Tuesday, August 30, 2016
While fried tomatoes are a popular and loved Iraqi weekend breakfast, they do go way beyond the morning arena. Throwing some quartered ripe Summer tomatoes with a sprinkle of salt and a knob of butter boiled in a saucepan is all it takes. From there the options are unlimited: scooped with bread, ladled over rice, poured over grilled meat, chicken or fish...
Sunday, August 28, 2016
Friday, August 26, 2016
I missed making new kubba recipes for the blog! This Iraqi kubba, the twelfth variety on MCW, is aptly named Lazy Kubba because the filling the the crust are mixed together then formed into a patty, thereby making things so much easier and quicker to boot. Furthermore, if you find yourself with leftover cooked rice and leftover cooked minced meat, you're already set to go.
Tuesday, August 23, 2016
If you ever find yourself home alone, you might need to seriously consider making this sandwich during the time your hair oil treatment takes effect. This is a one person sandwich, but if you have someone special you want to share it with, just double the recipe and grill up both sandwiches together in the same pan.
Sunday, August 21, 2016
Date pickles, you say? Google date pickles and the vast majority of your findings will be an Indian condiment with an ingredient list of at least ten different spices. However, there is an Iraqi date pickle very famous and loved to its connaisseurs, but so sadly unknown to the world.
Friday, August 19, 2016
Brownies, when done right, are a desirable treat in themselves. That paper-thin flakey surface, those slightly crunchy edges, and that amazing dense fudgy interior is sought by kids and adults like. Now dressing up a perfectly good brownie can sometimes backfire, but this sure is not one of those times.
Wednesday, August 17, 2016
Alright, so everyone knows if you freeze water you get ice. What not everyone knows is if you freeze unripe dates you get the most amazing perfectly ripe rutab dates that rival the best chocolates and toffees. An that's no understatement either.
Monday, August 15, 2016
My happiness in this post is boundless for three very good reasons. First off, the MENA Cooking Club has been revived. If you are new, this Club brings together anyone interested enough to join us on our journey of discovery of the Middle East and North Africa States through their local food. We start off with A for Algeria today, which brings me to my second reason.
Saturday, August 13, 2016
Mandi is a Yemeni style of cooking chicken or meat over rice. A special underground oven commonly used and widely available in the region is used. Basically, the chicken or meat is spiced and cooked over a pot of rice and water. As the chicken or meat cooks, it drips its juices and flavor onto the simultaneously cooking pot of rice.
Thursday, August 11, 2016
For lovers of intense sour lemony desserts, this is a pie for you. I prefer it even to my prevous lemon meringue pie, mostly because of the swiss meringue. A swiss meringue does not need to be broiled because the egg white and sugar mixture has been heated up before whisking to render it safely edible. The end result is the softest marshmallow-like fluff you could imagine.
Tuesday, August 9, 2016
While I do love this classic salad and many atimes depend on its simplicity for an easy and healthy meal, it is the dressing that is special and makes the salad. I devised this dressing as a result of several try-outs, until it was perfectly suited for the salad. I often think how underestimated a can of tuna is, and this is one example.
Sunday, August 7, 2016
My Berry Pavlova often requested and holds a firm position as one of our favorite desserts. When I came across a batch of passionfruit, I had the idea to try out the traditional Australian pavlova, which consists of strawberry, kiwi, and passionfruit topping. The results was very different from my berry combination (more often raspberries than not), and also very pleasing, which is why I decided to post about it.
Friday, August 5, 2016
Wednesday, August 3, 2016
Cheesecake is a loved treat in our household as well as among our friends and family. This Japanese cheesecake differs much from the cheesecake we are used to. It is, to me, almost like eating edible cotton. It is light and airy and something like a set mousse, except even lighter.
Monday, August 1, 2016
I may have mentioned once or twice my readiness to swap out main courses for a life of appetizers. Apparently, I am not the only one. Step in cheeseboards. The simplest, most adaptable collection of cheesy appetizers on a board. There is no one recipe for this; just a guideline made to be followed or broken.