Thursday, May 30, 2013

387. Chicken Harees

Almost a year ago I made Qatari meat harees on this blog.
The time has come to make chicken harees.

Wednesday, May 29, 2013

386. Cheesy Herb Pull Bread

I was browsing pinterest one day and came across this concept of a pull-out cheesy bread.

Tuesday, May 28, 2013

385. Herb Stew, Vegan

Herb stew is popular in the northern region of Iraq, where the soil is lush and yields aplenty.

Monday, May 27, 2013

384. Coconut Basboosa

As I mentioned in the original basboosa recipe I posted a while back, there are several recipes to make a basbousa.

Sunday, May 26, 2013

Thursday, May 23, 2013

382. Kubba Burghul

The kubba diaries continues!
Today's kubba is a very classical kubba, made with a minced meat and bulgur wheat crust, simply known as kubba burghul (كبة برغل).

Wednesday, May 22, 2013

Tuesday, May 21, 2013

380. Baguette Pizza

It would only make sense that my mom's baguette pizza (الله يرحمها) would follow after her zaatar cheese tomato toasties and grilled cheese toasties.
This was another favorite childhood treat, which I love to this day.

Monday, May 20, 2013

Sunday, May 19, 2013

378. Cheese Tomato and Zaatar Toasts

I was blessed with a wonderful, wonderful childhood with my wonderful, wonderful parents, may God rest their souls in peace and mercy. Sometimes, or actually many times, a certain food conjures memories I would otherwise have completely forgotten.

Thursday, May 16, 2013

377. Parda Plau: Biryani in Fillo

Parda Plau (بردة بلاو) literally translates to "curtained rice."
That would be a suitable translation, seeing that the biryani rice, is entirely enveloped in crispy flakey filo pastry.

Wednesday, May 15, 2013

376. Iraqi Biryani Rice

Launching a culinary investigation of the origin of biryani rice, one would discover that biryani rice originated in Arab countries, migrated to India where it was added to and modified, then journeyed back to the Arabian Gulf as it is known today as the spicy and fiery biryani. Iraqi biryani (تمن برياني عراقي) is closer to the original version than the present-day Arabian Gulf biryani.

Tuesday, May 14, 2013

375. Plum Crumble Cake

The arrival of hotter days is beautifully announced by fruit desserts.
This plum crumble cake has  tangy-sweet flavor about it which is highly pleasing and satisfactory to the taste buds.

Monday, May 13, 2013

374. Extra-Crispy Breaded Cauliflower

Bread and fry almost any meat or vegetable and you will have yourself a delightful side dish.

Sunday, May 12, 2013

373. White Sandwich Loaf Bread

To add to my bread-making repertoire, which already consists of the fabulous Artisan Crusty Bread, Turkish Simit , and Simple Honey Wheat Loaf (among others), I have decided to make a plain white loaf.

Thursday, May 9, 2013

372. Strawberry Buttercream Macarons

Parisian macarons are a dainty and delicate delight, much sought after, and greatly enjoyed.

Wednesday, May 8, 2013

371. Lentil Salad

Popeye should have been popping cans of lentils instead of spinach!
Lentils are magical, where a little goes a long way and a bowlful can sustain even a sailor!

Tuesday, May 7, 2013

370. Herbed Compound Butter

French cooking may be synonymous to butter for a reason... a very good reason!
This herbed beurre composé is a perfect example: butter is blended with a variety of herbs and a touch of garlic, rolled up into a cylinder, and enjoyed in various forms.

Sunday, May 5, 2013

368. Green Pea Curry, Vegan

I have a friend and sister who loves Indian food, and it is through our friendship that I decided I should make more Indian food. She is the creative mind behind Khanfaroush and possesses a treasure box of knowledge and recipes.

Thursday, May 2, 2013

367. Strawberry Tart

French fruit tarts are so dainty, impressive, and surprisingly easy to make.

Wednesday, May 1, 2013

366. Blueberry Muffins

I don't quite know what it is about a blueberry muffin that attracts me in every coffeeshop.
I even find myself going for it in a donut shop!
Whatever its attraction is, it is unfailing.