865. Iraqi Diheena Halwa

1

Eid Al Adha mubarak to all my fellow brothers and sisters in Islam. May Allah guide us to the Straight Path and be pleased with us.
Dubbed the Iraqi Fudge, Diheena (الدهينية) is an ancient recipe developed through the ages. Like many ancient arts, the specialists make it best. Nowadays you have to dodge bullets of idolators in Najaf just to get a taste of Diheena, so you can try this home made version instead. Continue reading “865. Iraqi Diheena Halwa”

864. Roast Prune Chicken

1

And the roast chicken chronicles continue. This time, it’s a surprisingly complex and flavorsome combination of the strangest ingredients tossed together and baked. My first of mixing soy sauce and pomegranate molasses was hesitant, but wildly successful stovetop chicken here. This recipe even has mango chutney in it! Continue reading “864. Roast Prune Chicken”

858. Qatari Rangina Cups

1

This month’s MENA Cooking Club feature is Qatar, which couldn’t have come at a better time because ’tis the season of fresh dates! Fresh dates mean Rangina making, pronto. 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, Djibouti, Egypt, Iraq, Jordan, Lebanon, Malta, Morocco, Oman, and Occupied Palestine. Continue reading “858. Qatari Rangina Cups”

857. Chickpea Fetta

1

I mentioned in my chicken fetta post how versatile the fetta is and how you can create your own based on what ingredients you have on hand. Some have rice, some have bread, some have both. Some have become classics because of how popular, easy, and readily available the ingredients are. This chickpea fetta (فتة الحمص) is one of those classics. Continue reading “857. Chickpea Fetta”