June 2, 2025 • 39 mins
It seemed like over the past few weeks EVERYONE was talking about the new release, Pretty Delicious created by Food Dolls, and I knew I had to have them on the show to talk more about the book and the heart behind it!
Our conversation takes you behind the scenes with this dynamic sister duo who, surprisingly, didn't always love cooking. Growing up as first-generation Americans with Egyptian parents, they actually avoided helping in the kitchen whenever possible! Their journey to becoming well loved recipe developers and food stylists began when they had families of their own and started calling each other daily with the question: "What are you making for dinner tonight?"
They introduce listeners to game-changing ingredients like sumac (a lemony herb), za'atar (an earthy spice blend), and pomegranate molasses (a must try if you love balsamic glaze). When they describe tahini as "the Middle Eastern version of peanut butter" that you can spread on toast with honey, you'll immediately want to explore these flavors in your own kitchen.
Rather than pursuing Instagram perfection, we frame beautiful food as "carving out moments of joy" in everyday life, instead of striving for perfection.
Ready to bring Mediterranean magic to your table? Follow the Food Dolls @fooddolls on all platforms and grab their cookbook for 110 approachable recipes that will transform your everyday cooking with minimal effort and maximum flavor.
This Episode is Sponsored by:
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey everyone, welcome back to Making Room.
I am so glad you're here.
This conversation oh my goshtalk about right up my alley
Food styling, mediterraneanflavors.
I tell Colby often if I couldpick one cuisine to eat for the
rest of my life, it would beanything Mediterranean, anything
Middle Eastern, and so the onlything that I wish I could
change about this is that wewere at the kitchen table like
(00:23):
sharing a meal as we're talking.
A change about this is that wewere at the kitchen table like
sharing a meal as we're talking,but so excited to get to know
the creators behind Food Dollsthat I'm sure you guys know and
love as well.
There are some books, somereleases that launch that just
feel like everyone is talkingabout them, and their latest
book feels like that.
It feels like everyone istalking about it, so I'm so glad
that we get to host the storybehind it here today.
(00:44):
Well, aaliyah and Radwa, did Isay it right?
You can correct me, yeah, okay,correct me when we're live.
I should have asked you before.
I'm so sorry, guys, but theyare the sister duo behind Food
Dolls, and we haven't had asister duo really any duo in a
very long time.
So this is going to be fun.
Now.
Officially, new York Timesbestselling authors, which you
(01:07):
guys know from the show, is ahuge accomplishment.
Their debut cookbook, prettyDelicious, is all about
sophisticated, fresh and vibrantMediterranean dishes with a
Middle Eastern twist.
Born and raised in the MiddleEast to parents originally from
Egypt, they are known for theirquick and easy, delicious
approach to cooking.
They make every meal feel fun,stress-free and totally doable.
(01:29):
But they're not just about food.
They also share the best homeand lifestyle hacks think genius
organization tips, cozy decorinspo and all the little things
that make everyday life feelspecial.
Guys, this feels like a matchmade in heaven.
My listeners are probably likethere could not be a more
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(01:50):
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(02:10):
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She is a memory makingspecialist and specializes in
(02:56):
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Well, if you want to learn moreabout her, head on over to her
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At Travel With Stephanie, shespells her name S-T-E-P-H-A-N-I.
And before we dive into thisepisode, you need to know about
(03:18):
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(04:03):
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We would love to have you therewith us Now.
(04:23):
Without waiting any longer,let's dive into this incredible
conversation with the food dolls.
Hi, I'm Katie, a hospitalityeducator and the host of Making
Room by Gather podcast.
I am set to see our communitiesget back to the table through
hospitality, but it wasn'talways this way.
My husband and I moved toThailand and through it I
(04:44):
experienced some loneliness, andwith it I was given a choice to
sit back and accept it or to dosomething about it.
And for me, that meant twothings that I needed the healing
to learn how to accept aninvitation and the confidence to
know how to extend one.
Through this process, Ideveloped some of the richest
and deepest relationships of mylife.
(05:06):
Through Making Room by Gather,you will hear conversations from
myself and experts in the areasof food, design and
relationships.
You see there are countlessthings trying to keep us from
the table, but can I tell yousomething?
Take a seat because you areready, you are capable, you are
a good host.
Speaker 2 (05:29):
Thank you, thank you for having us, thank you so much
for having us, of course.
Speaker 1 (05:37):
Okay, can we talk name pronunciation?
I want to make sure that I sayit right.
The rest of the episode Okay,I'm Alia.
Alia, okay.
Okay, you were so close.
And Radwa Alia Okay, okay, youwere so close.
Speaker 2 (05:49):
And Radwa Radwa Okay, so I have my best friend's name
is spelt the same, but it'sAlia, yep, yep, we do see that a
lot.
Or else sometimes it's it'sspelt A-L-I-Y-A-H, but then they
pronounce it Alia.
So I see kind of everything.
Speaker 1 (06:01):
And then I'm Katie, with two I's, you know, so I'm
always very aware ofpronunciation.
Well, I have to say, when I wasfirst learning about you guys,
I must have been under a rock.
I don't know, you guys are newto me but I was seeing your
absolutely stunning press kitsgetting sent to people.
They were so curated, sogorgeous, so bravo, just the
(06:25):
design behind that, rightCongratulations.
And we just share a lot of thesame values.
Like I, I think I want to talkabout this actually in the
episode, like making foodbeautiful is a lost art and I
think it's something soimportant and I think it's
misunderstood, a lot like themotives behind it, and so I want
to dive into all that actually.
But I'm just really I don'tknow.
I think it's misunderstood, alot like the motives behind it,
and so I want to dive into allthat actually, but I'm just
(06:46):
really I don't know.
I think that this conversationis going to be really sweet for
a lot of reasons, but, to startoff, you guys are the first
sister duo I've had on the showDefinitely first duo.
I can't remember how long it'sbeen.
A long time, but I'd love tohear as you guys think back to
wherever you want to start yourchildhood.
Were you guys always interestedin working together?
(07:09):
Was that always on theforefront?
Speaker 3 (07:17):
No, we never thought about working together.
We just always talked to eachother all the time and we did
practically everything together,so it only felt fitting that we
would have a business together.
Wow.
Speaker 1 (07:25):
That's kind of rare?
Speaker 2 (07:26):
huh, it is.
And it's funny because to us itseemed, yeah, it just seems so
natural.
It's not something that we puta lot of thought into it, like,
oh, should we start workingtogether?
Is this a good or a bad idea?
It just felt normal, like therewas nothing wrong with working
together, you know yeah.
Speaker 1 (07:44):
Wow, how about the food side of things?
Were you guys both equallyinterested in food?
Speaker 3 (07:49):
Well, we both, equally, didn't want to spend
hours in the kitchen, but weboth loved and and really
enjoyed eating it.
Okay.
Speaker 1 (08:00):
So, like looking back to how, what's the age
difference actually between youguys?
Do you mind sharing Four years?
Okay, so when you guys were inthe kitchen, I mean, what was
that like, was one kind of likealways helping parents?
Were you both helping parents?
What did that look like?
Speaker 3 (08:18):
The funny thing is is we.
Anytime our mom would ask us tohelp her.
It was like we're like.
Oh man, we got to go help herin the kitchen.
Speaker 1 (08:26):
We did not want to do that.
Speaker 3 (08:27):
Yeah, we did not want to do that but we loved growing
up.
We loved baking together.
That was the thing that we didthat.
We loved baking cookies anddoing brownies and like making
all the desserts Like that wasour jam, but making food.
We didn't start doing thatuntil we had families of our own
.
Speaker 1 (08:45):
Wow, so interesting.
So you guys really learned alot in a short amount of time.
I guess it all kind of ledthere.
But the food piece yeah, likethe savory food piece started
when you were later in life.
Very interesting.
Speaker 2 (08:57):
Yeah, when we had kids and we just had to, we
called each other.
Hey, what are you making fordinner today?
Just trying to figure out ourday to day.
You know, that's when it reallyit really started.
Speaker 1 (09:08):
Wow, how close in proximity are you guys now.
Do you like live in the samecommunity?
Speaker 3 (09:13):
Well, we used to live five minutes away from each
other, but that recently changedand Alia left me and now she's
like about 20 minutes away,which is still great.
I not that, not that far.
Speaker 1 (09:27):
That's so.
That's so rare and so sweet.
What do your parents think ofit all Like?
What's their reflection as theylook at you guys working
together?
Speaker 2 (09:35):
Oh, they for sure love it.
They love it, you know, andlike.
If we ever like, like, get intoa tip, they're always like
there, you know, yeah, yeah.
Speaker 3 (09:45):
You know, yep.
So I think at the beginningthey weren't really exactly sure
what it is we were doing.
Yeah, they didn't understand itall, but I think now that they
understand it and get it,they're so supportive.
Speaker 2 (09:58):
Yeah so cool.
Speaker 1 (09:59):
What a what a sweet family story.
Probably some parents dream tosome every parent's dream to
some extent, right that they'rebest friends and all stays in
the family.
That's really sweet, Wow.
Well, your parents are fromEgypt and I really was thinking
about it as I was like preparinglike this question If I know
anyone from Egypt.
(10:20):
I've always been fascinatedwith the culture, always very
interested, always on my place,like my list of places I want to
go.
I don't think I know anyonefrom there and so what was that
like for you guys growing up?
Because you're first generationAmericans, right?
So give us a little glimpseinto that, because that comes
with unique beauty and uniquechallenges.
Speaker 2 (10:41):
Yeah, For sure.
So our parents immigrated herein the 80s.
So we were born here and, like,everything here was pretty new
to our parents.
You know, everything from thelanguage to the culture.
It was very different.
So at home they really tried tokeep our Egyptian culture alive
because, you know, they're,they're, they're from Egypt.
(11:01):
So they really did a good jobmaking sure that it was.
It came through with food andlanguage.
We do speak Arabic as well, soit's yeah, so that's pretty much
how, how it went and it's we'rejust.
That's all we know.
So now, having kids of our own,we also want to kind of, you
know, give them of some of thosethings as well.
Speaker 1 (11:25):
Yeah, it's such a valuable gift.
My husband and I lived abroadfor a few years and we had our
son when we came back to theStates.
I'm like man, how do we keepthat alive for him?
Because it changed our life,you know.
So it's really sweet to hearthat you guys are trying to
actively continue that.
Do you have Egyptian community,like near you, or Middle
(11:45):
Eastern community outside of,like your family?
Speaker 2 (11:49):
There is.
I mean, we have our cousins and, like aunts and uncles are here
, but there is an Egyptiancommunity.
It's just not.
Minneapolis is not a hugeEgyptian community.
Speaker 1 (11:59):
Yeah, so we lived in Thailand.
That's where we called home.
I've actually heard inMinneapolis there's a yeah,
minnesota Wait.
I I have a few friends that arealso first generation Americans
(12:28):
and I know that they'veexpressed challenges of just
maybe going to school andhearing cultural things from
their friends that maybe weren'tas understood at home.
Did you guys ever feel thattension, like kind of being the
person to introduce your parentsto American culture, like did
it ever feel that way for youguys?
Speaker 2 (12:47):
Well, I think back when we were growing up it was,
it was a lot different becausethere wasn't a lot of like our
school, there wasn't a lot ofdiversity, even in our high
school, you know.
But now it's now it's verydifferent, it's very more, it's
a lot more diverse.
And for our parents they didwork full time, so they, they
learned obviously a lot aboutthe American culture just going
(13:07):
to work, you know, yeah, yeah.
Speaker 1 (13:10):
Yeah, so I, I love it all.
I love studying culture.
I love learning new traditionsat the table.
I think it's it's one of thethings that we miss most about
living abroad, coming back hereand having like less I don't
know cultural difference in ourlike in our communities, so I
love learning about it.
(13:30):
Okay, so I feel likeMediterranean food, middle
Eastern food, is kind of havinga moment.
Are you guys feeling that inthe food scene, it?
Speaker 3 (13:40):
totally is, and we love seeing that shine through
it speaks to us.
Speaker 1 (13:46):
It's so cool because I remember I went on vacation
with a friend in like I don'tknow, seventh grade and I had
Greek food for the first time,which isn't even that crazy, and
I came home and no one knewwhat I was talking about.
Like, you know, what did I have?
I don't know, like Baba,ganesha, like things like that,
right, and I was like, oh, itwas so good.
And everyone's like you'recrazy.
Now, that's so normal, it's so,uh, known and familiar.
(14:10):
So I guess, as you guys arelooking to introduce food from
like your background or likeyour favorite foods, right, um,
what do you think?
What flavors, techniques,dishes, do you think people?
Um, maybe, might, maybe itmight not be as common, but you
know people would love if theytried them.
Speaker 2 (14:31):
Well, I think with Mediterranean and Middle Eastern
food it's very fresh Lots offresh fruits and vegetables,
olive oil, a lot of feta cheese,so it's very colorful.
Speaker 3 (14:45):
Lots of herbs.
Speaker 2 (14:48):
And I think certain things that maybe a lot of
people might not be familiarwith are certain spices like
sumac, for example, a verylemony herb, and then there's
sawthorne, which is another onewhich has got thyme and oregano
and sesame seeds very earthy butvery, very flavorful.
And things like pomegranatemolasses, for example, is also
(15:10):
another really good one that youknow it's, you could find in a
lot of grocery stores.
On Amazon, you could find it.
Speaker 1 (15:16):
So what would we use that with the pomegranate
molasses Um?
Speaker 2 (15:22):
a lot of times you could put it like on top of,
like dips, as a garnish, or evento like marinate, marinate.
Speaker 1 (15:29):
So kind of like a balsamic glaze, is that?
Speaker 3 (15:32):
how you use it Wow.
Speaker 1 (15:35):
Oh, I haven't even heard of that one yet.
It's kind of surprising.
What are some dishes thatpeople might make, like fusion
style, that you're like oh mygosh, they really missed the
mark.
Like what are some of thecommon ones that you're like do
you know what I mean?
Like sometimes, like falafelrecipes, I'll make it and I'm
like, oh yeah, this.
Like oh yeah, this is not, thisis not authentic, or hummuses,
(15:58):
anything that you think arefalling flat um well, I know
that chocolate hummus was like athing for a long time yeah,
that's true rightyeah did you like it or was it
like?
Speaker 3 (16:08):
no, I don't know, it was yeah, and it's funny because
we do.
Speaker 2 (16:12):
We do make a lot of fusion recipes ourselves, like
fusing kind of our middleMediterranean, middle Eastern
side with our Midwestern side,but we haven't made chocolate
hummus before.
Speaker 3 (16:23):
So maybe there was on the next to do one.
Speaker 1 (16:26):
Yeah, that'd be a fun thing to see you guys explore.
Yeah, I'm sure you could do it.
Well, trader Joe's had a apretty good one, but the thing
is they had to add so much sugarto mask the bean it was like
not healthy in the end.
Um, what?
What are some dishes that youthink like?
(16:46):
If someone's listening todayand they're like man, I really
wish I cooked this way more formy family.
Um, but they haven't exploredit yet.
What are some great likestarting recipes for Middle
Eastern Mediterranean cuisinethat might are family friendly,
that you know maybe haven'ttried these flavors as much yet
(17:07):
From the book Sure, or just thecuisine in general you could
highlight?
Speaker 3 (17:11):
the book.
I went straight to the bookLike do it, do it yeah.
Speaker 2 (17:17):
I'd say the Middle Eastern chicken and potatoes,
the saucy chicken and potatoes,cause it's like a one pan meal.
Um, you literally just dumpeverything.
You make the marinade and afood processor and you just kind
of dump it over the chicken andyou just bake it in the oven
and it does have a very robustflavor and it's so simple to
make.
That's great.
Speaker 1 (17:35):
Yeah, I think people are always scared like, oh, my
kid's not going to like it, myhusband's not going to like it,
and some of these flavors Ithink we just like get in our
head.
You know, yeah, and theseflavors are so phenomenal.
There's this like MiddleEastern, almost kind of like
food cart vibe restaurant nearus.
It's not a food cart but itlike gives that, it gives that
(18:01):
feeling, um, and it's like justlike chicken over rice, and they
have a few different varieties.
The flavors are so insane and Ihave an Italian background.
I was raised on exclusivelyItalian food and, um, after I
had Wesley, the first meal Iwanted was that I wanted the
chicken over rice with extrawhite sauce.
I love that.
It's so good yeah.
Speaker 3 (18:18):
Love a good bowl.
Speaker 1 (18:20):
Say it again Love a good bowl Like a pretty bowl.
What do you guys make Like?
What do you put in yours?
Do you have any in the book?
Speaker 3 (18:28):
Well, actually that's our cover.
You know, our cover is likethis hearty bowl it's got rice,
it's got chicken, it's got thetomato cucumber salad, and then,
of course, our dip is ourfavorite cucumber salad, and
then hummus.
Speaker 1 (18:47):
Do you guys make a Middle Eastern white sauce at
all?
Because I tried to replicate itand I did not do it.
Speaker 2 (18:54):
well, Well, we make ours with just yogurt and a
little bit of sour cream, butsometimes, like a lot of times
at restaurants, they put,sometimes they'll put mayo in
there, they'll put all sorts ofstuff, but like traditional
cucumber sauce is just with withfull fat yogurt.
Speaker 1 (19:11):
Really Okay.
What seasonings Anything.
I think I did a little garlic.
Speaker 2 (19:16):
Garlic fresh mint salt pepper.
Speaker 1 (19:20):
Yum.
Yeah, we always do the extrawhite sauce and usually I'm
pretty like aware of what I eat.
I'm like I'm not even going toask questions, just load it up,
just load her up.
Speaker 2 (19:33):
Otherwise it could be .
I think sometimes too at theserestaurants with these white
sauces.
Sometimes they put tahini pastein there, sesame paste, oh yeah
.
So with the yogurt.
I guess it depends on where youget it from, but sometimes they
put the tahini in there.
Speaker 1 (19:47):
That sounds good.
I know everyone uses tahini.
I haven't gotten too familiarwith it, like I don't use it
that much.
Oh my gosh, it's a game changer, is it so tell?
Speaker 3 (19:56):
me about it.
Speaker 1 (19:57):
Like I love to cook, I love to bake, I love new flat.
Like what, where do I use it?
Like, where should I put it?
Speaker 3 (20:03):
I feel like it's like the um Middle Eastern version
of peanut butter.
Speaker 2 (20:08):
Yeah, it literally is .
Speaker 3 (20:16):
Okay, so you would like, would you spread it?
Speaker 2 (20:17):
on toast.
Like, would you make it?
Totally can, really, absolutelycan.
Yeah, you can put on toast withhoney.
Sometimes you could do thatwith molasses as well, on toast.
Otherwise, you can make a dipout of it.
So you add some water, lemonjuice, salt, pepper, cumin and,
yeah, you make it into a sauceor a dip and you could do it
thicker, thinner.
You could do it as like a saladdressing.
It's very versatile and nowpeople put it in all sorts of
(20:39):
desserts and it's amazing onfalafel.
Speaker 1 (20:43):
Is it really?
Falafel is one of my favoritefoods, like in life.
Speaker 3 (20:48):
Oh my gosh.
Well, this sauce to go on topis like a match made in heaven.
Speaker 1 (20:53):
Yep, okay, I'll do that this week.
Live reaction loading.
Um, man, I love that I'm goingto get the pomegranate molasses,
cause I use balsamic glaze allthe time, um, and so I could see
myself using that too.
Yep, for sure.
Um, well, there's a few thingsthat I could totally geek out
(21:19):
about.
Anything studying people, likepsychology, social work I could
talk about that forever and ever.
I love studying people, butalso anything home, so food
design, relationships, and Ilove I was reading about you
guys.
I'm like check, check, check,like check all the boxes, um,
(21:39):
and I actually really appreciateabout that about you guys,
because I think that in culture,maybe more a few years ago,
when people were first startingtheir own brands, um, there was
a huge emphasis on like, pickyour niche, pick your.
One thing, you know don't,don't do too many things, um,
don't spread yourself too thin.
But you guys have mastered it.
You do an incredible job.
(21:59):
It's it's very authentic, um,it all makes sense, uh, and it's
uh really sweet and unique.
So I want to kind of pass themic to you guys.
What are some of the tips thatyou guys teach um or passionate
about that you wish more peopleknew?
Speaker 3 (22:17):
that you guys teach, or passionate about that you
wish more people knew.
I think one of our biggestmottos is trying to make life
easier.
So you know, whether that'sbuying a veggie chopper to cut
your time in half in the kitchento like chop your vegetables up
so much quicker, or organizingyour spice cabinet to have your
spices labeled and you knowwhere they are and you can
(22:38):
refill them easy enough to graband put them back, and you know
anything that makes life easy.
But also making it pretty toosimple.
It doesn't have to be supercurated.
Um, we love a styled kitchen,you know, simple yet beautiful.
Speaker 1 (22:57):
Actually, um, if you guys have something else, feel
free to jump back to that, butwhile you said, like you love a
styled kitchen or making thingspretty, I think I don't know if
you feel this way.
I feel like this is reallymisunderstood in culture right
now.
People think that the goal isperfection, it's unattainable,
it's unapproachable, and I thinkthat until you've experienced
(23:20):
the other side, you don't knowhow life giving it could be
right, like it's.
I remember I don't know I'mgetting ahead of myself.
First of all, do you guys feelthis way?
Do you feel like styling thingsis misunderstood, sometimes
Absolutely, cause it's?
Speaker 3 (23:36):
everybody thinks that you do need to have it perfect,
but it could be perfect foryourself, you know, making your
kitchen your happy place.
That could be how that could beperceived in so many different
ways.
It doesn't have to be exactlyhow we have it, but how you like
it.
Speaker 2 (23:51):
You know it, but how you like it you know, yeah, and
just simple little tweaks is allyou need.
You know you don't need to doanything over the top in order
to make it perfectly styled,just little simple things.
You know, like if you, if youdon't like fresh flowers, you
could get artificial flowers ona vase, and just you know.
(24:12):
Or you know having some greens,or like some pop of color here
and there, you know.
Speaker 1 (24:18):
Yeah, and I think the other thing too is it's not
like the end all be all.
It's not like I don't know,like it's okay if sometimes it's
not that way, like, for example, I love food styling.
It's my happy place when I havethe margin, that's my default.
But I've also had to learn likehaving Wesley now a year and a
half year old, like one and ahalf year olds.
It's not always going to happen, and so for me I'm like okay,
(24:41):
it just has to mean that I givemyself grace in the in between.
Right, like it's not.
It's not like.
This is the only time I cangather is when my food is highly
styled or when my house isperfect.
That's not the only time I canhave people over.
I think, that's absolutely yeah.
Speaker 2 (24:57):
That's the most understanding I think.
Speaker 1 (24:59):
Yeah, in and of itself is not hospitality.
Like styled food is nothospitality.
A beautiful house is nothospitality, it's just.
It's just a tool, it's just acherry on top.
Agreed?
Speaker 2 (25:13):
And we have.
We have kids of our own.
We don't style our food when weyou know when we're, when we're
, when the kids are eatingdinner or whatever you know.
It's just more like styling thefood is nice if you're hosting,
you know how to like plate,certain things you know but day
to day, we don't style our foodday to day, that's for sure.
Speaker 1 (25:34):
I was actually.
I was thinking of sharing thisstory.
I'm toying with Substack.
Do you guys have a Substack?
We have an account, but wehaven't used it.
I'm like back and forth.
Are you guys doing that too?
Yeah, yeah, it's like anotherthing.
Speaker 3 (25:49):
Everybody's talking about it right now.
Speaker 1 (25:51):
I know I know I do better with long form contents
that's why I'm considering itthan like short little captions.
But there was a story I wasthinking of sharing.
In high school I made myselflunch every day and this kid
used to always tease me that mylunch was so beautiful and what
he didn't know was home.
Life at that point was reallytough for me and groceries were
actually really limited at home.
At that point was really toughfor me and groceries were
(26:13):
actually really limited at home.
And so having a beautiful lunchwas just a way for me to kind
of like carve out a moment ofjoy, a moment of celebration.
It was kind of like creativeexpression and an art form.
For me.
It had nothing to do with likemy goal was never to make anyone
feel uncomfortable orperfection.
It was just kind of likecarving out and curating like
moments of joy throughout theday.
(26:34):
And I think that's the otherside of it.
Like, if you are someone thatmaybe is quick to think that
people are trying to be perfectwith like these details, maybe
try to reframe your thoughtsLike maybe it's just trying to
curate moments of joy.
Yeah, yeah, have you guyswatched the Megan Markle show
yet on Netflix?
Speaker 2 (26:54):
I haven't.
Oh yeah, it's on our to-do list.
Speaker 1 (26:59):
I wish you did.
I would have loved to talkabout it with you because I feel
like maybe I'll do a reactionreaction video.
But it's getting so like.
It's getting so much criticism,Like, have you seen all the
reports?
It's insane.
Speaker 2 (27:15):
Yeah, I think I haven't seen, but I did see
something like I think she doesa lot of style things.
Speaker 1 (27:21):
But wait until you watch it.
Because I was like man, thisshow is going to be terrible.
It's like, well, I read all thereports before I watched it and
it is so attainable, like it is.
So I feel like she approachedit with so much like
approachability and just access.
I don't think it's what peopleare saying it is, and I think it
(27:42):
goes along with what we'retalking about, this like
misunderstanding of the purposeand styling things, and I think
you guys are going to love it.
We got to watch it.
You do have to watch it.
Yeah, you do have to watch it.
I think what happens is likepeople get so busy that they
just scratch, scratch this off.
They're like I'm too busy tostyle things, I'm too busy to
make the table beautiful and itdoesn't have to be hard and it's
(28:06):
way more life-giving than Ithink people realize.
Yeah, Right.
Yeah, well, okay, let's talkabout the book.
So I haven't dived into it yet,and so I want you guys to paint
a picture for us.
So what aspects of it are youexcited for readers to
(28:26):
experience?
Let's start there.
Speaker 3 (28:29):
I think that how approachable the recipes are,
how simple, easy, lots of flavor.
We really tried to add a lot oftips and tricks, for example,
like air fryer is like a tipsfor real life air fryer.
Or what to do with leftovers.
Or how to turn a salad into ajar Really trying.
(28:53):
When we created this book, aliand I talked back and forth
about what is it that we need inour life?
Because the things that we needin our life we know that other
people need, and that is easy,simple recipes.
Speaker 1 (29:09):
Anything else there no.
Speaker 2 (29:11):
Yeah, I think that's no, I think that really sums
everything up.
Speaker 1 (29:16):
Yeah, wow, it's well, it's gorgeous.
Obviously I, you know, I loveknowing the behind the scenes of
, like, the road to launch, justbecause it's not talked about a
lot.
What was, how long was thisprocess for you guys Like?
Speaker 3 (29:29):
start to finish.
Speaker 1 (29:30):
So maybe like signing the book deal to launch day Two
and a half years.
Speaker 2 (29:35):
Yeah.
Speaker 1 (29:35):
Two and a half years.
Speaker 2 (29:36):
Yeah, yeah, it's a very long process.
It's very.
We didn't.
I mean, we knew in thebeginning it was going to take
that long.
Well, we didn't know, butthat's what we found out after
we signed that it's going totake that long between
everything from like just themanuscript to the recipe, to
coming up with a list of recipes, to cutting things out to the
(29:58):
testing.
It was just, it was very robust, yeah, wow, wow, robust yeah.
Speaker 1 (30:04):
Wow, wow, wow.
Yeah, I love having authors onthe show and helping to support
launches because people don'trealize.
I think they see social mediaaccounts, they see these books,
some of them hitting thebestseller list.
They think it's this overnightsuccess thing.
And I love when authors sharepictures of tears and sweatpants
(30:26):
at a coffee shop or somethinglike like leading up to the
launch, because that's just asmuch a part of the process as as
a glamorous launch party.
You know it's it's the wholerange and it is a it's.
I haven't written my own bookyet, but it is a very long
process.
So what's one part of thelaunch process that was maybe
(30:48):
the most challenging and thenmaybe your favorite, because
it's your?
Speaker 2 (30:52):
debut book.
Yes, so do you mean the launchas in, just like a couple weeks
ago, or just like the wholeprocess from A to Z?
Let's do A to Z.
Speaker 3 (31:02):
Okay, from A to Z.
Let's do A to Z, okay.
I mean, I feel like the thebest part was the photography,
styling and trying to curate itto me and Alia and our style and
our upbringing and our cultureand our vibe into the book.
Speaker 2 (31:20):
I would absolutely say that would be the best part
Same and just seeing it all cometo life like everything that
the best part Same.
And just seeing it all come tolife like everything that, like
everything that we created, andjust seeing it all put together,
because we obviously saw likethe PDF file of it before it was
put together in a printed book,but opening the book for the
first time was probably just themost rewarding thing ever, to
(31:42):
be honest, yeah.
Speaker 3 (31:43):
Wow, alia, would you say, the hardest part would have
probably been the, the like thereally nitty gritty details of
every single recipe.
Speaker 2 (31:54):
Yeah, for sure, because, like the thing is like
I mean, we have a website we put, we put recipes up on our
website, but when you're doing abook you can't go in and edit
anything.
You know, once it's written,it's, it's in there.
No changes can be made.
So we always have to.
We have to go back so manytimes just to like get like
(32:14):
every, every detail, like, oh,if you're putting red bell
pepper, well, how big is thatred bell pepper, you know?
What size is it Small or medium?
Like just like really smalldetails that we had like had to
make sure it was writtencorrectly, and like we were like
measuring certain things justto make sure you know, like, if
it's a cucumber, how big is thecucumber, you know?
Speaker 1 (32:36):
Yeah, I'm definitely in our relationship.
My husband's a detail guy.
I'm like the big picture, andespecially like when you're
comfortable in the kitchen orwith some of these creative
things, it's so natural to you.
Like you don't think of right,like, yeah, all those things
that's, I could like feel theheadache, oh man, um, well,
(32:59):
anything else, hmm, anythingelse that you guys are working
on at this point, or part of thebook that you're like if
someone were new to our platform, I'd want them to know this.
Speaker 2 (33:13):
I'd say, yeah, just get our book and come to our
website.
You know you'll find a wholebunch of recipes.
I mean, we have 110 recipes inour book, but we have a whole
bunch of recipes on our websiteas well.
Speaker 3 (33:26):
So and we're too busy working moms, so we get the
busy lifestyle that everybodyhas and, um, we're all about
those quick and simple recipes.
So, and that won't lack anyflavor.
Speaker 2 (33:43):
And we do love feedback from our community.
You know we love when they tellus oh, can you make, can you
find, make us a recipe for this,put together a recipe for that,
or we need more tips and tricks.
And you know, and we love tobring that stuff to life.
Speaker 1 (33:57):
That's so cool.
I love that personability.
Well, we end each of ourconversations with the same
three questions, and I wouldlove to hear your answers as
well, and then you guys decideif you so here, let's do it this
way.
If you have an answer thatyou're like, oh yeah, that's
definitely my answer, why don'tyou both give it?
Speaker 3 (34:16):
you know, okay, okay.
Speaker 1 (34:18):
If you're, if you're struggling to think of one,
don't feel bad, passing Okay.
Okay.
I feel like in these interviewsI should send when there's
multiple people, I should sendyou guys like a talking stick.
Speaker 2 (34:35):
Oh, that'd be an answer.
Okay, something you have eatenrecently and loved, I'd say I've
been on a cookie granola kick.
I don't know if you've had itbefore.
It's by Pearlie Elizabeth.
She has the double chocolatecookie granola and the peanut
butter cookie granola.
Speaker 1 (34:52):
I get in so much trouble, though.
For me it's like a full bag ornothing.
Speaker 2 (34:56):
Yeah, it is hard to stop, it is hard, it is hard.
So that's why I said it's beenan obsession you have to like
have a handful.
Speaker 3 (35:05):
Good, okay, even though I always say, like I
would say, a dessert for sure,but I don't know why these
Chobani yogurt drinks has beenlike my daily jam.
Speaker 1 (35:15):
Really so good Right.
Speaker 3 (35:19):
It's like a protein drink.
It's got like 20 grams ofprotein, or you could get the
one that's got 30 grams ofprotein.
There's a vanilla one that Ilike, absolutely love, or
there's strawberry or mixedberry.
Speaker 1 (35:30):
Well, I trust you guys with food.
I haven't tried those.
Okay, I know we've been makingthese like um, so everyone does
the overnight oats.
My husband found a recipe fordrinkable overnight oats and
that sounded like barf to me.
I was like, texture-wise, thatsounds so gross.
They're phenomenal.
(35:51):
It's basically overnight oats,is it blended.
No, so that's a good idea.
He didn't want me to blend it,he had this vision.
So it's like overnight oats,but you would maybe like cut the
oat part in half and just do.
We've kind of just like eyeballit, um, just like more liquid
than oats, and he drinks it onthe way to work and we pack it
with protein powder andsometimes peanut butter and he
(36:14):
loves it.
So you have to give that awhirl.
He's definitely in thatdrinkable era, so he'd like
those two.
Um, okay, how about this one?
A gathering that you attendedthat made you feel a strong
sense of belonging and, if youcould pinpoint it, what it was
that made you feel that way?
Speaker 3 (36:33):
oh, our cookbook um signing.
Speaker 2 (36:36):
Cookbook signing for sure I know alia's gonna agree
with me on that one, right, yeah, yeah, you know what about it?
Speaker 3 (36:42):
tell me about it just to see our followers and our
community just in life, in reallife, like we usually get
messages and dms and we respondback.
But there's just something elseabout seeing someone in person
so excited or with our cookbook,holding the cookbook in their
hands and telling us how muchthey love us and how they make
(37:03):
our recipes every day.
It was, you know.
It was such a beautiful feeling.
Speaker 1 (37:08):
That's really sweet after a two and a half year
process of kind of grindingright.
Yeah.
Yeah, it could be a little bitlonely.
I don't know if you guys feelthat way, but oh for sure, Sure.
Speaker 2 (37:19):
Yeah.
Speaker 1 (37:20):
That's so important, that's really sweet.
Speaker 2 (37:22):
Yeah, we do talk about that a lot because you
know we technically work behindthe scenes a lot and we you get
kind of sucked into everythingand you kind of forget like the
world out there in a sense.
Speaker 1 (37:35):
Yeah, so real.
Wow, very, very sweet.
And then my favorite onerecently something you've
discovered recently that youthink everyone should know about
a Netflix show Amazon purchaseanything.
Speaker 3 (37:48):
Um lineage lip mask.
Speaker 2 (37:52):
Okay.
Speaker 1 (37:52):
Seriously.
Speaker 3 (37:54):
I okay, Like I am a huge sucker for, like anything
moisturizing your lips.
Like I use cocoa butter everyday.
I have like the stick that Ifound at Walgreens that I
absolutely love.
But I recently saw this Laneigelip mask.
It's like thick, it's glossyand it makes your lips feel like
butter.
So I would say that.
Speaker 1 (38:14):
Okay, noted.
Speaker 2 (38:17):
Okay, I would say I've been using this Elta MD oil
cleanser and gel.
It's amazing.
So after, like, you have yourmakeup on, you put this, like
it's like almost like a gel, youput it on your face and then
you wipe it off with a hot toweland it takes all the makeup off
and you feel like you have afresh, fresh face.
(38:37):
It's amazing.
That does feel.
Speaker 1 (38:39):
I was going to say that feels nice.
I said that, I think, because Iwas feeling Wow, okay, that's
great, those are both reallygood.
I I'm coming out of my likepostpartum slump and, like you
know, getting back in my skinand like give me all the beauty,
like all the feel good dopaminehacks.
(39:02):
That's awesome.
Well where do you guys want tosend people if they want to
follow along for more Well?
Speaker 2 (39:09):
we're on all platforms.
Speaker 1 (39:14):
That is great.
Branding, really easy.
Well, guys, thank you so muchfor taking the time.
This was, this was fun.
This was really fun, excited toget my hands on a copy of the
book, excited to start cooking.
And, guys, if you had their way, get a copy of their book, make
recipes.
Be sure to tag both of us so wecould see what you're creating,
and we will see you next week.
Speaker 3 (39:37):
Yep, thank you so much.
Thank you Bye.
Hey everyone, welcome back to Making Room.
I am so glad you're here.
This conversation oh my goshtalk about right up my alley
Food styling, mediterraneanflavors.
I tell Colby often if I couldpick one cuisine to eat for the
rest of my life, it would beanything Mediterranean, anything
Middle Eastern, and so the onlything that I wish I could
change about this is that wewere at the kitchen table like
(00:23):
sharing a meal as we're talking.
A change about this is that wewere at the kitchen table like
sharing a meal as we're talking,but so excited to get to know
the creators behind Food Dollsthat I'm sure you guys know and
love as well.
There are some books, somereleases that launch that just
feel like everyone is talkingabout them, and their latest
book feels like that.
It feels like everyone istalking about it, so I'm so glad
that we get to host the storybehind it here today.
(00:44):
Well, aaliyah and Radwa, did Isay it right?
You can correct me, yeah, okay,correct me when we're live.
I should have asked you before.
I'm so sorry, guys, but theyare the sister duo behind Food
Dolls, and we haven't had asister duo really any duo in a
very long time.
So this is going to be fun.
Now.
Officially, new York Timesbestselling authors, which you
(01:07):
guys know from the show, is ahuge accomplishment.
Their debut cookbook, prettyDelicious, is all about
sophisticated, fresh and vibrantMediterranean dishes with a
Middle Eastern twist.
Born and raised in the MiddleEast to parents originally from
Egypt, they are known for theirquick and easy, delicious
approach to cooking.
They make every meal feel fun,stress-free and totally doable.
(01:29):
But they're not just about food.
They also share the best homeand lifestyle hacks think genius
organization tips, cozy decorinspo and all the little things
that make everyday life feelspecial.
Guys, this feels like a matchmade in heaven.
My listeners are probably likethere could not be a more
perfect guest for you.
So this is the first week that Ilooked at the 10-day forecast
(01:50):
and I thought oh my goodness,thank God summer is finally here
.
I live for this time of year.
It makes me come alive.
I am the most Katie in thistime or this type of weather,
and I know a lot of you guysknow exactly what I mean.
Well, if you are anything likeus, you are thinking about
traveling and getting outsideand just soaking up every last
(02:10):
second of the season.
That seems way too short and ifyou are looking to travel, I
need to introduce you to myfriend, stephanie.
Stephanie is a travel agentwith Adventurous Travel and,
guys, if you've never workedwith a travel agent, I need you
to know about this, because thisis a new tip to me and it's the
reason I'm so excited to sharewith you.
Working with a travel agentcosts you nothing.
(02:33):
It costs you nothing, but itsaves you so much stress and so
much time.
She helps connect you withunique deals and pricing and
opportunities and saves youloads of time researching and
questioning is this worth it ornot worth it?
She's all of the experience toshare with you, to help craft
memories.
She is a memory makingspecialist and specializes in
(02:56):
Sandals and Beaches Resort, theCaribbean and all things Disney,
and wants to come alongside youand make your summer so much
more memorable.
Well, if you want to learn moreabout her, head on over to her
Instagram handle.
At Travel With Stephanie, shespells her name S-T-E-P-H-A-N-I.
And before we dive into thisepisode, you need to know about
(03:18):
a unique collaboration betweenStephanie and myself.
We are headed to AntiguaSandals Resort, antigua.
I feel like I say it differentevery time, but you guys
probably know what I'm talkingabout and we want to invite you
to come with us.
Currently right now the pricingis around $1,500 a person if
you share a room for this girlstrip.
(03:40):
Guys, that price is allinclusive meals, airfare,
transportation, lodging pricesmay go up from here, but if you
book today, that is the rate youget.
And guys, listen, we have somefun things planned with
Stephanie and I have somevolunteering opportunities, some
girls trip kind of like thingson the agenda.
But if you want to go and justliterally sit by the pool and
(04:03):
take advantage of thisincredible deal, maybe make some
new friends or maybe just hangout by yourself, the option is
yours.
So head on over to Stephanie'sprofile at travelwithstephanie
S-T-E-P-H-A-N-I, or slide intomy DMs and ask me for more
information about this trip.
We would love to have you therewith us Now.
(04:23):
Without waiting any longer,let's dive into this incredible
conversation with the food dolls.
Hi, I'm Katie, a hospitalityeducator and the host of Making
Room by Gather podcast.
I am set to see our communitiesget back to the table through
hospitality, but it wasn'talways this way.
My husband and I moved toThailand and through it I
(04:44):
experienced some loneliness, andwith it I was given a choice to
sit back and accept it or to dosomething about it.
And for me, that meant twothings that I needed the healing
to learn how to accept aninvitation and the confidence to
know how to extend one.
Through this process, Ideveloped some of the richest
and deepest relationships of mylife.
(05:06):
Through Making Room by Gather,you will hear conversations from
myself and experts in the areasof food, design and
relationships.
You see there are countlessthings trying to keep us from
the table, but can I tell yousomething?
Take a seat because you areready, you are capable, you are
a good host.
Speaker 2 (05:29):
Thank you, thank you for having us, thank you so much
for having us, of course.
Speaker 1 (05:37):
Okay, can we talk name pronunciation?
I want to make sure that I sayit right.
The rest of the episode Okay,I'm Alia.
Alia, okay.
Okay, you were so close.
And Radwa Alia Okay, okay, youwere so close.
Speaker 2 (05:49):
And Radwa Radwa Okay, so I have my best friend's name
is spelt the same, but it'sAlia, yep, yep, we do see that a
lot.
Or else sometimes it's it'sspelt A-L-I-Y-A-H, but then they
pronounce it Alia.
So I see kind of everything.
Speaker 1 (06:01):
And then I'm Katie, with two I's, you know, so I'm
always very aware ofpronunciation.
Well, I have to say, when I wasfirst learning about you guys,
I must have been under a rock.
I don't know, you guys are newto me but I was seeing your
absolutely stunning press kitsgetting sent to people.
They were so curated, sogorgeous, so bravo, just the
(06:25):
design behind that, rightCongratulations.
And we just share a lot of thesame values.
Like I, I think I want to talkabout this actually in the
episode, like making foodbeautiful is a lost art and I
think it's something soimportant and I think it's
misunderstood, a lot like themotives behind it, and so I want
to dive into all that actually.
But I'm just really I don'tknow.
I think it's misunderstood, alot like the motives behind it,
and so I want to dive into allthat actually, but I'm just
(06:46):
really I don't know.
I think that this conversationis going to be really sweet for
a lot of reasons, but, to startoff, you guys are the first
sister duo I've had on the showDefinitely first duo.
I can't remember how long it'sbeen.
A long time, but I'd love tohear as you guys think back to
wherever you want to start yourchildhood.
Were you guys always interestedin working together?
(07:09):
Was that always on theforefront?
Speaker 3 (07:17):
No, we never thought about working together.
We just always talked to eachother all the time and we did
practically everything together,so it only felt fitting that we
would have a business together.
Wow.
Speaker 1 (07:25):
That's kind of rare?
Speaker 2 (07:26):
huh, it is.
And it's funny because to us itseemed, yeah, it just seems so
natural.
It's not something that we puta lot of thought into it, like,
oh, should we start workingtogether?
Is this a good or a bad idea?
It just felt normal, like therewas nothing wrong with working
together, you know yeah.
Speaker 1 (07:44):
Wow, how about the food side of things?
Were you guys both equallyinterested in food?
Speaker 3 (07:49):
Well, we both, equally, didn't want to spend
hours in the kitchen, but weboth loved and and really
enjoyed eating it.
Okay.
Speaker 1 (08:00):
So, like looking back to how, what's the age
difference actually between youguys?
Do you mind sharing Four years?
Okay, so when you guys were inthe kitchen, I mean, what was
that like, was one kind of likealways helping parents?
Were you both helping parents?
What did that look like?
Speaker 3 (08:18):
The funny thing is is we.
Anytime our mom would ask us tohelp her.
It was like we're like.
Oh man, we got to go help herin the kitchen.
Speaker 1 (08:26):
We did not want to do that.
Speaker 3 (08:27):
Yeah, we did not want to do that but we loved growing
up.
We loved baking together.
That was the thing that we didthat.
We loved baking cookies anddoing brownies and like making
all the desserts Like that wasour jam, but making food.
We didn't start doing thatuntil we had families of our own
.
Speaker 1 (08:45):
Wow, so interesting.
So you guys really learned alot in a short amount of time.
I guess it all kind of ledthere.
But the food piece yeah, likethe savory food piece started
when you were later in life.
Very interesting.
Speaker 2 (08:57):
Yeah, when we had kids and we just had to, we
called each other.
Hey, what are you making fordinner today?
Just trying to figure out ourday to day.
You know, that's when it reallyit really started.
Speaker 1 (09:08):
Wow, how close in proximity are you guys now.
Do you like live in the samecommunity?
Speaker 3 (09:13):
Well, we used to live five minutes away from each
other, but that recently changedand Alia left me and now she's
like about 20 minutes away,which is still great.
I not that, not that far.
Speaker 1 (09:27):
That's so.
That's so rare and so sweet.
What do your parents think ofit all Like?
What's their reflection as theylook at you guys working
together?
Speaker 2 (09:35):
Oh, they for sure love it.
They love it, you know, andlike.
If we ever like, like, get intoa tip, they're always like
there, you know, yeah, yeah.
Speaker 3 (09:45):
You know, yep.
So I think at the beginningthey weren't really exactly sure
what it is we were doing.
Yeah, they didn't understand itall, but I think now that they
understand it and get it,they're so supportive.
Speaker 2 (09:58):
Yeah so cool.
Speaker 1 (09:59):
What a what a sweet family story.
Probably some parents dream tosome every parent's dream to
some extent, right that they'rebest friends and all stays in
the family.
That's really sweet, Wow.
Well, your parents are fromEgypt and I really was thinking
about it as I was like preparinglike this question If I know
anyone from Egypt.
(10:20):
I've always been fascinatedwith the culture, always very
interested, always on my place,like my list of places I want to
go.
I don't think I know anyonefrom there and so what was that
like for you guys growing up?
Because you're first generationAmericans, right?
So give us a little glimpseinto that, because that comes
with unique beauty and uniquechallenges.
Speaker 2 (10:41):
Yeah, For sure.
So our parents immigrated herein the 80s.
So we were born here and, like,everything here was pretty new
to our parents.
You know, everything from thelanguage to the culture.
It was very different.
So at home they really tried tokeep our Egyptian culture alive
because, you know, they're,they're, they're from Egypt.
(11:01):
So they really did a good jobmaking sure that it was.
It came through with food andlanguage.
We do speak Arabic as well, soit's yeah, so that's pretty much
how, how it went and it's we'rejust.
That's all we know.
So now, having kids of our own,we also want to kind of, you
know, give them of some of thosethings as well.
Speaker 1 (11:25):
Yeah, it's such a valuable gift.
My husband and I lived abroadfor a few years and we had our
son when we came back to theStates.
I'm like man, how do we keepthat alive for him?
Because it changed our life,you know.
So it's really sweet to hearthat you guys are trying to
actively continue that.
Do you have Egyptian community,like near you, or Middle
(11:45):
Eastern community outside of,like your family?
Speaker 2 (11:49):
There is.
I mean, we have our cousins and, like aunts and uncles are here
, but there is an Egyptiancommunity.
It's just not.
Minneapolis is not a hugeEgyptian community.
Speaker 1 (11:59):
Yeah, so we lived in Thailand.
That's where we called home.
I've actually heard inMinneapolis there's a yeah,
minnesota Wait.
I I have a few friends that arealso first generation Americans
(12:28):
and I know that they'veexpressed challenges of just
maybe going to school andhearing cultural things from
their friends that maybe weren'tas understood at home.
Did you guys ever feel thattension, like kind of being the
person to introduce your parentsto American culture, like did
it ever feel that way for youguys?
Speaker 2 (12:47):
Well, I think back when we were growing up it was,
it was a lot different becausethere wasn't a lot of like our
school, there wasn't a lot ofdiversity, even in our high
school, you know.
But now it's now it's verydifferent, it's very more, it's
a lot more diverse.
And for our parents they didwork full time, so they, they
learned obviously a lot aboutthe American culture just going
(13:07):
to work, you know, yeah, yeah.
Speaker 1 (13:10):
Yeah, so I, I love it all.
I love studying culture.
I love learning new traditionsat the table.
I think it's it's one of thethings that we miss most about
living abroad, coming back hereand having like less I don't
know cultural difference in ourlike in our communities, so I
love learning about it.
(13:30):
Okay, so I feel likeMediterranean food, middle
Eastern food, is kind of havinga moment.
Are you guys feeling that inthe food scene, it?
Speaker 3 (13:40):
totally is, and we love seeing that shine through
it speaks to us.
Speaker 1 (13:46):
It's so cool because I remember I went on vacation
with a friend in like I don'tknow, seventh grade and I had
Greek food for the first time,which isn't even that crazy, and
I came home and no one knewwhat I was talking about.
Like, you know, what did I have?
I don't know, like Baba,ganesha, like things like that,
right, and I was like, oh, itwas so good.
And everyone's like you'recrazy.
Now, that's so normal, it's so,uh, known and familiar.
(14:10):
So I guess, as you guys arelooking to introduce food from
like your background or likeyour favorite foods, right, um,
what do you think?
What flavors, techniques,dishes, do you think people?
Um, maybe, might, maybe itmight not be as common, but you
know people would love if theytried them.
Speaker 2 (14:31):
Well, I think with Mediterranean and Middle Eastern
food it's very fresh Lots offresh fruits and vegetables,
olive oil, a lot of feta cheese,so it's very colorful.
Speaker 3 (14:45):
Lots of herbs.
Speaker 2 (14:48):
And I think certain things that maybe a lot of
people might not be familiarwith are certain spices like
sumac, for example, a verylemony herb, and then there's
sawthorne, which is another onewhich has got thyme and oregano
and sesame seeds very earthy butvery, very flavorful.
And things like pomegranatemolasses, for example, is also
(15:10):
another really good one that youknow it's, you could find in a
lot of grocery stores.
On Amazon, you could find it.
Speaker 1 (15:16):
So what would we use that with the pomegranate
molasses Um?
Speaker 2 (15:22):
a lot of times you could put it like on top of,
like dips, as a garnish, or evento like marinate, marinate.
Speaker 1 (15:29):
So kind of like a balsamic glaze, is that?
Speaker 3 (15:32):
how you use it Wow.
Speaker 1 (15:35):
Oh, I haven't even heard of that one yet.
It's kind of surprising.
What are some dishes thatpeople might make, like fusion
style, that you're like oh mygosh, they really missed the
mark.
Like what are some of thecommon ones that you're like do
you know what I mean?
Like sometimes, like falafelrecipes, I'll make it and I'm
like, oh yeah, this.
Like oh yeah, this is not, thisis not authentic, or hummuses,
(15:58):
anything that you think arefalling flat um well, I know
that chocolate hummus was like athing for a long time yeah,
that's true rightyeah did you like it or was it
like?
Speaker 3 (16:08):
no, I don't know, it was yeah, and it's funny because
we do.
Speaker 2 (16:12):
We do make a lot of fusion recipes ourselves, like
fusing kind of our middleMediterranean, middle Eastern
side with our Midwestern side,but we haven't made chocolate
hummus before.
Speaker 3 (16:23):
So maybe there was on the next to do one.
Speaker 1 (16:26):
Yeah, that'd be a fun thing to see you guys explore.
Yeah, I'm sure you could do it.
Well, trader Joe's had a apretty good one, but the thing
is they had to add so much sugarto mask the bean it was like
not healthy in the end.
Um, what?
What are some dishes that youthink like?
(16:46):
If someone's listening todayand they're like man, I really
wish I cooked this way more formy family.
Um, but they haven't exploredit yet.
What are some great likestarting recipes for Middle
Eastern Mediterranean cuisinethat might are family friendly,
that you know maybe haven'ttried these flavors as much yet
(17:07):
From the book Sure, or just thecuisine in general you could
highlight?
Speaker 3 (17:11):
the book.
I went straight to the bookLike do it, do it yeah.
Speaker 2 (17:17):
I'd say the Middle Eastern chicken and potatoes,
the saucy chicken and potatoes,cause it's like a one pan meal.
Um, you literally just dumpeverything.
You make the marinade and afood processor and you just kind
of dump it over the chicken andyou just bake it in the oven
and it does have a very robustflavor and it's so simple to
make.
That's great.
Speaker 1 (17:35):
Yeah, I think people are always scared like, oh, my
kid's not going to like it, myhusband's not going to like it,
and some of these flavors Ithink we just like get in our
head.
You know, yeah, and theseflavors are so phenomenal.
There's this like MiddleEastern, almost kind of like
food cart vibe restaurant nearus.
It's not a food cart but itlike gives that, it gives that
(18:01):
feeling, um, and it's like justlike chicken over rice, and they
have a few different varieties.
The flavors are so insane and Ihave an Italian background.
I was raised on exclusivelyItalian food and, um, after I
had Wesley, the first meal Iwanted was that I wanted the
chicken over rice with extrawhite sauce.
I love that.
It's so good yeah.
Speaker 3 (18:18):
Love a good bowl.
Speaker 1 (18:20):
Say it again Love a good bowl Like a pretty bowl.
What do you guys make Like?
What do you put in yours?
Do you have any in the book?
Speaker 3 (18:28):
Well, actually that's our cover.
You know, our cover is likethis hearty bowl it's got rice,
it's got chicken, it's got thetomato cucumber salad, and then,
of course, our dip is ourfavorite cucumber salad, and
then hummus.
Speaker 1 (18:47):
Do you guys make a Middle Eastern white sauce at
all?
Because I tried to replicate itand I did not do it.
Speaker 2 (18:54):
well, Well, we make ours with just yogurt and a
little bit of sour cream, butsometimes, like a lot of times
at restaurants, they put,sometimes they'll put mayo in
there, they'll put all sorts ofstuff, but like traditional
cucumber sauce is just with withfull fat yogurt.
Speaker 1 (19:11):
Really Okay.
What seasonings Anything.
I think I did a little garlic.
Speaker 2 (19:16):
Garlic fresh mint salt pepper.
Speaker 1 (19:20):
Yum.
Yeah, we always do the extrawhite sauce and usually I'm
pretty like aware of what I eat.
I'm like I'm not even going toask questions, just load it up,
just load her up.
Speaker 2 (19:33):
Otherwise it could be .
I think sometimes too at theserestaurants with these white
sauces.
Sometimes they put tahini pastein there, sesame paste, oh yeah
.
So with the yogurt.
I guess it depends on where youget it from, but sometimes they
put the tahini in there.
Speaker 1 (19:47):
That sounds good.
I know everyone uses tahini.
I haven't gotten too familiarwith it, like I don't use it
that much.
Oh my gosh, it's a game changer, is it so tell?
Speaker 3 (19:56):
me about it.
Speaker 1 (19:57):
Like I love to cook, I love to bake, I love new flat.
Like what, where do I use it?
Like, where should I put it?
Speaker 3 (20:03):
I feel like it's like the um Middle Eastern version
of peanut butter.
Speaker 2 (20:08):
Yeah, it literally is .
Speaker 3 (20:16):
Okay, so you would like, would you spread it?
Speaker 2 (20:17):
on toast.
Like, would you make it?
Totally can, really, absolutelycan.
Yeah, you can put on toast withhoney.
Sometimes you could do thatwith molasses as well, on toast.
Otherwise, you can make a dipout of it.
So you add some water, lemonjuice, salt, pepper, cumin and,
yeah, you make it into a sauceor a dip and you could do it
thicker, thinner.
You could do it as like a saladdressing.
It's very versatile and nowpeople put it in all sorts of
(20:39):
desserts and it's amazing onfalafel.
Speaker 1 (20:43):
Is it really?
Falafel is one of my favoritefoods, like in life.
Speaker 3 (20:48):
Oh my gosh.
Well, this sauce to go on topis like a match made in heaven.
Speaker 1 (20:53):
Yep, okay, I'll do that this week.
Live reaction loading.
Um, man, I love that I'm goingto get the pomegranate molasses,
cause I use balsamic glaze allthe time, um, and so I could see
myself using that too.
Yep, for sure.
Um, well, there's a few thingsthat I could totally geek out
(21:19):
about.
Anything studying people, likepsychology, social work I could
talk about that forever and ever.
I love studying people, butalso anything home, so food
design, relationships, and Ilove I was reading about you
guys.
I'm like check, check, check,like check all the boxes, um,
(21:39):
and I actually really appreciateabout that about you guys,
because I think that in culture,maybe more a few years ago,
when people were first startingtheir own brands, um, there was
a huge emphasis on like, pickyour niche, pick your.
One thing, you know don't,don't do too many things, um,
don't spread yourself too thin.
But you guys have mastered it.
You do an incredible job.
(21:59):
It's it's very authentic, um,it all makes sense, uh, and it's
uh really sweet and unique.
So I want to kind of pass themic to you guys.
What are some of the tips thatyou guys teach um or passionate
about that you wish more peopleknew?
Speaker 3 (22:17):
that you guys teach, or passionate about that you
wish more people knew.
I think one of our biggestmottos is trying to make life
easier.
So you know, whether that'sbuying a veggie chopper to cut
your time in half in the kitchento like chop your vegetables up
so much quicker, or organizingyour spice cabinet to have your
spices labeled and you knowwhere they are and you can
(22:38):
refill them easy enough to graband put them back, and you know
anything that makes life easy.
But also making it pretty toosimple.
It doesn't have to be supercurated.
Um, we love a styled kitchen,you know, simple yet beautiful.
Speaker 1 (22:57):
Actually, um, if you guys have something else, feel
free to jump back to that, butwhile you said, like you love a
styled kitchen or making thingspretty, I think I don't know if
you feel this way.
I feel like this is reallymisunderstood in culture right
now.
People think that the goal isperfection, it's unattainable,
it's unapproachable, and I thinkthat until you've experienced
(23:20):
the other side, you don't knowhow life giving it could be
right, like it's.
I remember I don't know I'mgetting ahead of myself.
First of all, do you guys feelthis way?
Do you feel like styling thingsis misunderstood, sometimes
Absolutely, cause it's?
Speaker 3 (23:36):
everybody thinks that you do need to have it perfect,
but it could be perfect foryourself, you know, making your
kitchen your happy place.
That could be how that could beperceived in so many different
ways.
It doesn't have to be exactlyhow we have it, but how you like
it.
Speaker 2 (23:51):
You know it, but how you like it you know, yeah, and
just simple little tweaks is allyou need.
You know you don't need to doanything over the top in order
to make it perfectly styled,just little simple things.
You know, like if you, if youdon't like fresh flowers, you
could get artificial flowers ona vase, and just you know.
(24:12):
Or you know having some greens,or like some pop of color here
and there, you know.
Speaker 1 (24:18):
Yeah, and I think the other thing too is it's not
like the end all be all.
It's not like I don't know,like it's okay if sometimes it's
not that way, like, for example, I love food styling.
It's my happy place when I havethe margin, that's my default.
But I've also had to learn likehaving Wesley now a year and a
half year old, like one and ahalf year olds.
It's not always going to happen, and so for me I'm like okay,
(24:41):
it just has to mean that I givemyself grace in the in between.
Right, like it's not.
It's not like.
This is the only time I cangather is when my food is highly
styled or when my house isperfect.
That's not the only time I canhave people over.
I think, that's absolutely yeah.
Speaker 2 (24:57):
That's the most understanding I think.
Speaker 1 (24:59):
Yeah, in and of itself is not hospitality.
Like styled food is nothospitality.
A beautiful house is nothospitality, it's just.
It's just a tool, it's just acherry on top.
Agreed?
Speaker 2 (25:13):
And we have.
We have kids of our own.
We don't style our food when weyou know when we're, when we're
, when the kids are eatingdinner or whatever you know.
It's just more like styling thefood is nice if you're hosting,
you know how to like plate,certain things you know but day
to day, we don't style our foodday to day, that's for sure.
Speaker 1 (25:34):
I was actually.
I was thinking of sharing thisstory.
I'm toying with Substack.
Do you guys have a Substack?
We have an account, but wehaven't used it.
I'm like back and forth.
Are you guys doing that too?
Yeah, yeah, it's like anotherthing.
Speaker 3 (25:49):
Everybody's talking about it right now.
Speaker 1 (25:51):
I know I know I do better with long form contents
that's why I'm considering itthan like short little captions.
But there was a story I wasthinking of sharing.
In high school I made myselflunch every day and this kid
used to always tease me that mylunch was so beautiful and what
he didn't know was home.
Life at that point was reallytough for me and groceries were
actually really limited at home.
At that point was really toughfor me and groceries were
(26:13):
actually really limited at home.
And so having a beautiful lunchwas just a way for me to kind
of like carve out a moment ofjoy, a moment of celebration.
It was kind of like creativeexpression and an art form.
For me.
It had nothing to do with likemy goal was never to make anyone
feel uncomfortable orperfection.
It was just kind of likecarving out and curating like
moments of joy throughout theday.
(26:34):
And I think that's the otherside of it.
Like, if you are someone thatmaybe is quick to think that
people are trying to be perfectwith like these details, maybe
try to reframe your thoughtsLike maybe it's just trying to
curate moments of joy.
Yeah, yeah, have you guyswatched the Megan Markle show
yet on Netflix?
Speaker 2 (26:54):
I haven't.
Oh yeah, it's on our to-do list.
Speaker 1 (26:59):
I wish you did.
I would have loved to talkabout it with you because I feel
like maybe I'll do a reactionreaction video.
But it's getting so like.
It's getting so much criticism,Like, have you seen all the
reports?
It's insane.
Speaker 2 (27:15):
Yeah, I think I haven't seen, but I did see
something like I think she doesa lot of style things.
Speaker 1 (27:21):
But wait until you watch it.
Because I was like man, thisshow is going to be terrible.
It's like, well, I read all thereports before I watched it and
it is so attainable, like it is.
So I feel like she approachedit with so much like
approachability and just access.
I don't think it's what peopleare saying it is, and I think it
(27:42):
goes along with what we'retalking about, this like
misunderstanding of the purposeand styling things, and I think
you guys are going to love it.
We got to watch it.
You do have to watch it.
Yeah, you do have to watch it.
I think what happens is likepeople get so busy that they
just scratch, scratch this off.
They're like I'm too busy tostyle things, I'm too busy to
make the table beautiful and itdoesn't have to be hard and it's
(28:06):
way more life-giving than Ithink people realize.
Yeah, Right.
Yeah, well, okay, let's talkabout the book.
So I haven't dived into it yet,and so I want you guys to paint
a picture for us.
So what aspects of it are youexcited for readers to
(28:26):
experience?
Let's start there.
Speaker 3 (28:29):
I think that how approachable the recipes are,
how simple, easy, lots of flavor.
We really tried to add a lot oftips and tricks, for example,
like air fryer is like a tipsfor real life air fryer.
Or what to do with leftovers.
Or how to turn a salad into ajar Really trying.
(28:53):
When we created this book, aliand I talked back and forth
about what is it that we need inour life?
Because the things that we needin our life we know that other
people need, and that is easy,simple recipes.
Speaker 1 (29:09):
Anything else there no.
Speaker 2 (29:11):
Yeah, I think that's no, I think that really sums
everything up.
Speaker 1 (29:16):
Yeah, wow, it's well, it's gorgeous.
Obviously I, you know, I loveknowing the behind the scenes of
, like, the road to launch, justbecause it's not talked about a
lot.
What was, how long was thisprocess for you guys Like?
Speaker 3 (29:29):
start to finish.
Speaker 1 (29:30):
So maybe like signing the book deal to launch day Two
and a half years.
Speaker 2 (29:35):
Yeah.
Speaker 1 (29:35):
Two and a half years.
Speaker 2 (29:36):
Yeah, yeah, it's a very long process.
It's very.
We didn't.
I mean, we knew in thebeginning it was going to take
that long.
Well, we didn't know, butthat's what we found out after
we signed that it's going totake that long between
everything from like just themanuscript to the recipe, to
coming up with a list of recipes, to cutting things out to the
(29:58):
testing.
It was just, it was very robust, yeah, wow, wow, robust yeah.
Speaker 1 (30:04):
Wow, wow, wow.
Yeah, I love having authors onthe show and helping to support
launches because people don'trealize.
I think they see social mediaaccounts, they see these books,
some of them hitting thebestseller list.
They think it's this overnightsuccess thing.
And I love when authors sharepictures of tears and sweatpants
(30:26):
at a coffee shop or somethinglike like leading up to the
launch, because that's just asmuch a part of the process as as
a glamorous launch party.
You know it's it's the wholerange and it is a it's.
I haven't written my own bookyet, but it is a very long
process.
So what's one part of thelaunch process that was maybe
(30:48):
the most challenging and thenmaybe your favorite, because
it's your?
Speaker 2 (30:52):
debut book.
Yes, so do you mean the launchas in, just like a couple weeks
ago, or just like the wholeprocess from A to Z?
Let's do A to Z.
Speaker 3 (31:02):
Okay, from A to Z.
Let's do A to Z, okay.
I mean, I feel like the thebest part was the photography,
styling and trying to curate itto me and Alia and our style and
our upbringing and our cultureand our vibe into the book.
Speaker 2 (31:20):
I would absolutely say that would be the best part
Same and just seeing it all cometo life like everything that
the best part Same.
And just seeing it all come tolife like everything that, like
everything that we created, andjust seeing it all put together,
because we obviously saw likethe PDF file of it before it was
put together in a printed book,but opening the book for the
first time was probably just themost rewarding thing ever, to
(31:42):
be honest, yeah.
Speaker 3 (31:43):
Wow, alia, would you say, the hardest part would have
probably been the, the like thereally nitty gritty details of
every single recipe.
Speaker 2 (31:54):
Yeah, for sure, because, like the thing is like
I mean, we have a website we put, we put recipes up on our
website, but when you're doing abook you can't go in and edit
anything.
You know, once it's written,it's, it's in there.
No changes can be made.
So we always have to.
We have to go back so manytimes just to like get like
(32:14):
every, every detail, like, oh,if you're putting red bell
pepper, well, how big is thatred bell pepper, you know?
What size is it Small or medium?
Like just like really smalldetails that we had like had to
make sure it was writtencorrectly, and like we were like
measuring certain things justto make sure you know, like, if
it's a cucumber, how big is thecucumber, you know?
Speaker 1 (32:36):
Yeah, I'm definitely in our relationship.
My husband's a detail guy.
I'm like the big picture, andespecially like when you're
comfortable in the kitchen orwith some of these creative
things, it's so natural to you.
Like you don't think of right,like, yeah, all those things
that's, I could like feel theheadache, oh man, um, well,
(32:59):
anything else, hmm, anythingelse that you guys are working
on at this point, or part of thebook that you're like if
someone were new to our platform, I'd want them to know this.
Speaker 2 (33:13):
I'd say, yeah, just get our book and come to our
website.
You know you'll find a wholebunch of recipes.
I mean, we have 110 recipes inour book, but we have a whole
bunch of recipes on our websiteas well.
Speaker 3 (33:26):
So and we're too busy working moms, so we get the
busy lifestyle that everybodyhas and, um, we're all about
those quick and simple recipes.
So, and that won't lack anyflavor.
Speaker 2 (33:43):
And we do love feedback from our community.
You know we love when they tellus oh, can you make, can you
find, make us a recipe for this,put together a recipe for that,
or we need more tips and tricks.
And you know, and we love tobring that stuff to life.
Speaker 1 (33:57):
That's so cool.
I love that personability.
Well, we end each of ourconversations with the same
three questions, and I wouldlove to hear your answers as
well, and then you guys decideif you so here, let's do it this
way.
If you have an answer thatyou're like, oh yeah, that's
definitely my answer, why don'tyou both give it?
Speaker 3 (34:16):
you know, okay, okay.
Speaker 1 (34:18):
If you're, if you're struggling to think of one,
don't feel bad, passing Okay.
Okay.
I feel like in these interviewsI should send when there's
multiple people, I should sendyou guys like a talking stick.
Speaker 2 (34:35):
Oh, that'd be an answer.
Okay, something you have eatenrecently and loved, I'd say I've
been on a cookie granola kick.
I don't know if you've had itbefore.
It's by Pearlie Elizabeth.
She has the double chocolatecookie granola and the peanut
butter cookie granola.
Speaker 1 (34:52):
I get in so much trouble, though.
For me it's like a full bag ornothing.
Speaker 2 (34:56):
Yeah, it is hard to stop, it is hard, it is hard.
So that's why I said it's beenan obsession you have to like
have a handful.
Speaker 3 (35:05):
Good, okay, even though I always say, like I
would say, a dessert for sure,but I don't know why these
Chobani yogurt drinks has beenlike my daily jam.
Speaker 1 (35:15):
Really so good Right.
Speaker 3 (35:19):
It's like a protein drink.
It's got like 20 grams ofprotein, or you could get the
one that's got 30 grams ofprotein.
There's a vanilla one that Ilike, absolutely love, or
there's strawberry or mixedberry.
Speaker 1 (35:30):
Well, I trust you guys with food.
I haven't tried those.
Okay, I know we've been makingthese like um, so everyone does
the overnight oats.
My husband found a recipe fordrinkable overnight oats and
that sounded like barf to me.
I was like, texture-wise, thatsounds so gross.
They're phenomenal.
(35:51):
It's basically overnight oats,is it blended.
No, so that's a good idea.
He didn't want me to blend it,he had this vision.
So it's like overnight oats,but you would maybe like cut the
oat part in half and just do.
We've kind of just like eyeballit, um, just like more liquid
than oats, and he drinks it onthe way to work and we pack it
with protein powder andsometimes peanut butter and he
(36:14):
loves it.
So you have to give that awhirl.
He's definitely in thatdrinkable era, so he'd like
those two.
Um, okay, how about this one?
A gathering that you attendedthat made you feel a strong
sense of belonging and, if youcould pinpoint it, what it was
that made you feel that way?
Speaker 3 (36:33):
oh, our cookbook um signing.
Speaker 2 (36:36):
Cookbook signing for sure I know alia's gonna agree
with me on that one, right, yeah, yeah, you know what about it?
Speaker 3 (36:42):
tell me about it just to see our followers and our
community just in life, in reallife, like we usually get
messages and dms and we respondback.
But there's just something elseabout seeing someone in person
so excited or with our cookbook,holding the cookbook in their
hands and telling us how muchthey love us and how they make
(37:03):
our recipes every day.
It was, you know.
It was such a beautiful feeling.
Speaker 1 (37:08):
That's really sweet after a two and a half year
process of kind of grindingright.
Yeah.
Yeah, it could be a little bitlonely.
I don't know if you guys feelthat way, but oh for sure, Sure.
Speaker 2 (37:19):
Yeah.
Speaker 1 (37:20):
That's so important, that's really sweet.
Speaker 2 (37:22):
Yeah, we do talk about that a lot because you
know we technically work behindthe scenes a lot and we you get
kind of sucked into everythingand you kind of forget like the
world out there in a sense.
Speaker 1 (37:35):
Yeah, so real.
Wow, very, very sweet.
And then my favorite onerecently something you've
discovered recently that youthink everyone should know about
a Netflix show Amazon purchaseanything.
Speaker 3 (37:48):
Um lineage lip mask.
Speaker 2 (37:52):
Okay.
Speaker 1 (37:52):
Seriously.
Speaker 3 (37:54):
I okay, Like I am a huge sucker for, like anything
moisturizing your lips.
Like I use cocoa butter everyday.
I have like the stick that Ifound at Walgreens that I
absolutely love.
But I recently saw this Laneigelip mask.
It's like thick, it's glossyand it makes your lips feel like
butter.
So I would say that.
Speaker 1 (38:14):
Okay, noted.
Speaker 2 (38:17):
Okay, I would say I've been using this Elta MD oil
cleanser and gel.
It's amazing.
So after, like, you have yourmakeup on, you put this, like
it's like almost like a gel, youput it on your face and then
you wipe it off with a hot toweland it takes all the makeup off
and you feel like you have afresh, fresh face.
(38:37):
It's amazing.
That does feel.
Speaker 1 (38:39):
I was going to say that feels nice.
I said that, I think, because Iwas feeling Wow, okay, that's
great, those are both reallygood.
I I'm coming out of my likepostpartum slump and, like you
know, getting back in my skinand like give me all the beauty,
like all the feel good dopaminehacks.
(39:02):
That's awesome.
Well where do you guys want tosend people if they want to
follow along for more Well?
Speaker 2 (39:09):
we're on all platforms.
Speaker 1 (39:14):
That is great.
Branding, really easy.
Well, guys, thank you so muchfor taking the time.
This was, this was fun.
This was really fun, excited toget my hands on a copy of the
book, excited to start cooking.
And, guys, if you had their way, get a copy of their book, make
recipes.
Be sure to tag both of us so wecould see what you're creating,
and we will see you next week.
Speaker 3 (39:37):
Yep, thank you so much.
Thank you Bye.
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