For the larger part of Ramadan, this salad has been my iftar meal. It is hydrating, refreshing, delicious, nutritious, and so so easy to put together. This is a recipe where all you do is literally assemble all the ingredients, and you’re done! Continue reading “947. Watermelon Avocado Salad”
For something so fancy-sounding, this salad is practically simplicity itself. Sweet, crunchy, young gem lettuce are halved and placed on the serving dish cut-side up. The simplest walnut vinaigrette is whipped up and tops the lettuce. Continue reading “946. Gem Lettuce Salad with Walnut Vinaigrette”
No Turkish lahmacun tastes as good as the original bought off the streets of Istanbul. Regardless, one may put a valiant effort at replicating it at home. Very similar in concept to the Iraqi lahm ajeen, it is a sort of meat pizza with a very thin crust. Continue reading “945. Turkish Lahmacun”
The Ramadan Souq this year was like a screen capture from the Arabian Nights. Vendors yelling and beckoning, the air thick with perfume, lighting flickering from lanterns, and walls draped with ornate carpets. Make up, jewelry, spices, honey, and gowns galore. Continue reading “Ramadan Souq 1437/2016”
Some people are self-declared meat lovers. I do not count myself amongst them, because while I do enjoy a succulent lamb roast, or fall-off-the-bone shank in a stew, or a char-grilled kofta patty, I also very much enjoy a well-cooked chicken or fish fillet, and many a vegetarian dish. In other words, I rarely crave red meat. These mint rubbed seared lamb chops changed that. Continue reading “942. Mint Rub Seared Lamb Chops”
Of all the Um Ali’s I have tried, this croissant version is the best one I have ever come across, hailing from my beloved sister and friend. Um Ali is the Arabian version of a sweet bread pudding. The flavorings are up to you whether saffron, rosewater, orange blossom, mastica, or what have you. But one great must have is nuts. Continue reading “941. Croissant Um Ali”
Vietnamese spring rolls differ from its more common Chinese counterpart in more than one way. While they too can be fried before consumption, the more popular way is to consume them raw. This is made possible due to the rice paper, which when soaked in hot water, is rendered cooked, soft, and edible. Stuffed with bright raw or cooked vegetables, it makes for a great light Summer food. Continue reading “940. Vietnamese Spring Rolls”
Ramadan Mubarak to all my Muslim brothers and sisters around the world.
I would like to start off this holy month in prayer for our brave families in Islam being tested every day by the majoos and rafida and kafara, especially Brave Fallouja who have been ceaselessly attacked and fight back with conviction for the last thirteen years.
Continue reading “939. Eclair Cake”
This is a quick and straightforward meal hailing from the efficient homekeepers of Syria. Simply put, it is a bed of rice, topped with chicken, yogurt, and nuts. You can boil or roast your chicken as per preference, but I used the whole chicken boiled for the vichyssoise soup. Continue reading “938. Syrian Chicken and Rice”