976. Iraqi Lazy Kubba

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I missed making new kubba recipes for the blog! This Iraqi kubba, the twelfth variety on MCW, is aptly named Lazy Kubba because the filling the the crust are mixed together then formed into a patty, thereby making things so much easier and quicker to boot. Furthermore, if you find yourself with leftover cooked rice and leftover cooked minced meat, you’re already set to go. Continue reading “976. Iraqi Lazy Kubba”

975. Grilled Brie Sandwich

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If you ever find yourself home alone, you might need to seriously consider making this sandwich during the time your hair oil treatment takes effect. This is a one person sandwich, but if you have someone special you want to share it with, just double the recipe and grill up both sandwiches together in the same pan. Continue reading “975. Grilled Brie Sandwich”

974. Iraqi Date Pickles aka Najafi Pickles

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Date pickles, you say? Google date pickles and the vast majority of your findings will be an Indian condiment with an ingredient list of at least ten different spices. However, there is an Iraqi date pickle very famous and loved to its connaisseurs, but so sadly unknown to the world. Continue reading “974. Iraqi Date Pickles aka Najafi Pickles”

973. Chocolate Strawberry Brownies

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Brownies, when done right, are a desirable treat in themselves. That paper-thin flakey surface, those slightly crunchy edges, and that amazing dense fudgy interior is sought by kids and adults like. Now dressing up a perfectly good brownie can sometimes backfire, but this sure is not one of those times. Continue reading “973. Chocolate Strawberry Brownies”

971. Algerian Bread of the Home

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My happiness in this post is boundless for three very good reasons. First off, the MENA Cooking Club has been revived. If you are new, this Club brings together anyone interested enough to join us on our journey of discovery of the Middle East and North Africa States through their local food. We start off with A for Algeria today, which brings me to my second reason. Continue reading “971. Algerian Bread of the Home”

970. Chicken Mandi

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Mandi is a Yemeni style of cooking chicken or meat over rice. A special underground oven commonly used and widely available in the region is used. Basically, the chicken or meat is spiced and cooked over a pot of rice and water. As the chicken or meat cooks, it drips its juices and flavor onto the simultaneously cooking pot of rice. Continue reading “970. Chicken Mandi”

969. Lemon Curd & Swiss Meringue Pie

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For lovers of intense sour lemony desserts, this is a pie for you. I prefer it even to my prevous lemon meringue pie, mostly because of the swiss meringue. A swiss meringue does not need to be broiled because the egg white and sugar mixture has been heated up before whisking to render it safely edible. The end result is the softest marshmallow-like fluff you could imagine. Continue reading “969. Lemon Curd & Swiss Meringue Pie”

968. Salade Nicoise

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While I do love this classic salad and many atimes depend on its simplicity for an easy and healthy meal, it is the dressing that is special and makes the salad. I devised this dressing as a result of several try-outs, until it was perfectly suited for the salad. I often think how underestimated a can of tuna is, and this is one example. Continue reading “968. Salade Nicoise”