Diala's Kitchen
Food and travel blogger
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Diala is a food and travel blogger based in Toronto. She travels the world to immerse herself in the food culture of each city and creates delicious meals for her blog, inspired on her travels.
For yeast, The recipe calls for just a bit of active dry yeast, and finally, you want to use a good quality olive oil which will give your pizza dough a rich taste and depth of flavour. Then pour the chopped tomatoes, oregano, salt, sugar and cook over medium heat for heat for 3 minutes. After baking pizza at home for so many years and not really being happy with the results, I now stick by this recipe as well as Baking Steel Remember to pre-heat the oven to its highest temperature, with the baking steel on the lowest rack for an hour before baking the pizzas.
This week I’ve only been making simple meals and the flavour of the crispy cauliflower florets and the lucious avocado crema, make these tacos ones that you’ll be making over and over again. The Air-Fryer option circulates hot air inside of the oven at a high speed through the use of convection fans. What foods can you fry using the Frigidaire’s Air-fry option? And while the cauliflower Air- fries in the oven, you’ll make the avocado crema, prepare rest of the ingredients and get ready to enjoy, as I’ve been calling them, one of the most flavourful tacos of life.
After more than 2 and a half years in the making, I could’t be more excited to announce that the Diala’s Kitchen Cookbook is officially available for pre-order! Diala’s Kitchen was born out of my never-ending desire to share the flavours from my kitchen inspired by every city I’ve visited over the years. Simply put, Diala’s Kitchen embodies everyday cooking that highlights fresh produce and Pescatarian dishes while being big on flavour. The breakfast chapter will bring you fluffy Chia and Banana Pancakes for a Saturday breakfast, or Berry, Almond and Yogurt muffins to start your week right.
Simply put, it’s an all around earthy and olive green combination of spices, that you could use literally on anything (while in Israel we even tried it on pizza). But ever since I tried my friend Ari Lang’s out of this world crispy pan seared salmon with Israeli couscous, I’ve been obsessed with how well salmon and couscous go together. To go with The Roasted Salmon with Za’atar and Sumac, I’ve simply cooked it with a bit of olive oil, garlic, harissa and lemon juice. To make the sauce, in a medium bowl, mix the yogurt with the lemon juice, olive oil, garlic, salt, Za'atar and chili, if using.