807. Chicken Drumsticks with Pea Brown Rice

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There must be at least a million and one different ways of cooking chicken and rice.
This is variation number X on the blog, and you have a choice of making it a one-pot wonder or going for the slightly more effort-requiring (but more presentable) separate cooking method. Continue reading “807. Chicken Drumsticks with Pea Brown Rice”

803. Pan-Fried Beef Shawerma

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Shawerma (شاورمة) is one of those beloved street foods that is very difficult to replicate at home. It is known as guss (كص عراقي) to Iraqis. What it is, is stacked fillets of chicken or beef on a huge skewer the length of a man’s arm, that have been marinated in a special mix for a day (sometimes two), and are cooked on a revolving spit. Continue reading “803. Pan-Fried Beef Shawerma”

802. Pistachio-Stuffed Dates

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Stuffed dates are a big thing in most Arab and Muslim households (walnut, halva, and now pistachio).
Contrary to popular belief, Muslims do not only fast during the holy month of Ramadan. Sure, that time is the only compulsory fasting duty, but fasting is an act that constantly reminds us of the temporary nature of this life and draws us closer to our Lord and remembrance of the hereafter. Continue reading “802. Pistachio-Stuffed Dates”

798. Moroccan Makrout (Fried Semolina Date Cookies)

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This month’s MENA Cooking Club feature is Morocco. The MENA Cooking Club explores the differences and similarities of the Middle East and North African countries through local cuisine. Previous entries include  Algeria, Bahrain, Djiboui, Egypt, Iraq, Jordan, and Malta. Continue reading “798. Moroccan Makrout (Fried Semolina Date Cookies)”