Barakah Destinations: curating community based tourism experiences

Famous for its roman columns and basalt stone amphitheater, mesmerizing sunsets and unique views of the Golan Heights and Lake Tiberius, Umm Qais is one of Jordan’s less popular attractions. Situated on the northern borders with Syria and Palestine, the location offers a beautiful viewpoint into the surrounding lands of our neighboring countries. It has…

خواطر: عمّان

أعود من الغربة بين الحين والآخر. حنين إلى وطني وشوقٌ إلى ذكرياتٍ باتت الآن أن تكون منسية. أعود مسرعاً لأحضن عائلتي التي أذابني شوقي إليها. أعود إلى ابتسامة أمي وضحكات أخواتي الثلاث. إلى الحديث مع والدي عن الماضي والحاضر والمستقبل. نورٌ تنتظرني كي أداعب يديها الصغيرتين وأملأ قلبها بضحكتها التي لطالما أسرتني وجَعلت من الصعب…

Cookie Art

The hectic roster of my flights and the recent Jordan trip to grow The Recipe Book interfered with my attempt to meet a friend and a creative cookie designer. Shortly after my return from Amman, I managed to set a meeting over a cup of tea at t-Lounge in Dubai’s Ibn Battuta Mall. I enjoyed…

ْعَمّان

In October this year, I complete two years since I moved to UAE. Etihad Airways was generous enough to show me the world in ways I could never imagine. I explored different countries, cities, nationalities and cultures through traveling as an inflight chef with the aviation giant, an unusual career change that I am glad…

A Piece of Jordan

The road trip down to southern Jordan is full of rocky mountains and desert plains and is a challenge, but it was my last trip in Jordan before I got relocated to start a career in aviation with Etihad Airways in Abu Dhabi. I wanted to visit Petra and experience the hospitality of the people…

Zaatar chicken roulade, sumac rice, fried onions

  The original English version feature about myself and Taste of Jordan along a Ramadan inspired recipe for Etihad Airways’ Atlas onboard magazine. One of Etihad’s own first class inflight chefs, Sinan Gharaibeh from Jordan cooks up a dish inspired by the Holy month of Ramadan showcasing the flavors of the Middle East. His approach embraces…

رمانة: سياحة مجتمعية في أحضان جديتا

لم أكن أدرك يوماً أنني سأبدأ مغامرة الكتابة باللغة العربية على صفحتي التي تهتم بدعم الأفراد المبدعين الذين يُسَّخرون جهدهم ووقتهم للنهوض ببلدنا الحبيب عن طريق فن الطهي. ثلاث سنوات مضت على إنشاء الصفحة التي تنشر الوعي على المستوى العالمي عن هؤلاء الأفراد ومنتجاتهم سواءً كانوا هواةً للطبخ أو طهاة محترفين. خلال ذلك الوقت ومن…

A local getaway: Rummana

The race to modernize the world around us, from the way we interact, dress, walk and talk through to creating new culinary techniques and flavors fusion is a non stop mission for individuals who strive to be on top of the game. The game created by the evolving world around us, technology and cultural exchange,…

The Recipe Book: Lamb Loin, Quinoa, Wasabi Fava Bean Purée

Lamb loin, wasabi fava bean purée, quinoa, date lime jell, kunafah Serving 2 ‘Ruz wa foul, رز وفول’, a dish of rice, fave beans and lamb, is a year long typical Jordanian dish that is most popular during spring time. The season is announced by the daily hand picked fruits and vegetables along the country’s highways, especially…

Beit Sitti {-بيت ستّي-}

Turning an old house into a restaurant is an idea that attracts savvy dinners who enjoy scrumptious food, the coziness of the past and the smell of the tradition that its spirit carries along. Beit Sitti was able to do that while reviving the family tradition and keeping the memory of a significant figure that…

The Recipe Book: مكدوس الليمون

The makdoos  مكدوس (oil cured/pickled eggplant) is a common ingredient for breakfast and dinner among the levant region.  Preparing the delicious eggplant pickles is tradition every summer (August to September) among local families, where the women gather and lend a hand in pickling, stuffing and preserving the mini eggplant. The eggplant are boiled slightly to tenderize its…

The Recipe Book: Sea Scallops, Cauliflower Textures

Cauliflower purée, confit, couscous Inspired by different textures, chef Yazan is turning one ingredient to a recipe that utilizes all its components creating a restaurant-style experience with only one beautiful and fresh cauliflower. The classical sea scallops and cauliflower recipe is manipulated with his creativity and influenced by Middle Eastern flavors to add an exquisite yet outstanding dimension to this…