Friday, April 29, 2016

926. Peanut Broccoli Soba Noodles

Soba noodles took over the culinary internet world in 2013-2014. Soba are Japanese noodles made from buckwheat and popularized for their nutritional and health benefits, namely containing all eight essential amino acids, high fibre, and gluten-free.

Wednesday, April 27, 2016

925. Asparagus Tarts

Spring brings luscious announcements in the form of various shades of green vegetables. Spring vegetables' taste is uncontested whilst in season. The green house is no match for God's nature.

Sunday, April 24, 2016

924. Iraqi Mulberry Sherbet Concentrate

Mulberries trees are very common to Iraq and the region in general, from the Levant to Iran. While today we covet imported blueberries and raspberries and buy them at outrageous prices per punnet, the mulberry is strangely neglected and undervalued. Anything an imported berry can do, a mulberry can do (better).

Friday, April 22, 2016

923. Cigar Roll Cake

Taking short cuts is a smart move once in a while, providing that nothing essential was compromised by doing so. This is a non-bake "cake" composed of individually rolled spring roll sheets, fried, coated in cinnamon sugar, arranged in a spring form pan vertically standing up, then drizzled liberally with sweet condensed milk and chocolate syrup.

Wednesday, April 20, 2016

922. Hasselback Potato Casserole

In this house, we appreciate a well cooked potato. Be it baked, roasted, fried, or even simply boiled with some salt and a dab of butter. This particular casserole is not too different from a gratin dauphinois, but different enough to merit its own post.

Saturday, April 16, 2016

921. Sweet Chili Roast Lamb

Roasting food is an excellent idea yielding excellent results with truly minimal effort, provided you have the time to do so. Juicy tender meat literally falling off the bone, with caramelized and charred bits around the sides, followed by an explosion of comforting flavors is that this recipe promises, and indeed delivers.

Thursday, April 14, 2016

920. Kalamata Olive Fougasse

The no-knead overnight artisan bread strikes again. Really and truly it must be my best and most successful bread base yet. From it were born: artisan crusty bread boule, cheesy herb pull bread, ciabatta buns, stecca (must be my favorite), focaccia, and now these fougasse bread.

Friday, April 8, 2016

919. Yogurt Berry Loaf Cake

I am blessed to have a fruiting mulberry tree. This is the first year masha Allah it yields a bountiful harvest. I used my mulberries in this cake, but you could use any berries or forgo them altogether. Since I had berries to spare, I made a mulberry syrup to drizzle over your cake upon serving. A single-serve natural yogurt pot is used for this cake, and then the empty pot is used again to measure the rest of the ingredients.

Tuesday, April 5, 2016

918. Pomegranate Tabboula

Classic tabboula is a favorite no matter what. Spin-offs of classic loved dishes is becoming increasingly popular. While I will not go so far as to say this pomegranate tabboula surpasses the original, I will say it comes as a close favorite.

Friday, April 1, 2016

917. Khanfaroosh

I am very happy to continue partaking in the MENA Cooking Club monthly challenges. This month we are exploring culinary United Arab Emirates. Coincidentally, Qatar and the UAE are very similar as until not too long ago they were considered one in the Al Ahsa Arabian Gulf region.