1128. Carrot Curry with Kale and Paneer

This curry breaks the mold for every generic curry. It was so strange to us, but so strangely good too. For me, this has become a new favorite indeed. A flavorsome base including pureed carrots and sultanas is bulked up with coconut milk and roughly shredded kale. The seared paneer cubes are totally optional, but totally worth the extra effort. Continue reading “1128. Carrot Curry with Kale and Paneer”

1103. Matar Paneer Curry

I may have mentioned before that curries are numerous and vast in nature, soaring beyond the borders of India, merging with many cultures, each lending their own flavor to the dish. The Thai green curry is so vastly different from the Indian coconut curry, which in turn bears little resemblance to the Iraqi chicken curry. This vegetarian curry features the Indian cheese paneer, and green peas. Continue reading “1103. Matar Paneer Curry”

1094. Haloomi Tacos

I was so reluctant to try this dish as I had a nagging feeling that it would be boring and bland, but oh my am I happy I gave it a go (and took the pictures for a maybe-posting!). While it is the delicious squeaky and firm haloomi that is supposed to be the star of the show, it was the charred corn that really made it for me. Continue reading “1094. Haloomi Tacos”

1080. Courgette Cottage Cheese Gratin

This low(er) fat cheesy gratin came to me at a time when I wanted something rich, bubbly, and cheesy, like a vegetable non-tomato lasagna of sorts. It’s meatless too, but remains high in protein due to the cottage cheese. I just might go as far as calling it a diet dish, especially if you moderate your portion. Continue reading “1080. Courgette Cottage Cheese Gratin”

1059. Iraqi Mushroom Burghul

This recipe is one of the coziest, simplest, comforting, and non-pretentious Iraqi meals out there. While the burghul can be cooked plain and served with the same simple farmer’s salad, I added sauteed fresh mushroom because we love mushroom here on MCW. Using sauteed white desert truffles when they’re in season turns it into a phenomenal dish. It is a vegetarian dish, vegan even, yet is so much more than the sum of its parts. Continue reading “1059. Iraqi Mushroom Burghul”

1058. Vine Leaf and Saffron Rice Tart

I never thought about using vine leaves for something other than dolma until quite recently. My, did stepping out of the box pay off! I made the vineleaf koftas, which immediately became a firm family favorite. This vineleaf pie, uses the vineleaves in place of a crust: over and under and completely encosing a flavorful rice filling. Continue reading “1058. Vine Leaf and Saffron Rice Tart”

1024. Cheese Stuffed Breaded Mushroom

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I don’t know about you, but mushrooms rate pretty high on our favorite foods scale.We love it fried, grilled, sauteed, drenched in garlic butted, coated in cheese, sprinkled with salt, and even raw. So the appeal behind cheese-stuffed breaded mushrooms is pretty much self-explanatory. Continue reading “1024. Cheese Stuffed Breaded Mushroom”