Monday, June 29, 2015
There must be at least a million and one different ways of cooking chicken and rice.
This is variation number X on the blog, and you have a choice of making it a one-pot wonder or going for the slightly more effort-requiring (but more presentable) separate cooking method.
Saturday, June 27, 2015
Friday, June 26, 2015
Sunday, June 21, 2015
If someone told me this dish was created to cater to my tastes, I would believe it. It does not get much better than this for me: peas, potato, dill, in a stew. Just add fluffy steamed rice on the side, and I could eat this daily without complaints.
Friday, June 19, 2015
Shawerma (شاورمة) is one of those beloved street foods that is very difficult to replicate at home. It is known as guss (كص عراقي) to Iraqis. What it is, is stacked fillets of chicken or beef on a huge skewer the length of a man's arm, that have been marinated in a special mix for a day (sometimes two), and are cooked on a revolving spit.
Wednesday, June 17, 2015
Stuffed dates are a big thing in most Arab and Muslim households (walnut, halva, and now pistachio).
Contrary to popular belief, Muslims do not only fast during the holy month of Ramadan. Sure, that time is the only compulsory fasting duty, but fasting is an act that constantly reminds us of the temporary nature of this life and draws us closer to our Lord and remembrance of the hereafter.
Monday, June 15, 2015
Saturday, June 13, 2015
Thursday, June 11, 2015
The MENA Cooking Club hosted Lebanon a while back and I was unable to participate at the time.
I have participated in several MENA challenges, including Algeria, Bahrain, Djibouti, Egypt, Iraq, Jordan, Malta, and most recently Morocco. My choice for Lebanon is Sheesh Tawooq.
Wednesday, June 10, 2015
This month's MENA Cooking Club feature is Morocco. The MENA Cooking Club explores the differences and similarities of the Middle East and North African countries through local cuisine. Previous entries include Algeria, Bahrain, Djiboui, Egypt, Iraq, Jordan, and Malta.
Monday, June 8, 2015
Considered a take on cauliflower cheese, except that it is broccoli, and that it's deconstructed.
I think most kids grew up hating broccoli because it was over cooked. The true beauty of a broccoli lies when it is ever-so delicately stir-fried or steamed.
Sunday, June 7, 2015
Friday, June 5, 2015
Lemon sorbet is a very refined and elegant dessert. Sometimes it is used to cleanse the palate after a particularly aromatic meal. Sophisticated as it may seem, it also appeals to younger audiences as it is basically a frozen lemonade.
Wednesday, June 3, 2015
Monday, June 1, 2015
The cauliflower fad was so 2013, but why stop something that works? The cauliflower is used as an alternative to flour, rendering the pizza gluten free. As other cauliflower-substitution recipes before this one (mash, salad, and stir-fry), we take advantage of its mild flavor to disguise it as a naughtier, more dense dish.