807. Chicken Drumsticks with Pea Brown Rice

There must be at least a million and one different ways of cooking chicken and rice.
This is variation number X on the blog, and you have a choice of making it a one-pot wonder or going for the slightly more effort-requiring (but more presentable) separate cooking method.

806. Calissons

Calissons are a non-bake cookie/candy resembling marzipan but with a fruity undertone. They are topped with a sleek layer of royal icing, and must undergo two drying stints at room temperature.

805. Buffalo Cauliflower

This vegetarian appetizer is a sheep in wolf's clothing.
It sound and looks so indulgent and bad, yet it's really all healthy and good. It's baked; not fried.

804. Greek Pea, Potato, and Dill Stew

If someone told me this dish was created to cater to my tastes, I would believe it. It does not get much better than this for me: peas, potato, dill, in a stew. Just add fluffy steamed rice on the side, and I could eat this daily without complaints.

803. Pan-Fried Beef Shawerma

Shawerma (شاورمة) is one of those beloved street foods that is very difficult to replicate at home. It is known as guss (كص عراقي) to Iraqis. What it is, is stacked fillets of chicken or beef on a huge skewer the length of a man's arm, that have been marinated in a special mix for a day (sometimes two), and are cooked on a revolving spit.

802. Pistachio-Stuffed Dates

Stuffed dates are a big thing in most Arab and Muslim households (walnut, halva, and now pistachio).
Contrary to popular belief, Muslims do not only fast during the holy month of Ramadan. Sure, that time is the only compulsory fasting duty, but fasting is an act that constantly reminds us of the temporary nature of this life and draws us closer to our Lord and remembrance of the hereafter.

801. Roasted Aubergine-Yogurt Dip

Similar to baba ghanouche, this roasted aubergine-yogurt dip is the Europeanized version. It lacks the essential tahini, hence yielding a somewhat lighter dip.

800. Home-Made Marshmallow (No Thermometer!)

If there is one thing I tend to avoid in the kitchen is thermometer candy making. So I should probably start right off saying you can make these marshmallows without a thermometer.

799. Sheesh Tawooq

The MENA Cooking Club hosted Lebanon a while back and I was unable to participate at the time.
I have participated in several MENA challenges, including Algeria, Bahrain, Djibouti, Egypt, Iraq, Jordan, Malta, and most recently Morocco. My choice for Lebanon is Sheesh Tawooq.

798. Moroccan Makrout (Fried Semolina Date Cookies)

This month's MENA Cooking Club feature is Morocco. The MENA Cooking Club explores the differences and similarities of the Middle East and North African countries through local cuisine. Previous entries include  Algeria, Bahrain, Djiboui, Egypt, Iraq, Jordan, and Malta.

797. Broccoli with Cheese Sauce

Considered a take on cauliflower cheese, except that it is broccoli, and that it's deconstructed.
I think most kids grew up hating broccoli because it was over cooked. The true beauty of a broccoli lies when it is ever-so delicately stir-fried or steamed.

796. Lemon Crush Slushy

Inspired from my watermelon crush of yesteryear, as well as having a velvety tangy lemon sorbet on hand, I could not resist making these frosty lemon crush drinks.

795. Lemon Sorbet

Lemon sorbet is a very refined and elegant dessert. Sometimes it is used to cleanse the palate after a particularly aromatic meal. Sophisticated as it may seem, it also appeals to younger audiences as it is basically a frozen lemonade.

794. Melon with Viande Sechee

At first glance, melon and dried meat may seem like an odd combination. Upon tasting it, it will quickly become one of the most delicious delicacies imprinted in your taste buds for life.

793. Cauliflower Crust Pizza

The cauliflower fad was so 2013, but why stop something that works? The cauliflower is used as an alternative to flour, rendering the pizza gluten free. As other cauliflower-substitution recipes before this one (mash, salad, and stir-fry), we take advantage of its mild flavor to disguise it as a naughtier, more dense dish.