1848. Syrian Pumpkin Yogurt Stew

I could not get a pretty picture of the stew, but its character more than makes up for its lack of beauty. This Syrian pumpkin yogurt stew is such a cozy and heartwarming dish for the winter, especially for us Arabs who love yogurt-based dishes. 

1847. Salt Fudge Toffee

The end of year brings candy and baking recipes galore. This salted fudge toffee is so moreish in the winter, but honestly might be the same year-round. 

1846. Arayes Sprial Skewers

Arayes is a classic Arabian snack, and presenting them as spirals on a skewer is novel and innovative. I served it with a side of kefir ranch dip, and it was delicious. 

1845. Canned Cranberry Juice

People have an apprehensive approach to canning food, with food safety issues and all. Starting small and conquering minor steps is key to developing any skill. So I tried my hand at canning cranberry juice, and it was really successful.

1844. Fresh Zaatar Olive Savory Muffins

Zaatar and cheese is a classic and nostalgic combination that I would be happy to include in my daily routine as it's got hundreds, maybe even thousands, of variations.

1843. Mini Pumpkin Cheese Fondue

This is a fun and delicious idea for small pumpkins and leftover scraps of cheese: serving one or two people, the cheese fondue is put in a baked small pumpkin, which is edible as well. 

1842. Raclette

Raclette is the name of a Swiss and French Alps cheese, but it is also the name of a dish on how it is consumed. I was gifted a two-person raclette candle-lit grill, and allowed myself the indulgence of a raclette dinner for two. 

1841. Sweet Potato Schiacciata

Firstly, I do not know how to pronounce schiacciata. Secondly, the internet has confused me if this is a schiacciata or not. The idea is that it is an Italian flatbread filled to the brim with vegetables and freshly grated parmesan. You know, like Iraqi iroog bread, but without the meat or lamb fat.