1899. Cyprus Kubba

Cypriot and Turkish cuisines overlap a lot. Even their language is the same.

1898. Haloomi Arayees

These haloomi arayees are as simple and delicious as could be. Switching from Lebanese flatbread to Egyptian bran flatbread really has made all the difference for me. 

1897. Beef Jerky

I finally invested in a dehydrator and beef jerky was the first thing I made.

1896. Cornflakes Chocolate Cake

This is a simple cake, soaked in chocolate milk, and covered in a chocolate ganache with cornflakes in it.

1895. SD Flatbread

I do have favorite sourdough breads I make routinely, but the odd experiment that satisfyingly works out from the get-go is always welcome. Queue: these fresh milled flour, pan cooked, bran-coated flatbreads.

1894. Pistachio White Chocolate Rice Crispies

A simple and straightforward recipe: white chocolate rice crispies with pistachio spread. 

1893. Rice Stuffed Chicken Legs

I don't think that anything roasted necessarily falls under the category of a quick meal, but if you prep this chicken in advance, you can pop it in the oven when you get home, and an hour later you've got an easy, nutritious, and delicious meal ready. 

1892. Pistachio Mascarpone Dates

One of these decadent and delightful mascarpone-stuffed, pistachio spread-coated dates is enough to satisfy any sweet tooth. 

1891. Simple Chicken Cream Pasta

The other day I had six hungry people to feed and I wanted a quick and simple yet delicious pasta. I did a quick search online but nothing was simple enough to make with the basic ingredients I had, so I improvised. 

1890. SD Discard Cheese Mint Galette

The week after I made the SD zaatar galette, I still didn't need to restock my sourdough freezer stash, so I made another galette, this time cheese with dry mint and olives. A properly heated pan even without the toxic teflon coating become naturally nonstick, so do not skim on pre-heating time.

1889. SD Discard Zaatar Galette

There is a gradual shift in my kitchen that's been in the making for years now, and the transformation is not yet complete. Slowly yet surely, I am replacing teflon pots and pans with stainless steel and cast iron; commercial yeast with sourdough; store-bought and shelf-stable flour with freshly milled wheat; among some other micro-changes.