Akawi cheese is native to Palestine, and of a very salty nature. It is hard and crumbly, and soaking it in several changes of water removes excess salt. It melts similar to mozzarella, a soft and stringy consistency.
Paired simply with Nigella seeds (or aka black seeds), the result is succulent and beneficial at once. Continue reading “223. Akawi Cheese Sambousak”
These little cuties were originally one large pinenut tart, which I’ve decided to make into a mini popover pan, because I remember enjoying them with a foaming mug of chocolat chaud in a café in Europe.
They have this bistro quality and vintage aura about them, and this recipe is the best one I have found that resembles those in my memory. Continue reading “222. Pignoles”
Spinach stew (مرقة سبانغ) can be made according to taste.
The addition of chickpeas and dill is optional.
Some people even add tomato paste. Others leave out the meat to make it a vegetarian dish. Continue reading “221. Iraqi Spinach Stew”
These little cream cheese croissants are so addictive to the point that you are likely to eat them like a bag of chips! I tend to use kiri cheese because it is conveniently firm and perfectly square, but you can use a teaspoon of any cream cheese to fill each croissant. Continue reading “220. Kiri Croissant”
This chicken liver pilaf (rice) is a recipe from the cookbook I got on my trip to Istanbul.
It can be made with chicken livers, or cut up sheep’s liver with the membrane removed.
I used it as a bed to a simple roasted chicken I made, and tend to find the presentation far more alluring than serving them each in a separate dish. Continue reading “219. Chicken Liver Pilaf”
Kubba come in many shapes and forms. The literal translation for kibbe bil siniyeh (كبة بالصينية) is kubba in a tray. The “crust” is formed of a mixture of minced meat, onion, and burghul. Burghul is a form of tiny cracked wheat commonly sold in Arab and Turkish stores. Continue reading “218. Kibbe Bil-Siniyeh”
Manaeesh are a popular Arab pastry, specific to the region of Syria, Palestine, and Lebanon.
The most popular topping is zaatar and olive oil. Others include cheese, minced meat, spinach, and so on. Continue reading “217. Zaatar Manaeesh”
The sunshine colors of this stew are incredible, and all the more enhanced by the exotic and luxurious strands of saffron. Despite having a mere four ingredients (barring water and salt), the flavors are so intense and burst your senses. Continue reading “216. Chicken Lemon Saffron Stew”
Sambousak, aka samosa, is of an Indian origin I believe, and the wonderful thing about them is that they can be filled with almost anything: meat, chicken, shellfish, or vegetarian. Sort of like kubba. Continue reading “215. Meat Sambousak”
Sometimes I feel like I post recipes in reverse.
For instance, I have this great recipe for oatmeal cookies that I haven’t posted yet.
And here I am posting another different recipe for oatmeal M&M’s cookies, which I ought to post after the original recipe.
But all in good time. I made it, I liked it, I shared it. Continue reading “214. Oatmeal M&M’s Cookies”