Thursday, December 5, 2019
The number of chocolate cakes on MCW deserves a compilation post. Another chocolate cake recipe is probably not warranted, but can you even say that about chocolate cakes? This one just might be second to the most decadent of the lot.
Tuesday, December 3, 2019
This is something to make when you don't know what to make. Got puffed pastry and minced meat in the freezer? You're set to go. The wonderful thing here is that you can use any minced meat recipe you may favor: kubba filling, taco-spiced, bolognese... whatever you may have on hand or have an affinity to will work.
Sunday, December 1, 2019
I have posted three separate Iraqi variations of dates and sesame (Date Molasses and Tahini Spread, Iraqi Breakfast Sticky Dates, Iraqi Madgooga: Date Sesame Truffles) and ironically this latest one is the most basic by far.
Thursday, November 28, 2019
This is a nostalgic cake which most of our mothers made in our childhood. My mom would make marble cake in those big, rectangular, deep tefal baking pans that would be enough to feed an army, and indeed we ate it up like an army would, too.
Tuesday, November 26, 2019
Sunday, November 24, 2019
Finding a recipe for buttercream frosting which you can depend on every time may be quite the challenge. This Vanilla Buttercream Frosting is versatile in terms that you can let it remain vanilla, or flavor with other essences (almond) or citrus zest (lemon, orange).
Thursday, November 21, 2019
Anyone who has tried Iraqi chicken tashreeb has loved it. While I count myself as one of them, I do have a great dislike for the searing process... the odors from the combination of cooking onions and chicken grease make it a seldom affair reserved for special guests or intense cravings, unfortunately.
Tuesday, November 19, 2019
Sunday, November 17, 2019
Thursday, November 14, 2019
Tuesday, November 12, 2019
I don't know about you, but dynamite shrimp, california rolls, and mongolian beef are permanent orders whenever to eat Asian out. With all that stir-frying, we tend to prefer ordering to cooking. However, once you discover just how simple recreating some of this dishes at home, you just might change your mind.
Sunday, November 10, 2019
Mont Blanc is a dessert named after the famous summit on the alp mountains in the Swiss-French-Italian region of Europe. It is mainly three ingredients: meringue, chestnut paste, and whipped cream. Multiple interpretations of the dessert exist, in the forms of ice cream, trifles, etc. This version presents the Mont Blanc as a meringue swiss roll cake, while remaining true to the core ingredients.
Thursday, November 7, 2019
Tuesday, November 5, 2019
Sunday, November 3, 2019
Karak is a popular tea in the Arabian Gulf. Basically, it is tea with milk, and hints of a few spices such as saffron, cardamom, and ginger. This is a cake based off that drink's flavor profile, but it is also an express karak cake.
Thursday, October 31, 2019
Warm sandwiches come in many shapes and forms, not to mention flavors. This is a grilled cheese sandwich, incorporating a very unconventional ingredient: kimchi. Kimchi is a fermented cabbage concoction known to be Korean, but has spread throughout Asia, and now to the western world.
Wednesday, October 30, 2019
Tuesday, October 29, 2019
This cake came together from scratch to consumption in just under an hour. Demolition lasted a polite 15 minutes. Essentially six pantry ingredients (not counting a pinch of salt), the batter was made and thrown in the oven in less than 10 minutes. Baking lasted 30 minutes, and a cheat quick freeze for 20 minutes cooled it to room temperature, ready to be eaten.
Sunday, October 27, 2019
Thursday, October 24, 2019
This fried tomato for breakfast is a Palestinian on an Iraqi staple. I make my Iraqi version using only butter and salt with the tomato. This version is almost just as simple, but features gutsy and pungent Palestinian flavors: olive oil, garlic, and green chili.
Tuesday, October 22, 2019
One of the many reasons food of the Levant is my absolute favorite is their amazing use of fresh, vibrant vegetables. Mutabbal is not new to MCW, but this is a rustic twist on it, using unpeeled aubergines hacked up and roasted.
Sunday, October 20, 2019
I have literally been making this Iraqi orange cake for decades. It has such a distinctive flavor and texture, soft, yet almost like a pound cake. It is a very well know Iraqi contribution to any afternoon tea, or asrooniya (عصرونية), and despite its humble appearance, it proudly contributes to even the fanciest of food tables.
Thursday, October 17, 2019
A well-made warm sandwich is one of life's comforts. This buffalo chicken version uses a few shortcuts, and is good to keep in mind before you go on a grocery run. The list might go something like this: rotisserie chicken, ranch dressing, cheddar, and bread rolls. All other items are fairly standard pantry inhabitors.
Tuesday, October 15, 2019
Sometimes we seek the plain, simply because plain is timeless and comforting. These whole wheat jam pockets can be made using entirely one type of jam, or more than one, as I did. The crust is a healthy mix of whole wheat flour and oats.
Sunday, October 13, 2019
Emphasizing the customizability of the trusty crusty artisan bread comes this spicy cheesy hot green chilli version. Green chilli peppers come in a variety of shapes and spice levels. Here we are opting for the larger and milder ones, but go a bit smaller and spicier if you can handle it.
Thursday, October 10, 2019
It is no secret by now that stale croissants make for amazing Um Ali. Simplifying it further, I took out my handy clay pot and air fryer for the ultimate smaller-portion, quick-fix Um Ali. The architecture of the air fryer ensures an out-of-this-world crispy surface and a perfectly soft interior.
Tuesday, October 8, 2019
To my delight, this stew turned out better than my initial aspirations for it. It had a depth and complexity I did not anticipate. The stew has a sourness that is mellowed out by the sweetness of the prunes and carrots. Add a dash of saffron, and you're golden.
Sunday, October 6, 2019
The word "rich" just had to be included in the title, because with chocolate, egg yolks, and cream, this is indeed a rich chocolate pudding. So rich, in fact, that it absolutely must be served in espresso cups because that's all the amount you can have in a single seating.
Thursday, October 3, 2019
Naturally gluten free and completely unconventional, this pizza uses a spiced minced chicken mixture as a crust. It was not my favorite type of pizza (bread is an essential part of the pizza for me), but it delivers the pizza flavor for those particular about a bread crust.
Tuesday, October 1, 2019
Sunday, September 29, 2019
Doubling as an afternoon bite or a hearty breakfast, this is a must-make recipe that freezes really well for when you are lucky to come across a batch of fresh zaatar. Another added bonus to this recipe is that you literally but all the ingredients together in a bowl and knead.
Thursday, September 26, 2019
This is your weekend breakfast, sorted. The clay pot in this equation is actually optional, but it is an indicator as to the simple origins of this egg dish. A simple saute of tomato, green pepper, and onion is fried up. Eggs are cracked in and scrambled. The lot is then topped with glass jar spread cheese.
Tuesday, September 24, 2019
The world can't seem to get enough of the hazelnut fix in all its forms. This is a trifle maximizing on all things hazelnut. There is a biscuit-roasted hazelnut crumb, a hazelnut paste mousse, followed by a chocolate hazelnut mousse, all dotted by crumbed ferrero rocher hazelnut chocolates.
Sunday, September 22, 2019
This is my favorite way to eat a tuna sandwich. It might not look like much, but some of the best things in life might not meet the artificial beauty scale of nowadays. It is quite simple, starting with a can of brined tuna, but the combination makes for a staple recipe.
Thursday, September 19, 2019
Adding marzipan to a classic apple pie is a nutty and floral twist not to be missed. The apple mixture is macerated in cinnamon and a bit of brown sugar, where upon its resulting juices are collected, cooked down, and re-immersed.
Tuesday, September 17, 2019
This is a traditional Palestinian savoury zaatar cookie, falling under the generic term "kaak". If you are lucky to have easy access to fresh zaatar, go ahead and use it here. Otherwise, the dried zaatar mix works just as well.
Sunday, September 15, 2019
Thursday, September 12, 2019
I am usually adverse to recipes calling for unique or out-of-the-way ingredients that will likely be used once and then forgotten. An exception was made here, firstly because of the virtuousness and health benefits of psyllium husk, and secondly because this health bread is so good I plan to make it a staple made on repeat to always be available in the freezer, sliced and ready to go.
Tuesday, September 10, 2019
Sunday, September 8, 2019
Thursday, September 5, 2019
These should be renamed to Ultimate Pistachio Petit Four Cakes. It is so concentrated in pistachio flavor, yet has such a delicate crumb, that although one biteful should theoretically suffice, you will find yourself popping one after the other. The secret?
Monday, September 2, 2019
Wednesday, August 28, 2019
This cooling drink was my constant morning companion all summer long. The knowledge that nutella is addictive due to its hazelnut component more that its chocolate makes the appeal for hazelnut paste all the more prominent. Hazelnut coffee is not a novelty, but the simple replacement of the artificial flavoring for the real-deal paste is a game-changer.
Wednesday, August 21, 2019
Monday, August 19, 2019
The concept of fetteh originally is to use up whatever the family had in the kitchen. As such, the dish is highly customizable and can adhere to vegetarian or carnivore palates without discrimination. Bread and yogurt are inseparable staples in the Levant kitchen. As are vegetables, but those vary according to the season. Grains (rice, burghul, freekeh) are optional, but always favored. Got meat (or chicken)? Throw that in as well, and you got yourself a fetteh.
Thursday, August 15, 2019
Tuesday, August 13, 2019
Stroganoff is usually made with veal or beef, but with the nothing-is-ever-good-enough-as-is trend engulfing the world, you just know multiple versions, variations, and interpretations of the dish had to pop up. This version uses chicken, which gives it a lighter feel than traditional beef, but the cream and sour cream makes up for it. Scrumptiously delicious, be aware this is not diet food.
Thursday, August 8, 2019
With the upcoming Eid Al-Adha preperations well underway, it seemed like a good idea to share this phenomenal nutella maamoul recipe. The dough is simply amazing. Traditionally, maamoul is stuffed with date paste. I decided to play around and fill these maamoul cookies with nutella chocolate spread. The actual dough comprises of only four ingredients, and for certain can encompass any filling under the sun.