to the east and south. It shares control of the Dead Sea with Israel, and the coastline of the Gulf of Aqaba with Israel, Saudi Arabia, and Egypt. Much of Jordan is covered by desert, particularly the Arabian Desert; however the north-western area, with the Jordan River, is regarded as part of the Fertile Crescent. The capital city of Amman is in the north-west.
During its history, Jordan has seen numerous civilizations, including such ancient eastern ones as the
Canaanite and later other Semitic peoples such as the Edomites, and the Moabites. Other civilizations possessing political sovereignty and influence in Jordan were: Akkadian, Assyrian, Judean, Babylonian, and Persian empires. Jordan was for a time part of Pharaonic Egypt, the Hasmonean Dynasty of the Maccabees, and also spawned the native Nabatean civilization which left rich archaeological remains at Petra. Cultures from the west also left their mark, such as the Macedonian, Roman, Byzantine, and Ottoman Turkish empires. Since the seventh century the area has been under Muslim and Arab cultures, with the exception of a brief period when the west of the area formed part of the Crusader Kingdom of Jerusalem and a short time under British rule.

Hashemite Kingdom of Jordan is a constitutional monarchy with representative government. The reigning monarch is the head of state, the chief executive and the commander-in-chief of the armed forces. The king exercises his executive authority through the prime ministers and the Council of Ministers, or cabinet. The cabinet, meanwhile, is responsible before the democratically elected House of Deputies which, along with the House of Notables (Senate), constitutes the legislative branch of the government. The judicial branch is an independent branch of the government.

Our Savoury Dish is the Mansaf the national dish of Jordan : lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.
Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.

If you visit Summer's Blog she has a posting about the Jordanian Mansaf and a video of a Jordanian lady preparing the Mansaf Dish.

Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.

2 Large containers of plain Greek Yogurt
1 kg of lamb meat preferable with bones for more flavour or lamb shanks
Water to boil meat
1 small onion
Cumin, turmeric and any other spices to flavour the lamb
Arabic flat bread (optional)
3 cups jasmine rice
Silvered almond
Pine nuts
1 1/2 Cups butter
1:in a large pot before turning on the heat mix the yogurt.
2: Bring it to boil on high heat , make sure while you cooking the yogurt you are constantly stirring yogurt with a wooden spoon (VERY IMPORTANT) in one direction only. If you started stirring to the left you must keep stirring that way until yogurt starts to boil..
3: Once yogurt boil turn heat off..
4: in another pot cover pieces of lamb with water
5: add small onion.
6: Boil until lamb is tender, skimming the top
7. Remove the lamb meat and strain the broth to remove any small particles.
8: add about 2-3 cups of the broth to the cooked yogurt.
9: add salt to taste and if not tart enough you may add juice from about 1/2 a lemon.
10: add lamb meat to the yogurt and broth mixture (make sure to remove the onion) and let boil one more time.
11: cook rice with 1 cup of butter
12: brown almonds and pine nuts in remaining butter.
When serving put Arabic bread and wet it with some yogurt, then add rice and meat in individual plates and spread cooked yogurt and slivered nuts over it.

Our Dessert Recipe is the Kunafa with sweet cheese.. if you cannot the Naboulsi or Akawi Cheese in your local store, for sure feel free to use Mozzarella Cheese mixed with Ricotta, also you can use fresh Mozzarella which I find it the best for dessert Another name for fresh Mozzarella I find in Canada is the Boccoccini Cheese they are small Mozzarella Balls soaked in water comes in plastic containers.
The recipe is taken from Summer‘s Sweet Blog, it includes a video which shows step by step instructions

Monday, August 10, 2009

Our August Challenge is here - Representing the Iraqi Cuisine

From now on , we will post our monthly challenge on this blog as well, giving the chance to all our readers and followers, bloggers and non bloggers who are interested to learn how to cook Middle Eastern Food, and like to try our dishes, this is your chance... you can cook with us the challenge , and post it on your blogs on the 30th of every month. For non blogger you can send me the photos of the challenge and I will post it in the public Walima Club.

ur August Challenge is here - Representing the Iraqi Cuisine
Iraqi cuisine or Mesopotamian cuisine is Iraq's traditional cuisine developed since antiquity in MeMesopotamia (Sumer, Akkad, Babylonia, Assyria). It is considered one of the oldest kitchens. As Baghdad became the centre of the Abbasid Caliphate during the Islamic Golden Age, Muslims and other scholars from many parts of the world came to visit, live and study in Iraq, which gave the Iraqi cuisine new twists to its food. This is most commonly seen in the greater use of spices (e.g. Saffron) used in the Iraqi cuisine in comparison to other Arab cuisines. Iraqi cuisine has absorbed influences from all the neighboring countries and has much in common with Levantine, Persian, and Turkish cuisines. With the Ottoman rule of Iraq, influences of Turkish cuisine also became incorporated into Iraqi recipes (and vice versa). Furthermore, as the rest of Iraqi history, the Iraqi cuisine has been deeply influenced by its fertile land between its two rivers Euphrates and Tigris.[1] This influence is seen in Iraq's national dishes.

the savoury dish is called Lissan Al Kadi - Eggplant wrapped Meat A literal translation: "Tongue of the Judge"Makes about 20 pieces


2 large eggplants , 1/2 - 1 cup corn oil (if frying eggplant)
Stuffing: 2 lbs. Lean ground meat, 1 medium onion (1 cup) finely minced, 1 tsp salt,1/4 tsp black pepper
Sauce: 2 tbsp corn oil, 1 large onion diced, 1 large tomato sliced (optional), 1 large tomato peeled and chopped, 14 oz. tomato sauce, 1 cup beef or chicken stock, 1/2 cup lemon juice, 1 tsp salt,1/2 tsp pepper, 1 tsp turmeric.


Peel eggplant, trim off the top and bottom. Stand eggplant up on cutting board and slice vertically, 1/8" thin. Sprinkle generously with salt, place in a strainer for about 1 hour. Rinse off the salt and strain eggplant to dry. Heat about 4 tbsp corn oil in a frying pan and fry the eggplant slices in batches, turning once to brown both sides. Be careful not to burn. Add more oil as needed. Drain cooked eggplant slices on paper towels. Low fat alternative: Place eggplant slices on baking sheets lined with foil and brushed with corn oil. Bake in the oven at 350 degrees for approximately 20-30 minutes until brown, turning the eggplant halfway. Mix together the ground meat, onion, salt and pepper. Divide the meat into sausage shaped portions 1" thick and 2" long. Place a portion of the meat stuffing at one end of an eggplant slice and begin wrapping the eggplant around it. Place the rolls in a baking dish and layer the tomato slices on top (optional). In a saucepan heat 2 tbsp oil and saute the diced onions. When soft add the chopped tomatoes, salt, pepper and turmeric. Add tomato sauce, beef or chicken stock and lemon juice to taste. Cover and simmer 15 minutes. Pour the sauce over the rolls in the baking dish, cover with aluminum paper and bake for 1 hour (or until done) at 450 degrees.

For dessert I choose two options ,as I've seen some of you have made the Cardamom Cookies before.

KURAT Al TAMIR - (Date Sesame Balls)

1 pound soft dates
1 cup walnuts
1 cup toasted sesame seeds
2 tablespoons tahini
½ teaspoon cardamom/cinnamon or both

Add dates, ½ cup sesame seeds, and tahini in the food processor. Pulse and add the walnuts and spices; pulse again. Take the mixture out and make small balls and roll them in toasted sesame or shredded coconuts.

Cardamom Cookies - Shakar Lama ( Made these and they came very good)

3 sticks butter
3 1/4 cup all purpose flour
3/4 cup sugar
1 egg yolk (optional)
1 tsp. ground cardamom
1/2tsp. salt
1/3 cup slivered almonds


eat the butter in a bowl for 3 minutes. Add sugar and beat the mixture until becomes light in color. Add flour, cardamom and salt gradually. Use your hand to mix the cookie dough. Take a small piece of dough the size of walnut. Shape the cookie and place and almond in the middle. Arrange on a tray with parchment paper or siltpad. Bake for 20 minutes in 350 degree oven. Makes around 2 dozens Posting on the August 30th , 2009 appreciate your commitment and support to the Walima Club. and welcome again to all our new members....

Saturday, July 25, 2009

My July Walima challenge is up and posted on my blog ...check it out.
have a great day/night

Sunday, July 12, 2009

Join US to Celebrate the Middle Eastern Food

Walima is a Middle Eastern Cooking Club, with talented cooks from around the globe.

The Club extends the invitation to all Arab Cooks around the world, as well to every cook who enjoys cooking and has passion for Middle Eastern Cuisine! In the mean time, we do encourage and welcome every cook (blogger and/or non blogger) to join and be part of Walima’s talented and spicy team

Our goal is to accept, support, and appreciate each other; while educating, respecting and indulging in each member’s culture and catering in a family environment. Moreover, to emphasize and generously the nutritional and healthy aspect of Arabic Food!

Our Logo, as many will recognize is taken from one of Lebanese famous Painter, Mustapha Faroukh’s “Still Life Album". I had the privilege to be given the permission from Faroukh’s family to have it as our Team Logo.

Looking excitedly to hear from you soon!!!!!

Saturday, July 11, 2009

Im really sorry that it took me a while to post it but better late than never :-D ...
The recipe turned out really delicious ... i added few stuff to it (lemon and celery) ... and really loved it .. for sure i will be making it again soon ... check out more about it on my blog ... ...

Here is the final photo of it :)

Saturday, June 27, 2009

Wednesday, June 3, 2009

Wallima first challenge

this is my challenge for the month of Mai, a delicious chicken tajine with olives from algeria.
I did it only with chicken and next time I'm going to mix both chicken and lamb meat. I'm sure it will be more delicious.
have a great day

Finally!!! its here!

My recipe for the month of May is up on my are all invited to view it and the video. Thank you all for your beautiful and delicious recipes. Have a great day ladies and Tony!

Sunday, May 31, 2009

Walima First Challenge - Representing the Algerian Cuisine

Algerian cuisine features cooking styles and dishes derived from traditional Arab, Amazigh, Turkish, and French cuisines. Additional influences of Jewish,Spanish Berber,and Italian cuisines are also found. The Cuisine is flavorful, often featuring a blend of traditional Mediterranean spices and chili peppers. Couscous is a staple of the diet, often served with stews and other fare.

We are proud to represent the Algerian Cuisine as our first challenge in the Walima Cooking Club, and the challenge is brought to us by our friend member , Khadidja from

Ready for our first Walima Challenge? As you may know by now, Algerian cuisine have been selected to be the first challenge. I chose a dish that I personally like - to eat and to cook- and hopefully, you'll have fun preparing it too and most importantly, I hope you'll like it. I chose Tajine Ezzitoun / Olives Tajine for the savory part, and Almond Surprises or what is called in Algerian "Slilet laaroussa" which is -translated- "The Bride's Basket" for the sweet part. Tajine Zitoun (Olives Tajine)This dish could be made with chicken or lamb or both. I personally mix the two meats in the same dish This recipe has some added meat balls and this is optional. If not using both meats, keep the exact same recipe.

Tajine Ezzitoun - Olives Tajine

1 whole chicken cut into pieces
2 lbs of lamb
1 large onion
1 Tbsp butter or oil
2 cups pitted green olives\
2 medium carrots, cut into circles
1 tsp salt,1/2 tsp cinnamon,1/2 tsp black pepper
1 chicken cube

Meat balls (optional)

1/2 lb ground beef
1 small onion
1 small egg
1/4 cup bread crumbs
1/4 cup chopped parsley
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cinnamon
Flour to dredge the meat balls
To thicken the sauce: 1 Tbsp soft butter2 tbsp flour


1- In a pot / pressure cooker put the butter /oil, chicken pieces, lamb pieces (if using), the onion, salt, pepper cinnamon. Cook over medium heat until the onionsare translucent. Add the chicken cube and enough water to cover the meat. Bring the mixture to a boil then cover and cook until the meat is tender. If using both meats, half way through cooking, remove the chicken pieces and continue to cook until the lamb is tender.

2 - In a sauce pan, put the olives and cover with water. Bring to a boil and let the olives boil for 3 to 5 mn. Drain and repeat the same process 2 to 3 times until the olives are no longer bitter.They should not be too salty neither. Set the olives aside.

3- Prepare the meat balls: mix all the ingredients and make balls. Put about 1/2 in of oil in a frying pan and heat over medium heat. Dredge each meat ball in flour and fry until golden brown. Drain on a paper towel and set aside.

4- Once the meat pieces are cooked, add the olives, the sliced carrots and the meat balls. Bring the sauce to a boil, cover the pot and cook until the carrots and the olives are tender, and the meat balls are cooked through.

5-To finish the dish, mix the butter and flour to form a smooth paste. Bring the sauce to a boil and gradually add the butter/ flour mixture, stirring continuously. Let the sauce boil for 3 to 5 minutes. The sauce should be slightly thick. Add 2 tbsp chopped parsley. Serve the dish accompanied with lemon wedges.

Almond Surprises -
Slilet Alaroussa

You can find the link to this recipe on my blog

Very flavourful recipe , I followed the recipe as given , adding chicken, lamb and meat balls,
I did adjust the spices a little to our taste...we enjoyed it , and I encourage you to try it as well

for the Slilet Alaroussa, or the Bride's Baskets check the original recipe in Khadidja blog, and don't forget to check the challenge photos and posting at the rest of Walima members


Tuesday, May 5, 2009

Join US to Celebrate the Middle Eastern Food

Walima is a Middle Eastern Cooking Club, with talented cooks from around the globe.

The Club extends the invitation to all Arab Cooks around the world, as well to every cook who enjoys cooking and has passion for Middle Eastern Cuisine! In the mean time, we do encourage and welcome every cook (blogger and/or non blogger) to join and be part of Walima’s talented and spicy team

Our goal is to accept, support, and appreciate each other; while educating, respecting and indulging in each member’s culture and catering in a family environment. Moreover, to emphasize and generously the nutritional and healthy aspect of Arabic Food!

Our Logo, as many will recognize is taken from one of Lebanese famous Painter, Mustapha Faroukh’s “Still Life Album". I had the privilege to be given the permission from Faroukh’s family to have it as our Team Logo.

Looking excitedly to hear from you soon!!!!!