294. Raspberry Rice Pudding

The classic and common rice pudding is modernized with a vibrant touch of fresh fruit.
Any fruit of your choice is roughly mashed to a pulp with some powdered sugar and is topped with thick, creamy rice pudding.
I used raspberry here, but the same procedure can be used with so many other fruits: blueberries, mango, kiwi, peaches... just peel what needs to be peeled then go on and mash away.

293. Mediterranean Salmon

The combination of tomato, basil, and olives is a classic Mediterranean one.
This salmon fillet is studded with Mediterranean flavor-packed tomato-basil-olive parcels.
The recipe is originally by Gordon Ramsay, but I came across it on A Seasonal Cook in Turkey.
It is a fun and new way to present salmon, not to mention fast and filling.

292. Baba Ganouche

Baba ganouche (بابا غنوج) is a Levantine staple appetizer-slash-salad almost as popular as tabboula and hummus tahina. Its main ingredient is aubergine (eggplant), which is roasted before scooping out its silky flesh to mix with a few seasonings.
Really, you can increase or decrease any of the ingredients to achieve the consistency and flavor you like best, so the recipe outlined below is just a guideline.
I served the baba ghanouche as "boats" in endive (chicory) leaves, and sprinkled with some fresh pomegranate seeds.

291. Apple Charlotte

I have had this recipe jotted down in an old recipe notebook ever since I can remember, therefore alas for the source, it is long forgotten.
The name of this dessert is Apple Charlotte.
It consists of stewed apples covered with sweetened butter-fried fresh breadcrumbs.

290. Iraqi Kubba-Turnip Soup

We have had white kubba soup (Kubba Labania), and green kubba soup (Spinach Kubba Soup), so now it is time for red kubba soup (kubba-turnip soup)!
This is a famous Iraqi soup that is delightfully tangy and hearty.

289. Crispy Honey-Garlic Chicken Fillets

This is a Chinese-inspired chicken dish that is unbelievably crispy-crunchy on the outside, and wonderfully moist and tender on the inside. The flavor punch comes from the richly seasoned flour coating, and again from the concentrated sauce.

288. Spinach Artichoke Dip

Spinach-Artichoke dip would always be the first thing I order when dining in a place that serves it.
I can't find any information where the dish originated from, but since it contains artichokes, I'm assuming it's got Italian or French roots.
I honestly don't know why I never tried making it at home. I think I might have thought I'd never make it as good. I was right: I made it even better to the point that I never again order this dip out.

287. Mocha Bûche de Noël

There are all sorts of cake: everyday breakfast cakes, afternoon tea cakes, birthday cakes, festive cakes...
You really don't need much of an excuse to make (or eat) a cake.
I love swiss roll cakes: light fluffy cake, enveloping some sort of creamy or jammy filling... it's fantastic.
Now, this Bûche de Noël (aka Yule Log, or simply log cake), is traditionally served by Christians over Christmas. Hotels and bakeries present it all throughout the winter season.

286. Meringue Mushrooms

These adorable little confections can be enjoyed by themselves like a cookie, or as an edible decoration to a bigger dessert.
I have seen them a lot used to decorate chocolate cakes and bûche de Noël (yule log), especially around the end and beginning of a year.

285. Iraqi Date Kleicha

If you want to know anything about Iraqi food, you cannot miss the istikan of tea with date kleicha (كليجة).
The are oh-so-many home made kleichas that vary in the details (coconut kleicha), but the principle remains the same: date paste enveloped in a flakey buttery dough. (See also Traditional Iraqi Date Kleicha.)
Iraqi Muslims, Christians, and Jews alike all make kleicha to celebrate an occasion, or even without an occasion!