1561. Simple Smoked Chicken Kebsa

Kebsa is basically an Arabian Gulf way of cooking a protein and rice together. This is a smoked chicken kebsa, as simple as can be, yet ricocheted to epic proportions by smoking the pot before serving.

1560. Turkish Courgette Filo Coil

Who doesn't love a good Turkish pastry? We definitely do. Flakey, crispy, cheesy, and full of flavor, the Turks keep amazing me how they made masterpieces out of nothing.

1559. Chocolate Biscuit Pie

This pie is made simpler by using a biscuit crumb crust. But the real start is the unreal velvety smooth decadent chocolate custard filling.

1558. Palestinian Mashed Boiled Eggs

I think I once told the story of my Palestinian fellow intern in the years long before blogging? She is the same one who introduced me to sage tea on our groggy early mornings in the institution's pantry.

1557. Turkish Chicken Clay Pots

I admire the Turks for their knack in stretching resources while never compromising the result. You would never imaging that two chicken fillets, a mere half kilo, would create eight portions of this delicious dish.

1556. Single Serve Burrata Plate

Happily living on bread and cheese might be a bit of a stretch in reality, but indulging once is a while conveniently falls under the category of "why not?". This single-serve plate is not just any bread and cheese. The individual components are so exquisite in their own right, that they absolutely sung when brought together.

1555. Express Paratha Fateer

Express, because a ready-made frozen paratha bread is used to make this fateer. The filling also could not get easier: crumbled feta cheese. A two-ingredients delight. 

1554. Apricot Jam Tart

This tart transported me back to my childhood, back when they sold hand-sized versions of it at the supermarket practically for free. Thin, and almost biscuit-like, the tart melts in the mouth and the fruity tang from the apricot jam is pure nostalgia.

1553. Scrambled Eggs and Potato

Many cuisines use cooked potato in a breakfast egg recipe, but the simple profile of this version using plenty of olive oil is Palestinian. Simple and succulent, this is a soft egg scramble loaded with flavor.

1552. Summer Berry Bread Pudding

No offense, but it really baffles me that some Arabs look up to the British. Cringeworthy and malicious colonization history aside, just look at the cuisine! Arab cultural cuisine is laden with rich nuts, dried fruit, and fragrant spices. Ballads could be written over just the scent of saffron, rose, and citrus. British food is so basic in comparison. But, you do find some goodies here and there. While this pudding is made of basically a loaf of bread and some berries (see what I mean about basic?), the result is pleasing.

1551. Zaatar Haloomi Pancakes

This is a savory Cypriot pancake bursting with Mediterranean and Turkish flavors. There is haloomi cheese in there, as is some olives, dried mint, and my personal touch of fresh zaatar leaves (optional but good). Here is the true kicker: serve drizzled with lashings of honey for an unbeatable combination.

1550. Mulberry Mojito

Mulberry season ended a short while ago, but we still managed to benefit from its bounties.

1549. Feta Filo Pie

Essentially four ingredients, this feta filo pie can be made as part of any of the three meals a day, or even as the main attraction with a side of salad. Filo pastry, olive oil, feta cheese, and an egg is all it takes.