Monday, September 26, 2016

991. Pumpkin Kubba (Vegan)

Compared to my other kubbas, this vegan pumpkin kubba is somewhat exotic and uncommon to me. It hails from the bleeding and burning Aleppo, aka Halab, where sheer genocide and a full blown holocaust is being committed this very moment and has been going on for years now while the world watches power hungry rabid dogs tear people apart (literally!) down to the newborn.

Friday, September 23, 2016

990. Iraqi Kubba Mosel

From a very young age I had an affinity to kubba. If it was on the table for lunch, I would eat myself sick of them. By far, the Iraqi kubba halab is and always has been my favorite. The dill kubba is a close second, and this Iraqi kubba Mosel (كبة موصل), the thirteenth type of kubba on MCW, is also way up there.

Wednesday, September 21, 2016

989. Banana Pudding

Banana pudding is one of those things one loves as a child, then grows out of, then loves again. Like quite a few of my recipes on MCW, this is a dish loved by adults and kids alike. A custard (optionally homemade) is rendered lighter by folding in some whipped cream. This is then layered between vanilla cupcake quarters and sliced banana.

Monday, September 19, 2016

988. Overnight Slab Pizza

Using the overnight artisan bread recipe as the base for this pizza, no kneading is needed at all. The proved dough is slowly shaped into a giant 45cm*30cm rectangle, before being topped with a garlicky tomato sauce, bungles of grated cheese, and bounties of chopped fresh vegetables.

Saturday, September 17, 2016

987. Nutella Stuffed Cookies

My basic soft cookie batter has served me well many a times be it with nuts, raspberries, or even kinder. Now it strikes again with a molten interior of ooey gooey nutella.

Thursday, September 15, 2016

986. Crusty Pumpkin Rice

In our second round of the MENA Cooking Club Challenge, we arrive to the B in Bahrain. The name of this small Arabian Gulf country literally translates into two seas, which is fitting and a huge clue to the local food. Bahrain is in fact barely a teenage in historical age, and used to be part of the larger Ahsa region before the division by British conquests.

Wednesday, September 14, 2016

Eid Al Adha 1437

Eid Mubarak to all my Muslim family. May Allah continue to bless our Islamic Umma, grant a steadfast victory to all our mujahideen around the globe and award us a life and death in His pleasure only.

Sunday, September 11, 2016

984. Mushroom Cream Toast, Revisited

When you have a recipe archive of almost a thousand recipes, goodies are bound to get overshadowed with the passing of time. Some especially good recipes are worth a double-take, or a revisit of sorts. For this blessed Day of Arafa, I decided to revisit my mother's mushroom cream toast, originally published almost four years ago, as it makes for an especially good Eid breakfast tomorrow.

Friday, September 9, 2016

983. Almond Butter

Of all the expansive horizon of nut butter possibilities, commercial peanut butter is by far the most common and known. Due to its being so readily available, one forgets how simple it is to make your own. A nut butter should consist of only one ingredient: the nut itself. Adding salt to enhance the flavor, and maybe a tablespoon of oil to get it going makes a total of three ingredients. The typical jar in grocery stores has a minimum of seven ingredients, including chemical stabilizers and the like.

Wednesday, September 7, 2016

982. Anzac Cookies

I was given this recipe by an Australian very proud of the biscuit's roots. ANZAC is actually an acronym for Australia and New Zealand Army Corps, and this cookie was what wives made for their deployed husbands back in World War I because they would not spoil for a long time and keep well.

Monday, September 5, 2016

981. Iraqi Freezer Basturma

In my childhood, an Iraqi basturma and egg breakfast was the ultimate treat for the weekend. We used to get the local store-bought basturma rods, heavily spiced, loaded with garlic, stuffed in cleaned intestines, and air-dried for weeks before deemed fit for consumers. Fried in a pan before cracking a few eggs over it to cook in its own fat, this is not your typical omelette or fritata.

Saturday, September 3, 2016

980. Hobbit Wafer Bran Bread

I tend to go through phases in regards to my breakfasts. While not everyday is an egg and toast kind of day, we somehow eat what each one wants on weekdays, then gather for a more opulent breakfast on weekends. Examples of weekday breakfasts range from cheese-zaatar toast to green monster smoothie. Weekend breakfasts are likely to included fried tomato and maybe even thareed bagilla.

Thursday, September 1, 2016

979. Cappuccino Trifle

This dessert can be considered semi-trifle and semi-tiramisu. It certainly is reminiscent of a tiramisu because of the cream cheese, lady finger, and coffee aspects. However it is vamped up several volumes by layering these ingredients with brownies and espresso home made custard.