687. Panisses Chickpea Fries

I had to make and taste these panisses to believe how truly they mimic the flavor of potato fries; it was incredible!

686. Korean Minced Beef: Express

Express is the key word here.
Asian flavors are clearly conveyed, and by using ground meat, the dish comes together so fast.

685. Freekeh Soup

I was surprised when I discovered that freekeh is not to everyone's tastes.

684. Moroccan Chicken with Apricots and Prunes

Moroccan Tagines are very rich in spices and even fruits that make them highly flavorful and aromatic dishes.

683. Mendiants

Mendiants are a classic French confection that consist of a small disk of chocolate topped with your choice of dried fruits and nuts.

682. Raw Nuts and Dried Fruit Snack

The other day I was super-busy with no time to sit and eat.

681. Iraqi Tomato Spinach Stew

Iraqi marags (stews) are defined by the type of vegetable and meat in it, as well as by its color.

680. Kubba Fetteh

Fetteh (الفتة), as seen in my chicken fettah a while back, is basically a dish consisting of fried crispy pita bread, topped with things (chicken or meat or pulses or vegetables...) and a sauce of sorts.

679. Pretzel Sausage Roll

Sausages wrapped in soft salty bronzed pretzel bread make for a fun snack or dinner for kids (most adults, too).

678. Djibouti Rice Skoudehkaris

This month's MENA Cooking Club country of choice, following Algeria and Bahrain, is Djibouti, and it is hosted by Amira of Arabian Mama.