2004. Chocolate Sour Cream Sheet Cake

I have more chocolate cakes on MCW than I have counted, but a new one is always welcome.

2003. Turmeric Braised Lamb Neck

Lamb neck is a very underrated cut of meat. This is a variation take on Iraqi tashreeb, rich in onion and turmeric, only leaving out the dried lime.

2002. Mustard Sauce Rotisserie Chicken

This mustard sauce rotisserie chicken is the closest recreation to an authentic poulet roti from a French bistro, and it is as simple as it can get.

2001. Merguez Toast

This cheesy merguez toast is a delicious and filling meal, especially with a load of lightly seasoned rocket dressed with lemon.

2000. Viande Sechée (Dried Beef)

I'm so happy with how this turned out! Dried beef done in this manner is a European staple, and who knew it was so easy? The biggest ingredient is time.

1999. Strawberry Juice (from frozen)

I needed to make space in my freezer and had three packets of frozen strawberry that were purposeless. This "juice" that I made from them rivals any strawberry juice coming from juicers.

1998. Creamed Spinach Tortellini

This is a semi-from-scratch recipe where the tortellini is bought ready made but the sauce is home made. Creamed spinach is always a side dish I cannot resist.

1997. Cypriot Haloomi Toasts

This lovely Cyriot haloomi toast makes a great breakfast as it does an afternoon tea.

1996. Cypriot Sesame Bread Loaf

Breads are much like tea in that every culture has their own versions of it. This Cypriot seeded bread is quaint, pre-sliced as a dough into eight portions so it very easy to break apart.

1995. Deli Press Chicken Mortadella

Deli meats have long since been on the naughty list of extremely dangerous processed foods with high levels of chemical additives.

1994. Pogaca Turkish Fetta Buns

Pogaca Turkish Feta Buns are popular savory, soft pastries commonly served for breakfast or as a snack with tea in Turkey and surrounding regions. One of the may overlaps between Ottoman and Arab cuisine is cheese stuffed pastries.

1993. Hazelnut Coffee Tiramisu

Tiramisu is almost like pasta: a dish with endless variations. This version adds a shot of hazelnut butter for a kind of kinder bueno flavor profile.

1992. Tuna Dip with Jalapeno Chips

This recipe is bold, crunchy, creamy, and completely unexpected.

1991. Cheesy Meat Rolls

This simple cheesy meat roll recipe packs a big punch of flavor from the use of sweet soy sauce.

1990. Whole Head of Lettuce Salad

This salad is presented as a whole head of romaine lettuce, drenched in a basil dressing, and lightly topped with some spring onion and radish.

1989. Shrimp Canton Noodles

Inspired by the canton beef noodles posted a short while ago, this shrimp cashew version is delicious and nutritious.

1988. Green Olive and Onion Crackers

These green olive and onion crackers were made just for fun. They are flavorsome, easy, and can be made into a flatbread or crackers.

1987. Arabic Coffee Date Bark

Chocolate date bark became is trend a few short years ago and is now found commonly in stores and homes.

1986. Black Eyed Peas Thareed

Thareed (or tashreeb) bagilla or broad bean thareed, is a festive Iraqi breakfast. This slightly lighter version uses black eyed peas instead of broad beans. It is an adaptation from my brother in law and is very easy to whip up.

1985. Fresh Zaatar Roast Chicken

This is another recipe that plays on the Palestinian musakhan theme but differs through the addition of fresh zaatar leaves.

1984. Pizza Tongues

Pizza tongues, or lingue di pizza, are long, thin, and very crispy Italian flatbreads topped with tomato sauce, oregano, and olive oil. Often yeast-free and quick to make, they are a popular Roman/Naples street food snack designed for portability.

1983. Tomato Sauce Ramadan Pasta

There are some recipes that are created according to inspiration, craving, and available ingredients. I feel this tomato sauce pasta is one of them, being the result of a Ramadan craving for a saucy pasta.

1982. Pistachio Cream Tahini Halva

Tahini halva is an Arabian sweet, also known as Rahash in the Arabian Gulf. It is a dense and nutty dessert, needed to be served alongside an istikan of tea or a cup of coffee to balance its intensity. It is a no-bake and a no-cook dessert, made just using three ingredients: powdered sugar, powdered milk, and the tahini paste itself.

1981. Grilled Corn Ribs

Corn ribs were all the rage two or three years ago when every household got an airfryer. This version can be grilled for the best flavor, or also oven baked.

1980. Quick Sandwich Bread

I have a similar recipe to this bread on MCW, using honey and it is a bit more elaborate, but this version is almost just as good and is more straight forward.

1979. Butter Parmesan Pasta

Inspired from the lemon pasta I posted not too long ago, I found a way to make a pasta that is even simpler using only butter and parmesan cheese for a delicious silky sauce.

1978. Rice Paper Egg Bagel

Rice paper is the new cottage cheese where all these viral recipes are making things you never though imaginable to be done by this simple humble ingredient.

1977. Folded Kubba Mosul

Iraqi kubba Mosel looks like a large disk the size of a plate with perfectly thin crust encompassing a meat and nut filling, often further garnished with raisins or sultanas.

1976. Raspberry Coconut Cookies

These three ingredients raspberry thumbprint coconut cookies were delicious, I made them twice in a single week.

1975. Chicken Musakhan Pasta Casserole

By now we've got so many variations of chicken musakhan, the tangy Palestinian national dish on MCW. This is yet another modern take on the heritage dish.

1974. Tomato Burrata Dip

Burrata is fresh mozzarella stretched into a small bag holding fresh mozzarella shred and fresh cream. A delicacy now commonly enjoyed over salad, a pizza, in a sandwich, or in this case, as a dip.

1973. Beef Canton Noodles

The hanker for something Asian is real, and these canton beef noodles made right at home fit the bill with ingredients you control and no mystery additives.

1972. Lemon Spaghettini

This lemon spaghettini pasta is a bright, creamy dish made by cooking pasta directly in a lemon-infused water, then coating it with butter, parmesan, and lemon juice.

1971. Black Grape Juice

In Mosul, a black raisin drink is very popular. While this is not that recipe, black grape juice absolutely deserves a post by itself.

1970. Grilled Courgette Toast

Complimentary to the last post on toast, here is another stunned, with a more savory flavor palette. Done correctly, the humble courgette is an absolute delicacy.

1969. Roast Pear Toast

Toast is always the fall back and go-to when either in a cooking rut or in need of an almost instantaneous meal. It can be sweet or savory, simple or elaborate. This roasted pear toast is on the simpler side, but looks elegant and elaborate.

1968. Blueberry Jamboree

This is a dessert from a famous bakery and is reminiscent of a cheesecake but lighter, and no-bake.

1967. Egyptian Gulash

Egyptian goulash is a phyllo pastry bake that’s often filled with ground meat, cheese or vegetables and coated in a milk-egg wash, which gives it a soft texture while maintaining the crispy layers.

1966. Mushroom Beef Soup

Mushroom anything is usually beefy without the beef. This time I wanted an extra-carnivorous soup that settles deep in your core and nourishes form the inside out.

1965. Anchovy Dip Bagna Cauda

This bagna cauda is an Italian anchovy sauce that is often used as a dip with raw vegetables and I have never heard about it before.

1964. Blender Cheesecake Loaf

Sometimes a recipe for cheesecake that takes minimal effort and is good enough to satisfy a hanker is good to have in your back pocket.

1963. Fennel Burrata Salad

This fennel burrata salad was such a refreshing change and is honestly perfect for all seasons.

1962. Walnut Soup

Walnut soup may sound unconventional but once you try it you'll be thinking why didn't I try this sooner?

1961. Electrolyte Water

So apparently, drinking water is not enough. To specify, drinking just any water, is not enough. Water void of minerals will not hydrate us. It is mineral-rich water that our bodies need.

1960. Date Caramel Dip

A thick, almost toffee, caramel dip with fresh crunchy apples is a delight. This version falsifies the caramel into a healthier version using only dates and cream (and salt).

1959. Rice Paper Shrimp

In case you wanted to make a more substantial meal of last post's express egg rice, these express rice paper shrimps are it. 

1958. Express Egg Rice

This express egg rice is a quick so nutritious and delicious meal that is put together in mere minutes especially if you have leftover rice available.

1957. Yogurt Biscuit Cake

Apparently when you put cookies into Greek yogurt, and keep it in the fridge overnight, the cookies will soften from the yogurt and the whole thing will taste like cheesecake.  The result should be soft moist 'cake like' layers paired with greek yogurt which will taste like a 'healthier' cheesecake! If needed, top with honey for more sweetness.

1956. Chicken Rice Soup for Flu

Many times, simple is best. Chicken broth is a healing and nutrient-dense food that is flavorsome and generally included for overall health. Now if one were to be inflicted with the flu, its healing properties shine. 

1955. Appetizer Olive Oil Vineleaves

If I am not careful, I'll be having as many vineleaf varieties in the MCW archives as I have kubbas. Honestly, that might now be a bad thing, just look at how different they all are: breakfast lebne stuffed vineleaves, spring roll vineleaves, airfryer vineleaves, slow cooker vineleaves, and cold vineleaves with sultanas and walnut, prune vineleaves, and that's not to mention other innovative use of vineleaf in vineleaf feta parcels, vineleaf haloomi and preserved lemon parcels, vineleaf meat kofta, and vineleaf saffron rice tart.