Friday, August 31, 2012
Thursday, August 30, 2012
There are so many variations of cheesecake available.
The cheesecake was originally invented in Greece, but the Americans re-invented it and now the classic New York cheesecake is arguably the most famous. There are also no-bake cheesecakes, chocolate cheesecakes... and the list goes on.
Wednesday, August 29, 2012
Tuesday, August 28, 2012
Monday, August 27, 2012
Moussaka is a Greek/Arab lasagne of sorts, in that the pasta sheet are replaced with sheets of aubergines (eggplants) and sometimes courgettes (zucchini) as well. The layers. like a typical lasagne, include a meat-tomato mix, and cheese bechamel.
Sunday, August 26, 2012
Saturday, August 25, 2012
Friday, August 24, 2012
Thursday, August 23, 2012
Wednesday, August 22, 2012
Tuesday, August 21, 2012
Monday, August 20, 2012
Sunday, August 19, 2012
Saturday, August 18, 2012
Friday, August 17, 2012
Thursday, August 16, 2012
Every time I taste something simple and wonder about how often the simplest things in life are the best, is like a first time revelation all over again!!
These little finger-food appetizers are as simple as simplicity.
Wednesday, August 15, 2012
Eid al-Fitr is fast approaching, so I decided to feature another qoozi (roast whole lamb).
This qoozi is a recipe presented by Manal during this holy month of Ramadan, and is simpler in ingredients and method to make than the previous qoozi recipe I've posted.
Tuesday, August 14, 2012
Kanafa, kunafeh, or kanafeh, is a traditional sweet Arab cheese pastry originating from Palestine.
Knafa comes in many shapes, forms, and flavors, with the most famous version named Knafa Nablusi in honor of the Palestinian city of Nablus.
Monday, August 13, 2012
Sunday, August 12, 2012
As I mentioned before in the kubba halab recipe, there exist sooo many different variations of kubba across the Arab world! There are even kubba made of beetroot, and shrimp,and all sorts of shapes and sizes.
Today's feature is the lentil kubba, with a surprise cheesy meaty filling.
Saturday, August 11, 2012
There are endless possibilities to roast a chicken.
I've roasted a few in this blog, and plan to roast many, many more, each differently.
Thursday, August 9, 2012
This wonderful garlic-infused oil is a delight to use in a wide variety of ways in the kitchen. From cooking with it, marinating meat or chicken in it, using it in a dressing, drizzling it over steamed vegetables, or simply dunking warm bread in it.
No one makes cardamom cake as good as my aunt's. Even me. But I do come pretty close.
This is a delicious cake with some steaming hot tea.
It reminds me of Bilbo Baggins because I really want to insert an "Elevenses" meal between second breakfast and lunch... on non-Ramadan days of course!
Wednesday, August 8, 2012
Tuesday, August 7, 2012
Monday, August 6, 2012
Sunday, August 5, 2012
In the northern Arab countries, where the soil is rich and fruits are bountiful, a portion of the summer's produce is dried to be used in the winter.
Advance a couple hundred years, and we have the technology, communications, and travel utilities that render seasons no more than an asterisk.
Saturday, August 4, 2012
Friday, August 3, 2012
Thursday, August 2, 2012
This is a recipe very near and dear to my heart, one I learnt from my mom, and have been making time and again. It's from Good Food F-a-s-t by Malcolm Hillier, which I bought again after having lost it the first time. It is old (1995) but I love it and the recipes are timeless.
Wednesday, August 1, 2012
This is an amazingly aromatic rice dish, that is visually pleasing as well as delicious to eat.
By using whole spices, the flavors are delicately infused in the rice grains without being over-whelming, and the after-effect of whole spices scattered in the rice is a pretty sight.