I realized the term marag has different connotations between the Iraqi and the Arabian Gulf. You see, a marag to the Iraqi is a hearty stew. The consistency of the liquid is just bearely thinner than a soup, and usually has a vegetable and some meat or chicken. To other Arabs of the Gulf, a marag is a broth, which is essentially meat-flavored water used as a base for stews or soups. Now for the Yemeni, marag is a dish in its own right. Continue reading “1114. Yemeni Marag”
Stews and a side of rice are the ultimate comfort food for me. Thoroughly Iraqi, bamia and ccourgette stews are two that I can never say no to, no matter what else is on the menu. However, stews can easily demand several hours of, well, stewing, to really get there. This quick, nourishing, and accidentally healthy saute is the Palestinian relative of the Iraqi chill-fry, which I have yet to post on MCW. Continue reading “1097. Palestinian Tomato Beef Fry”
Due to the popularity of merguez in France, I always thought it was French food. A kind reader of MCW corrected me that this spicy fresh sausage is of North African cuisine, specifically Morocco. It can be made using mutton or beef; and I go with lamb because of the flavor and higher fat content.
Continue reading “1071. Merguez Sausage Patties”
Berbine (purslane), is usually dismissed as a weed since it has a tendency of growing between your pavement bricks just outside. Iraqis have recognized the deliciousness of this weed and made a stew of that is definitely in my top five favorite stews (it’s so hard to pick and choose favorite stews!). We also make a salad from it, but that’s for another day insha Allah. Continue reading “1068. Iraqi Berbine (Purslane) Stew”
I discovered tacos after my mother died. Before that, we would always eat elaborate home cooked meals together, cooked by her, الله يرحمها. After her, we saw a taco package at the store and that’s how we got started. We have been having these tacos for years now, and while they are not totally Mexican-authentic, they definitely are inspired by the Mexican version. This is a very fun and informal meal where each person is encouraged to assemble and customize their own wrap. Continue reading “1062. Maryam’s Tacos”
While I do enjoy participating in all the MENA Cooking Club challenges and appreciate any cuisine of the various countries that make us One Umma, I am bias when it comes to the Iraq challenge. I love this country so much and actually feel physical pain to what it has been reduced to. But there is no despair for those who believe, and as sure as the sun blazes in the sky, Islam will conquer and its enemies will cower. Continue reading “1051. Iraqi Aubergine Rolls”
Most stews use cuts of meat that take a good while of stewing, such as lamb shanks, ribs, or backbone. While you can taste the love and comfort, the downside is the sheer time that goes into them. The Iraqi solution to have your stew and eat it too, express style, is using meatballs. Continue reading “1048. Iraqi Spinach Meatball Stew”
Although I was hesitant to try this dish because I thought pumpkin would be too sweet to have in a stew, I went ahead anyway because it is documented that pumpkin stew was one of our beloved Prophet’s (peace and blessing be upon him) favorite foods. And that is saying something, as meat was certainly not a daily occurrence and would mostly be reserved for occasions. In summary, I am so glad I gave it a go. That one go led to three other goes in the span of just over a week. Continue reading “1044. Iraqi Red Pumpkin Stew”
The Iraqi kebab is different form any other kebab. First off, the Iraqi kebab is made of minced meat, whereas other nations may refer to it as kofta. Then, there is the unique flavor set off by a specific ratio of fat to meat, a simple flavoring of only salt, and some dampened bread to give that special texture to the cooked meat. All this is exponentially enhanced by the flavor lent by the smoke from the barbecue coals. Continue reading “1029. Iraqi Kebab”
This filo meat pie is very similar to my lamb baklava of years ago, but differs in terms of spicing. A cooked beef mince is sandwiched between layers of buttery flakey filo pastry, and baked in a milk and egg mixture to yield a pie that is both crispy and moist.
Continue reading “1006. Filo Meat Pie”