365. Egg Pudding/Soufflé

I was adamant to make this egg pudding, or cheese soufflé for a brunch I hosted a while back after I had watched Nigel Slater make it on TV.
I cannot recommend it enough.

364. Berry Granola Parfait (Healthy)

The little berry pots are incredibly easy to make, and they are so pretty and elegant!

363. Cheddar Popovers with Scrambled Eggs

Well this is a merging of cultures, if I ever saw one: American cheddar popovers married to Lebanese mint scrambled eggs.

362. Split Pea Fritters

These little crispy fritters are like the Indian equivalent of felafel.

361. Pistachio Kebabs

Kebabs, or koftas, make for a tasty and filling meal, and is so popular that it has even become a street food in many Arab nations.

360. Jajeek: Cucumber Yogurt

Cucumbers were first introduced to the world through Mesopotamia, back in around 2000 BC.
So it cannot be arrogant to claim this cooling side dish as Iraqi, since simple research would agree.
This dish is so wide-spread, and has so may uses.

359. Iraqi Courgette Stew

Nothing beats a homemade, lovingly labored-over bowl of Iraqi stew with crunchy-fluffy rice.

358. Iraqi Vermicelli Rice

This rich and tasty vermicelli rice (تمن شعرية) is quite commonly found on almost any Arab dining table.
Vermicelli is a very thin pasta, also known as angle hair. It is very much used in Egyptian cuisine.

357. Chicken Satay with Peanut Sauce

Some recipes are keepers from their first try, and you just know you will be making them for years to come.
This chicken satay and peanut sauce is definitely one of them for me.

356. Easy Tomato Tarts

This is one of the easiest and simplest savory tarts around.
The convenience of golden and flaky puff pastry, topped with fresh and simple ingredients, finished off with molten cheese makes this child's play to make.

355. Scheherazade's Rose Petal Cake

Have you ever had a genius idea, only to research it on the Net to find several other people have beaten you to the punch? For example, it came to my mind several times that someone should write a cookbook based on the Arabian Nights.
It's already been done.

354. Flour Frosting

When I first came across this recipe, I had to double check if I read the title correctly.

353. Greek Feta Dip

Anyone who knows anything about Arab cuisine will be able to see its striking influence on Greek cuisine.
It is no coincidence that gyros and shawerma, stuffed vineleaves, eggplant caviar and baba ghanouche are all overlapping.

352. Crusty Artisan Bread

Flour, salt, yeast, and water is all it takes to make this beauty artisan-quality bread.

351. Smore Brownies

Smore is an abbreviation of "give me some more!"
Or at least I would think so.
Like almost anything American, this is highly addictive and plop-on-your-side heavy.
Seriously, I ate one forkful and was delighted by its deliciousness. I then ate another forkful, and was overwhelmed by how rich and heavy it is. I literally could not eat anymore... but I still wanted more!

350. Iraqi Meat Omelette

This simple-to-do omelette is a power house of protein and flavor, and could very well be one of the things men are made of. Omelettes (probably thanks to Dexter's omelette au fromage) have a reputation of being French, and the French most certainly have delightful omelettes. But if you dig a little beyond stereotyping, you just might find that almost all existing and past cultures have their own versions of omelettes (many dating before the famous French omelette).

349. Garlic Parsley Spaghettini

Quick-fix lunches are a reality of life, when we need to eat now, and we don't have anything prepared for some reason or another.
Pasta is a common go-to dish, but when it is this good, you will be having it even when you are not pressed for time.

348. Sun Dried Tomato Pesto Pasta

Putting to use the (sun) dried tomato pesto in a pasta dish, first we must cook our pasta close to an al dente stage. In a pan, over medium-high heat, add a little oil and a few tablespoons of the tomato pesto, followed by the drained cooked pasta.

347. Sun Dried Tomato Pesto

Pesto is not confined to basil pesto at all.
This sun dried tomato pesto differs in taste, but not in principle, from its green basil brethren.
Where the main ingredient is basil in the green pesto, the main ingredients here is (sun) dried tomato.
Basil pesto uses pinenuts; tomato pesto uses walnuts.

346. Mujaddara: Rice Lentil Pilaf

Mujaddara (مجدرة) is, quite simply, cooked lentils, combined with cooked grain (usually rice), combined with a fairly large quantity of caramelized onions. It is the latter which lends the high-impact flavor of the mujaddara. Today, it is commonly attributed to Lebanese cuisine, but in fact the first recorded recipe of mujaddara comes from a Baghdadi cookbook, and is hence of Iraqi origins.

345. Earl Grey Cake

Earl Grey is undeniably British, and yet it is such a favorite flavor among Arabs.
It is not uncommon to find and Earl Grey Cake presented to you should you pass by for tea in an Iraqi or Lebanese household.
But in all honesty, you could make this cake using any regular tea.