Wednesday, December 31, 2014
Sometimes, you just need a cookie. Different moods call for different cookies. Caramel-y? Alfajores. Crunchy? Pistachio biscotti. Healthy? Oatmeal Raisin. Nutty? Gazelle horns. Iraqi? Kleicha. Chocolate-y? Kinder all the way. Spicy? Mushrooms and Zmitsterne. Elegant? Macarons. Sugary? Palmiers.
Monday, December 29, 2014
The Lebanese, with the Francophone influence over their culture, have a habit of merging French and Arabic food yielding impressive results. Take the zaatar croissant: quintessentially French pastry with undeniably Arab (specifically Palestinian) herb/spice mix.
Sunday, December 28, 2014
I cannot get over how underrated the simple things in life are.
Here we've got the most simple breakfast possible that will have your tummy feel like a king's.
Pan roasted fresh mushroom are accompanied by slow and low-heat scrambled eggs, all brought together with some toast and perhaps a glass of orange juice.
Friday, December 26, 2014
Wednesday, December 24, 2014
Merguez is a North African (specifically Moroccan) sausage which the French have adopted as their own. It is a hybrid of a sausage and a kofta. Not unlike the Iraqi basturma or the Turkish sujuk actually.
Sauteed in a pan and placed beside some sunny-side-up eggs for breakfast, or tossed on the grill accompanying a full-blown barbeque lunch, this spicy fresh sausage is to be appreciated.
Monday, December 22, 2014
Saturday, December 20, 2014
This dish is not a light one, albeit an amazing, warming, delicious, and comforting one.
A mash-up of two previous recipes (Chicken Fingers with Dipping Sauce and Crispy Roasted Chicken with Mushroom Sauce), it is a dish of no regrets.
Thursday, December 18, 2014
Tuesday, December 16, 2014
Provence is a region in Southern France, very well loved and known for its rustic and local cuisine and produce. Arguably the most famous dish hailing from that region is the ratatouille, which showcases the abundant use of aubergines, capsicums, garlic, onion, tomato, and of course olive oil.
Sunday, December 14, 2014
Quesadilla are basically the Mexican version of Iraqi arayees or regular grilled cheese sandwiches.
A filling is encased between two thin breads and toasted to perfection.
This cheesy, and very spicy, quesadilla is as simple as it gets.
Friday, December 12, 2014
Knafa (الكنافة) is the all-time Ramadan dessert, and is just as good any other time of year. Everyone from the Arabian Gulf, to the Levant, to Turkey, Greece, and Northern Africa make it and call it theirs. Its true origin? None other than our mother land of Palestine.
Wednesday, December 10, 2014
Monday, December 8, 2014
Rice is a staple in the Iraqi household, and no lunch is complete without it.
Therefore it is of no surprise the sheer creativity and variety Iraqis have created using this grain, from elaborate biryani, parda plau, carrot rice, and broad bean dill rice, to more simple forms like vermicelli rice and lamb fat rice.
Sunday, December 7, 2014
Anyone who likes mushroom, cheese, and garlic will appreciate this recipe.
Mushroom caps are lightly cooked in a little butter, then stuffed with brie cheese cubes and topped with an onion-garlic-parsley mixture.
Friday, December 5, 2014
This season I bought a small load of excellent butternut squash, and decided to use it instead of pumpkin (to great results). I made pumpkin pie, pumpkin latte, and now I used the last of it in this pumpkin-chocolate cheesecake swirl cheesecake.
Wednesday, December 3, 2014
There exists a whole world of eggs I thoroughly plan on exploring. Eggs just might be the best and most convenient single-cell protein out there. I have even seen old ladies slowly peeling their boiled eggs on a train or in the park.