Most of the chicken I cook is either made over the stove or in the oven. Continue reading “407. Chicken Carmelized Onion and Rice”
In all honesty, I was distracted while making this salad. Continue reading “406. Shrimp, Peach, Haloomi, Avocado Salad: To Go”
Okay, we have already established how uncreative I get at naming foods I invent…
But that doesn’t take away from the value of the actual dish. Continue reading “405. Carrot, Walnut, and Pomegranate Molasses Salad: To Go”
Freekeh, the ancient uber-healthy and tasty smoked green wheat grain, is the main component of this salad. Continue reading “404. Freekeh Herb Salad: To Go”
I came to know some people who were always on a diet, and yet they never slimmed!
It was them who made me hate the word diet.
So now, whenever I feel that the scale might be creeping in the not-so-favored side, I begin to moderate what I eat. Continue reading “403. Pumpkin Feta Pinenut Salad: To Go”
June sees to the return of the ice cream churner, and this year we are starting with a more Arab-flavored ice cream: dondurma (دوندرمة السحلب). Continue reading “402. Dondurma Sahlab Icecream”
I like crackers, they are a very pleasant treat for me.
Little did I know how simple and delicious it is to make yourself. Continue reading “401. Sunflower Seed Crackers”
Date molasses and tahini spread/dip (دبس و راشي) is to the Iraqi child what peanut butter is the the Northern American. Continue reading “400. Date Molasses and Tahini Spread”
Ancient cooking was based on necessity and making do with what is available. Continue reading “399. Stewed Meat in Vinegar”
This baked fish dish encompasses most characteristics of comfort food.
Creamy, cheesy, flakey, crispy, and comforting. Continue reading “398. Creamy Baked Fish”