Favorite Recipes from Dalia’s Kitchen!

Dalia is a Syrian-German food author, presenter and entrepreneur. A culinary nomad born in London, raised in Paris and having lived many years in NYC, Dalia moved to Beirut when she founded Kitsch Bakery & Café. Dalia currently resides in Dubai and is a prominent culinary personality, contributing to leading food magazines, acting as Harper’s Bazaar Arabia’s food editor and appearing on major TV channels.  Dalia’s debut cookbook “Food, Love and Life from Dalia’s Kitchen”, topped charts at bookstores across the Middle East, such as Virgin Megastore and Kinokuniya Bookworld.

A hit on the gram Dalia cooks up a storm of traditional dishes with explosive flavors, guiding us though the process step by step, making all of her recipes easy to follow. Dalia takes some of our home-grown favorite Middle East dishes and shows us how we can easily replicate this.

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I’m Syrian and speak Arabic but don’t write or read it since I didn’t grow up in the Middle East. My kids have an Arabic tutor so that they don’t take after me☺️ She’s Syrian as well and so we chatted about food, and this Harra Bi Isbao which translates to “heat on his finger”. It’s a tangy lentil stew served with homemade dough dumplings and crispy onions. The kids are studying with Sham right now and I’m prepping this for dinner tonight after we spoke about it. I made this recipe for @cookforsyria and there is also a book. 100% of proceeds go to UNICEF for Syrian children in need. Link in bio if you would like to order the cookbook🙏🏼 #cookforsyria #lentil #pomegranate #Syrianfood #syrianchefs #syrianchef #daliaskitchen

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We’ve given you a breakdown of one of her OG classics, her fried green falafel and tahini sauce, and yes, this is VEGAN FRIENDLY!

Friend Green Falafel and Tahini Sauce – Vegan Friendly

  • 1 leek, washed and chopped
  • 2 spring onions, chopped
  • 2 cups (~420g) dried chickpeas, soaked over night, drained
  • 2 bunches fresh parsley, washed and chopped,
  • 1 bunch fresh coriander, washed and chopped
  • 1 tsp salt
  • 1/2 tsp white sugar
  • 1 tsp cumin powder
  • 1 tsp red chili flakes
  • ½ tsp baking soda
  • 3-4 garlic cloves, peeled
  • 2 tbsp olive oil (optional if too dry)
  • 1/2 cup (75g) sesame seeds, for rolling (add more if needed)
  • 4 cups (960ml) vegetable oil for frying
  • Flour, optional

Tahini sauce:

  • 1/3 cup (80ml) tahini (sesame paste)
  • 1/3 cup (80g) yoghurt
  • little water
  • juice of half a lemon
  • 1 garlic clove, minced
  • 1 tbsp toasted sesame seeds

Serve on its own or with Arabic or pita bread, sliced tomatoes and pickles.

  1. In a food processor fitted with a steel blade, pulse the drained chickpeas, parsley, coriander, leek, olive oil, garlic, spring onions, chili flake, cumin, salt, pepper, soda and sugar until it forms a smooth paste.
  2. Form the chickpea mixture into balls about the size of a walnut. Roll to coat in the sesame seeds.
  3. Place the mixture in the fridge until the frying oil is at the correct temperature.
  4. Bring the oil to 191 c (375 degrees) in a medium saucepan over medium-high heat.  Fry 1 ball to test. If it falls apart, add a little flour.
  5. Then fry about 6 balls at once for 2-3 minutes, or until golden brown.
  6. Drain on paper towels.
  7. Combine all ingredients for the sauce.
  8. Serve the falafel immediately with the tahini sauce, on bread with tomatoes, pickles and lettuce or parsley if you wish. Hot sauce optional.

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