1135. Isfahan Loaf Cake

Isfahan is the dessert combination of rose, raspberry and litchi, resulting in an amazingly fragrant and sophisticated dish coveted by master patissieres around the globe. This here is an almond pound cake flavored with these aforementioned ingredients and glazed in a rose-white chocolate concoction perfect for any ladies’ gathering. Continue reading “1135. Isfahan Loaf Cake”

1134. Special Roast Turkey

While a whole stuffed and roasted lamb on a bed of jeweled rice is quite the feast, a whole roast turkey is also festive and perfect of an intimate gathering between family over Eid, or graduation, or engagement parties. This roast turkey is no ordinary turkey though. It takes a full 24 hours of brining, and another 24 hours drying, before the ultimate 3.5 hours of cooking and 30 minutes of resting to achieve this unbelievably succulent, tender, and juicy turkey. Continue reading “1134. Special Roast Turkey”

1133. Chestnut Dressed Rice

This is a very festive rice that can be the bed for a roast turkey or roast leg of lamb alike. In the West, they serve this rice for their thanksgiving or christmas dinners, but only because chestnuts are winter fruits. When you find them conveniently peeled, boiled, and frozen, there is absolutely no reason to not make it for any festive occasion throughout the year. Continue reading “1133. Chestnut Dressed Rice”

1132. Superfood Breakfast Bars

The previous “regular” muesli bars version here easily replace packaged granola bars in my opinion. Totally customizable, and just as moreish, they are definitely one of my favorites. This version is Nigella’s “healthified” breakfast bars, which are chockful of all things good for your body. Healthy does not necessarily mean food good for losing weight, and eating too much from these will not aid your weight loss journey, but they do promise to be a healthy breakfast or snack. Continue reading “1132. Superfood Breakfast Bars”

1130. Fried Egg and Dukka Bagel

There are two types of dukka: the Palestinian and the Egyptian. I have previously shared the Egyptian one on MCW; it consists of a hazelnut base with a predominance of coriander and cumin seeds. Now the Palestinian dukka, usually a product of Gaza, uses toasted wheatberries as the base, combined with spices similar to those found in zaatar which include sumac and sesame. Continue reading “1130. Fried Egg and Dukka Bagel”

1129. Chocolate Mayonnaise Cake

It took me months of on and off contemplation before actually pulling the trigger and trying out this mayonnaise cake. While the idea of mayonnaise in a cake might seem off putting, it might help to remember what mayonnaise is made of: eggs and oil. Not-so-strange ingredients in a cake, eh? The result is a fluffy and moist cake that few will believe did not come from a box. Continue reading “1129. Chocolate Mayonnaise Cake”