1140. Harissa Roast Chicken

The Moroccan harissa is not to be confused with the Iraqi or Arabian Gulf harissa. The Moroccan harissa is a spicy paste made of dried chilis and combined with a medley of spices and flavorings. It is spicy (obviously), abut also slightly tangy and oh so fragrant. Note that the heat of the spice varies from one manufacturer to another, ranging from mild to light-your-head-on-fire hot.  Continue reading “1140. Harissa Roast Chicken”

1138. Sweet Potato Peanut Brownies

Food that appears to be what it isn’t is all the fad right now, if you’ve noticed. Cauliflower masquerading as rice, cashew as cheese, and chia seeds replace eggs. A particular favorite food to meddle with is brownies. I have seen black bean brownies and pumpkin brownies, but I had a hanker for peanut butter and decided to go with this sweet potato brownie recipe. Continue reading “1138. Sweet Potato Peanut Brownies”

1137. Beetroot Hummus

Hummus being the ultimate and original dip, countless variations have popped up over the course of years as serious contenders. One of my unabashed favorites is the pea-mint dip of a while ago. Mama ganouche is not to be confused with beetroot hummus; the former’s bulk comes only from beets, whereas the latter’s comes from chickpeas and beets. Continue reading “1137. Beetroot Hummus”

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”