 Good morning. Good afternoon. Good evening and welcome to Mentor Talks. My name is Asha Bay and I'm joining you from Washington, D.C. I'm joining you from Washington, D.C. and the Office of Alumni Affairs at the U.S. Department of State. Mentor Talks is a virtual series brought to you by the State Department for Exchange Program alumni and anyone interested in improving themselves and their communities. Every month we bring you mentors who share their stories and offer career tips and advice. This is your opportunity to talk directly with these leaders and mentors. Our special guest today is Rania Renault. Rania is the creator of Hungarly Homemade, where she writes a blog, creates content and develops recipes as a way to serve others through her love of cooking. Rania's work is driven by the importance of embracing the cultural impact of cuisine. Today we'll discuss her career as an entrepreneur and her experience in digital marketing and data-driven strategy. She'll guide us through her culinary journey and offer insights into how her professional path has shaped who she is today and helped her own her brand. Before we get into our discussion, we want to hear from you, our viewers. Please post your comments and questions for Rania in the comment feed on your screen and we'll take your questions later in the program. Rania, welcome and thank you for joining us. Thank you for having me, Asha. It's a pleasure. You're welcome. Rania, before you created Hungarly Homemade, you did a lot of work in data and marketing with well-known brands. What drew you to a career in digital marketing and data-driven strategy? So, Asha, to be completely honest with you, it was by complete coincidence that I fell into my career in marketing and data. I was actually on the path to do law. And when I realized very quickly that law was not the path for me after school had ended, I had taken the LSATs and I was really ready to go. Essentially what ended up happening was I was just really looking for something that fit. So I applied to many jobs after college and you know what it's like as a new college graduate, you will take anything that anybody will get you. So I did. I took a job in data analysis and I walked in and on my first day they told me, you have 30 days on your 30-day assessment. We want you to be able to come back and write SQL code. And let me tell you this, Asha. I had no idea what SQL code was, nor did I have any idea that you could do anything with a laptop other than write an essay. I wrote a lot of essays getting ready for law school, but I was completely overwhelmed, but I took it as a challenge and an opportunity to kind of learn a new skill and something that I had never done. So 30 days came and went and I took every opportunity I could to read books and practice and lo and behold I learned how to write SQL code and from there my career kind of skyrocketed in terms of data and technology strategy. I joined some ad agent and ad agency after that. And from there I just worked with multiple brands on our technology strategy on their data analysis and really just kind of skyrocketed. Wow. So you really learned from the ground up there. Absolutely. I to tell you that I had no idea what I was doing is kind of an understatement. And then how did you make the career purpose to hungrily homemade, like what kind of stuff. So in terms of hungrily homemade I've, I really always had a passion for food and for cooking I'm of Lebanese Palestinian descent, and anybody who knows a Middle Eastern or knows that you will never enter their home without being forced to sit on the dinner table and eat a meal with them. We're almost ingrained in our blood and we, we require our guests to eat meals with us and to be honest with you there's so much that's happening in the world that Middle Eastern food is such an appreciated cuisine, but not necessarily understood or the culture is not necessarily understood So, about eight years ago I decided that I was going to start celebrating the home cook, especially the Middle Eastern home cook because really it's kind of looked at as what David Chang would call the ugly delicious food it's kind of really homie it's warm it's yummy but it's not necessarily gorgeous It's not like Italian food so what I decided to do was to create an Instagram account and it was solely just on Instagram at this time, and I was creating content and photographing foods that I was cooking. And I was also featuring foods of others that would tag my handle in it. And I decided that I was just going to use this as an opportunity to teach about our cuisine, something that I loved and appreciated so much but knew that others did not From there, I was approached to teach a couple of Middle Eastern cooking classes at a local farmers market that we have here in Atlanta and I loved it so much. And what I learned from those cooking classes was that there was really two groups of people that were attending my courses. The first group was those that had heritage Middle Eastern heritage but did not know how to cook the cuisine and really wanted to learn the recipes that their grandmothers and mothers used to cook for them. And the second group was non Arab non Arab Americans that really loved our food and our cuisine and wanted to learn how to create, you know the delicious spreads that, you know, for example I have in front of me. So, from there after cooking the cuisine. I would teach the cooking classes and I would always start my, my cooking classes talking about how food is really the cultural bridge between two groups of people about how, no matter what your differences are you can't sit in another person on a dinner table, eat their foods and not appreciate who they are or dislike their politics or religious views food is really kind of a bridge and I use that bridge. In a lot of my cooking and a lot of my blog posts if you read them. So, I really just created my blog from there and it's taken off since it's been about eight years and since just taking my ugly pictures on Instagram I've created my blog hungry homemade homemade which I do. And I post recipes that my mother created my mother cooked my grandmother cooked and I add a little bit of a modern flair to it so Arab American flair of something that doesn't necessarily not take all day to cook. I know a lot of meals that my mom makes might take all day I might take two days to cook. So, making it a little bit more accessible for the home cook for somebody who isn't familiar with the cuisine but wants to kind of take a step into it. I've created hungry homemade and since then I've really just been creating recipes for various brands and offering the content on my blog. Wow. And it looks like you have some food right there. Do you want to show us what you're working on. Sure. So, here I have some Baba Ganoush Baba Ganoush is actually a spread made out of tiny and I roasted eggplants and garlic and lemon juice and what I've topped it with is pomegranate aerials and olive oil and some parsley. And we've got some hummus here hummus is kind of that really famous Middle Eastern spread. I know we see a lot of a lot of variations of hummus on the market today. And I'm here to tell you that none of those are hummus hummus is pure and simple and sacred and it is created out of chickpeas and tiny and garlic and lemon juice and salt and that's pretty much it. So if your if your dip has chickpeas in it but has chocolate. I'm just going to go ahead and call it chicken chocolate spread. That's what it is. We've got some falafel here falafel. Actually there's many variations of falafel around the Middle East so falafel can either be made with garbanzo beans or chickpeas, but it always has some sort of an herb either cilantro or parsley. So here I have ones that are made out of garbanzo beans and parsley, and they're essentially ground in the food processor and just fried up and there's vegan and delicious and everybody knows falafel so good. And we've got our pickles every Middle Eastern table has pickles on it so we've got pickled turnips and radishes and actually pickled cucumbers from my garden that I've pickled myself. So fattush right here so fattush is another Middle Eastern salad that's extremely famous it's one of two that are very famous we have tabbouleh which is made out of parsley. This one is kind of a hodgepodge of different vegetables and the kicker to this is that it's topped with toasted bread. So toasted pita bread, usually fried in the Middle East everywhere you go you'll find fried loaves of pita bread that are cracked on top of the salad and tossed in this mini garlicky sumac olive oil dressing, and it's to die for absolutely delicious but here we're keeping it a little healthy and just using some toasted pita bread as opposed to fry. And that's our spread. Okay, wow it looks delicious. Absolutely is. Thank you for your time. So let's get to some questions from our viewers. We have one question that says what are some key things I should have like a slogan or a message to make sure my brand makes sense. Yes, so I would absolutely say you have to have a logo and that logo needs to be consistent across every single platform that you use. So if you're using. For example, for example, everything that you start your YouTube videos with should kind of have that same logo your colors should remain consistent. Your Instagram posts should continue to carry on with those same colors and theme that you've created. So one thing that users and your audience will identify you by are those key markers that you kind of brand yourself with. If, for example, the colors that stand out for your brand are gold and peach like they do for hungrily homemade. What you would necessarily what you would do is you would make sure that those colors and those logos are consistent across everything that you do. In addition to just a logo. One thing that is very important is the tone of voice. So when I say tone of voice is when you're writing your content, whether that's on your blog or that's on a social media platform, everything should kind of sound like it's coming from the same author and the same author is writing content in a very similar way. So if for example one time I'm, you know, super humorous and my blog posts but the next time I'm very serious and I tell stories I'm a storyteller. Those two styles don't necessarily coincide. And while a little variation is okay. It's important that users identify you through your writing and through your content. So consistency is key. Wow, those are great tips. I like to use those in the alumni office. Yes. So what, and so with those tips. How do you know if you're branding efforts are having an impact on the audience like how did you figure out like this is working this is not working. So I will say I'll start it off by saying that you need to identify data points or data rather that works for you. So everybody is going to identify success a little bit differently. So for myself, success looks like relationships. The reason that success looks like relationships for me is because everything that I put out there is about ensuring that my audience trusts the content that I'm putting out there it's recipe base. So there's a million recipes on the internet. You all you have to do is type of homeless and I'm telling you, everyone and their mother can create a homeless recipe. What it is for me is the ability for somebody to trust the content that I'm putting out there. So relationships are extremely important in your writing and in kind of the content that you're creating. So what I do is I'm looking for repeat users. So on my website, you'll use data and Google analytics, I'm sorry, for example, you're looking for daily active users, you're looking for on your Instagram, people that are direct messaging you. Now, while these are not data points that you can necessarily track through Instagram, it's not kind of like a, like a data center. What you can use that for is just knowledge for yourself you keep that kind of bookmarked in the back of your head. You have an audience of let's say 300 users that are very active with me that are regularly messaging me that are requesting content from me and let's say they're mostly female. Let's say after I talked to them and I get to know them. I know they're, you know, young professionals that are looking for quick and easy recipes. They're not data points that I'm pulling a file from and analyzing like I would have at my marketing job. What I'm doing here is I'm, I'm kind of understanding and analyzing from the forefront, and using that to inform all the decisions that I'm making with my content creation. Yeah, so that that informs the recipes you make to absolutely absolutely everything all of the data that I'm analyzing informs all content that I create. Yes. So we have a, we have a question about data actually, what are some of the best ways to learn online how to access data for my markets, where do I start. Okay, so there's a multitude of resources out there right now. There's some online courses that you can take. I have not I can't point you in the direction of a specific course I have not taken them, but anywhere that you Google. I'm going to start with Google analytics, which I think is an extremely important resource and it's easy to kind of break it down as well Google analytics gives you a specific points like your, your audience against your demographic it gives you region it gives you specific things that are important for you to understand. So, even if you don't know anything about it, or you necessarily don't use it. It's important for you to understand where that data is being pulled from and how Google does that so really just look into that. Google analytics and start understanding how does this tool work in order to provide you with insights and analytics for your use. Once you can understand that. Everything else is kind of just your, your, your running with it you're learning as you go and it's very intuitive but use internet it's your resource there's so much information out there. Yes, there really is. Can you tell us a little bit about your blogging process, like from when you're, you know, coming up with a concept to publish again Instagram. What's that journey like. Yes, actually every time. So you would, you would think that in an ideal world, there, it should be a repeatable process every single time because that creates consistency like I was talking about. Obviously, things change and I think that's extremely important to point out so while there should be a pretty consistent process which I will talk about my process. It's important to adapt to things that are happening on the internet and so an example of that is if you see something going viral. It's important for you to understand does this viral content relate to my work and can I leverage the, the virality I don't know that's a word but the, the content that is viral to expose my content as well. So there's always kind of the need to be flexible and to adapt to what's happening so you will always leave a little bit of room for flexibility but in terms of the process for blog and content creation. How it goes is you really create a calendar and your calendar will span over a period of time let's say a month, and you will plan out pieces that you're going to write. So let's say one day is national Saturday and national Saturday is famous we everybody writes about national Saturday created content there so we'll mark it on our calendar, and I will mark down the recipe that I'm going to author for that. And then I'll start my recipe testing so you'll create the recipe. You'll test it again, you'll write the recipe you'll test it again so it's an iteration, it's multiple iterations of the process. You'll write the blog post, you'll review the draft and you'll publish it on the day you'll schedule it, or you'll publish it on the day that you have on your calendar set but it's pretty repeatable and pretty standard for most people that are writing food content. Okay, it makes sense. So speaking of food blogging though. It seems like there's a lot of people out there who are posting about food. It almost feels very saturated in that space. What should viewers keep in mind if they want to start a blog against widely read. Yes, so I think for food blogging and specific I think one thing that's very important is in my perspective to be a blogger means to write the content not necessarily using Instagram only. Instagram is a fantastic platform to grow your audience to create relationships I would say relate relationship building Instagram is fantastic for. However, if I want somebody to continue returning to my recipes and returning to my content. Instagram is not user accessible or or easy for a user and end user to find a recipe on you need something that has features like search features for recipes and things like that so I would say if you're new and getting started. You need to identify the platforms that you need to publish your content on and for a food blogger that would be a website you need a home base, your home base is that website. Once you create your home base your website. You need to identify the different apps and platforms that are important for you to also offer content on as well such as Pinterest. Instagram, YouTube, food, Gawker Gawker there's so many different places that you need to publish content, and you stay consistent you continue to do it. It is extremely saturated with food bloggers out there, and it's, it's also saturated with with people that call themselves food bloggers but don't necessarily have blocks right so you're waiting through content that doesn't that looks like yours but it's not necessarily like yours. So if you remain consistent and stick to your brand. I think you will end up building the relationships that you're looking for and your your content will blow up from there. Speaking of your brand, your Instagram bio says always hungry yet somehow always fed, which I find very inspirational. What inspires and drives you on a daily basis. To be honest, my family so the really the core of why I do what I do in terms of the food is I want my sons and my my my family my extended family to always find a way back home to the flavors that they crave. So, I never want my sons to grow up and not be able to create the food from their homes. So, I am really driven to make sure that the content that I put out there will bring them back home that flavor is familiar that flavor is home whether it's my home or whether that's Lebanon or whether that's Palestine wherever that is. I'm driven to create content to bring people back home that familiar smell that that feeling of sitting around a table with those that you love and having conversation. There's really nothing like taking a piece of Peter bread and dipping it in hummus and then eating some fresh olives after that. You know rich olive oil so there's certain things I think food creates memories and I'm really driven by the ability to create memories and to continue to embed those memories and those that I love. That's great. And you're, I believe you're going to be doing a little bit of a tour food tour soon. Sorry. Are you going to be doing a food tour soon like in Qatar. Yes, yes, yes I am so I'm going to be yes, I am going to be in Qatar I'm going to be talking about marketing and how you can leverage your, your kind of your brand to build something larger in specific to my food blog I will be referencing that so yes I will be. Okay. So, speaking of food you work for the, for a few celebrity chefs how did those opportunities come up and what was that experience like. Yes. So the brand that I was actually talking that I worked for was was Rachel right new Trish, and I, the she created a dog food brand a pet food brand rather. It was extremely exciting for me because I love the food network I was raised on the food network. So, essentially, I created all of her back end digital marketing experiences for her brand so not necessarily her food, but it was for the pet food. I was the one that really helped to create the experiences of digital marketing on the back end, especially in specific to her website and her digital platforms and the opportunity came about through my marketing agency. And the brand came to us and they asked us what they could do to really understand who their users were a little bit better, and how they could market to them. So, that's where we came in and we built some strategy for them. Okay, we have a question from him who asks for writing blogs on food is it necessary to be a good chef. It's necessary to be a good chef so I would say that you're looking for repeat users right so you want people to continue to come back to your blog, and to trust the content that you put out there. So, if you trust in the work that you do if you say hey I'm a, I'm a pretty good chef and I think the food that I make is good, and others believe that, and you write the content and people continue to come back. I've just proven that you are a good chef so you have to allow the audience to speak for you and not necessarily be the only one that speaks on that behalf so I might think that I'm an incredible chef I'm fantastic my husband loves my food. And then I write the content and nobody shows up to read the recipe to read the blog posts and that content flops. So, not necessary to be a fantastic chef but it is necessary to have people want to return to your content. Are there, and are there are do you have any tips or tricks on getting people to return to your content. Yeah, so SEO is extremely important when you write blog content, tagging your content so let's say I create a homeless ever I'm going to give you a really real example let's say I create a homeless recipe. I post this homeless recipe on their website, and I need to ensure that my blog posts contains photographs. It contains tags, such as chickpeas, olive oil, you know, things that are pertinent to that homeless because what that does is it boosts my posts up in Google. And it allows when people start searching for my for something that's relevant to homeless my blog posts will pop up. So there's a lot of different features that will help boost your content. So you need to kind of identify what those things are when you're writing your blog posts for SEO perspective to make sure that your content is shown to an audience. Okay. And when, and when someone's first starting out, do you recommend that they maybe invest in some ads or like ads on Google to boost their search engine optimization. So I would say start out without ads and I would say just kind of gauge what your audience is looking for is it successful are you writing in the style that off users want to return to you know what can you do better and then once you kind of find your groove and you get into the the writing style that you decided it works for you that's when you and you start seeing return users. That's when you start adding ads to your site. So have another question. How has your knowledge of data and marketing informed your blog. Yeah. So my knowledge of data and marketing so everything that I do kind of revolves around what I did so the work that I did for my my ad agency was a little bit more technical I used to work in databases I used to create technology I used to pull data sources and connect them to create personas of users. Now I do not do that for myself because the average person does not have the tools at their fingertips to do that type of work. I was working for large brands that had budgets and I could do that. But what I do do for myself is I understand what's important for my users so I build the relationships. How do I identify through specific platforms that I'm using what drives those contents to to boost my my blog posts like what what's important on those specific platforms and then how can I do more of that or less of that to improve what I'm doing so everything better. How do I do less. How do I improve. How do I take away. You know and if you if you understand that simple formula of I need to either make it better or I need to tone it down. Then you can identify specific data that you're looking for to help inform those decisions so everything that I do really backs up into my experience because I everything I do is driven by data in some form or fashion. Yeah. And speaking of like learning from experience. I think we were talking a little bit earlier about how you when you first started taking photos. You didn't like what they weren't like the most professional looking but you know a long way. Yes. Yes. So I'm sorry go ahead also. Oh no yeah go ahead. I was saying that yes I started out kind of my my journey of food blogging has been a long long long journey. I started this about eight years ago and as I mentioned this really was just a platform for me to post about food that I was making and to celebrate I was a home chef and I had very very few photography skills. I am telling you I was not good at all I had never taken a course I had never done my research. It was just photograph what you're eating regardless of the light and post it. And I realized that that doesn't necessarily work if I want my content to resonate with other users. So over the years and as I started becoming more interested in actual food blogging. I started doing my research I looked at accounts that were inspirational to me. I actually created a whole PowerPoint presentation of you know whom I thought my quote unquote competitors were and what I liked that they were doing so not necessarily competitors but you know, in my line of work we do a lot of competitive analysis so I was just kind of taking from that. And I looked at what they were doing that that I liked and what I was doing that I need to do less of so everything is do a little bit more of do a little bit and so I did that for myself and over the years I think my photography has come a long way. I am nowhere near where I want to be, but I'm definitely working on it's a skill I'm working on. Is that the same for your videos too I know you do some Instagram lives. Yeah, same with my videos I mean you know I have just a normal kitchen. It's a home kitchen. It's nothing special I don't have you know the top of the line equipment. I've got swivel arm that I hook my phone up to and I do my best to make sure that my users can see what I'm doing. Now, not necessarily the case right now because I'm having a conversation more than I am cooking, but I do my best so that I can continuously learn on what's working for my users and what isn't. Now let me tell you when I first started making videos. I was holding the phone in one hand and cooking in the other hand and that was not visually appealing or easy to follow. So we've started to advance a little bit from there. That's great. Okay, so it looks like we're just about out of time. But before we go we have one final question. Ronnie, what would be your number one tip for those trying to take a passion or interest and create their own brand around that. Just keep going. Even when you feel like it's not working. Just keep going because you might have one person or two people that think what you do is cool. And if you like what you're doing and they like what you're doing word of mouth spreads and you will continue to grow. So everything is about loving what you do and continuously doing it and doing it well and doing it better and learning and learning and doing it and doing it and then at some point. You, you pick up some traction and things start working out for you. And at that point, things will snow off from there and you can't even stop the growth once the growth has started so just keep going just keep going just keep going. And you must surround yourself with people who believe in what you're doing as well. If you're surrounding yourself with people that are saying, hey, you know, you did a better job of, you know, whatever that was or you're not so successful here. Then you're never going to be successful. Surround yourself with people who believe in what you're doing. That's great advice. I like it. Thank you very much Rania for being with us today. And a big thank you. Sure, you're welcome. And a big thank you to where you are online viewers for participating. Be sure to keep your calendar open for our next mentor talks in January. If you're interested in learning about more opportunities for exchange alumni, visit our website alumni.state.gov and follow us on LinkedIn and Twitter. Happy holidays. And thank you again for watching. See you all in 2021 for our next mentor talks. Hi everybody. My name is Rania Rena with Hungry Homemade. Today I'm going to be sharing with you my absolutely delicious incredibly easy Muhammara pinwheels. They're perfect for hosting a great holiday appetizer. Exactly how to make them. Follow up. For those of you that aren't familiar with Muhammara, let's break it down. Muhammara is a dip of Syrian origin. It consists of only a few simple ingredients. Today we're going to make the Muhammara and then we'll use the Muhammara to spread on the inside of our crescent dough. Roll them up, slice them into pinwheels and bake it. The Muhammara actually consists of roasted peppers, traditionally Aleppo peppers, red Aleppo peppers, some walnuts, garlic, ditsadam man, flat leaf parsley, olive oil, breadcrumbs, lemon juice. Really simple. You put it all in your food processor after you've roasted up your pepper and you've got a really delicious creamy dip. The best part about this entire meal, two birds with one hosting stone. You make your dip, you make your pinwheels. If you've got some leftover dip, it's perfect from end of the table. Anybody that wants to use a chip and dip it with. At the top of our Muhammara pinwheels, we're going to make a delicious, herbed garlic butter. Really simple. All it is is some butter, crushed garlic and some fresh dill. We're going to melt the butter with the garlic first and then we'll throw in our fresh dill to make sure it's green, beautiful fresh dill color. Okay, so I've got a head and I've charred my bell peppers. I'm making a smaller quantity, so I've only used one, but I charred mine on the stove top. You can do this in the oven or on the grill or on the stove. Once you do that, remove your skin in your center. You're then going to put it in your food process. A pomegranate molasses, extra virgin olive oil, lemon juice, walnuts, garlic, and give it a nice whirl in our food processor and come back and check out what that texture looks like. Okay, it's all done. Look at that vibrant color. It's got a nice chunky texture. It's still so smooth. You taste the walnuts, the pomegranate molasses, the peppers. It's tangy and salty because we season it with salt and I forgot to tell you season it with salt. Nutty. It's so good. I could eat this with a spoon all by itself. But here's what we're going to do. We're going to put it into crescent sheets. Now I couldn't find the actual sheets of my grocery store, so if you can't find them, you can use the rolls. All you have to do is pinch together the perforated edges and use them as a roll. I'll show you exactly how. If you can find the sheets, do that. The sheets make it a whole lot easier to make pinwheels. Our oven has heated to 375. We've melted our butter with our garlic and now we're going to add our fresh dill. I'm just going to rip the dill apart and I'm going to throw it in there in small pieces because what this is going to do is give a nice buttery flavor on the top of our rolls once they come out. So you kind of want that dill to steep in the butter for a little bit. We don't need to heat it. Just let the dill steep in the butter while our crescent rolls, crescent pinwheels are in the oven. We're ready to prepare our pinwheels. This is the brand that I always like to use. This is Annie's. You can obviously use any brand that you like. Obviously preferable to find the sheets. I could not find the sheets this time. I have found them before, but if you can only find them. It's really easy. All you do is you open it up the right way and let's see. This is my favorite part. Do you guys love doing this? When I was a kid, my mom would open up all of these containers and my favorite part about it was that, you know, they say like push a spoon to it and open it up. No, that's not what you do. You just smash it and it opens right up. That takes up frustration, right? So here's how we're going to prepare this. You see how we have our perforated edges for our rolls since we couldn't find the sheets. All you're going to do is just pinch them together, creating one single sheet. The reason this works is because we're not even cutting against these perforated edges. We're cutting in an opposite direction, so essentially disappear. They won't even be there anymore, which is exactly what we want. So kind of press it out to make a thinner sheet just like so. And then you're going to take your hamada and you're going to spread a nice thick layer center and we'll roll it up. So the reason you want a thick layer is because once you roll these and slice them and they bake, the crescent dough is going to expand quite a bit. It's going to puff up. And when you take a bite out of these, you don't want dough. You want to have a nice bite of dough along with our spread. So do a nice thick layer and we roll. It's okay if you have some spillage. It's not a big deal. These will just ooze out of the ends and it'll be just so tasty. Roll it up, just like... Okay, pinch it together and we'll get a knife and we'll slice it. Okay, so here are what our pinwheels look like. They look messy. They look ugly. But they're going to be super delicious and gorgeous once they come out of the oven. We're going to brush them with that dill garlic butter and we'll sprinkle them a little bit of sumac for that tangy tart flavor. They'll be filled with that oozy red pepper, walnut, pomegranate molasses flavor and drizzled with a nice, rich garlic butter herb. Yeah, here we are. We have our gorgeous hamada pinwheels. So what we're going to do now is we're going to take our dill garlic butter and we are going to brush it all over the top. So the dill is not going to be the crescent rolls onto a pinwheels rather. We're going to take some fresh dill instead and we're going to sprinkle it on top as well as some fresh sumac. Okay, so we wazed it when now we'll take some fresh dill and we'll just dust the top of our pinwheels. Oh, so gorgeous. The smell of dill honestly is so airy. Just adds that Mediterranean flair to anything you're cooking. It's beautiful, it's tasty. Right, and now we have some sumac. I hope these delicious hamada pinwheels make their way onto your holiday table this year. They're really, really easy to make and honestly they taste so delicious. Give them a try. You won't regret it. You can find this recipe and many more on my blog at www.werelinglomay.com or just follow me on Instagram at Hungry Homemade.