Mujaddara with Mint and Feta

In Arabic the word mujaddara means ‘small pox’, which in this dish refers to the speckled appearance of lentils among rice. Traditionally mujaddara is made by boiling rice, lentils and fried onions together, until the water has been absorbed. Usually I too cook mujaddara in the way of the traditionalist, but this is real life and after work the last thing I want to do is wait for lentils to boil. Continue reading


Baked Feta with Honey – a taste from Cyprus

Ok, so technically Feta is actually a Greek cheese, not Cypriot. However that doesn’t mean I didn’t eat it on a daily basis whilst I was away. So! Here I share with you a little taste from my trip. Add some mastika into the mix and you’re living the dream. Continue reading