Sunday, June 16, 2019
This is a delicious appetizer to share or can even be a light meal on its own if you are an appetizer affectionado. Soft, scoopable feta cheese with blistered flavorsome cherry tomatoes and a couple more surprises get soaked up with some crust bread to form a symphony in the mouth.
Thursday, June 13, 2019
The money here lays in the sauce for these stuffed vineleaves. As I was making it, I started to doubt the flavor profile, seeing how basic and simple the stuffing ingredients are. And then, va-voom, the sauce was made and I knew even before it was cooked that we've got a stunner.
Tuesday, June 11, 2019
I looove my air fryer. Because I love it so much, I think I will routinely publish recipes geared towards it. Who's in?
If I had one complaint about the air fryer is that I need two of them. Case and point, this wonderful, wonderful recipe which takes 10 minutes to put together before delivering it to the trusty air fryer to finish off. I need one for the chicken and one for the vegetables to have them ready for the same meal. Otherwise, what a great investment for succulent, moist, and crispy exterior food.
Sunday, June 9, 2019
Minimalists, look away. Not only is this a superfluous air fryer recipe, but a clay pot is required too. The clay pot was just too cute to not get. Not only aesthetically so, but also because it's got this old charm of bygone days when life was simpler and more wholesome. Turns out they are exceedingly healthy to cook in. Unlike teflon ware which leeches hormone-altering chemicals in our food, clay pot enrich our food with minerals that enhance our health.
Friday, June 7, 2019
Rangina is an ancient Arabian Gulf dessert featuring mainly toasted flour, dates, and a hefty quantity of ghee. MCW holds three variations of the dessert: classic, cups, and balls. We now add to the repertoire this rangina cheesecake, which creatively harmonizes the fundamental ingredients into a modernized new take.
Tuesday, June 4, 2019
الحمدلله على التمام، الحمدلله على البلاغ الحمدلله على الصيام والقيام اللهم اجعلنا ممن صام الشهر وادرك ليلة القدر وفاز بالآجر ، اللهمّ انا استودعناك رمضان فلا تجعله اخر عهدنا وأعده علينا أعواما عديدة ولا تخرجنا منه إلا مقبولين ومرحومين و معتوقين من النار .
Monday, June 3, 2019
This is a recipe about the icing, but I have included a simple sturdy cookie recipe ideal to use the icing on. The thing that's special about this royal icing is that it is ideal to paint decorations on a cookie. It needs a couple of hours to set, and barring experience, it usually yields great results.
Thursday, May 30, 2019
This was another instant hit which I know will be made over and over. Arab cotton candy differs in texture from the carnival cotton candy we all know and hate/love. The strands are somewhat thicker, overall texture slightly more dense, and it has an elasticity unique to it. But all this is literally just the topping. Under this highly attractive surface lays a delicious Arabian-flavored milk pudding that marries so well with the topping you'd think it was created for the sole purpose of being together.
Tuesday, May 28, 2019
This jareesh milk soup is just as good in the nursery as it is on the iftar table. Besides salt, literally the only ingredients are milk and jareesh. The results is much greater than the sum of its parts; so fragrant, delicious, and comforting.
Thursday, May 23, 2019
Can we talk about iftar and leave out souhour? No, it just wouldn't be right, seeing how the hadiths point to it being such a blessed meal. So while the iftar is officially what breaks our fast in Ramadan, it is the souhour that gets the breakfast-style eats. Case and point: these fruity oats.
Tuesday, May 21, 2019
This soup is loaded with goodness and tastes so incredibly good. Combining chicken, lentils, and a myriad of vegetables, it makes for the perfect Ramadan iftar. It is of the chunky variety, so dicing up your chicken and vegetables nice and small is important.
Sunday, May 19, 2019
Sometimes lightening strikes and a new recipe becomes an instant favorite. These fresh zaatar kaaks might not look like much, but my zaatar plants cannot grow fast enough to accommodate the increased demand generated by them. So jam-packed with goodness, you will quickly forgive the whole cup and a half of olive oil in the recipe list. After all, what's a Palestinian recipe without a tub of olive oil?
Tuesday, May 14, 2019
This strawberry pie tasted more like anything strawberry I had had in years. You need a kilo of fresh strawberries, most of which will remain fresh. A quarter of the fruit will be cooked down in sugar and cornstarch to form a sticky and thick Turkish delight-like binder to glue all the other fruit into the pie as it cools.
Sunday, May 12, 2019
I probably had too-high expectations for this recipe, and unfortunately it just didn't live up to them. It was good, just not stupendously excellent as I thought it will be. Reading the recipe, you will see an exquisite brew of saffron, orange juice, barberries, fennel, and chicken.
Thursday, May 9, 2019
This is a pretty and simple dessert that can find a place on the family dining table or the guest one just as easily. I tend to prefer "from scratch" recipes, but once in a while, taking a delicious shortcut is non-objectionable. In this case: biscuits, sweet condensed milk, and jell-o.
Tuesday, May 7, 2019
Whole roasted fish inevitably reminds me of The Hobbit, when Bilbo just settled for his dinner before the intrusion of the dwarves. Surely that's an indicator of not only how easy it is to prepare, but also of how long people have been preparing it?
Thursday, May 2, 2019
I want to share in the baraka of mulberry season and encourge any one who is able to but has not yet planted a tut or mulberry tree to do so. Depending on your location, it might take a few years for your tree to settle into fruitful mode, but once it is there, it will be a few weeks you find yourself looking forward to all year.
Sunday, April 28, 2019
I planted fresh zaatar just to make this recipe from it. I bit overboard, but totally worth it. This is a Palestinian pastry, and like the best Palestinian pastries, it is plentiful in zaatar and olive oil. In fact, the major ingredient in this cultural recipe is olive oil. You can taste it, you can smell it, and its almost like your eating it.
Wednesday, April 24, 2019
This is a quick and healthy bite that is surprisingly satisfying. The combination of fruit and cheese is an ancient classic, but these skewers go beyond with the addition of onion and a kick from a herby chilli sauce.
Sunday, April 21, 2019
Over a decade ago, a Palestinian colleague prepared me my first cup of sage tea in the pantry of our internship program. She used dried sage leaves, which is the norm. Palestinian sage, procured through Jordan, is the best you could get a hold of. Taking full advantage of my recently-planted sage plant, I boldly went forward using freshly-picked leaves.
Wednesday, April 17, 2019
This truly seems to be the year of pies. Totally unplanned and fully embraced. I am aware we have a mulberry slab pie posted a while back, but this is a pie in the typical American sense, and follows nicely in the sequence of recent pie-related posts.
Sunday, April 14, 2019
Continuing our mulberry streak, we are using both mulberry molasses and young mulberry leaves for this freekeh stuffed leaves. Of course, you could use rice like is traditionally done, but I opted for the ancient Babylonian grain for its smoky flavor and chewey texture.
Thursday, April 11, 2019
Using my mulberry bounty in an altogether new and innovative way, this recipe is a chocolate cake frosted in mulberry Swiss buttercream. It's no ordinary chocolate cake either; this is the ultra-moist courgette chocolate cake, which may count towards your five a day.
Sunday, April 7, 2019
Thursday, April 4, 2019
Last season's mulberry yield occupied a considerable space in my freezer. In anticipation for another fruitful year insha Allah, I am coming up with different ways to use up the fruit besides cakes (one, two, three), pies, muffins, ice cream, or drinks and smoothies. An effective, versatile, and delicious contender was to make mulberry molasses.
Sunday, March 31, 2019
Mulberry season is upon us and here we are with an innovative use for them. Technically not gummy bears, but yes, these are gummy candies made from mulberries. The recipe can be adapted to use any berry or indeed fruit instead. Chocolate silicone molds are perfect for this too, and I've got a variety gifted to me by one of my favorite people ever created.
Wednesday, March 27, 2019
As elaborate as a meal may be, I would always consider it lacking if salad was not on the menu. I love salad so much that I can have it as a meal on its own. Of course, the caveat is that it can be highly customizable, so much so that "healthy" and "salad" are not always synonymous.
Sunday, March 24, 2019
Seeing the great success of our raspberry pie, I was conspicuously gifted two frozen packets of frozen sour cherries in obvious hope of recreating the experience. I am happy to report it was just as successful. In fact, it had all the tartness and moreishness of its predecessor, minus all the grit of raspberry seeds.
Wednesday, March 20, 2019
Monday, March 18, 2019
Overnight bread strikes again, in the form of Arabic breakfast and snack manaeesh. To say manaeesh are Arab pizzas is somewhat derogatory since they existed way before the Italian pizza and might even have been the origins of pizza.
Thursday, March 14, 2019
Geemar and dibs is a traditional Iraqi breakfast in the cold days of winter. It provides so much energy and, served with warm khoubiz or sammoun, warms you right down to your soul. As noted before, geemar is the Iraqi clotted cream, a surreal concoction so creamy you'll find yourself reveling in delight.
Monday, March 11, 2019
A lightly spiced cake, made with fruit and vegetable to placate the virtuous side of us, and laden with cream cheese frosting for the not-so-virtuous side makes for a great addition to a brunch, afternoon tea, or potluck.
Thursday, March 7, 2019
Sunday, March 3, 2019
There are recipes you make on a whim; this is not one of them. While making croquembouche seems pastry chef level, I can assure you a degree from Le Cordon Bleu is quite unnecessary. This impressive pastry dessert is rather achievable and plenty of tools to facilitate is further exist.
Thursday, February 28, 2019
Tuesday, February 26, 2019
Choux pastry is used for many famous French desserts, including eclairs, croquembouche, and profiteroles. Profiteroles are presented as buns, and can be stuffed with ice cream, creme patissiere, or simple whipped cream.
Friday, February 22, 2019
Monday, February 18, 2019
With only five ingredients, these extra-fluffy pancakes are not your average breakfast. They are healthier, but also way easier: mix the egg and yogurt, then stir in the flour and leavening. Presto, your ready to griddle them in a hot pan, dotted with fresh blueberries as the underside cooks.
Friday, February 15, 2019
Vegan caramel has taken the world by storm, and the spotlight is on our very own beloved date fruit. The most common version is that as a sauce over a sundae ice cream. I however took up a suggestion from a dear reader and made these caramel date truffles.
Tuesday, February 12, 2019
Saturday, February 9, 2019
Wednesday, February 6, 2019
This baked raspberry pie is so rich in fruit and tang that it really needs no other accompaniment other than a steaming mug of tea. You can use fresh raspberries of frozen, just note that baking times may need to be increased by 5-10 minutes if using frozen.
Sunday, February 3, 2019
Wednesday, January 30, 2019
Ok, this is now firmly up there in my list of instant classics. Ironically, it is a classic, with a twist, but it's got my vote for new classic. Mujadara is a traditional Lebanese dish consisting of rice, lentils, and an unfathomable amount of fried onion.
Monday, January 28, 2019
This is a simple yet delicious recipe when you need a giant bowl of carbs in 20 minutes. The major ingredients are a large can of whole tomatoes and a packet of dried spaghetti. All the rest are basic pantry ingredients, barring a snip or two of fresh basil from your window sill.
Friday, January 25, 2019
I used to avoid cut-out cookies and deemed them too fussy compared to the usual cookie batter scooped and dropped with an ice cream utensil. In fact, they are fussier, but just a bit more, plus their perfect cut-out shape makes up for that.
Tuesday, January 22, 2019
I may have mentioned that we at MCW love mushrooms. In a sauce, sauteed, grilled, in a pizza... you name it. Mushroom in a pasta dish can be presented so diversely, and this particular one combines another one of my favorites: leeks.
Wednesday, January 16, 2019
Overnight bread has effectively replaced store-bought bread at the MCW household. While the original is hard to beat, playing around with variations, flavors, and textures was inevitable. This whole wheat edition is absolutely stuffed with seeds and has become my new favorite base for breakfast.
Sunday, January 13, 2019
One of my greatest pleasures in life is when a tiny human asks me to cook them something. This time it was all about pies; the sort of pie silly movies throw in each others' faces. I have a tendency to prefer tarts over pies, but this was a request I could not refuse.