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Sawsan Abu Farha
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Created: February 07, 2012
About Me
Passionate food explorer Sawsan Abu Farha lives in Jordan and enjoys mixing east and west in her kitchen, aiming to get the best of both worlds. Juggling work, motherhood, blogging, and a passion for food and food photography, she shares her journey in her blog Chef in Disguise.
Contributions
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School bags and stationary are everywhere you look. The back-to-school commercials are always on TV and on the radio. Your kids can't stop asking those what-if questions — "What if I don’t like the new teacher?" or "What if...
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If you had a hard time reading the title, awwameh are also called loqmet el kadi or luqaimat. Not much better, huh? Well, they may not be easy to pronounce (or spell), but they are easy to make. An awwameh is basically a yeasted dough that is fried and...
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I would like to share with you an amazing Egyptian dessert, known as Um Ali Dessert, a heavenly combination of creamy bread pudding and cinnamon-nut-stuffed baklava. It is a wonderful treat warm out of the oven or cold out of the fridge. The peculiar name...
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Maple syrup adds a whole new layer of flavor to these muffins, and the hint of caramel is a perfect match with the apples and walnuts. These muffins are really moist and full of flavor from the spices, apples, maple syrup, crunchy walnuts, and the rich,...
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This is my favorite savory muffin. I usually bake a dozen of these and stash them in the freezer. They make a wonderful breakfast or afternoon snack. All I have to do is to take them out of the freezer and zap them in the microwave, make a cup of tea, and...
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Like donuts, but feel like something a little different? Try this Middle Eastern take on deep-fried breakfast (or dessert) food. Infused with rosewater syrup, they’re as fragrant as they are delicious. These are the fluffiest and lightest awwameh I...
