The Cinnaman
Majed Ali| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 52 | Founded | 4 years ago | Last Issue | 8 days ago |
| Active | |||||
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majedali.substack.comLatest Issues
Spiced Pumpkin Biscoff Froyo
Since pumpkin products started showing up on shelves, everyone seems to reach for the familiar comfort of cakes and pies. But I couldn’t help imagining pumpkin in another way something cool, spoonable, and a little unexpected.
Think frozen...
Sweet Caraway Scones With Salted Butter and Figs
Here’s a recipe I first shared four years ago. It holds so many beautiful memories for me, and I hope you enjoy it.
https://www.saveur.com/recipes-by-course/caraway-fig-scone-recipe/
Mutabbal
I thought I’d share this recipe since I got a lot of requests after posting a photo of it on my Substack feed. Many people said they were quite familiar with baba ganouj, but mutabbal raised many questions.
Baba ganouj is roasted eggplant...
Blackberry Sumac Olive Oil Traybake
When I was little, my mom always told me you don’t walk into someone’s home empty-handed. Back then, I thought it was just her rule. But when I grew up, I realized it wasn’t just my mom it was us, it was our culture. Arab hospitality doesn’...
Zwetschgenkuchen (German Plum Cake) With Cinnamon & Star Anise Pistachio Streusel
This recipe marks the first I’ve developed since my dad passed away; he was the backbone of our family. Suddenly, it feels as though the world is speaking a language I no longer understand. My fingertips still recall the texture of his skin...
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| Subscribers | Engagement | 77 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Emirati food writer exploring recipes, memory, and stories rooted in the Arabian Peninsula and beyond. Writing about food, travel, and the quiet emotions we attach to both. Usually found carrying too many books and stopping for good light.
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