MyWorldMyLife

This dessert is often the very first sweet we’re taught to make in school cookery class, long before we even attempt cake. It’s simple, comforting, and instantly rewarding. Depending on where you are, it goes by different names: in Syria, Palestine, and Jordan it’s called Hareesa , in Lebanon it's called Namoura while in Egypt it’s known as Basbousa . At its heart, it’s a semolina cake soaked in sugar syrup, usually topped with almonds and coconut for that signature look. Growing up, this was one of the most nostalgic treats my mom would prepare whenever friends and family gathered. It’s wonderfully easy to make, irresistibly tasty, and always guaranteed to please everyone. Ingredients 1 cup yogurt 1 cup sugar 1 ½ tsp baking powder ½ tsp baking soda 3 cups semolina (coarse) ½ cup melted butter (1 stick) 1 cup fine coconut flakes ¾ cup milk 2 tbsp tahini (for greasing pan) Flaked almond and desiccated coconut for garnish For the sugar syrup: 1 cup s...

Cooking has always been one of my greatest passions. It’s never just been about eating, it’s about the love that goes into preparing a meal, the memories attached to favourite dishes, and the joy of sharing food with the people I care about. From my Mum’s Stuffed Artichoke Hearts to the countless recipes I’ve experimented with over the years, food has always been a source of comfort and creativity for me. But when I was diagnosed with breast cancer, my relationship with food shifted. I started seeing it as more than just something to enjoy; it became a way to nourish and support my body through healing. I knew I needed to be more mindful of what I was eating, not just for the sake of my health but to give myself the best possible chance of feeling strong and energized. One of the biggest changes I made was transitioning to a pescatarian diet. It wasn’t about giving up the dishes I loved but rather finding new ways to enjoy them. Instead of traditional meat-based meals, I started explor...