Karim

I'm Karim, and I handle Middle Eastern cooking and the grill at Cuisinety. I grew up in Fez around the family grill and the neighborhood bakery, learning the trade from my father and uncles — fifteen years of Friday-night grills and slow-simmered pots before I wrote down a single recipe. That history is the lens I bring to every recipe here: spice craft first, equipment second. I'm convinced proper spice handling beats fancy gear any day of the week, so when I review a recipe I check how the spices are handled — bloomed, toasted, or just dumped in — then whether the marinade has time to work and whether the quantities hold up at real grill heat. I cover everything from sticky honey-garlic chicken wings to slow-cooked tagines, and I will happily argue about the correct way to make hummus. What can you expect from me? Bold, honest recipes with real timing — when to sear, when to wait, and when to walk away from the fire — written for a home grill, not a restaurant station.