thelebaneseplate

“They’re so happy to fill their tables with our foods but make us sit on the floor, watching them enjoy it, discuss it, and share it—without acknowledgment, erasing the stories and struggles that brought these dishes to their tables. And the only time they’re willing to pull out a chair for you is if you agree to sit quietly and play by their rules.” PS I’m getting really close to calling these ‘celeb chefs’ and ‘influencers’ and food bloggers out by name because they ARE NOT our allies and quite frankly they don’t deserve our support. But am I ready for it 🤭 PPS I did give my feedback directly to the tv channel too. They responded kindly and with thanks. Did they do anything with my feedback, I don’t know. Probably not. But I did my bit 😬 #arabfood #appropriation #celebritychefs

My favourite scones recipe! 1 egg 4 tbsp unsalted butter, melted (or original recipe calls for a neutral oil) 2 cups milk (I prefer buttermilk) 4 cups self-raising flour (plus 4 extra tablespoons, and more for dusting) 1 tsp salt 1 tbsp sugar Preheat oven at 200°C. Add flour, sugar and salt into a large bowl. In a jug whisk the egg, butter and milk. Pour the wet ingredients into the dry ingredients and knead until just combined. Turn the dough out onto a floured surface. If the dough is sticky, add the extra flour one tablespoon at a time. Roll out the dough to about 2 cm thickness. Use a floured round cutter to cut out scones and place them on a baking tray lined with baking paper. No need to rest the dough or space the scones apart. Brush the tops of the scones with a little milk for a golden finish (optional). Place in the oven for 10-15 minutes. Keep an eye on them as baking time may vary. In some ovens, they’re ready in as little as 10 minutes. Serve with jam & a dollop of cream (jam first, then cream. always in that order 😆) #scones #sconerecipe #easybaking #bakingrecipe

“if you think food exists in a vacuum, perhaps it’s time to serve a little history with your next meal” #foodhistory #arabfood #palestinianfood #foodandpolitics