The Cinnaman
Majed Ali| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 34 | Founded | 4 years ago | Last Issue | 3 days ago |
| Active | |||||
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majedali.substack.comLatest Issues
Pistachio Chocolate Baklava With Espresso Syrup
I am trying to spend more time in the kitchen to keep myself busy, away from the negative thoughts that seem to circle endlessly. Looking through old pictures from my trip to Turkey in 2013, I found myself back in Taksim — the smell of fres...
When The Cinnaman Became Too Small
When I first immersed myself in baking and cooking, it was met with resistance from my parents. Especially my father, who was known as a respected figure within our community.
Somewhere between fear and control, my relationship with food b...
Cumin, Venice & the Feeling of Home
Last week I was in Venice to be part of the Venice Biennale as part of the Qatari Pavilion culinary team. The curator was Fadi Kattan, and when he suggested I be part of the culinary team to represent UAE cuisine, I said yes without hesitat...
Rhubarb, Finally
Rhubarb was one of those ingredients that stayed unfamiliar to me for quite some time. We don’t grow it, and it’s not something we import in abundance simply because it has little to do with our food culture, and it rarely finds its way int...
Avocado Feta Dip with Pistachio
Some ingredients had to be rescued today
a gloomy avocado in its final darkening hours, a block of feta sitting still in murky brine, and a handful of coriander abandoned in a rubber band.
My always go-to is a dip that could be used in va...
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Audience Metrics
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| Subscribers | Engagement | 74 | 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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