223. Akawi Cheese Sambousak

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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”

222. Pignoles

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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”

219. Chicken Liver Pilaf

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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”

218. Kibbe Bil-Siniyeh

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Blessed Eid Adha To All, With Many Happy Returns

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”

214. Oatmeal M&M’s Cookies

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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”