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18/03/2026

As Ramadan comes to an end, let’s get back to simple cooking. Save this eggplant arrabbiata.

Eggplant Arrabbiata Pasta

Ingredients
• 2 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 1 medium eggplant, chopped
• 2 tbsp tomato paste
• 680 g tomato purée
• 1–1½ tbsp chilli flakes
• 2 tbsp cooking cream
• Salt & pepper
• 350–400 g thick spaghetti
• Fresh parsley

Method
• Cook pasta in salted water until al dente. Reserve ½ cup pasta water.
• Sauté garlic in olive oil until fragrant.
• Add eggplant and cook until softened.
• Stir in tomato paste and cook for 1 minute.
• Add tomato purée. Fill the empty bottle with water, shake, and pour into the sauce.
• Add chilli flakes, salt, and pepper. Simmer 10–12 minutes.
• Stir in cream.
• Add pasta and a splash of pasta water, toss until glossy.
• Finish with fresh parsley.

16/03/2026

Keema!

As we approach the last days of Ramadan, you start to feel like you’ve had enough food. The long evenings of generous iftars, sweets, and gatherings slowly give way to a craving for something simple and comforting.

In our Libyan household, this is when we return to the dishes that feel the most familiar light, humble meals that bring balance back to the table. And of course, there is always a bowl of traditional Sharba Libiya on the side.

Fragrant, warming, and deeply comforting, sharba is more than just soup. It’s the taste of Ramadan in Libya, the dish that quietly brings everyone back to the table, no matter how full we think we are.

Sometimes, the simplest meals are the ones that feel the most like home.

14/03/2026

Throwback to one of my favourite moments during Ramadan! Proud to have created a recipe of a dish that has many beautiful meanings 🥐

07/03/2026

Steak Sliders

Soft potato buns.
Juicy steak.
Melted cheddar.
Garlic butter brushed on top.

The kind of tray that disappears in minutes 🥹

Ingredients:
• 500g steak
• 1 onion, cut into wedges
• 2 garlic cloves, minced
• 1 green & 1 red bell pepper, sliced
• Potato buns
• Cheddar cheese

Seasoning:
• 1 tsp black pepper
• 1 tbsp soy sauce
• Pinch of salt

Garlic Butter:
• ½ cup melted butter
• 1 garlic clove, minced
• Parsley, finely chopped

Sear the steak in a hot pan over medium–high heat until halfway cooked.
Season with black pepper, soy sauce and a pinch of salt. Remove and set aside.

In the same pan, add onion, garlic and bell peppers. Cook until softened and glossy.
Return the steak to the pan and toss everything together. Add extra black pepper if you like and a splash of water to deglaze if needed.

Slice the potato buns in half.
Layer cheddar on the base, spoon over the steak mixture, then close the buns.

Mix the melted butter with garlic and parsley.
Brush generously over the tops.

Bake until the cheese melts and the buns are golden.

Warm. Buttery. Cheesy.
Perfect for a Ramadan grazing table 🤍✨

Add this to your next Iftar spread and thank me later 🌙

Iftar water won’t save you. 💧Hydration in Ramadan isn’t about one big glass at Maghrib.It’s about how you hydrate all ni...
06/03/2026

Iftar water won’t save you. 💧

Hydration in Ramadan isn’t about one big glass at Maghrib.
It’s about how you hydrate all night.

Sip slowly.
Eat water-rich foods.
Limit salt.
Skip late caffeine.

Small habits make a big difference. 🤍

Save this for later and follow for more helpful Ramadan tips 🌙

06/03/2026

Creamy dill salad with crispy potatoes 🤍

Ingredients

• 250g baby potatoes
• ½ iceberg lettuce, chopped
• A handful of cherry tomatoes
• 1 red onion, thinly sliced
• 2 cucumbers, chopped

For the potatoes

• Olive oil
• Balsamic glaze
• Paprika
• Salt
• Black pepper

For the dressing

• 150g Greek yogurt
• 3 tbsp tahina
• A handful of fresh dill
• A handful of fresh coriander
• Juice of 1 lemon
• Salt
• Black pepper
• Up to ½ cup water (to thin the dressing)

Instructions

Toss the baby potatoes with olive oil, paprika, salt, and black pepper.

Air fry at 180°C for 20 minutes until golden and crispy.

While the potatoes cook, chop the lettuce, cucumbers, tomatoes, and red onion, keeping the pieces similar in size.

In a bowl, mix the Greek yogurt, tahina, dill, coriander, lemon juice, salt, and black pepper. Add water gradually until the dressing becomes smooth and pourable.

Let the potatoes cool slightly.

Add the dressing to the chopped salad and mix well.

Top with the crispy potatoes, toss gently, and enjoy.

Save this for your next gathering 🥗

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