162. Courgette Galette

A galette is simply the French name for a rustic tart of sorts.
This courgette (or zucchini) galette is the perfect excuse to use up the remaining Summer courgette lying around in the fridge.

161. Mini Oreo Cheesecakes

There are so many variations of cheesecake available.
The cheesecake was originally invented in Greece, but the Americans re-invented it and now the classic New York cheesecake is arguably the most famous. There are also no-bake cheesecakes, chocolate cheesecakes... and the list goes on.

160. Cream of Chicken Soup

This is a rich, hearty, creamy soup just right for the arrival of cold weather.
I served this soup during Ramadan as well, so really it is delicious any time.
As hearty as it is, it is also very elegant.

159. Blueberry Hand Pie

Blueberries are completely transformed upon cooking.
These pretty rustic hand pies are delicious and no-mess.
The little berries pop in the heat and release their deep purple juices from the venting hole.

158. Courgette and Aubergine Moussaka

Moussaka is a Greek/Arab lasagne of sorts, in that the pasta sheet are replaced with sheets of aubergines (eggplants) and sometimes courgettes (zucchini) as well. The layers. like a typical lasagne, include a meat-tomato mix, and cheese bechamel.

157. Peach Melba Ice Cream

Peach Melba, a classic dessert, is a wonderful Summer dessert, where even bland-tasting peaches are transformed to intense nectar fruit.

156. My Mother's Steak with Magic Sauce Recipe

This steak was a family favorite, and the steak sauce is as magical as it can get.
Due to its simplicity yielding to such elegance, I remember as a child watching my mother make it, and it has stuck ever since.

155. Gazelle Horns

According to Morocco Travel Tours, Gazelle’s Horns are a popular Moroccan pastry that is often served at weddings because of the love story that it symbolizes.

154. Cabbage Tomato Salad

Cabbage makes for a nice change in a salad.
This cabbage salad is much better than coleslaw, and is absolutely packed with flavor.
It is a creation of the Fertile Crescent area (Syria, Lebanon, Palestine, and Jordan).

153. Thai Stuffed Roast Chicken

These baby-chicken are stuffed with Thai-inspired flavored rice.
Ginger, basil, garlic and onion: undeniably Thai.

152. Bangkok Day Three

Sawadikaaaaa

151. Bangkok Day Two

Yesterday was mostly about the cultural tour, today will be (almost) all about the culinary tour!!

Good morning!

150. Bangkok Day One

Hello Thailand!!

Flowers greet you from every corner.

149. Potato Olive Salad

How fast Ramadan has passed!!

Wishing you all health and prosperity and may this holy month return several times to you.

Eid Mubarak one and all.

148. Qatari Meat Harees

Harees is kind-of like a porridge stewed over a long time with meat.
Many Arab and North African countries have their versions, but since I picked this recipe up in Qatar, I have labeled it Qatari Harees.

147. Aubergine Cheese Pesto

Every time I taste something simple and wonder about how often the simplest things in life are the best, is like a first time revelation all over again!!
These little finger-food appetizers are as simple as simplicity.

146. Whole Roasted Lamb (Qoozi), version 2

Eid al-Fitr is fast approaching, so I decided to feature another qoozi (roast whole lamb).
This qoozi is a recipe presented by Manal during this holy month of Ramadan, and is simpler in ingredients and method to make than the previous qoozi recipe I've posted.

145. Knafa Buns

Kanafa, kunafeh, or kanafeh, is a traditional sweet Arab cheese pastry originating from Palestine.
Knafa comes in many shapes, forms, and flavors, with the most famous version named Knafa Nablusi in honor of the Palestinian city of Nablus.

144. Mushroom Spaghettini

This mushroom spaghettini recipe is a pantry recipe if I ever saw one.
A pantry recipe is one that uses staples most people already have in their pantry, also known as the food cupboard.

143. Lentil Kubba

As I mentioned before in the kubba halab recipe, there exist sooo many different variations of kubba across the Arab world! There are even kubba made of beetroot, and shrimp,and all sorts of shapes and sizes.
Today's feature is the lentil kubba, with a surprise cheesy meaty filling.

142. Roasted Lemon Chicken Marinated in Garlic Oil

There are endless possibilities to roast a chicken.
I've roasted a few in this blog, and plan to roast many, many more, each differently.

141. Garlic-Infused Oil

This wonderful garlic-infused oil is a delight to use in a wide variety of ways in the kitchen. From cooking with it, marinating meat or chicken in it, using it in a dressing, drizzling it over steamed vegetables, or simply dunking warm bread in it.

140. Cardamom Cake

No one makes cardamom cake as good as my aunt's. Even me. But I do come pretty close.
This is a delicious cake with some steaming hot tea.
It reminds me of Bilbo Baggins because I really want to insert an "Elevenses" meal between second breakfast and lunch... on non-Ramadan days of course!

139. Pistachio Mafrooka

Pistachio mafrooka (مفروكة الفستق) is a very popular Arabian sweet, that also goes by the name Fustuqia
(فستقية), based on its main ingredient: the pistachio.

138. Potato Gratin

Need I mention my preference for versatile meals?
This is a potato recipe that is generally served as an accompaniment, but with a few changes can be converted to a wholesome main dish.

137. Berry Terrine

I was twelve when I started making this fruit terrine.
Fresh, beautiful, and unfailingly impressive, you may choose any combination of fruits to put in this terrine.
I chose a simple combination of blueberries and raspberries.

136. Khoshaf, Dried Fruit Salad

In the northern Arab countries, where the soil is rich and fruits are bountiful, a portion of the summer's produce is dried to be used in the winter.
Advance a couple hundred years, and we have the technology, communications, and travel utilities that render seasons no more than an asterisk.

135. Spinach Quiche

I love savory tarts, pies, and quiches.
I've done Aubergine-Courgette Quiche , and Leek Quiche before, so it was just a matter of time to make a spinach quiche.

134. Lebanese Fattouche Salad

Live and Learn.
Another cliché that doesn't lack in truth.
I had fattouche salad presented to me at lunch by a friend, and noted several differences between her fattouche and my fattouche.

133. Delectable Curried Chicken

This is a recipe very near and dear to my heart, one I learnt from my mom, and have been making time and again. It's from Good Food F-a-s-t by Malcolm Hillier, which I bought again after having lost it the first time. It is old (1995) but I love it and the recipes are timeless.

132. Fragrant Spiced Rice

This is an amazingly aromatic rice dish, that is visually pleasing as well as delicious to eat.
By using whole spices, the flavors are delicately infused in the rice grains without being over-whelming, and the after-effect of whole spices scattered in the rice is a pretty sight.