These Iraqi dill biscuits significantly exceeded my expectations. We Iraqis love to dunk things.. cookies in tea, bread in soup, cake in coffee… so this savory biscuit delighted us all. Even when fresh out of the oven, the biscuit gives a hint of its toughness. As they cool, they dry into an almost stale consistency, but this is all the better for the dunking! Continue reading “1150. Iraqi Savory Dill Biscuits”
My mother, Allah rest her soul, used to make the most amazing spinach fatayer. What excelled them was the sour factor, combined with a perfect pillowy pastry. As is traditional, the parcels would be triangular in shape. After several trials, I think I have finally found the recipe closest to my memory of hers. Continue reading “1049. Iraqi Spinach Fatayer”
Palmiers are a French sugar cookie made with literally just sugar and puff pastry. I made a batch eons ago on MCW. These sun dried tomato palmiers are a savory take on these delightful little French cookies. Continue reading “1037. Sun Dried Tomato Palmiers”
Is there any food wrapped in puff pastry and baked to a flaky, golden, and crisp finish that isn’t good? Some examples right here on MCW are: shrimp, meat leaf, cheese, and zaatar among others. Continue reading “873. Aubergine Puffs”
Cheesy puffed pastry straws were a popular snack when I was a kid, but we always bought them packaged. I admit, they did have an amazing crunch and crispiness that just is not as easily achieved at home as it is in the factory. However, home-made lends itself to a plethora of flavorings. Continue reading “744. Puffed Cheese Straws”
Sausages wrapped in soft salty bronzed pretzel bread make for a fun snack or dinner for kids (most adults, too).This is a yeasted dough, so it will require a bit of rest, but other than the waiting, this recipe is pretty easy to make. What gives the pretzel its renown bronze color and taste is the baking soda bath it takes just before baking. The original recipe from DinersDishesAndDesserts
made 8 sausage rolls for the amount of dough. I used sausages about the length and width of an average middle finger, and got 16 rolls.
If you have leftover dough, just make regular pretzels!
Continue reading “679. Pretzel Sausage Roll”
As previously mentioned in the lamb pide I put up, Turkish pides can also be made of vegetables and cheese. Continue reading “673. Cheese Pide”
It’s no secret Turkish food is among the absolute best in the world (along with Iraqi food of course!). Continue reading “664. Lamb Pide”
Salty Parmesan and herbs encased in a paper-thin crisp pastry dunked in honeyed luscious thick yogurt does sound strange indeed, but it is a combination you would have to try to believe it works. Continue reading “656. Parmesan Filo Crisps”