My mother taught me how to mix different spices at home, which ones to use in each dish and avoid using the regular spices that give all dishes the same taste.
She also taught me the secret of making successful shawerma and marinating it at home by adding orange juice to the marinade instead of vinegar. She taught me how to steam some dishes by putting a piece of coal in the middle and put it off with drops of oil to give you a grill taste, such as in kebab and mandi rice. One day, she told me the secret of frying onions which is adding a pinch of sea salt to the onions before frying which will help release the liquids inside and make the onions crispy.
She was always keen on teaching me how to prepare a full dinner table for our guests and how to add my own touches to it.
She was also keen on making the desserts at home, especially French desserts, and that’s how I learned how to make different kinds of desserts and garnish the cakes. My mother is my number one school of cooking, from which I learn something new every day.