There are two types of dukkah (دقة), a Palestenian one and an Egyptian one. I’m not sure which one belongs where, but the difference is that one is a spice mixture, the other is a hazelnut-based seasoning. Continue reading “599. Dukka”
I used to have a recipe for a chili con carne and I can’t find it!
I remember the concept though; what made it special was the pastry topping. Continue reading “596. Chilli Con Carne”
Palmiers are a classic French cookie, made solely from excellent quality puff pastry and sugar.
Outside of France, it has also come to be known as Elephant Ears. Continue reading “595. Palmiers”
This nibble-on is as simple as can be.
I took advantage that we got some fresh broad beans, but it can also be done with dried broad beans. Continue reading “594. Iraqi boiled Fresh Beans”
This is not the usual post.
Today I will be talking about the atrocities the majority either ignore or silently watch as it unfolds in the land of Iraq. Continue reading “Stop and Think”
I cannot describe how delicious these sandwiches were. Continue reading “592. Warm Salami Cheese Poppy Sandwiches”