658. Pomegranate Quail

I don't really like quail; awful, I know. When we do have quail at home, I feel bad eating it because all I eat are the legs and thighs, so why kill a whole bird if I won't eat it all?
This recipe however, made me happily eat the entire quail, and then another!

Guest Post: JUMA Kubba Mosul

Eid Mubarak everyone! May Allah shower His blessings on us and accept our departed as martyrs.
I have the great pleasure of introducing the writer behind MCW's first guest post, the amazing Iraqi food enthusiast Philip from London.

656. Parmesan Filo Crisps

Salty Parmesan and herbs encased in a paper-thin crisp pastry dunked in honeyed luscious thick yogurt does sound strange indeed, but it is a combination you would have to try to believe it works.

655. Frozen Banana Peanut Butter Bites

These chocolate-covered frozen banana-peanut bites can almost be pulled of as healthy.
Dark chocolate? Superfood.
Bananas? Potassium bank.
Peanut butter and coconut oil? Healthy fats and filling.

654. Chicken Coconut Korma

I am very intrigued by the depth of flavor coconut milk lends to a dish.
I first tried it in the chickpea vegan curry and I absolutely loved it.

653. Griddled Garlic Butter Flatbread

These flat breads don't even need an oven, nor hours of resting and kneading.

652. Qamr Al Deen Apricot Drink

Qamr Aldeen (قمر الدين) is a tangy-sweet apricot fruit leather that was my absolute favorite candy as a child.
During Ramadan, it is quite popular to make a juice from this thick apricot leather.

651. Lamb Kofta with Tahini and Pom Chili Jam

This dish was a masterpiece, both visually and gastronomically.
It comprises of three separate and completely different components, that when brought together make for the perfect and most amazing eating experience.

650. Baked Felafel Loaf Sandwiches

Who doesn't love a good felafel?
The thing is, felafels are fried, which doesn't make them suitable as an everyday food... until now!

649. Algerian Kaak

I am happy to say I am a member of the MENA Cooking Club.

648. Hibiscus (Karkaday) Lemonade

Hibiscus (الكركديه) can be made into a hot tea infusion or a cold drink.
So to shake thing up from my regular hibiscus drink, I decided to make hibiscus lemonade.
Excellent decision it was, and everyone loved it.

647. Haloomi Cheese Bourag Rolls

Haloomi is a very versatile cheese, and distinctive in both taste and texture.

646. Ramadan Suhoor Table

During the holy month of Ramadan, Muslims break their fast at sunset.
It is Sunna and highly encouraged to eat and drink something before the Fajr prayer in the last third of the night, a mini-meal named Suhoor (السحور).
Customs here merge with Sunna, and many people have different preferences over what they consume during the suhoor. More often than not, it might be leftovers of the Iftar meal.
However, setting up a small variety of traditional staples (and then some more non-traditional extras) to be on hand is, well, a handy arrangement to have for the family throughout the month.
You must have dried fruits and nuts. Dried apricots, figs, prunes, raisins, and of course dates (Sunna) are a must. Walnuts and almonds and whatever nuts you fancy. I put raw unsalted nuts, as the roasted salted variety would make us thirstier the next day during fasting.

645. Lamb Koftas with Mint Yogurt Dressing

I was inspired to make this recipe from a cooking show.
What was unusual for me was that the onion and garlic is cooked and cooled before incorporating it into the lamb mixture. Let me tell you, the second the kofta hit the griddle pan, the smell was fragrant and amazing.

644. Green Pea Mint Dip

This recipe surprised me in the best of ways.
It is delicious, hearty, and filling, without a carb in sight!