Best of MCW 1301-1400

The braided brioche loaf and the dalgona coffee are dead giveaways that quarantine started during this compilation. How strange it is that a picture can evoke such strong memories of the event or occasion it was taken in.  

There are more than a few cakes to satisfy any sweet tooth, and plenty of appetizers to amuse any bouche. First off is a novel but fantastic idea of wrapping a stuffed vineleaf in springroll paper and frying it for an elegant finger food. See also part 1 and part 2, part 3 , part 4 , part 5 , part 6 , part 7 , part 8 , part 9 , part 10, part 11, part 12 , and part 13 of previous Best Of MCW series.

More of a technique than a recipe, this is an omelette topped while still not fully cooked in the pan with cheese and a pita bread, then flipped to crisp the pita bread, melt the cheese, and cook the remainder of the egg.

This breakfast is so quick and delicious you don't even have to wait for the weekend to make it. Using dried, crumbled mint, all you need is to scramble the eggs with that and salt before pouring in a hot pan with olive oil.

Dalgona coffee is this three-ingredient coffee, which ironically enough I had posted way back in 2012. This new take makes enough for one person and serves it over a cup of iced milk.

In Turkey, this chip and dip is the most natural snack bandwagon children and adults alike have jumped on long ago. In fact, in Turkey, some form or another of yogurt accompanies every meal, even snacks. Keep in mind the lebne here is no generic yogurt. Unsweetened, sure; but extra sour is key.

So long as they're not soggy, kale salads are my absolute favorite. This kale-quinoa tabboula is as simple as superfood gets.

This is a fun salad that can be served in an interactive serve-yourself style that can serve as a delicious ice-breaker when having people over. All components are presented in individual bowls, allowing each person to customize their own. 

I came across these little parcels of joy by complete happenstance. I almost didn't want to try them but also did not want to hurt feelings, so I took one to be polite. My, were they phenomenal! I was immediately asking for the recipe, for which I got a guideline instead. On with the recipe testing, and here we are; a perfect recreation.

Not a conventional recipe, nor an expected one, this is a spice blend to sprinkle over just-fried potato fries. It might seem a bit strange at first bite, but will quickly develop into an addictive addition to your fries.

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.

This is how my Tashreeb-Flavored Roast Chicken was born: all the flavors of a tashreeb without any of the hands-on intensive involvement. I took all the classic flavors of the tashreeb (onion, curry, powdered dry lime) and rubbed them over a raw chicken. This is popped in the oven to roast, and voila. 

This is a one-dish meal that comes together super fast and is mostly hands-off. It cooks itself in the oven without additional intervention. We could happily have this twice a week, every week.

Weekday meal or meal prep weekend, the choice is all yours. Either way, you can't go wrong with this cozy, heart warming, and delicious chicken piccata over pasta.

This Cajun burger is all about the sauce. In fact, the sauce is so universal, feel free to slather it over chicken or even roasted vegetables.

The vibrancy of the pumpkin is a good indicator of how nutritious it is. Combined with a hearty beef cut in a warming stew, you've got yourself a cozy dish that is as soothing to the stomach as it is to an ailing heart.

This stew is an invention of my sister during the holy month of Ramadan. She started off making lablabi, the Iraqi boiled chickpeas but with the addition of lamb chunks. As she was making it, she was inspired to make a couple of additions, effectively transforming the simple soup into a full-blown stew.

This rich soft bread comes together so easily using a food processor. A simple braiding technique, some rising time, and a 35 minute baking session later, you've got yourself a masterpiece that can be torn apart and dipped, or sliced for sandwiches or french toast.

The taste and texture is that of a chocolate truffle; so rich and dense, made possible by baking the cake in a low temperature oven and a water bath. The topping of whipped cream and fresh berries of optional, but not really, since it makes the cake so much better (isn't that always the case with chocolate cakes anyway?).

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.

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.

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.

True to recent MCW trends, this version of Um Ali, the Arabian bread pudding, is just about as simple as it gets: all you need are chocolate croissants (pain au chocolat), sweet condensed milk, fresh (even frozen would work) berries, and some whipped cream for the ultimate finish.

Tarte de rien literally translates into Tart of nothing, not only because of its looks, but because it takes almost nothing to make it. It is hands down a favorite made time and again.

These Palestinian date rings are as traditional as you can get. Olive oil is used in the dough, and a delectable mix of whole and powdered spices in the date paste.

It's rare to get a cheesecake recipe you can make and eat on the same day. While this mini cheesecake version certainly allows for that flexibility of serving day-of making or next-day, it still requires basic pantry staples that furthermore adjust to momentary whims.

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).

Here comes what may possibly be one of the easiest desserts in the world. Freshly sliced ananas (pineapple) is sprinkled with a mint sugar concoction immediately upon serving, and yields a result way beyond the sum of its parts.

What's not to love about that special combination of a biscuit crust, cream cheese filling, and tangy raspberry topping? This raspberry cheesecake pie is made all the more achievable by going down the no-bake route.

صحة و عافية