1104. Date Rahash Tart

Eid al Fitr 1438 mubarak to all my Muslim family everywhere, especially the blessed muhajireen and mujahideen. May Allah bless our Umma and unite us under His name.

This date rahash dates is a masterpiece. It combines the two favorite Arabian flavors of dates and sesame halva in a tart, held together by the softest and kindest pie crust you can come across. Add some crunch in the form of pecans and almonds, and you've got a tart fit for Eid.

1103. Matar Paneer Curry

I may have mentioned before that curries are numerous and vast in nature, soaring beyond the borders of India, merging with many cultures, each lending their own flavor to the dish. The Thai green curry is so vastly different from the Indian coconut curry, which in turn bears little resemblance to the Iraqi chicken curry. This vegetarian curry features the Indian cheese paneer, and green peas.

1102. Courgette and Lebne Tart

This tart has all the components I love together. A flaky butter crust, topped with a tangy herby luscious lebne, and a gorgeous array of slightly overlapping courgette circles, grilled to perfection. To make it even better, there is not a tart tin in sight.

1101. Ageeli Baked Donuts

We wanted some saffron-infused ageeli cakes this Ramadan, but in a new bite-sized form. Que the mini baked donut tin. This Qatari cake is perfume to your tastebuds; the luxurious combination of saffron, rosewater, and cardamom will have you feeling like you are feasting in Aladdin's tent.

1100. Home Made Yogurt

I am a strong believer that every one of us is responsible to support local produce and buy seasonal produce. This is not just a lesson in community values, but it is also better for your health (less chemicals and GM go into seasonal fruits) and better for your tastebuds (the reason why tomatoes smell and taste so much better in the Summer). So for this MENA Club entry, I am highlighting Qatari local produce.

1099. Oat Bar Cookies

Unofficially, Ramadan in the Arabian Gulf involves almost as much quick cooking oats as it does Vimto. Ranging in everything from soups, puddings, cookies, cakes, overnight suhoors, and more, it is one of the pantry staples we stock up on all throughout the year.

Time and Again, Part 4

Welcome to the fourth installment of the favorite Time and Again series, where old gems are made new again from the MCW archives.

1097. Palestinian Tomato Beef Fry

Stews and a side of rice are the ultimate comfort food for me. Thoroughly Iraqi, bamia and ccourgette stews are two that I can never say no to, no matter what else is on the menu. However, stews can easily demand several hours of, well, stewing, to really get there. This quick, nourishing, and accidentally healthy saute is the Palestinian relative of the Iraqi chill-fry, which I have yet to post on MCW.

1096. Indian Chickpea Aloo Salad

Aloo bhujia is the most incredible Indian snack I have only recently come to discover. It is sold in the chips aisle of the supermarket, and is cheaper than your average packet of Lays chips. It is a legume and potato mixture, mixed with various magical spices, formed into vermicelli and fried. Chaat masala is an Indian spice mix, of which the prime ingredients is dried mango. Mix these up in a chickpea salad and you've got yourself an exotic spicy and very moreish dish.

1095. Rahash Dessert Balls

Alhamdu lillah to He who has blessed us with another Ramadan, month of good, repentance, forgiveness, the holy Quraan, and jihad. May Allah grant victory in the struggle against our own nafs and against the enemies of Islam, allowing us to emerge with faces of noor, showered with His rida on those who seek it. Ramadan Mubarak.