1837. Honey Almond Butter

There are already two almond butter recipes on this blog, so a third seems superfluous, however it is a valuable addition worthy of sharing.

1830. Chili Garlic Oil

For the past couple of years, chili garlic oil has been the "it" condiment. Simple to make, packs a punch of flavor, and can enhance just about any savory dish.

1745. Ajvar

Aj-what? Ajvar is a relish made from roasted red pepper and aubergine, that is further cooked down in a pan to form a thick spreadable paste. It can be used as a side to grilled meats, or over some bread. 

1744. Powder Almond Butter

Almond butter is no longer a trend, but has become a well-established staple. It is a great alternative to peanut butter, and is generally considered healthier although the figures are not much different nutrition-wise. However, it is still sold at several times the price of a jar a peanut butter, so here is a quick and easy way to make your own, using powdered almonds. 

1711. Ranch Dip

The only time I would ever have ranch as a salad dressing, a dip, smeared in a sandwich, or drizzled over a pizza would be when dining out or ordering in. And you know what? I liked it. So it was high time to make it at home. 

1687. Pistachio Pesto Pasta

This pistachio pesto recipe is fresh, zingy, creamy and can be serves with much more than just pasta. 

1645. Garlic Confit

You may add a myriad of dry or fresh herbs, chili, perhaps even some honey and a splash of lemon juice, but all you really need is just some (lots) of garlic and olive oil. 

1642. Salted Honey Butter

Hardly revolutionary, mixing salty and sweet has been a known concept since I can remember. I am posting simple and easy recipes of late because guess what time it is? Ramadan is just shy of a month away and I have a fantastic compilation of recipes to share during the holy month. 

1630. Bone Broth

This may not be the prettiest post, but it is a valuable one. Due to circumstances out of our control, our health is increasingly becoming a matter of importance, and blessed is he who wises up to take preventative measures before he is forced to take curative ones. Bone broth is a miracle drink that can boost health in a multitude of ways. 

1498. Two-Ingredient Tomato Sauce (No Cook)

I think this is a recipe worthy of the tag "genius recipe". Barring salt, all you need are tomatoes and butter. The result is a fluffy pale orange cloud bursting with tomato flavor ready to melt and sheen over anything hot.

1444. Roast Red Pepper Pesto

Pesto is traditionally known as the basil-pinenut concoction we stir into cooked pasta. However the concept can be applied liberally to a variety or herb or vegetable, and a variety of nuts. Its uses are multiple as well. This is a roasted red pepper pesto made with cashews.

1420. Instant Toum Dip

MCW does host a recipe deep in its archives for a whipped garlic sauce, which I in no way retract by posting this similar recipe. You see, the former is more fluid, and certainly more pungent. This is a more spreadable and mild counterpart, yet just as multi-purpose. And it bears a secret.

1400. Mulberry Jam

Little humans grow so fast, may Allah bless them. This year's mulberry harvest had them picking the fruit high in the tree and standing over a steaming pot of bubbling jam, diligently stirring to a thick and glossy perfection.

1324. Vanilla Buttercream Frosting

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).

1231. Mulberry Molasses

Last season's mulberry yield occupied a considerable space in my freezer. In anticipation for another fruitful year insha Allah, I am coming up with different ways to use up the fruit besides cakes (one, two, three), pies, muffins, ice cream, or drinks and smoothies. An effective, versatile, and delicious contender was to make mulberry molasses.

1221. Creme Patissiere (Pastry Cream)

Creme patissiere, or pastry cream, is the French equivalent to custard, but so much tastier. It is the classic filling for French pastries such as eclairs, profiteroles, and even fruit tarts.

1199. Iraqi Geemar

True Iraqi geemar is made fresh daily using buffalo milk. So first, what is geemar? Geemar is the creme de la creme. It is literally the cream layer skimmed off rich and luscious milk. Different-yet similar- variations exist in different culture, most notably the British clotted cream and the Turkish kaimak.

1100. Home Made Yogurt

I am a strong believer that every one of us is responsible to support local produce and buy seasonal produce. This is not just a lesson in community values, but it is also better for your health (less chemicals and GM go into seasonal fruits) and better for your tastebuds (the reason why tomatoes smell and taste so much better in the Summer). So for this MENA Club entry, I am highlighting Qatari local produce.

983. Almond Butter

Of all the expansive horizon of nut butter possibilities, commercial peanut butter is by far the most common and known. Due to its being so readily available, one forgets how simple it is to make your own. A nut butter should consist of only one ingredient: the nut itself. Adding salt to enhance the flavor, and maybe a tablespoon of oil to get it going makes a total of three ingredients. The typical jar in grocery stores has a minimum of seven ingredients, including chemical stabilizers and the like.

974. Iraqi Date Pickles aka Najafi Pickles

Date pickles, you say? Google date pickles and the vast majority of your findings will be an Indian condiment with an ingredient list of at least ten different spices. However, there is an Iraqi date pickle very famous and loved to its connaisseurs, but so sadly unknown to the world.