MyWorldMyLife

This is Auntie Kinana’s recipe and that’s what makes it extra special. 💛 This dessert is often one of the very first sweets we’re taught to make, long before we ever try baking a cake. It’s simple, comforting, and so rewarding... the kind of recipe that makes you feel proud the first time you pull it from the oven. Depending on where you are, it has different names. In Syria, Palestine, and Jordan it’s called Hareesa, in Lebanon it’s known as Namoura, and in Egypt they call it Basbousa. Different names, same beautiful idea. At its heart, it’s a soft semolina cake soaked in sweet syrup, usually topped with almonds and coconut for that classic finish. Growing up in Damascus, this was one of those nostalgic treats that always appeared when family or friends came over and now, thanks to Auntie Kinana, it’s part of our kitchen too. It’s easy to make, impossible not to love, and always brings people together. I hope one day when you bake it, you’ll think of our family, our traditions, a...

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...