June ‘17
“ We live to eat, not vice versa”

June ‘17
Shahan & Melis
Shahan & Melis


Shahan Terzibashian & Melis Horhoryan are a crazy couple that met by coincidence and bonded over food, joining forces to create their food blog. This laid-back pair cooks at home and loves to travel the world to taste the different flavours of all the five continents. Follow this vibrant ‘Foodie couple’ at www.instagram.com/cairofoodiecouple.

Favourite Iftar and Sohour Destinations…

We love Enab Beirut for Iftar and for Sohour it has to be a Ramadan Kheima.

Favourite Iftar and Sohour dishes…

Shahan: For Iftar I love Rokak and for Sohour I like feta cheese.

Melis: For Iftar I love stuffed vine leaves and for Sohour, Shakshouka.

Favourite Ramadanic drink…

Shahan: Sobia

Melis: Karkadeh

Tip for surviving fasting…

Drink lots of water at Sohour and take a small nap during the day.

Favourite recipe…

Our own cheesecake recipe


For the crust:

25-30 pcs Digestive biscuits

3 tbsp Butter

¼ Cup of nuts (almonds, walnuts)

Couple drops of almond extract (optional)

For the filling:

500g Cream cheese

½ Cup sugar

4 Eggs

½ Cup plain yoghurt

125ml Cream

1 Lime juice

1 tsp Vanilla extract

250g Candied or pureed chestnuts

½ tsp Salt

Couple drops of rom extract

1 tbsp Flour

For the cream:

100g Butter

¾ Cup of caramel sauce

½ Cup of fine sugar (powdered)

1tsp Vanilla extract

The Method:

Preheat oven to 180C. For the crust, process the biscuits, melt the butter and chop the nuts. Combine and press the mixture into the bottom of your pan. Bake 10 mins and remove.

Beat the cream cheese and chestnuts until smooth, add the sugar and eggs one at a time. Pour in the yoghurt, cream, lime juice, vanilla, rom and salt. Finally add the flour.

Pour the filling onto the crust and bake depending on the oven for about an hour.

For the cream, beat the butter until smooth and fluffy, add in the caramel and vanilla, pour on top.

As with all cheesecakes, you need to bake this the day before you want to serve it.