354. Flour Frosting

When I first came across this recipe, I had to double check if I read the title correctly.

353. Greek Feta Dip

Anyone who knows anything about Arab cuisine will be able to see its striking influence on Greek cuisine.
It is no coincidence that gyros and shawerma, stuffed vineleaves, eggplant caviar and baba ghanouche are all overlapping.

352. Crusty Artisan Bread

Flour, salt, yeast, and water is all it takes to make this beauty artisan-quality bread.

351. Smore Brownies

Smore is an abbreviation of "give me some more!"
Or at least I would think so.
Like almost anything American, this is highly addictive and plop-on-your-side heavy.
Seriously, I ate one forkful and was delighted by its deliciousness. I then ate another forkful, and was overwhelmed by how rich and heavy it is. I literally could not eat anymore... but I still wanted more!

350. Iraqi Meat Omelette

This simple-to-do omelette is a power house of protein and flavor, and could very well be one of the things men are made of. Omelettes (probably thanks to Dexter's omelette au fromage) have a reputation of being French, and the French most certainly have delightful omelettes. But if you dig a little beyond stereotyping, you just might find that almost all existing and past cultures have their own versions of omelettes (many dating before the famous French omelette).

349. Garlic Parsley Spaghettini

Quick-fix lunches are a reality of life, when we need to eat now, and we don't have anything prepared for some reason or another.
Pasta is a common go-to dish, but when it is this good, you will be having it even when you are not pressed for time.

348. Sun Dried Tomato Pesto Pasta

Putting to use the (sun) dried tomato pesto in a pasta dish, first we must cook our pasta close to an al dente stage. In a pan, over medium-high heat, add a little oil and a few tablespoons of the tomato pesto, followed by the drained cooked pasta.

347. Sun Dried Tomato Pesto

Pesto is not confined to basil pesto at all.
This sun dried tomato pesto differs in taste, but not in principle, from its green basil brethren.
Where the main ingredient is basil in the green pesto, the main ingredients here is (sun) dried tomato.
Basil pesto uses pinenuts; tomato pesto uses walnuts.

346. Mujaddara: Rice Lentil Pilaf

Mujaddara (مجدرة) is, quite simply, cooked lentils, combined with cooked grain (usually rice), combined with a fairly large quantity of caramelized onions. It is the latter which lends the high-impact flavor of the mujaddara. Today, it is commonly attributed to Lebanese cuisine, but in fact the first recorded recipe of mujaddara comes from a Baghdadi cookbook, and is hence of Iraqi origins.

345. Earl Grey Cake

Earl Grey is undeniably British, and yet it is such a favorite flavor among Arabs.
It is not uncommon to find and Earl Grey Cake presented to you should you pass by for tea in an Iraqi or Lebanese household.
But in all honesty, you could make this cake using any regular tea.