Bahrain-based, award-winning food enthusiast Farah Abu Maizar has launched the latest edition of her digital cookbook, ahead of Ramadan this month, with proceeds from sales set to be donated to charity.

Every Little Crumb’s Ramadan 2026 – Farah’s fifth cookbook – features more than 100 new recipes and some popular favourites from last year across categories like soups, salads, starters and sides, main dishes, desserts and drinks. An exclusive selection of Suhoor recipes is also included.

Spurred on by the overwhelming response to the past editions, this year, the Palestinian-Jordanian from Riffa plans to have a print edition as well.

“I am excited and cannot wait for you all to see my new recipes,” the 38-year-old told GulfWeekly.

“This project is really close to my heart. Although it entails a lot of work, from filming and writing to developing and tasting the recipes, it is worth it,” she added, highlighting that 25 per cent of the proceeds from the book sales will be donated to charity.

In the past, Farah has raised funds with her book for war-torn Gaza, honouring her Palestinian roots.

The new e-book hit the shelves following Farah’s milestone moment in November last year, when her 2025 edition won the popular international Gourmand Awards for the best charity cookbook, among hundreds of nominees. Being the only one from Bahrain at the ceremony in Riyadh, Saudi Arabia, was a proud moment for the home cook and mother-of-three.

Established in 1995, the Gourmand Awards brings together talents from more than 200 countries across around 60 categories. 

“I got to meet some amazing cookbook authors and people from all over the world, which was a wonderful experience. For some of them, it was their first time visiting the Middle East and they were truly impressed by our hospitality and food. 

“They were curious about Bahrain and having lived here for over 20 years, it felt good to be able to share ‘a piece of home’ with them. They were interested in the flavours and spices and had so many questions,” she revealed.

Farah printed a copy of her book, which was showcased at the event alongside the works of other international authors and food connoisseurs.

“Knowing that I had a footprint outside Bahrain was nice,” she remarked.

The certified dietician from American University of Beirut started her culinary journey seven years ago with her website, where she shares recipes that dip into her cultural kitchen and family favourites.

The book is an extension of her journey and, overtime, has become popular with food lovers and home cooks in Bahrain and beyond.

Growing up in the US, Farah was exposed to diverse communities and is committed to celebrating her Middle Eastern heritage and American upbringing through her food.

Talking about one such beloved dish, Farah reminisced how when her mum visited her from Amman, Jordan, they embarked on a project together to document the recipe for mansaf – a Jordanian-Palestinian dish with fermented yoghurt and poached lamb.

“It is a very traditional creation and developing the recipe for it was quite a challenge as my mother, like most mothers and grandmothers, does not measure the ingredients. We had to take photos at every step and go back and forth but, in the end, we successfully wrote the recipe for the book (last year),” she explained.

Describing her creative process for the literary project, she said: “I try to walk the line between old favourites and traditional, comforting flavours and dishes, while still introducing something new. I develop brand new recipes, inspired by some old popular ones or new flavours that I have tried.”

The passionate cook, who is known for her healthy and tasty recipes, hopes to release a book every year. Talking about goals for 2026, she noted that she will continue pursuing her passion for food and experimenting in the kitchen.

“I fell in love with food and cooking as a child and it has inspired me all my life,” she added.

To buy the book, visit everylittlecrumb.com or follow @everylittlecrumb on Instagram.