Tuesday, March 29, 2016

916. Freeze-Dried Raspberry Chocolate


My brother in law, whom I love and respect more than words can say, bought me chocolate molds. I unfortunately have not used them often enough, and have posted only Rahash Chocolates on MCW using them. If you however do not have my luck in a brother in law, you do not need a mold for this recipe.

Friday, March 18, 2016

MCW Has Moved!

Dear Readers,

MCW has found a new home!
Please visit http://www.maryamsculinarywonders.com/ for the latest posts.
More behind the scene developments soon to come in sha Allah...

Regards,
Maryam

Monday, March 14, 2016

915. Iraqi Prune Cake


Prune cake seems to be present in may cultures throughout the world. This Iraqi prune cake rehydrates the prunes in tea, lending them quite the extraordinary flavor (see my favorite prune-yogurt parfait).
Dare I say this cake is not only perfectly moist and delicious, it's healthy in moderation to boot.

Tuesday, March 8, 2016

914. Chevre-Caper Scrambled Eggs


Sometimes a mid-week treat is warranted. This breakfast is rich in protein and has robust flavors coming from the goat's cheese (chevre) and pickled capers.The softly cooked eggs (medium to medium-low heat is key), merged with melted silky flavorsome goat's cheese, topped with the perfect complimentary salty capers with a tinge of acidity are the ideal morning treat that is both delicious and good for you.

Sunday, March 6, 2016

913. Iraqi Breakfast Sticky Dates


This recipe aches my heart in nostalgia, wonderful family memories, and of a blessed and simpler time. I don't even think this dish has a name; it's just a breakfast staple in every Iraqi household considered too simple and common to be noted. It is in fact a broken down version of madgooga; packed with nutrients, energy, and wholesome goodness, it's a good idea to re-adopt these delicious dates every morning.

Friday, March 4, 2016

912. Felafel Torte


The traditional felafel is a round-ish fried small patty that is delightfully crunchy on the outside and so moist on the inside. I eventually adapted it to a baked loaf version, sliced and stuffed into slider buns.