A huge part of influence on a county’s culture comes from its immigrants. In regards to the Arabian Gulf, the Indian influence is undeniable and can be seen in everything from karak and biryani to henna parties and movie screenings. The Filipino influence is just as prominent, as displayed by population statistics. Continue reading “886. Coconut Steamed Crabs”
Smoothie bowls have been all the rage in culinary 2015. It is exactly what the name entails: a smoothie poured in a bowl. The difference is that in a regular smoothie you blend all the fixings (seeds, other fruit, etc) in and slurp the lot. Smoothie bowls allow you to see your toppings and eat them like soup in a bowl. Continue reading “885. Pitaya Smoothie Bowl”
Having bottled a bounty of date molasses in the late Summer, I am enjoying using it in various recipes.
Given the cooling Season, spicy ginger and date molasses combinations are more than welcome. Continue reading “884. Fresh Ginger and Molasses Cake”
The difference between a crostini and a bruschetta is that the latter’s toasted bread is rubbed with some garlic before it is topped. So I already have a Spanish tomato bruschetta on MCW, but this tomato crostini is special because of the whipped feta. Continue reading “883. Whipped Feta Tomato Crostini”
This month’s MENA Cooking Club feature is the Kingdom of Saudi Arabia. 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, Occupied Palestine, and most recently Qatar. Continue reading “881. Saudi Banana Maasoub”
This green beans side dish is a wonderful compliment to poultry, red meats, or fish alike.
Gremolata is an Italian condiment made of lemon zest, garlic, and chopped parsley. This gremolata has added substance by adding fried fresh breadcrumbs to the mix. Continue reading “880. Green Beans Gremolata”