I remember as a child when we would gather for lunch and it was a marag, or Iraqi stew of some sort. Lucky was the one who got a piece of meat with a bone marrow! Continue reading “618. Roasted Bone Marrow”
This Iraqi cauliflower-meatball casserole can just as easily be made in a pot like a regular marag or stew as it can in a casserole in the oven. Continue reading “617. Iraqi Cauliflower Meatball Casserole”
I’m beginning to overcome my aversion to mushy banana cake or bread quite rapidly with fantastic recipes. Continue reading “616. Banana Espresso Cake”
Quince (السفرجل) seems to have been out of fashion for a while, and people have only just started to re-discover and appreciate it. Continue reading “614. Quince Paste”
I think this is an Egyptian appetizer and one of those recipes done by eye measurements.
I tried to measure as best I could, but in reality the recipe is very forgiving. Continue reading “613. Fried Feta Cheese”
These red velvet brownies are one of those recipes that kids very much love and adults indulging their inner kids do too. Continue reading “612. Red Velvet Brownies”
This gluten-free bread is virtually void of carbohydrates and is completely grain-free.
If you want to reset your metabolism and un-bloat your tummy, this is the food to do it. Continue reading “611. Flaxseed Loaf”
It’s amazing when something so basic as a pantry staple can of tuna transforms into a fancy decadent hors d’oevres. Continue reading “610. Tuna Paté”
Zaatar croissant in the Middle East is equivalent to a butter croissant in Europe. Continue reading “609. Zaatar Croissants”