Jerusalem is Muslim.
Israel does not exist.
Allah is most great.
Bran muffins are one of my favorite excuses of felling better about having cake for breakfast. There are already one or two bran muffin variations on MCW, and this is a well deserved addition to the collection. As a self-admitted affectionado of the date fruit, I was particularly happy about adding that distinct sweetness and mega nutritional value to the already nutritious muffin. Continue reading “1145. Date Bran Muffins”
Tender chicken pieces cooked in a creamy sauce is a favorite classic world-wide anywhere. This specific version has the addition of sauteed mushroom and whole grain mustard to the sauce. The fact that skinless, boneless chicken breasts were used makes this dish express. Continue reading “1144. Creamy Mustard Chicken with Mushroom”
Yet another chickpea salad is not what most people seek out, but you’ll have to try this one to decide for yourself if this is the best chickpea salad ever. There is a combination of elements that make this salad outstanding, and totally worth the effort, as this makes a giant batch which you will be very happy to have leftovers with. Continue reading “1143. Chickpea and Roast Pepper Salad”
There is no order or leading trend for the sixth installment of the Time and Again series so many of you are fond of. Obviously, Iraqi food hold a greater majority presence, but if I had to label, I’d call this a collection of very homey recipes, to very chic ones. Continue reading “Time and Again, Part 6”
There must be something in the air demanding chocolate cake! Come to think about it, isn’t there always something in the air demanding chocolate cake? In any case, I am a late comer to the trend-turned-classic courgette chocolate cake. I’m not sure if this is an American thing, or they simply popularized it, but oh my this is moist to a crazy level. Continue reading “1141. Chocolate Courgette Sheet Cake”
The Moroccan harissa is not to be confused with the Iraqi or Arabian Gulf harissa. The Moroccan harissa is a spicy paste made of dried chilis and combined with a medley of spices and flavorings. It is spicy (obviously), abut also slightly tangy and oh so fragrant. Note that the heat of the spice varies from one manufacturer to another, ranging from mild to light-your-head-on-fire hot. Continue reading “1140. Harissa Roast Chicken”
I cannot give justice to this tray bake on how much I loved it. I loved it so much that I hated having to share it. A dish chock-full of vegetables, roasted alongside medallions of spicy sujuk sausage, to a golden perfection, and has minimal hands-on? Count me in. Continue reading “1139. Roast Sujuk and Vegetables”
Food that appears to be what it isn’t is all the fad right now, if you’ve noticed. Cauliflower masquerading as rice, cashew as cheese, and chia seeds replace eggs. A particular favorite food to meddle with is brownies. I have seen black bean brownies and pumpkin brownies, but I had a hanker for peanut butter and decided to go with this sweet potato brownie recipe. Continue reading “1138. Sweet Potato Peanut Brownies”
Hummus being the ultimate and original dip, countless variations have popped up over the course of years as serious contenders. One of my unabashed favorites is the pea-mint dip of a while ago. Mama ganouche is not to be confused with beetroot hummus; the former’s bulk comes only from beets, whereas the latter’s comes from chickpeas and beets. Continue reading “1137. Beetroot Hummus”