Cooking and eating are interwoven with my life experiences and memories. Although I do not have a collection of cookbooks in my kitchen, I do have a collection of vivid memories from childhood, from travelling, from work, and of the people I’ve met or grew up with. My memories are always combined with and connected to those of certain dishes.I love to tell stories and to cook; in fact, there is a unique connection at a very basic, universal level between the recipes and the stories; between receiving and giving, between biology and psychology. I learned or remembered the tastes of most of the dishes I create by remembering their aromas.My recipes are predominantly Middle Eastern in origin, with others from Latin America and North America, Asia and Africa. In almost all I’ve altered the ingredients somewhat from the traditional recipes to reflect the flavors that have evolved in my version of these dishes over the yearsThis Lebanese soup is a meal in itself if served with bread. It’s a great winter dish as it is very hearty and incredibly healthy. It is also very easy to make.This recipe is taken from my book "Scents of Memory: A Delicious Fusion of Stories and Healthy, Affordable Recipes from Around the World." Please check it out on Amazon

This amazing soup is mostly cooked in northern Iran. They serve it with Iranian yoghurt as topping.#iran_cookery

A nice and tasteful recipe that is great for a cold winter's day. This is a recipe my mother makes often.

I have always loved lentil soup but always get it in the can. Finally I decided that it was time to make it the way I have always had it. And this recipe is exactly how I like it!

A mix of Syrian and Algerian chickpea cuisine. The Syrian version doesn't have the onions and has bread as a main ingredient, while the Algerian version doesn’t use baking soda to whiten the boiling water which definitely adds a distinctive flavor to this dish. I cut on the calories while adding to the flavours. Each serving is 500 calories.

I love Spinach Artichoke Dip and decided it would make an excellent soup. The family loves it. We serve it with pan toasted bread seasoned with Garlic Butter.

My family was having a get-together and we wanted to prepare a starter consisting of soup and salad. We whipped up this recipe and everyone loved it! I hope you enjoy it, too.

MY VERSIONVEGAN SOUP /NON VEGAN SOUPWITH EASY ADD ONLOVING IT

My take on Happy Planet’s Moroccan Chickpea Soup featuring Fennel, Coriander and Spinach.

Gently spicy and warming soup.

It has been snowing non stop for two days and it is so beautiful. Why is it that after it snows there is this sort of tranquility in the atmosphere? I went out for the first time today in over a week, 😦 and had a lovely walk with Charlie…feeling better day by day. This was Charlie’s first experience with the snow, running, playing, eating snow.I thought I would add one more soup to my Soup Series, Chickpea Soup. Simple, yet tasteful and a favorite soup in Greece after the famous Fasolada/Bean Soup.Ingredients: