I was adamant to make this egg pudding, or cheese soufflé for a brunch I hosted a while back after I had watched Nigel Slater make it on TV.
I cannot recommend it enough. Continue reading “365. Egg Pudding/Soufflé”
The little berry pots are incredibly easy to make, and they are so pretty and elegant! Continue reading “364. Berry Granola Parfait (Healthy)”
Well this is a merging of cultures, if I ever saw one: American cheddar popovers married to Lebanese mint scrambled eggs. Continue reading “363. Cheddar Popovers with Scrambled Eggs”
Kebabs, or koftas, make for a tasty and filling meal, and is so popular that it has even become a street food in many Arab nations. Continue reading “361. Pistachio Kebabs”
Cucumbers were first introduced to the world through Mesopotamia, back in around 2000 BC.
So it cannot be arrogant to claim this cooling side dish as Iraqi, since simple research would agree.
This dish is so wide-spread, and has so may uses. Continue reading “360. Jajeek: Cucumber Yogurt”
This rich and tasty vermicelli rice (تمن شعرية) is quite commonly found on almost any Arab dining table.
Vermicelli is a very thin pasta, also known as angle hair. It is very much used in Egyptian cuisine. Continue reading “358. Iraqi Vermicelli Rice”
Some recipes are keepers from their first try, and you just know you will be making them for years to come.
This chicken satay and peanut sauce is definitely one of them for me. Continue reading “357. Chicken Satay with Peanut Sauce”
This is one of the easiest and simplest savory tarts around.
The convenience of golden and flaky puff pastry, topped with fresh and simple ingredients, finished off with molten cheese makes this child’s play to make. Continue reading “356. Easy Tomato Tarts”