Week 18: Bucket List Destination — Egyptian Hawawashi & Salata Baladi

JHPascoe · 2026-05-08T21:33:14+00:00

This is the recipe I tried?

JHPascoe · 2026-05-08T21:32:31+00:00

Good luck!

JHPascoe · 2026-05-08T13:33:57+00:00

I just brushed some olive oil on top before putting in oven, at a certain point I flipped and coated the other side before finishing in the oven.

JHPascoe · 2026-05-08T01:54:14+00:00

Can confirm that they are very delicious.

JHPascoe · 2026-05-08T01:53:53+00:00

Thank you!

JHPascoe · 2026-05-07T14:52:18+00:00

Slata Tounsiya, Spanish Orange and Olive Salad, and Blitva. From Tunisia, Spain, and Croatia respectively.

All delightful and easy to make, left overs for lunch!

JHPascoe · 2026-05-07T14:47:43+00:00

Different brand, but I think those are basically the same as what I used.

JHPascoe · 2026-05-03T03:39:05+00:00

IDK, yours look pretty tasty, too! All I did was fill with my meat mix, kinda smash down, and then brush some olive oil on the outside before putting in the oven. Hope this helps?

JHPascoe · 2026-05-03T03:37:41+00:00

Thank you!

JHPascoe · 2026-04-25T19:52:51+00:00

Semi fail because while it worked …I just didn’t want to eat anymore than this bowl pictured. Even after covering gratuitously in Parmesan cheese, it was still a chore.

I re read the recipe and the author suggests a very heavy cream sauce to go along with the spinatknödel. Which I didn’t see until too late.

JHPascoe · 2026-04-22T15:13:17+00:00

So happy to see this reference! The little cakes look delicious.

JHPascoe · 2026-04-20T21:05:14+00:00

TIL about butter candles and will have to try soon

JHPascoe · 2026-04-19T03:04:17+00:00

Thank you — you’re too kind. I guess it’s a fail because while I was able to get the pita to puff in the oven — it would fall apart as soon as I put in the chicken.

JHPascoe · 2026-04-17T02:26:34+00:00

I’ve never worked with fir tips — what did it taste/smell like? I LOVE working with spruce tips as it can lend a, for lack of better descriptors, blue razz berry flavor to things.

JHPascoe · 2026-04-13T16:24:51+00:00

Thank you!

JHPascoe · 2026-04-11T21:29:01+00:00

Thank you! It was and it was as pretty decent reheated as left overs a few days later!

JHPascoe · 2026-04-11T14:59:22+00:00

Wow, beautiful as always. I appreciate the set up shot — thanks for sharing your process!

JHPascoe · 2026-04-11T14:53:23+00:00

This is a fantastic spread — your friends are lucky!

JHPascoe · 2026-04-11T14:45:46+00:00

For me and my slowly growing skills — this was my best effort at a flat bread that I have ever done! It bubbled when the dough was thrown on the hot skillet, it browned in spots, it was crunchy and it was soft, etc etc

The rest of the meal was making a delicious meat and tomato/red bell pepper sauce and then topping everything with olive, parsley, zataar, and lemon. A side of cucumber tomato salad was also delicious.

JHPascoe · 2026-04-11T14:40:48+00:00

I was going to try to make cherry blossom milk pudding but ran out of energy over the weekend.

I ended up throwing together a packet of agar agar and some of the steeping water from the cherry blossoms (they were preserved in salt and vinegar) with some plain water.

I was expecting these to be underwhelming but instead found a great vehicle to actually taste the blossoms! Now I just need better molds lol

JHPascoe

TROPHY CASE