1916. Khabbaz and Bread

There is this herb or delicate green in the Arabian countries that is a finer relative to spring onion green and leeks. It's definitely from the onion family, and when I search for the English translation for it, "khabbaz" translates to leek, which it definitely is not. 

1915. Grapefruit Frappe

This iced drink was on repeat off of summer. The grapefruit lends a delicate floral sweet-bitter taste that is so pleasant with the accentuated jasmine iced tea.

1914. Blueberry Chia Yogurt Pudding

I make my own yogurt weekly using two litres of milk. I then strain it to get 1 kilogram of greek yogurt, and about a litre of whey. To make this blueberry chia yogurt pudding, I thin it out a bit using the whey.

1913. Iraqi Firwar Bread

This Iraqi bread gives strong Iraq iroog bread vibes but with a twist. Instead of the meat being mixed in the dough before baking, the meat is enclosed in the dough and flattened into a sort of hand pie.

1912. Raw Date Cinnamon Roll

I'm the kind who heel-pivots 180 degrees at the mention of trendy diet food, but sometimes I am intrigued. This recipe for raw date cinnamon rolls is apparently sold in an expensive New York cafe and was supposed to taste exactly like a glazed cinnamon roll.

1911. Individual Iroog Mosul

I do have an Iroog Mosul on MCW, but it is the family version made in a casserole dish. These are individually sized making them something of a cross between iroog Mosul and kubba Mosul.

1910. Artichokes with Hollandaise Sauce

We used to have artichokes quite often in my childhood. It's quite sad how much recent generations are missing out on.

1909. Rice Aubergine Casserole

Where there is courgette, aubergine is not far behind. It was a matter of course to try out the rice courgette casserole in aubergine format.

1908. Digestive Lemon Bars

Taking a shortcut by making these lemon bars from digestive biscuits, they quickly come together for a minimum effort flavorful treat.