70. Kraft Cheese Samosa

I love it when advertising campaigns decide to put a recipe booklet with a merchandise!!
A while back I bought canned Kraft cheddar cheese, and as a Ramadan promotion, they put in this adorable recipe booklet utilizing the Kraft cheese cans.

69. Apple Tea

Another creation I picked up in Turkey: Apple Tea!!
It was such a common yet exotic concoction! When I heard it offered to me, I was surprised and skeptical about it. Then once I had my first sip, I was thinking: Where have you been all my life??

68. Orange Cake

I have yet to find an Iraqi cookbook that doesn't have the necessary kaika al-burtuqal (orange cake)(كيكة البرتقال).
Successful from the first, this will quickly become a tea-time staple.

67. Couscous and Grilled Summer Vegetables Salad

I saw Jamie Oliver make this salad on one of his episodes almost ten years ago and I just knew I would be making it for years to come. It is a wonderful infusion of flavors, and a perfect accompaniment to a barbecue, and equally as good on its own.

66. Chicken Pie

This chicken pie is boiled shredded chicken and vegetables tossed in a light curried beschamel, then poured in a puff pastry crust, topped with cheese and covered again in puff pastry.

65. Rocket Aubergine Pomegranate Salad

This is such a bold combination of flavors, each forkful a delight in its own right.
The pepperiness of the rocket leaves, the crispiness and comfort of the fried aubergine discs, the deep nuttiness of toasted walnuts, and sweetness of fresh pomegranate seeds, all topped with a rich tangy pomegranate molasses dressing...

64. Baqlawa

Baqlawa, or baklava, is of disputed origins. Mostly the claim lays between Turkey and Syria.
In any case, there are as many varieties of baqlawa as there are varieties of apples (if not more).
In my trip to Istanbul, I had an out-of-this-world pistachio and orange rind baklava...

63. Whole Roasted Lamb (Qoozi), version 1

Qoozi is an Arabian Gulf specialty, reflecting the generosity and hospitality of Bedouin Arabs.
It is a whole lamb, grilled (or roasted), stuffed, and served on a bed of rice and richly embellished with fried nuts.

62. Fattoush Salad

Fattoush is an Arab salad that really just uses whatever salad vegetables you may have on hand. In addition to the ingredients mentioned below, sliced cucumber, olives, and grated carrot may also be added.

61. Fresh Lemon Iced Tea

Iced Tea was an integral treat in my childhood.
Having grown up, I still like to indulge in a glass of iced tea now and then, and especially appreciate the versatility of the drink.

60. Parmesan Roasted Potatoes

Here is another roasted potato dish, this time adapted from Gaby's blog. It takes under an hour to bake, and is a great accompaniment to almost any main dish.

59. Turkish Simit

After a beautiful time in Istanbul, it was only natural to want to relive the memories at home...
Simit is so Turkish, and I used to have it with breakfast with a range of their home-made cheese.

58. Aubergine Lasagna

Who doesn't love lasagna? Layers of pasta and sauce and gooey stringy cheese... What's not to love?
But traditional minced meat lasagna can get, admittedly, rather boring.

57. Petit-Beurre Balls

Dessert time!!
Petit Beurre are the French version of the British tea biscuits. They are sweet, crunchy, and dry.
The Germans have adopted the French Petit Beurre into their own version called Leibniz-Keks.

56. Orange Chicken Fillet

As a child, my mind was set on black or white, in other words, I did not tolerate any shades of grey. Fruits are sweet and should remain as a dessert. Chicken, meats, salads, and grains are salty, and therefore should remain as savory.

55. Ratatouille

Ratatouille is a French peasant dish, stemming from the southern region of France where the main ingredients (aubergines, courgettes, tomatoes, and capsicums aka sweet peppers) are plentiful and cheap.
There are many widespread versions of ratatouille, including Julia Child's version, but I opted for the method that most stays true to the peasant origin.

54. Arabic Coffee

Arabic coffee is a bitter infusion of lightly roasted coffee beans and cardamom. It is a form of hospitality, welcoming visitors to your abode. It is often accompanied with something sweet, generally dates, to balance out the bitterness of the coffee. It is served from a specially shaped coffee pot called a dalla, and the cups are short and stout and without handles.

53. Spinach Cones

The recipe for the pastry cones is a keeper and can be used for any stuffing you wish: cheese, chicken, meat... anything! I have stuffed these cones with a classic Arab spinach mixture: with mint and sumac added. Dill is also sometimes added.

52. Arayes

Arayes are basically a minced meat and vegetable mixture, spread in a pita bread, and grilled. They are Arab in origin, and like many Arab dishes, several variants exist according to the country.

51. Aubergine-Courgette Quiche

Here is another quiche, one of many possible combinations in this savoury tart. I have opted to feature a more Mediterranean flavor to this French dish, by making the stars aubergine (eggplant), and courgettes (zucchini).

50. Surimi Avocado Salad

Surimi is a crab-imitation fish stick easily found around the globe besides Asian countries. This is a simple everyday salad that takes almost no effort to make and will quickly become a favorite.

49. Carrot Cake

Carrot cake is generally assumed to be of anglo-saxon origin, and has been a world-wide favorite for a while now. Many shapes and variants exist: plain carrot cake, added nuts, currants, or pine-apple, and even carrot cupcakes!

48. Istanbul, Day 3

Honeycomb

47. Istanbul, Day 2



Road Trip to the snow of Bursa

46. Istanbul, Day 1

Sunrise over Marmara Sea

45. Crispy Potato Roast

I took the idea from Martha Stewart, (you can find the recipe here). I used a mandolin slicer, but you can alternatively use a really sharp knife and slice the potatoes thinly.

44. Hotcakes

I really like children's books. They are these little treasures we overlook and underestimate. Yet once picked up, they are like the forgotten indulgence that reminds us to stop and enjoy life.

43. Sage Crackers

I have a sage plant which has really grown. I didn't want it to go to waste, and there is only so much to be used in sage tea.

42. Elegant Beetroot-Carrot Salad

This is a salad that is as beautiful to look at as it is to eat. Beetroot is typically a winter vegetable, but in this day and age is not uncommonly found all year around. According to Wikipedia, "beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C" among many other health benefits.