The Blog
Cooking tips, ingredient and technique guides, and the stories behind the food.
Why Toum Splits (and How to Fix It)
Toum split into an oily mess? You can almost always save it. Here is why Lebanese garlic sauce breaks, three ways to bring a broken batch back, and how to stop it happening again.
June 26, 2026The Secret to Crispy Chicken Parm (No More Sogginess)
The real secret to crispy chicken parm is keeping the crust away from the sauce. Here's how I get shatter-crisp chicken parmesan that stays crunchy under the cheese.
June 26, 2026What to Serve with Kebabs (My Favourite Easy Sides)
Not sure what to serve with kebabs? Here are the sides I always reach for, from a sharp fattoush to fluffy rice, warm pita, and a cooling garlic-yogurt sauce.
June 24, 2026How to Cook Perfect Basmati Rice (Fluffy, Every Time)
How to cook perfect basmati rice that's fluffy and separate every time: the right water ratio, the rinse-and-soak trick, and a foolproof stovetop method.
April 6, 2026How To Lighten Up Comfort Food For Spring: Healthy Swaps
Craving comfort food but want to eat lighter this spring? Discover simple, healthy swaps and smart cooking tips to transform your favorite dishes without sacrificing flavor.
March 30, 2026Middle Eastern Pantry Staples (The Ingredients I Actually Use)
The Middle Eastern pantry staples I actually cook with: what each one tastes like, how to use it, and where to buy it, so you can build the shelf slowly and cook the food properly.
March 18, 2025Why I Started Simply by Maha
The story behind Simply by Maha, and how growing up around Middle Eastern food shaped the way I cook, host, and share meals.