Heba Saleh

Meet Heba SalehHeba Saleh, our friend from MidEATS, is an Egyptian-American who spent her childhood in Bahrain and Egypt, and moved to the States as a teenager. The memory of freshly baked pita bread from the corner furn (‘bakery’) next to her grandparents’ house in Heliopolis has been forever etched in her mind. Her love for food has only grown over the years, and she has cooked many Middle Eastern specialties. Heba’s food philosophy is simple: she believes food should be eaten in its most natural and wholesome state.

Heba fills us in on some of the history of Ghee, a staple in Egyptian cooking, as well as many other cuisines, and shares her knowledge on it’s health benefits, it’s history in Egyptian cooking, and it’s uses today. Read her full blog post here.

  • Spotlight Ingredient: Grass-Fed Ghee

    2011-10-07
    Our good friend Heba, from MidEATS fills us in on some of the history of Ghee, a staple in Egyptian cooking, as well as many other cuisines.
  • Grape Leaves Stuffed with Rice and Ground Beef

    2011-10-05
    Whenever I tell anyone that I’m originally from Egypt and that I love to cook, the first question is usually: “Do you ever make stuffed grape/vine leaves (wara’ enab in Arabic)?” I smile; how could I not have made this old-time favorite?
  • Stuffed White Eggplants

    2011-10-04
    In traditional Egyptian cuisine, aubergines have been popularized by two main meals – moussaka (which is typically a baked casserole consisting of rumi eggplants, tomato sauce and ground beef), and bitingan mahshi, or stuffed eggplant.