Gettin' Figgy With It: Galette with Fresh Homegrown Figs

A few weeks ago, I was watching an episode of Netflix’s The Chef Show featuring Jon Favreau and Chef Roy Choi and was inspired by the peach galette they made with Evan Kleiman. I was hungry and ready for my midnight snack two hours ahead of schedule, and I made a mental note to make my first fruity pizza (er…galette) soon.

Fast forward to last week when my mom and I were admiring our blessedly fertile fig tree, I miraculously refrained from eating them all in one sitting and decided to save the harvested figs for a recipe.


I found the recipe for a galette at NYT Cooking, and I modified it slightly based on what I had at home (as I always do). Here is my modified version—

The Dough

  • 1 1/3 cups of all-purpose flour

  • 1 tbsp sugar

  • a pinch of salt

  • 1 large egg

  • 1-2 tbsp of heavy cream or milk (might not need it)

  • 1 stick of unsalted butter, cut into little cubes

The Filling

  • 6-7 fat figs

  • 1/4 to 1/3 cup of brown sugar (depending on how sweet you want it)

  • 1 small lemon, juiced (about 2 tbsp of juice)


  1. Let’s start with the dough. In a measuring beaker like this one, beat the egg. We want the liquid to be 1/3 cup, so if your egg isn’t at 1/3 cup when beaten, add a tad bit of milk to get it there. Whisk a bit more.

  2. In a large bowl, mix the dry ingredients (flour, sugar, and salt). Add the cold butter cubes and mix it all up, smushing the butter with your thumb and fingers. You still want there to be small chunks of butter, but it should be fully incorporated into the flour mixture.

  3. Pour most of the egg (and cream/milk?) into the flour mixture, but leave a decent amount for brushing over the galette later. Mix it up. It’ll still be chunky and very unlike bread dough.

  4. Sprinkle some flour over a sheet of parchment paper and smack the blob of galette dough onto it. Flatten it into a fat disk/circle and top with another sheet of parchment paper. Let the dough chill for at least 2 hours to relieve its anxiety.

While the dough is chilling…

  1. Rinse your figs and slice them up, not too thin! I accidentally sliced my figs vertically, but you’ll want to slice them horizontally (for bigger, more even circles). Enjoy my diagram example.

  2. Put the fig slices in a small bowl and sprinkle the brown sugar over them. Pour in the lemon juice and mix gently (but thoroughly) with a metal spoon, carefully scraping along the bowl but not mushing the figs.

  3. Pop in the fridge until you’re ready to revisit the dough.

When the dough’s nearly done with therapy…

Galettes are like pies without the top crust, or pizza without the savory. They’re easy to make and fun to customize!

Galettes are like pies without the top crust, or pizza without the savory. They’re easy to make and fun to customize!

  1. Preheat your oven to 375°F.

  2. Take the dough out of the fridge and, with both sheets of parchment paper still attached, begin gently rolling the dough out to a 12” circle. More important than the diameter/roundness is the thickness of the dough. You want to roll out the dough so that it’s 1/4 inch thick throughout the circle.

  3. Transfer to a baking sheet and take off the top layer of parchment paper.

  4. Carefully spoon the fig filling into the center of the rolled-out dough, leaving a 1 1/2 inch border to close up the galette later. Spread the figs out so that they’re in somewhat even layers.

  5. Pleat or pinch the borders toward the center of the galette, kind of like an open dumpling. Like the rest of this recipe, this step doesn’t have to be perfect. Asymmetrical work makes us human!

  6. Brush the pastry crust with the remaining egg mixture. Pop it in the oven for a total of about 25 minutes. Check the galette at the 15 minute mark to see how the crust is progressing. I checked mine every 5 minutes after the 15 minute mark. Take out the galette when the crust is golden brown and the filling is bubbly.

  7. Let it cool a bit before serving. If your filling still looks a bit liquidy, do not fret! It will thicken as it sets (which is why I was fine without the cornstarch in the original recipe).

  8. Enjoy!!!

Fig Galette Halal Dessert Recipes
Summer Fruit Galette with Homegrown Figs

Leen's Mean Dream Machine: Recipe for a Delightful Desktop

Nutrition Facts Label of My Personal Computer

For as long as I can remember, my exclusive association with computers and technology has been my big brother Atif. When I was 9 years old drawing janky flowers in Photoshop 5.0 (does anyone remember the creepy blue eyeball and orange birds?) my brother was hard at work building his own PCs and skillfully testing/reviewing hardware components for his website. I very much enjoyed pretending to listen to him express the challenges of overclocking while I eagerly Googled tutorials on “how to create glittery text GIFs.” He generously built my first PC and has installed every upgrade since. Upon graduating college in 2013, my loving family gifted me Microsoft’s just-released, first ever Surface Pro, and my desktop-use steadily declined.

Fast forward to last year right around when I started my food blog, my old PC did not perform to the level necessary to carry out my vision for the Hungry Hijabi. I found myself dreading video editing because Adobe Premiere would require all the patience in the world. I even found myself editing images on my phone for quick-sharing just to avoid turning on my PC. Running away wasn’t the solution to my problem though. So I reached out to consult with Atif regarding a beastly upgrade of my old PC. As always, he was more than happy to help and generously gave my new machine lots of his time and even more of his attention (seriously, I’m talking multiple daily email updates).

The more we discussed the machine—what I needed vs. wanted, etc.—the clearer he pictured my vision. Blessed as I am, Atif did not stick to my vision and instead chose to surpass all of my expressed needs and built what I now call…my Mean Dream Machine.

Now this is not by any means a typical recipe, but for the sake of consistency, I will present to you the “recipe” to create my deliciously-designed desktop!


Over the years, I’ve learned quite a bit from Atif regarding computers, their components, and how they all work together systematically. However, I’ve cooked up my own unique understanding of exactly how everything works together—

The Thermaltake case is like my kitchen in which all the magic happens. Keep it neat and clean, and it’s a beauty. Leave your mess for everyone to see? You’ll have no friends. Contrary to popular belief (or mine, anyway) the flashy RGB-light fans don’t have to be tacky. The included Thermaltake Riing RGB fans let you customize the look of your machine by changing the light-mode (static, breathing, etc) or color. My favorite part about the case is the tempered glass on all 4 sides. It’s similar to the genius idea of restaurants having big glass windows looking into their kitchens both for the sake of transparency and fascination. The glass doesn’t sit flush against the edge of the case, so there’s room for air (which keeps the contents that much cooler!). I love that the two doors on the sides have hinges which makes them very easy to open to make any adjustments or take photos (ahem). Lastly, the case is compatible and even built for water-cooling systems which is very convenient because what kitchen doesn’t need water?!?!

Then there’s the ASRock motherboard, which is basically the Le Creuset dutch oven of motherboards.

PC Build ASRock X399 Taichi AMD Ryzen Threadripper 1950X

And the beast of a processor: AMD’s Ryzen Threadripper 1950X with 16 cores and 32 threads which may or may not be named the Threadripper as a warning to The Hungry Hijabi’s hijab…

Next up are the silent Noctua cooler system and fans. The cooler system is like the yin to the Threadripper’s yang. Tailored specifically for the TR4 processor, it’s a giant beast of a heatsink with many fins and heat pipes. And these fans are so quiet you don’t realize they’re on. This is because Noctua emphasizes quiet high performance and air movement and even includes rubber mounts to minimize vibration and, consequently, noise.

PC Build ASRock Taichi AMD Ryzen Threadripper 1950X

I think of these three (processor, heatsink, fan) working together to cook steak. The processor is a beast of a grill, cooking your steak. The heatsink allows your steak to cool and set before the fan slices it up for you. Make sense? Am I just hungry?

Next we have 64gb of G.SKILL RAM with Samsung B-Die. The RAM is like a fully stocked pantry (think MasterChef!), always ready for quick visits and last minute seasoning.

Then there’s the graphics card by MSI, literally silent but very impactful, like artistic plating. Plate your food terribly and it’ll still provide sustenance, but with beautiful plating your potential soars!

We have the ADATA 1TB SSD XPG NVMe, faster than a traditional SSD, which is more akin to a fully stocked fridge. Not as quick as accessing your pantry (or RAM), but still very accessible right there in your kitchen!

Last but certainly not least, we have the Corsair power supply unit. This provides your stove or grill with power. Try cooking on a stove without gas or electricity! This power supply is great at its job so, like with sous-vide cooking, you won’t burn your “steak.”

And that, my friends, is how to create Leen’s Mean Dream Machine. Powerful, fast, quiet, and beautiful.

In short, get your genius older brother to do it for you.

Now please excuse me while I feed my hungry Dream Machine with many more scrumptious video projects and halal recipes to come!

Mango Lassi You Can Eat

This might be the simplest recipe I will ever post. Just two ingredients for this refreshing mango smoothie bowl. Enjoy!

Mango Smoothie Bowl Chia Seeds Food Blogger
Mango Fruit Smoothie Bowl Chia Seeds Food Blogger


  • 150g of mango (about half a large mango)

  • 1/2 cup of yogurt


  1. Put the ingredients in a blender.

  2. Blend.

  3. Pour into a bowl, top with your favorite toppings and serve!