I love food and love finding gems in my beautiful city Dubai.

In an effort to do just that, I introduce you my new series of Food Clips:

“Shaikha’s 15 Second Eats”

where you get a 15 second glimpse of the restaurants I love & you love too.

If you’d like your restaurant to be featured, or have any recommendations, email:


Love & Extra cheese,


We are making Bacon & Maple French Toast!


This is an indulgent dessert, & I am telling you so beforehand so none is blamed for the extra amount of Bacon & Luscious Maple Syrup-ly caramel in this concoction.

The french toast has no added sugar, to balance everything out, and is made using “Rainbow” evaporated milk instead of regular milk because I simply love the flavour of it, besides its the “Emirati” milk that locals need to confess too….*Hint hint*…Karak.

Its then fried in luscious butter, topped with melting scoops of vanilla ice cream, drizzled with a rainbow milk maple syrup caramel (More rainbow milk..YUM)…and finally, plummets of beautifully crispy Bacon…THE BOMB.


To make this, you will need:


-1 Rustic Bread Loaf, pick your favourite. You can be versatile with this and experiment.

-1 Cup Rainbow Milk

-1/3 of a vanilla bean (Or 1 tsp vanilla exract)

-2 Eggs

-1 Tablespoon Maple Syrup (I use Aunt Jemima)


For this, simply slice the bread Thickly, mix all of the other ingredients in a wide bowl with a whisk. Heat a skillet on medium high heat and melt a knob of butter. Dip one slice at a time in the egg mixture and cook on both sides until beautifully golden. 


Rainbow milk maple Caramel:

-1 cup sugar

-A drizzle of water just to avoid burning

-150 ml Rainbow Milk

-1/4 teaspoon vanilla extract

-1 teaspoon Maple Syrup

-50g butter

For the caramel, simply heat the sugar with water (Mix them first) on high heat without stirring it, keep it until it turns into an amber colour then drizzle in the rainbow milk SLOWLY…I’ll stress it again..SLOWLY. Add the butter, then finally add the vanilla and maple syrup. Pour into a jar and allow to cool before using.


For the Bacon:

-3-4 Strips Bacon

-Sunflower Oil

Simply fry the bacon strips until crispy and drain on kitchen paper and chop coarsely.


To serve:


A thick slice of that luscious french toast batter dipped bread +

1-2 Scoops of Vanilla Ice Cream +

Generous Drizzles of Caramel + 

Crumbles of Crispy Bacon


Bon appétit!





An evolving Emirati Breakfast : Chive Pancakes with Fried Eggs, cheese, and Mishawa.


Sometimes I crave regag, perfectly combined with clusters of egg, cheese, dihn, and of course no regag party goes without mishawa. They call it fish juice, but if you’ve been raised alongside it, it completes your inner cravings and it makes your regag perfect. This breakfast is a take on a regag craving, taken a bit further.

For the Pancakes:

-1 tablespoon melted butter

-1 Tablespoon Sugar

-1 Egg

-1 Cup Flour

-1 Tablespoon Baking Powder

-1/2 Teaspoon Salt

-1 Cup Milk

-1 Tablespoon chopped Chives

-Butter, for frying

Using a whisk, mix the butter with the sugar. Add the egg and mix again. Follow with the dry ingredients and the milk, mix and finally add the chives and combine.

Heat a skillet on medium high heat and place some butter to melt, when hot use an ice cream to scoop the pancakes mix onto the pan, cooking one by one. keep adding butter between every pancake done.


For “In Betweens”:

-4 Eggs

-Olive Oil

-Sea Salt and Black Pepper

Heat a skillet and cook the eggs sunny side up, keeping the yolks runny. Set aside in a plate.

For the Mishawa Mushrooms:

-1/3 Cup Chopped Mushrooms

-1/2 Tablespoon Butter


In a skillet, melt the butter, add the mushrooms and cook until almost fully cooked, add 2 tablespoons of mishawa and cook for a few seconds and remove from the heat and set aside.


Also “In betweens”:

-Spreadable Cheese

-Chopped Chive for garnishing

-Chopped Tomato for Garnishing



To assemble, place a pancake on a serving plate, lather with spreadable cheese, add a fried egg, cover with another pancake, lather with more cheese, add another pancake, lather with cheese, cover with the fried egg, spoon the mushrooms on top, garnish with Chives, tomatoes, and black pepper and salt.


Bon appetite.