Tuesday, April 30, 2013
Monday, April 29, 2013
Sunday, April 28, 2013
Thursday, April 25, 2013
Wednesday, April 24, 2013
Tuesday, April 23, 2013
Cucumbers were first introduced to the world through Mesopotamia, back in around 2000 BC.
So it cannot be arrogant to claim this cooling side dish as Iraqi, since simple research would agree.
This dish is so wide-spread, and has so may uses.
Monday, April 22, 2013
Sunday, April 21, 2013
Thursday, April 18, 2013
Wednesday, April 17, 2013
This is one of the easiest and simplest savory tarts around.
The convenience of golden and flaky puff pastry, topped with fresh and simple ingredients, finished off with molten cheese makes this child's play to make.
Tuesday, April 16, 2013
Have you ever had a genius idea, only to research it on the Net to find several other people have beaten you to the punch? For example, it came to my mind several times that someone should write a cookbook based on the Arabian Nights.
It's already been done.
Monday, April 15, 2013
Sunday, April 14, 2013
Anyone who knows anything about Arab cuisine will be able to see its striking influence on Greek cuisine.
It is no coincidence that gyros and shawerma, stuffed vineleaves, eggplant caviar and baba ghanouche are all overlapping.
Thursday, April 11, 2013
Wednesday, April 10, 2013
Smore is an abbreviation of "give me some more!"
Or at least I would think so.
Like almost anything American, this is highly addictive and plop-on-your-side heavy.
Seriously, I ate one forkful and was delighted by its deliciousness. I then ate another forkful, and was overwhelmed by how rich and heavy it is. I literally could not eat anymore... but I still wanted more!
Monday, April 8, 2013
This simple-to-do omelette is a power house of protein and flavor, and could very well be one of the things men are made of. Omelettes (probably thanks to Dexter's omelette au fromage) have a reputation of being French, and the French most certainly have delightful omelettes. But if you dig a little beyond stereotyping, you just might find that almost all existing and past cultures have their own versions of omelettes (many dating before the famous French omelette).
Sunday, April 7, 2013
Quick-fix lunches are a reality of life, when we need to eat now, and we don't have anything prepared for some reason or another.
Pasta is a common go-to dish, but when it is this good, you will be having it even when you are not pressed for time.
Thursday, April 4, 2013
Putting to use the (sun) dried tomato pesto in a pasta dish, first we must cook our pasta close to an al dente stage. In a pan, over medium-high heat, add a little oil and a few tablespoons of the tomato pesto, followed by the drained cooked pasta.
Wednesday, April 3, 2013
Pesto is not confined to basil pesto at all.
This sun dried tomato pesto differs in taste, but not in principle, from its green basil brethren.
Where the main ingredient is basil in the green pesto, the main ingredients here is (sun) dried tomato.
Basil pesto uses pinenuts; tomato pesto uses walnuts.
Tuesday, April 2, 2013
Mujaddara (مجدرة) is, quite simply, cooked lentils, combined with cooked grain (usually rice), combined with a fairly large quantity of caramelized onions. It is the latter which lends the high-impact flavor of the mujaddara. Today, it is commonly attributed to Lebanese cuisine, but in fact the first recorded recipe of mujaddara comes from a Baghdadi cookbook, and is hence of Iraqi origins.
Monday, April 1, 2013
Earl Grey is undeniably British, and yet it is such a favorite flavor among Arabs.
It is not uncommon to find and Earl Grey Cake presented to you should you pass by for tea in an Iraqi or Lebanese household.
But in all honesty, you could make this cake using any regular tea.