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Happy World Refugee Day! It was an honor and blessing to cook for my neighbors Iskash*taa Refugee Network this week to celebrate
05/28/2026
Have you tried my new pop-up menu? đź‘€
It was a delight to feed everyone this past Saturday at for y dance party anniversary đź‘Ż
So looking forward to feeding folx this Saturday at for the event đź’ť
My pop-up menu this summer—
Beef Arayes: the Palestinian smash burger, on flour or corn tortilla, with yogurt special sauce, grilled to order
Cheese Manoush: Melty cheese with zaatar the wild Palestinian herb, on flour or corn tortilla, vegan cheese available, grilled to order
Shorbet Adas: Red lentil soup, staple in Gaza and across the Mediterranean, vegan, bottomless pot
Arabic Potato Salad: Taita’s aka grandma’s recipe. No mayo! Vegan and green with fresh herbs
Sesame Brownies: Dark chocolate base, special sesame seed swirl
Tahini Crispy Treats: New! Grown up twist on the classic gluten free delight
Gracias to .jpg for the incredible cheese pull photo 🫶🏼
Not your average caterer.
Now looking for investors, accomplices and test tasters. DM if interested. Serious inquiries only.
04/29/2026
I realize more and more that cooking, and specifically cooking and sharing with others, is a somatic practice. A big reason I started is because my time in the kitchen preparing meals for others is always therapeutic.
With that in mind, I’d like to offer to share my kitchen and this healing time with more people. DM or email me today if you’re interested in classes and kitchen time together 💌
Repost from
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A 2026 study tracked over 1,500 people in real time and found that cooking for others consistently raised mood and self-esteem in the moment.

The effect was strongest for introverts. 

The brain’s mesolimbic dopamine pathway activates when we anticipate a positive outcome for someone we care about, and oxytocin-linked social circuitry reinforces the act as meaningful. 

Completing a task with a visible, appreciated outcome gives the brain clear feedback that it acted well. 

On the days people cooked for someone else, compared to days they didn’t, their data looked measurably different.

Studies:
Cooking for others is food for the soul: Consistent momentary, but mixed trait-level well-being benefits for home cooks
https://pmc.ncbi.nlm.nih.gov/articles/PMC12818385/

Neural Basis of Prosocial Behavior
https://pmc.ncbi.nlm.nih.gov/articles/PMC10039809/
Oxytocin, Motivation and the Role of Dopamine
https://pmc.ncbi.nlm.nih.gov/articles/PMC3877159/
Disclaimer: This content is for informational purposes only and does not constitute medical advice.
Follow to optimize your brain health.
It’s sour plum and fresh almond season! This sweet season lasts only a few weeks so get yourself to your nearest good market now to buy some 🌿
Recipe and video from
Green dressing:
Ingredients
• 1 large handful fresh parsley
• Small sprinkle fresh dill (optional)
• 1–2 green onions (white + green parts)
• 1/4 cup mayonnaise
• 1/2 cup cream cheese or cottage cheese OR an avocado
• 1–2 tbsp lemon juice (or vinegar)
• 2 garlic cloves
• Salt & pepper to taste
• Water or milk (to thin)
Olive Oil (few tbsps)
Salad:
Green Almonds sliced
Green plums
Watermelon radishes
Pink radishes
Purple cabbage or Endives
1/2 pear
Lemon slivers
Arugula (not pictured but would be a great addition)
Chopped thai chili
Purple onions or shallots
Dressing for salad:
Olive oil
Salt
Sumac
Lemon Juice
No other group of people enjoy sour food as much as the people of West Asia.
It’s green almond and green plum season that lasts only about three to four weeks at the beginning of spring.
Wild almonds first grew across regions that are now present-day Iran, Afghanistan, and Uzbekistan, while wild plums were gathered and later cultivated around the Caspian Sea and the Caucasus Mountains. Over time, both fruits eventually spread into West Asia, becoming a symbol of spring across the region and are commonly eaten in the Levant, Iraq, and the Arab Gulf countries.
During this short window, the fruits are still young and tart, often eaten raw with salt before they ripen into their sweeter forms.
This way of eating unripe foods is common across West Asia. Green garbanzo beans, raw pistachios while still soft, sour grapes, and many other seasonal foods are traditionally eaten young before full ripeness. This came about for a few reasons, crops were vulnerable to loss from harsh climates , and there was often food and water scarcity in certain areas, this in turn shaped the culinary tradition of embracing sour and sharp flavors.
So while the people of West Asia taught us how to make bread and preserve food, they also taught us to get ahead of the drought—because survival often depends on what you do before it comes.
04/22/2026
First recipe video as promised! 🍅🌿🌶️
Muna Food AZ 3 likes. "Recipe for Palestinian Salad the Gazawiya Way"
04/22/2026
New YouTube channel! Subscribe for recipes and more 🌿
https://youtube.com/
Muna Food AZ Palestinian home cooking 🍉🇵🇸 Private catering Personal classes Vegan + gluten free options Foodways education Based in Tucson, Arizona USA🌵
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Address
738 N 5th Ave
Tucson, AZ
85705
