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”
Calissons are a non-bake cookie/candy resembling marzipan but with a fruity undertone. They are topped with a sleek layer of royal icing, and must undergo two drying stints at room temperature. Continue reading “806. Calissons”
This vegetarian appetizer is a sheep in wolf’s clothing.
It sound and looks so indulgent and bad, yet it’s really all healthy and good. It’s baked; not fried. Continue reading “805. Buffalo Cauliflower”
If someone told me this dish was created to cater to my tastes, I would believe it. It does not get much better than this for me: peas, potato, dill, in a stew. Just add fluffy steamed rice on the side, and I could eat this daily without complaints. Continue reading “804. Greek Pea, Potato, and Dill Stew”
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”
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”
Similar to baba ghanouche, this roasted aubergine-yogurt dip is the Europeanized version. It lacks the essential tahini, hence yielding a somewhat lighter dip. Continue reading “801. Roasted Aubergine-Yogurt Dip”
If there is one thing I tend to avoid in the kitchen is thermometer candy making. So I should probably start right off saying you can make these marshmallows without a thermometer. Continue reading “800. Home-Made Marshmallow (No Thermometer!)”
The MENA Cooking Club hosted Lebanon a while back and I was unable to participate at the time.
I have participated in several MENA challenges, including Algeria, Bahrain, Djibouti, Egypt, Iraq, Jordan, Malta, and most recently Morocco. My choice for Lebanon is Sheesh Tawooq. Continue reading “799. Sheesh Tawooq”
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)”