561. Sumac Roast Cauliflower

Vegetables are absolutely transformed upon roasting.
It's incredible.

560. Oreo Truffles

I did not plan for this week to be themed minimal ingredients, but here it is!

559. Microwaved Oat Porridge

Do you want to rev-up your metabolism in a comforting, satisfying, and in an anti-diet way?

558. Halva-Stuffed Dates

Very much like the walnut-stuffed dates, this is not a recipe, just a way of presenting differently and deliciously.

557. Herbed Grilled Chicken Breast

This is a nice, light, herby chicken dish that is reminiscent of the summer.

556. BLT Salad

Sometimes a boring and repetitive salad can be completely transformed with a simple addition or two.

555. Iraqi Noomi Tea

Nadia, one the  first commentators on this blog, is an expert in all things Levant. She told me something the other day that surprised me: Noomi Basra, or dried limes, are rarely (if ever) used in Levant cooking!

554. Rahash Chocolates

Chocolate making sounds much easier than it is. Just melt some chocolate bars, put them in a mold, let them solidify, and that's it.
Not quite.

553. Tahini Halva

Who knew such a traditional and luxurious sweet can be made with so few ingredients and so little effort and time?

552. Reader Recipe Pictures IV

Lorraine from Malta is quite the celebrity in her community in Malta. I have introduced her before in the very first Reader Recipe Pictures. She does not comment on the blog, but she does keep in touch via email (maryamcw(@)yahoo.com). She is married to an Iraqi, and has thanked me profusely for my blog and Iraqi recipes which have made her-and her husband-very happy. A very exciting thing happened to Lorraine back in October: Taste Magazine wanted to feature her Iraqi cooking, and she even emailed me to ask for my suggestions to the pomegranate themed Iraqi feature. Since then, she has very kindly sent me a PDF of her feature. A mention of gratitude to my blog would have been nice, but congratulations anyway Lorraine!
Here are some pictures of the spreads featured based on my recipes:

551. Stewed Apple Rice Pudding

Using the concept of the summery raspberry rice pudding, and the basic rice pudding recipe, I came up with a winter-friendy stewed apple rice pudding.

550. Ginger Milk

I was told about ginger milk by a Qatari friend who outlined the concept to me through conversation.

549. Stuffed Courgettes in Yogurt Sauce

Following yesterday's stuffed courgettes in tomato sauce is the yogurt-sauced version.

548. Stuffed Cougettes in Tomato Sauce

Stuffed vegetables make for a popular dish in Arab and Turkish cuisines.

547. Aubergine and Green Tahini Salad

Inspired from a classic mutabbal, this modern take of a very traditional dish is a delight to the senses.

546. Reader Recipe Pictures III

I would like to share Sara's pictures of two recipes she has tried.
She is a lovely follower of this blog and her comments are always a pleasure to read.
Sara has kindly emailed me informing me of her success with my recipes and her appreciation for my blog.
She has made my mother's beetroot carrot salad with tahini dressing, and Iraqi chicken tashreeb, to which she added some chickpeas and potato. I think that's a wonderful addition.
Beautiful work, Sara!
You too can send me picture of recipes you have done from my blog on maryamcw(at)yahoo.com.

Beetroot Carrot Salad

545. Mincemeat Pies

Mincemeat pies are sweet pies or tarts popular in the European nations, particularly Britain, in the winter time.

544. Tarte Tatin

Tarte tatin is a French classic dessert that originated from the peasant class.

543. Puff Pastry

Hundreds of crispy, buttery, and flaky layers.
Puff pastry, the perfect versatile carrier for sweet or savory alike.

542. Mexican Salad

I do not claim this salad to be authentically Mexican, as it is invented by me and I am not Mexican.

541. Snickers Chocolate Bomb Dessert

I opted to have the word bomb in the name of this dessert, because it is a calorific bomb, albeit a convenient and delicious one.

540. Swedish Meatballs

Although these meatballs might seem similar in appearance to spaghetti and meatballs, I assure you they are closer in taste to roast lamb and gravy.

539. Freekeh and Nuts

Having explored the ancient Babylonian freekeh grain in the form of two different salads and a meaty pilaf, I wanted to make a meatless savory side rich in flavor as well as texture.