the hungry expats

MEAT FILLING 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter   1 large purple onion, diced 2 cloves of garlic, minced 1 eggplant, diced (1/2 inch squares)  1 can of cherry tomatoes (I used 2 handfuls of fresh cherry tomatoes)  1 pound ground lamb   Salt and pepper   ½ teaspoon cinnamon   ½ teaspoon ground cumin   ⅛ teaspoon cayenne, or 1/2 teaspoon crushed red pepper   1 tablespoon sumac powder   1 ta

Unlike my piñacolada cake recipe, with a very light texture, almost crumbly, this recipe produces denser, yet moist, layers (halfway between a sponge and a pound cake). So incredible, it's become an instant favorite! CAKE 5 large egg whites   1 ½ cup unsweetened coconut milk , divided (375 ml)   1 tablespoon coconut flavoring   3 cups cake flour (340 grams)   2 ⅓ cups granulated sugar (470 grams)   4 teaspoons baking powder   ½ teaspoon salt   1 cup unsalted butter , softened to room temperature (226 grams) zest of 1 lime  OPTIONAL : 1 (8-ounce) can of crushed/sliced pineapple, drained (keep the juice), and pureed FILLING 1 1/2 (8-ounce) packs mascarpone (I used 375 grams) 2 cups heavy cream (at least 30% fat) 1/2 cup granulated sugar 2 teaspoons vanilla extract   TOPPING 1 1/2 cups coconut flakes, toasted Preheat oven to 350°F/180°C. Butter and flour three 9-inch cake pans and line with parchment paper. In a small bo