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Business Behind Being an Influencer – Part 2

The influencer world has shifted to so much in the past few years and is continuing to change. I started diving into the world of influencing years ago and it took a lot of courage to move past my self doubt.

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Small Business Spotlight | @hulm.usa has these beautifully curated advent calendars that are perfect for Ramadan gifting! We are adding this to our decor for the kids to open up during Iftar. I am also taking this for show and tell day at Elizey’s school to share what Ramadan means to us. Linking their calendar in my stories :)
Every year during Ramadan, my viral egg salad recipe goes viral again. Reposting it here because it’s still one of the most tried recipes of mine! It’s quick, easy and can be made in batches for a seamless suhoor. Save | Share | Repost 🤍
Here’s my Harissa Zaatar Wings recipe and it’s mouthwatering! You can easily air fry, grill or bake these wings. Flavors are impeccable and the wing sauce is *chefs kiss*. I’m bottling it up one day! @peepalpeople, yall wanna chat? 😉

* 2 lbs chicken wings
* 2 tbsp harissa paste
* 2 1/4 tbsp zaatar seasoning
* 1 tsp coriander powder
* 1 tsp cumin powder
* 2 tbsp olive oil
* 3tbsp butter
* 1 tsp brown sugar
* 1 tsp minced garlic
* 2 tsp sea salt
* 1 tsp black crushed pepper
* 1 tsp lemon juice


1. In a bowl, combine 2 tbsp of zaatar, olive oil, 1 1/2 tsp of salt, black pepper, cumin powder, and coriander powder
2. Add wings to the marinade, coat well, and refrigerate for 1-2 hours.
3. Preheat grill to medium-high heat.
4. Grill wings for 15-20 minutes, turning occasionally until cooked through.
5. To make the sauce, you’ll need a small sauce pan
6. Add in your butter on medium low heat
7. Once the butter is melted, add in your harissa paste and mix well
8. Add tbsp of water to the harissa mixture and add in your brown sugar, lemon juice and a pinch of salt
9. Mix well on low heat and bring it to a low simmer
10. Simmer for 1 minute and let it cool
11. Toss in your wings into the sauce and serve with white garlic sauce and fries. Enjoy! 
12. And don’t forget, it’s 🍉💪🏽
🌶️ Spicy Kimchi Pakoras (fritters)

That’s right, sometimes certain fusion flavors just hit different! I am such a huge fan of kimchi pancakes and I had been thinking of crearing Kimchi Pakoras. SO here it is! You NEED to try it! 

1 cup kimchi (drained, keep liquid to the side)
2 cups Gram or All purpose Flour
1 1/4 cup of water
1/4 cup of sparkling water
1 tsp sea salt
1 tsp cayenne pepper
1 tsp coriander seeds
1 tsp baking powder
1/2 cup of scallions (green parts)
1 green chili minced *optional*

3 tbsp of Kimchi liquid
1 cup of mayo
1/4 tsp of minced garlic
Minced chives
Pinch of salt

1. In a mixing bowl, add in your flour, seasoning and mix well
2. Now add in 1 cup of water and mix
3. Gradually add more water to get a thick batter
4. Now, add in your sparkling water and mix well
5. Toss in your kimchi, green scallions, green chili
6. Mix everything together til the kimchi is nicely coated
7. In a deep fryer, add some of you mixture using a ice cream scoop or by hand (be careful though)
8. Fry the pakoras for 3 minutes on both sides til they’re golden brown
9. Take them out and let them rest on a cooling rack
10. Serve it with your sauce
I shared this video almost a year ago but reposting it again because recently there were a lot of questions about how I use my @kitchenaidusa mixer for rotis! For rotis, you can add avocado oil and if you want to make Paratha, I’d add ghee instead. It’s super clutch and saves you so much time!
Heart feels heavy, but cooking serves as therapy, so I wanted to share my passion while also holding space for you here. As we prepare to welcome Ramadan, I hope we can all find some form of peace. My prayers are for peace and prosperity for our brothers and sisters, may they be blessed abundantly for all that they have lost. Ameen 🍉 🕊️

Garlic Saffron Rice | a simple & quick recipe | SAVE SHARE LIKE

1 cup of rinsed rice
1/2 yellow onion, chopped
4 cloves of garlic, finely minced
1 tsp sea salt (adjust to taste)
1 1/2 cups of water
1 bouillon cube
1/4 tsp saffron
1/2 cup hot water for saffron
4 tbsp avocado oil
Chopped parsley
2 Serrano peppers

1. Heat a pan on medium-high heat and add 4 tbsp of avocado oil.
2. Sauté the chopped onion until it becomes slightly translucent.
3. Add the minced garlic and reduce the heat to low to prevent burning.
4. Pour in 1 1/2 cups of water, saffron water, and the bouillon cube.
5. Cover the pot with a lid and bring it to a boil.
6. Add 1 tsp of salt and adjust the taste according to your preference.
7. Mix in the rinsed rice.
8. Allow the pot to come to a rolling boil.
9. Once you notice the water starting to dry up and bubbles forming, add the parsley and Serrano pepper.
10. Cover the pot with a lid and reduce the heat to low.
11. Cook the rice for 7 minutes on low heat.
12. Serve it alongside kebabs or your choice of protein.
Adana Kebab | the best kebabs ever, there wasn’t a single person who wasn’t drooling when I made these. Recipe is quite simple 👇🏽

1lb ground beef
1/2 red bell pepper
1/2 small yellow onion
2 green chilies 
3 cloves garlic
1/2 tbsp sea salt (adjust to taste)
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cumin
1 tsp Aleppo pepper
1 tsp dried mint leaves
1/4 tsp marjoram 

 1. Preheat the oven to 350
  2. Make your skewers and bake at 350 for about 10 minutes
  3. Turn them to other side at 5 minute mark
  4. Broil for about 4 minutes 
  5. Take the skewers out when done and let them rest for 2 minutes
  6. Serve on a bed of saffron rice or flatbread with chutney and salad