Measurement Conversions

I realize that there are several methods used to measure the same thing.
One can easily get lost amongst grams, ounces, pounds, cups, tablespoons, and the likes.
Therefore I have decided to create a conversion board of the measurements I use, so as to not get lost in translation.

Butter
1 cup =200g
3/4 cup = 75g
1/2 cup = 100g
1/4 cup = 50g
1 Tbsp = 12.5 g

Flour
2 cups = 250g
1 cup = 125g
1/2 cup = 63g

Sugar
1 cup = 200g
3/4 cup = 75g
1/2 cup = 100g
1/4 cup = 50g
1 Tbsp = 12.5 g
 
Oven Temperatures

Fahrenheit Celsius
225 110
250 125
275 140
300 150
325 165
350 180
375 190
400 200
425 220
450 230
475 240

Pantry List
A well-stocked pantry is essential for easy cooking, and ultimately, an easier life. Time and again do we find ourselves reaching for pantry
staples when in a rush or when we are low on fresh supplies.
This is an ever-growing list of things I like to have on hand (mostly essential, sometimes frivolous) which I thought I would share.
If you have anything you consider a pantry staple of think I might have forgotten something, please share in the comments below.
Thanks!

Pantry Staples
flour (white, semi-whole-wheat)
almond powder
semolina
oats
sugar
powdered sugar
brown sugar
cornstarch
baking powder
baking soda
yeast
chocolate (white, milk & various degrees of dark)
chocolate chips
unsweetened cocoa
sprinkles
dried beans (various types)
dried fruits (prunes, apricots, figs)
raisins
dates
long grain rice (Basmati, Jasmine)
short grain rice (Egyptian, arborio, sushi rice)
brown rice
wild rice
canned chopped/whole tomatoes
tomato sauce
tomato paste
canned corn
canned chickpeas
canned tuna
canned coconut milk
evaporated milk
powdered milk
sweetened condensed milk
apple cider vinegar
balsamic vinegar
white vinegar
vermicelli
various dried pasta (penne, farfalle, spaghetti, fettuccini...)
lasagna sheets
chicken broth
beef broth
hoisin sauce
honey
gelatin (unflavored and flavored)
ketchup
Hot sauce
Soy sauce
Oyster sauce mayonnaise
date molasses
mustard
peanut butter
pickles
olives
Worcestershire sauce
olive oil
vegetable oil
ghee
coconut oil
coffee
tea
almond extract
vanilla extract
dried mushrooms

Dried Herbs and Spices

basil
thyme
oregano
mint
sage
rosemary
herbs de Providence
bay leaves
caraway seeds
fennel seeds
chili pepper
coriander
cumin
turmeric
curry powder
paprika
cinnamon
cloves
nutmeg
ground allspice
ground cardamon
ground ginger
peppercorns
poppy seeds
salt
saffron
sesame seeds
nigella seeds
 Recipe Index

Breakfast:

1.Iraqi Breakfast: Fried Tomato

2.Iraqi Breakfast: Watermelon and Cheese
3.Iraqi Dibis wa Rashi (Date molasses and Tahini)
4.Iraqi Thareed Bagilla
5.Iraqi Meat Omelette
6. Egg Sumac Pita Pizza

Soup:
 
Chickpea-Coriander Soup
Chicken Rice Soup
Spinach Kubba Soup
Iraqi Turnip-Kubba Soup
Iraqi Kubba Yachni Soup
Kubba Labania (Minted Yogurt Soup with Kubba)
Lablabi (Iraqi Chickpea Soup)
Red Lentil Soup
Brown Lentil Soup
Sprouted Lentil Soup
Cream of Chicken Soup
Rice and Corn Soup
Tomato Meatball Soup

Salads:
 
Farmer's Salad
Fattouche
Lebanese Fattouche
Fried Aubergine Pomegranate Molasses Salad  
Mutabbal: Aubergine Salad
Aubergine and Green Tahini Salad
Tabboula
Corn Tabboula
Baba Ghanouche
Hummus Express
Jajeek: Cucumber Yogurt
 
Chickpea Salad
Black Eyed Peas Salad
Iraqi White Bean Salad
Lentil Salad
Lentil and Brown Rice Salad
Cabbage Tomato Salad
Potato Olive Salad
Potato Salad (Simple)  
Pasta Salad

Appetizers/Side Dish :

  Lebna
Iraqi Nut Lebna Log
Lebna Balls
Felafels
 Fried Iroog
Beef Tongue

Kraft Cheese Samosa

Vegetable Samosa
Akawi Cheese Sambousak
Haloomi Cheese Bourag Rolls
Parmesan Filo Crisps
Sujuk Rolls
Arayes
Minced Meat Sambousak
Minced Meat Rolls
Meat Bourag Rolls
Lamb Pomegranate Bourag

Chicken and Poultry:

 

Sheesh Tawooq
Chicken Fettah
Iraqi Chicken Supreme
Chicken with Caramelized Onion Rice
Chicken Drumsticks with Pea Brown Rice
Iraqi Chicken with Red Rice
Iraqi Chicken Lemon Saffron Stew
Chicken Harees Porridge
Iraqi Chicken Tashreeb
Iraqi Chicken Tashreeb Express
Iraqi Chicken Turn-Over
Chicken Fesenjun (Pomegranate Walnut)
Iraqi Chicken Tepsi
 
Meat:

Iraqi Stuffed Baby Aubergines

Iraqi Cabbage Stew
Iraqi Bamia or Okra Stew
Iraqi White Bean Stew/Maraq Fasoulia
Iraqi Green Bean Stew
Habeet: Iraqi Stewed Lamb
Iraqi Meat Stewed in Vinegar
Iraqi Hamees
Iraqi Aubergine Stew
Iraqi Courgette Stew
Iraqi Yellow Spinach Stew
Iraqi Red Spinach Stew
Iraqi Cauliflower Meatball Casserole
Iraqi Meatball and Pea Stew
Iraqi Fried Kebobs
Stuffed Courgettes in Tomato Sauce
  Stuffed Courgettes in Yogurt Sauce
Pan-Fried Beef Shawerma
Chelo Kebab
Mini Kofta Rolls
Tahini Potato Baked Kofta
Iraqi Baghdadi Dolma
Qoozi: Whole Roasted Lamb, version 1
Qoozi: Whole Roasted Lamb, version 2
Iraqi Roast Lamb Ribs
 Iraqi Cream Chap: Breaded Lamb Chops
  Qatari Harees Meat Porridge
 
Fish/Seafood:

Roasted Freshwater Fish

Iraqi Roast Fish with Pomegranate Molasses
Iraqi Broiled Fish with Sultana Sauce
Herbed and Spiced Fish Stew
Iraqi Fish Turn-Over
Fish Parcels

Vegetarian:

Iraqi Herb Stew

Iraqi Thareed Bagilla
Iraqi Boiled Fresh Bagilla
Iraqi Vegetarian Bamia Okra Stew
Stuffed Cabbage Leaves
Cold Stuffed Vineleaves
Iraqi Chickpea Fritters
Felafels
Green Beans in Tomato
Potato Gratin
  Potato Crispy Roast

Smashed Potato
Potato Tray Bake
Roast Potato Wedges
Roast Parsley Potato Halves

Kubba:

Iraqi Kubba Halab

Iraqi Dill Kubba
Kubba Burghul
Kiri Kubba
Beetroot Kubba
Lentil Kubba
Rice Kubba
Semolina Kubba
Potato Chap
Kibbe Bil-Siniyeh (Tray Kubba)
JUMA Kitchen Guest Post Kubba Mosul

Iraqi Aubergine-Kubba Tepsi

Kubba Fetteh
Iraqi Turnip-Kubba Soup
Iraqi Kubba Yachni Soup
Spinach Kubba Soup
  Kubba Labania (Minted Yogurt Soup with Kub

 
Rice/Grains/Pasta:

Aubergine Turkish Pilaf

Djibouti Rice Skoudehkaris
Barberry Zarshk Pilaf
Chicken Liver Pilaf
Chickpea Rice Pilaf
Chestnut Rice
Caraway Seed Rice
Iraqi Carrot Rice
Iraqi Biryani Rice
Iraqi Parda Plau (Rice in Filo)
Iraqi Broad Bean and Dill Rice
Iraqi Desert-Truffle Rice
Iraqi Potato Rice
Iraqi Crispy Crust Rice
Iraqi Vermicelli Rice
Iraqi Yellow Rice
Iraqi Lamb Fat Rice
Koushari Rice
Mujaddara Rice
Tomato Mint Rice
Rose Petal Rice Pilaf
Oozi of the Levant
Chinese Egg Fried Rice

Garlic-Parsley Spaghettini
Mushroom Spaghettini

Pizza:

Baguette Pizza
Mini Pizza
Mini Deep-Dish Pizza
 
Desserts:
Baqlawa
Crinkled Baklawa Rods
Znood Al-Sit
Date Truffles / Iraqi Date Madgooga
Iraqi Date Truffles, version 2
Date Molasses Halawa
Date-Tahini Halawa
Iraqi Diheena Halawa
Iraqi Apricot Balls
Iraqi Kit Kat
Walnut Stuffed Dates
Pistachio-Stuffed Dates
Halva Stuffed Dates
Tahini Halva
Rahash Chocolates
Iraqi Aashouriya
Rice Pudding
Rice Mohalabi Pudding

Cookies:

Baraziq: Sesame Cookies

Algerian Kaak
Moroccan Makrout
Date Maamoul
Iraqi Date Kleicha
Traditional Iraqi Date Kleicha
Iraqi Coconut Kleicha
Iraqi Walnut Kleicha
Iraqi Sesame Kleicha
Iraqi Coconut MacarOOns
Omani Coconut Chaklama
Tahini Cookies
Sesame Brittle 

Cakes & Cupcakes:

Basboosa: Semolina Cake

Coconut Basboosa
Date Molasses and Cardamom Cake
Iraqi Date-Walnut Loaf Cake
Drinks:
Iraqi Tea: Chai Istikan
Iraqi Chai Noomi Basra
Yogurt Drink: Shineena

Basics/DIY:
Dibis Tamur/Date Molasses
Pomegranate Sauce
Geemar: Clotted Cream
Cucumber Dill Pickles
Turnip Beetroot Pickles
Mixed Vegetable Pickles

Iraqi Onion-Sumac Relish

 
 

1. Iraqi Breakfast Fried Tomato

I woke up last week-end with an intense craving for a breakfast of Iraqi fried tomatoes.
Well, we can't have that without some fried aubergines (eggplant) slices. I have some haloomi in the fridge; grill those too. And no
breakfast in complete without eggs.

I served breakfast with crispy baguette slices which is not traditional, but I prefer it because it soaks up the wonderful rich tangy fried
tomato sauces beautifully. Khoubiz is traditionally served.
To round off the meal, serve bowls of olives, fresh tomato wedges, sliced cucumbers, and piled fresh herbs and spring onion. This
breakfast makes for a very comforting dinner too.
Ingredients:

Tomatoes
Aubergines (eggplant)
Eggs
Haloomi cheese
butter
oil, to fry
Bread, to serve
Method:

To make the fried tomato, cut tomatoes in large wedges or circles.

In a deep pan, melt some butter and add the tomatoes.
Saute for 2-3 minutes until sizzling, lower the heat to medium, cover the pan and let simmer for 10-15 minutes until like a puree. Season
with salt to taste. Done.

To make the fried aubergines, heat enough oil to deep-fry the aubergine slices.
Cut the aubergines into circles. I prefer thinner circles (0.5 cm thick) because they crisp and cook faster.
When the oil is hot, fry the aubergine slices until crisp and golden on both sides.
Remove to a paper-towel lined plate to release from excess oil and salt lightly.
To serve, place on a plate and dollop with a yogurt-tahini mixture and fresh mint leaves.
To make the yogurt-tahini sauce, mix three tablespoons plain yogurt with a teaspoon of tahini.

To make the eggs, lightly scramble eggs in a bowl.

Melt butter over medium heat and add eggs.
Reduce heat to a medium low and stir once in a while. The eggs will cook slowly but deliciously.
Season lightly with salt and pepper as it cooks. Be careful to not over stir.

To make the grilled haloomi, generously slice the block of haloomi cheese.
Heat a dry pan over medium-high heat.
Once the pan is hot, add the cheese slices without any oil or grease.
Be careful, the cheese will brown rather quickly.
Flip to brown on both sides.

I serve the breakfast with grilled baguette slices, which is very nontraditional, but it is my favorite bread to absorb the juices of the fried
tomato.
Breakfast is usually served with Iraqi bread, khoubiz, discs, bowls of olives, fresh tomato wedges, sliced cucumbers, and piled fresh
herbs and spring onion.

2. Iraqi Breakfast Watermelon and Cheese

If you are eating watermelon as it is, you are missing out on some serious flavor combinations.

One of which is the famous and beloved Iraqi style combo of watermelon and salty cheese.
I like to pair my watermelon with Haloomi cheese. This makes for a delicious and fresh breakfast, but like all breakfast foods, it is just as
good any time of day.
I think by now it is a rarity to meet an Iraqi who does not have some memory, vivid or vague, of being in the midst of a bombardment. I
remember when I was barely ten and the sirens had just turned off, my mother cut us some watermelon and fresh white Iraqi farmer's
cheese for breakfast after long hours in the bomb shelter. At the time, this small familiar act came almost as a comfort and relief in the
midst of war.
May Allah grant comfort and relief to all in need.

3. Date Molasses and Tahini Spread

Date molasses and tahini spread/dip (‫ )دبس و راشي‬is to the Iraqi child what peanut butter is the the Northern American.

At least it was in the good old days. Now it's blood, bombs, and bullets more than anything else.
In the hopes of preserving traditions, and prayers for God's mercy for all Iraqis, Arabs, and Arabian soil, this post is a dedication to all
Iraqi children.

To make dibis wa rashi, simply mix equal parts of date molasses and tahini in a bowl, and use it as a spread or dip.
Especially beneficial for breakfast as it gives a boost of energy and vitamins.
I have also hear people use grape molasses, though I personally have not.

530. Iraqi Thareed Bagilla

Thareed (or tashreeb) bagilla (‫)ثريد أو تشريب باجال‬, or broad bean thareed, is a festive Iraqi breakfast.

Following the same principle of other tashreebs, this meatless variety consists of soaked bread, topped with stewed broad beans,
scrambled eggs, and some herbs, the most important of which is the dried butnij (‫ )بطنج‬or spearmint. Using my magical newly discovered
and well-loved pressure cooker, cooking the soaked broadbeans took a meager 40 minutes, as opposed to the 2 and a half hours that
would be needed in a regular pot.
Inspired by tummylicious treats.
Ingredients:

3 cups dried broad beans, soaked overnight

12 eggs
3 Tbsp ghee
3 discs Iraqi bread
4 spring onion (scallions), sliced
1/2 cup chopped parsley
2-3 Tbsp dried butnij (spearmint?)
salt and pepper
Method:

Boil the beans in excess water in a pressure cooker for 40 minutes after the whistle goes off.
Following pressure cooker instructions, unlid the pot, add 2 teaspoons salt, and reduce the liquid until just covering the beans.
Meanwhile, tear the bread into a bit bigger than bite-sized and place in a large semi-deep dish.
Ladle the hot beans and the bean broth over the bread, set aside whilst cooking eggs.
Scramble the eggs in hot ghee with a generous sprinkle of salt and pepper.
I scrambled 6 eggs at a time, each 6 in 1 tablespoon ghee.
Arrange the scrambled eggs over the beans.
Sprinkle the eggs with the chopped spring onions, parsley, and dried spearmint (rubbed between your fingers).
Heat the last tablespoon of ghee until very hot, then drizzle carefully over the entire dish. It will sizzle, so be careful.
Serve hot.
350. Iraqi Meat Omelette

This simple-to-do omelette is a power house of protein and flavor, and could very well be one of the things men are made of. Omelettes
(probably thanks to Dexter's omelette au fromage) have a reputation of being French, and the French most certainly have delightful
omelettes. But if you dig a little beyond stereotyping, you just might find that almost all existing and past cultures have their own versions
of omelettes (many dating before the famous French omelette).
Italian frittata, Spanish tortilla, Arab makhlama or 'aja (‫)مخلمة او عجة‬, and Chinese foo yung are just a few examples.
This dish was buried in the forgotten memories of my childhood, and it was my dear brother-in-law who brought it back to my attention. I
highly recommend getting your own brother-in-law to expand your cooking repertoire.

Ingredients:

3 eggs
1/4 cup milk
125g minced meat
1 Tbsp minced parsley
salt, pepper, hotsauce
Method:

In a bowl, lightly whisk together the eggs and milk; set aside.
In a non-stick pan, over medium heat, saute the meat until browned.
Season, to taste, with the salt, pepper, and hotsauce.
Stir in the chopped parsley.
Decrease the heat to medium-low, and distribute the meat mixture evenly over the base of the pan.
Carefully pour the egg mixture over the meat, swirling if necessary to cover the entire pan bottom.
Cover the pan and let the omelette cook for about 8 minutes.
If the top still has not set (still wiggly), you can place it under a hot grill (broiler) for a minute or two to set it.
Serve hot, with bread of choice.

577. Sumac Egg Pita

Developing on my already-invented invention of pita pizzas, I decided to go a step further and bake eggs on the bread. Already done, as
google gladly showed me, but this is an Arabized version, inspired by something similar I saw online.

I used Iraqi tannur bread. Any plain thin-ish disc of bread would do: Mexican tortilla bread, Indian naan, Lebanese or Greek pita.. My
favorite amongst those listed would have to be the naan, as it's textured similar to Iraqi tannur bread.
I was very tempted to add some form of cheese to this, but restrained myself as I served it with a bowl of lebna and olives.
Ingredients:

flat disc of bread

olive oil
eggs
sprinkle sumac
sprinkle nigella seeds
sprinkle salt
Method:

Preheat oven to 450F and set shelf to upper third of the oven.
Drizzle surface of the disc of bread with olive oil.
Crack eggs onto bread (number of eggs depend on size of bread).
Sprinkle with sumac and nigella seeds and salt.
Bake in preheated oven for 15 minutes, and broil for a minute if needed.
Consume warm.
23. Chickpea-Coriander Soup

This is a hearty and satisfying soup, that is really packed with flavor, and is proof that meat-less is not necessarily boring.
It is adapted from the Senses 2 cookbook. Having the ingredients prepared makes execution of the recipe as easy as 1-2-3.

Ingredients:

2 Tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
1 small knob ginger, grated
1/2 tsp turmeric
2 vegetable stock cubes
4 cups hot water
1 Tbsp tomato paste
1 can tomatoes, crushed
4 Tbsp fresh coriander, chopped
1 can chickpeas, drained and rinsed
3/4 cup orange lentils, rinsed and drained
salt and pepper to taste
Method:

Heat the oil in a pot and saute the onion, ginger, and garlic till soft and fragrant.
Add the turmeric, stock cubes, tomato paste.
Add the canned tomato, and water.
Bring to boil for 3 minutes.
Add the coriander, chickpeas, and lentils.
Bring back to boil, reduce heat to a simmer.
Cover, allow to simmer 45 minutes to one hour, until lentils are cooked and soup as thickened to the right consistency.
To be served as part of a meal or as a meal in itself with toasted bread.
71. Chicken Rice Soup

This soup was an invention at the spur of the moment, using whatever ingredients I happened to have on hand and that I thought will
work together.
The process of boiling garlic whole really eliminates its harsh flavor and despite the quantity used, it adds a very mild je ne sais quoi to
the soup... You will have to try it to believe it.
Ingredients:

2 chicken breasts, boiled, water reserved

2 heads garlic (or 20 cloves)
1/2 cup ground rice
1 can evaporated milk
salt and pepper, to taste

Method:

Submerge the garlic in cold water in a small pot and bring to boil.
Simmer 15 minutes, drain.
The garlic will slide out of its skin and be easily mashed.

Shred the chicken breasts finely.

Bring the chicken stock to a boil, add the chicken, garlic, and rice.
Keep stirring for 5-7 minutes to ensure the rice doesn't stick to the bottom of the pan.

Simmer the soup 15-20 minutes longer.

Season to taste.
34. Spinach Kubba Soup

This is a very simple soup that uses the semolina kubba base recipe.
It is very filling, and can easily be consumed by itself as an entire meal.
It has the vegetables, meat protein, and complex carbohydrates, all in this one dish.
Added bonus: it take 30 minutes tops to make.
Ingredients:

2 Tbsp oil
3 cloves garlic, crushed
2 cubes Maggi
1 pk frozen spinach, thawed
12 kubba semolina
1/2 cup barley or cracked wheat

Method:

Saute the garlic in the oil until fragrant but not colored.
Add the chopped spinach, saute 2 minutes more.
Add the stock cubes and 1.5 litres of boiling water.
Drop in the kubba (frozen or fresh) one by one.
Simmer covered 20 minutes until the kubba rise to the surface (indication that they are cooked).
Add the half cup barley and simmer 5-10 minutes longer.
Serve hot as is.

290. Iraqi Kubba-Turnip Soup

We have had white kubba soup (Kubba Labania), and green kubba soup (Spinach Kubba Soup), so now it is time for red kubba soup
(kubba-turnip soup)!
This is a famous Iraqi soup that is delightfully tangy and hearty.

It is known as Sour Kubba Soup, a literal translation of Shorba Kubba Hamud (‫)شوربة كبة حامض‬.
It uses the basic semolina kubba, one of the earliest recipes and the first kubba recipe on this blog.
It is true that this is a soup, but is really is hearty and satisfying enough to have it as a meal by itself.

Ingredients:

3 Tbsp ground rice

4 stock cubes
3 Tbsp tomato paste
1/4 tsp chili
1/4 tsp pepper
3 medium-large turnips
3/4 cup lemon juice
10 pieces semolina kubba
2 cups shredded fresh chard
1 cup chopped coriander
Method:

Cut the turnips into wedges, then cut the wedges in half. There should be about 2 to 3 cups of turnip.
Over medium-high heat, add 1 litre (about 4 cups) of boiled water to the ground rice and stock cubes.
Stir non-stop for 5 minutes so the rice will not clump.
Add the tomato paste, chili, pepper, and another litre of boiled water.
Continue to stir for another 5 minutes.
Add the turnip, and let simmer uncovered over medium to medium-low heat for 45 minutes, stirring once in a while.
Add the lemon juice, then drop in the frozen or thawed kubba one by one, making sure not to overlap.
Do not stir at this point and let simmer covered this time for another 15 minutes, until the kubba float.
Stir in the chard (or spinach) and coriander, simmer an additional 5 minutes.
Serve the soup steaming hot.

411. Iraqi Kubba Yachni Tashreeb

This Iraqi tashreeb is substantial enough to be a meal on its own.Some call it a soup, which it would be had there been only kubba.
Others call it white tashreeb or stew, but that is usually only with meat, barring the kubba.

So this recipe is an everything yachni, call it soup or tashreeb or stew, as you like.
As a soup, it is hands down my favorite kubba soup.
To save time, you can use canned chickpeas instead of soaking dried ones overnight, but the taste is actually better using pre-soaked
dried chickpeas.
This Californian girl cooking Iraqi is the provider of this flawless recipe.

Ingredients:

1 cup dry chick peas

9 cups water
800g lamb shoulder with bone, fat trimmed
1/8 tsp ground black pepper
1 tsp salt or more to taste
1 medium onion, quartered
1 tsp onion powder
12-16 prepared rice kubba
Method:

Soak the chick peas overnight.

Drain, then place in a large stock pot with the fresh nine cups of clear water, the lamb and the onion.
Bring to a boil, then reduce heat and simmer for an hour and a half.
Add salt and pepper and simmer another 10 minutes. Taste broth and adjust seasonings.
I took the shoulder out at this stage, cut it into large chunks, and returned it.
Return to a full boil, drop in the rice kubba, and cook on high until they rise to the top of the pot, usually about 10-20 minutes, depending
on their size.
Boil for at least 5 more minutes, until the kibbe are fully cooked.
12. Kubba Labania (Minted Yogurt Soup with Kubba)

I have known this soup ever since my childhood. It is very well known throughout the Arab world, and little variations exist from Turkey, to
Syria, to Iraq, to the Arabian Gulf countries.
This particular recipe I picked up from a Palestinian acquaintance, and it works perfectly.
The semolina kubba we made in an earlier post, but here the kubba is boiled in the soup, not fried.
Due to the kubba, this soup may be eaten as a meal in itself, or as a starter to a larger meal.

Ingredients:

500g thickened yogurt

1 egg
1 cup water
1 Tbsp flour
3 Tbsp oil
12 pc semolina kubba
1 tbsp ghee or oil
2 tsp dry mint, crushed
3 garlic cloves, grated
salt
pepper
fried pinenuts, for garnish, optional

In the Blender

The Boiled Kubba

Adding the Blended Yogurt Mixture to the Garlic, Mint, and Water
Method:

Put the yogurt, egg, water, flour and oil in a blender, and pulse till smooth, set aside.
Drop the kubba (fresh or frozen, it doesn't matter) one by one in a large pot of boiling water over medium high heat and cook for 10
minutes, or until the kubba float on the surface (see picture). Remove the kubba and set aside. Reserve two cups of the boiling water.
In a clean pot, saute garlic and mint in the ghee or oil just for a few seconds until fragrant.
Add the two cups of reserved water from the boiled kubba to stop the garlic from over-cooking.
Add the yogurt blend to the sauteed garlic-mint mixture, and stir until heated through and starts to thicken, about 10 to 15 minutes over
medium heat.
Drop in the boiled kubba and lightly stir.
Add salt and pepper to taste.
When ready to serve, sprinkle with the fried pinenuts if desired.

250. Lablabi: Iraqi Chickpea Soup

Lablabi is a popular Iraqi chickpea broth that is commonly sold even in the streets.
All it is, is boiled re-hydrated chickpeas. Literally.
The consumer then can add flavorings as they like: lemon juice, hot sauce, a good grinding of pepper, or simply consume it as it is.

Lablabi is usually made and enjoyed hot in the winter months, as it is a very warming and satisfying dish.
Truly, simplicity at its best.

Ingredients:

2 cups dried chickpeas

8 cups water
2 tsp salt
Method:

In a large bowl, cover the dried chickpeas with excess cold or room temperature water for 24 hours.
The next day, discard the soaking water, and place the drained chickpeas in a pot with 8 cups of fresh cold or room temperature water.
Bring to a boil over high heat, skimming the scum as it forms.
Cover the pot and reduce heat to medium-low and simmer for 1 hour.
At this stage you may salt the lablabi and serve.
77. Lentil Soup

"You, who dare insult lentil soup, sweetest of delicacies" said Aristophanes almost 2400 years ago.
Yes, there is a reason why lentils (and soup) are still consumed by humans over thousands of years.
It is hearty, fulfilling, and nutritious. It is rich in iron, protein, dietary fiber, and potassium.
Popeye should have been popping cans of lentils instead of spinach!
But this is not a lesson in nutrition; suffice to know it is nutritious. What is important is that it is delicious.
And easy to make. A winner all around, I would be tempted to say...

Ingredients:

1 cup orange lentils

2 stock cubes
1 large onion, chopped
1/2 tsp cumin
1/2 tsp pepper
1 tsp turmeric

Method:

Boil the lentils in 4 cups water with the stock cubes for 20 minutes.
During this time fry the onion in a little oil and add the spices when soft.
Add the onion and spice mixture to the lentil, allow to cool.
Blend until smooth, return to the cooking pot.
Add water to adjust the thickness of the soup.

Remember to drink the soup with some vitamin C (like a squirt of fresh lemon or a glass of orange juice) to maximize iron absorption!
526. Brown Lentil Soup

Lentil soup is to be treated with exceptional respect. It is a sustaining and highly nutritious soup, that has gotten people over thousands of
years through hard times and near-famine.

I have already posted my trusty red lentil soup long ago, but this brown lentil soup is no inferior in the slightest. It is not blended (because
it would turn muddy(, and contains shreds of silverbeet and sprinkles of lemon. Spinach, kale, beetroot or turnip leaves, or any hardy
green leafy vegetable would do in place of the silverbeet.
This recipe is from my old, loved, and tattered Complete Middle East Cookbook by Tess Mallos.
To serve, I wrapped lime halves in sterile gauze to make for effortless and seedless squirting (something I picked up at a hotel iftar meal).
Ingredients:

1 1/2 cups brown lentils

6 cups cold water
1 1/2 cups shredded silverbeet
1/4 cup olive oil
1 large onion, finely chopped
3 cloves garlic, grated
1/2 cup coriander, chopped
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup lemon juice

Method:

Put the lentils ina pot with the six cups of cold water and bring to a boil.
Simmer gently for 45 minutes to 1 hour, until the lentils are soft.
Heat oil in a separate pan and saute the onion and garlic until soft but not yet brown.
Add the shredded silverbeet to the onions and saute until wilted.
Pour onion mixture in the lentil soup and stir in the fresh coriander as well.
Season with the salt, pepper, and lemon juice and simmer gently another 10 to 15 minutes.
Serve soup with extra lemon wedges or lime halves.
693. Egyptian Sprouted Lentil Soup

This month's MENA Cooking Club country of choice, following Algeria and Bahrain, and Djibouti, is Egypt and it is hosted by Amira
of Arabian Mama.
Egypt has a rich history and a huge impact on Arab culture and food. One gets visions of stuffed pigeons and mountains of koushari
served alongside pots of mulukhia and platters of taamia (broad bean felafels), rounded off with syruppy basboosa and warm Um Ali.
However, with all this richness one often finds solace in the most humble of foods, and what could be more humble than the lentil seed? I
have indeed posted two versions of lentil soup on MCW before (a red and a brown version), but I want this version to be their crown. In
addition to the caramelized onions, sparrow's heads (aka meatballs), vermicelli noodles, and plenty of fresh coriander, I soaked the lentils
in a little water for three days just to get them sprouted and thereby amplifying the nutritional benefits of the pulse.
Many thanks to the lovely Noor of Ya Salam Cooking for organizing this event every month.

Ingredients:
1 cup orange lentils
2 stock cubes
1 large onion, chopped
1/2 tsp cumin
1/2 tsp pepper
1 tsp turmeric
250g minced lamb, formed into balls
1/2 cup vermicelli noodles
1/2 cup chopped coriander
Method:

Place the lentils in a shallow dish and rinse, then soak barely covered in water for about three days until they begin to sprout.
Give the lentils a good rinse, drain, then boil them with the stock cubes and four cups of water for 20 minutes.
During this time fry the onion in a little oil and add the spices when soft.
Add the onion and spice mixture to the lentil.
Drop in the minced meat balls and vermicelli and boil for 10 minutes more until cooked through.
Add water to adjust the thickness of the soup and taste for seasoning.
Remember to drink the soup with some vitamin C (like a squirt of fresh lemon or a glass of orange juice) to maximize iron absorption!

160. Cream of Chicken Soup

This is a rich, hearty, creamy soup just right for the arrival of cold weather.
I served this soup during Ramadan as well, so really it is delicious any time.
As hearty as it is, it is also very elegant.
The proof: I obtained this recipe from a hotel restaurant insider, so there!
I do not suggest seasoning it with pepper, so as to not mar the luxurious white color of the soup, and let your guests add their own if they
want. Alternatively, if you feel that you absolutely must add pepper, I suggest white pepper, not black.

Ingredients:

3 chicken breasts
100g butter
1 cup flour
2 stock cubes
1 cup cream
salt & pepper, to taste
Method:

Boil the chicken in an abundance of water until cooked.

Remove the chicken and set the cooking water aside.
When cooled, shred the chicken by hand or for 2 seconds in the processor. Set aside.
In a pot, melt the butter over medium-high heat.
Add the flour and stock cubes, keep tossing for 5 to 7 minutes until the flour changes color.
Slowly add about 4 cups of the reserved cooking water and dissolve the flour in it.
Alternatively, add the water, set aside to cool, then blend in a blender until smooth.
Return to the pot, add the chicken and the cream.
If soup is too thick, add some boiled water to reach optimum consistency.
Adjust seasoning, and serve.
1. Rice and Corn Soup

The first recipe is not quite a culinary wonder, but is most certainly a comforting one.
Handy on a chilly night, during a cold, or merely because you feel like it.
This is a home-remedy classic we have on hand whenever someone feels under the weather.

Ingredients:

1/2 cup rice, ground

2 chicken stock cubes
5 cups boiling water
1/2 cup canned sweet corn, chopped
1 can (or 1 cup) evaporated milk
handful chopped parsley

Method:
Add the ground rice and the stock cubes to a pot containing the boiling water.
Stir continuously over medium high heat for 5 minutes to avoid the rice settling at the bottom of the pot.
Simmer on medium low heat for 15 minutes longer, stirring from time to time.
Add the evaporated milk the stir till heated through (a few more seconds).
You may stir in the chopped parsley or garnish the soup when serving.

‫شوربة األرز والذرة‬

‫المكونات‬:
1/2 ‫كوب آرز مطحون‬
‫مكعبين خالصة الدجاج‬
5 ‫أكواب ماء مغلي‬
1/2 ‫علبة ذرة حلوة مفرومة‬
‫علبة )آو كوب( حليب مكثف‬
‫قبضة بقدونس مفروم‬

‫الطريقة‬:
‫يضاف األرز المطحون ومكعبات خالصة الدجاج إلى الماء المغلي في القدر‬
‫ دقائق لتجنب ترسب اآلرز في قاع القدر‬٥ ‫يحرك باستمرار على نار ھادئة لمدة‬
‫ دقيقة إضافية مع التحريك بين حين وآخر‬١٥‫يترك على نار ھادئة لـ‬
‫يضاف الحليب المكثف ويحرك لعدة ثوان حتى تسخن الشوربة مرة أخرى‬
‫يمكن إضافة البقدونس كخطوة أخيرة أو يمكن استخدامه للتزيين عند التقديمي‬

129. Tomato Meatball Soup

Tomato soup is comfort food, regardless of the current season.
Add meatballs, and you won't need much else to achieve comfort.
Plus, it is Ramadan, and this soup is a gentle and, well, comforting way to break one's fast.
I took a short cut and used pre-made frozen meatballs, but home-made meatballs are admittedly better.

Ingredients:

2 onions, roughly chopped

3 cloves garlic, sliced
1 tsp rosemary
2 stock cubes
2 tsp paprika
1/4 tsp chili powder
1/4 tsp pepper
2 cans tomato
3 cups water
15 meatballs, uncooked
Method:

Saute the onion, garlic, stock cubes, and rosemary in a tablespoon of oil until withered but not yet colored.
Add the paprika, chili, and papper; stir.
Add the cans to tomato, and stir to incorporate.
Off heat, add the water, let cool, blend till smooth.
Return to heat and bring to boil.
Add the meatballs, boil for a minute or two, lower heat and let simmer 20 minutes on med-low heat.
You know the meatballs are cooked when the will float.
Serve with bread if desired.

124. Farmer's Salad

There are many countries who have salads similar to this, Iraq and Turkey being just two examples.
It is named farmer's salad, or peasant's salad, because it consists of the most available and basic ingredients: tomato, cucumber, and
onion.
Fresh mint with the sumac escalates the flavor of the salad, but if fresh is unavailable, dry mint is used as well.

Ingredients:

3 tomatoes
2 cucumbers
1 onion
1 handful fresh mint
1 tsp sumac
1 tsp salt
4-5 Tbsp olive oil
Method:

Dice the tomatoes, cucumbers, and onions as coarse or as finely as you like.
Roughly chop the mint and add.
Add the sumac and salt, toss.
Add the olive oil and toss.
Serve immediately.

62. Fattoush Salad

Fattoush is an Arab salad that really just uses whatever salad vegetables you may have on hand. In addition to the ingredients mentioned
below, sliced cucumber, olives, and grated carrot may also be added.
What makes fattoush deserve its name, is essentially the topping of fried pita bread and the sumac dressing.
Ingredients:

For the salad:

lettuce, roughly shredded
tomato, wedges
red radish, thinly sliced
red capsicum, roughly diced
onion, thinly sliced
fresh mint leaves
pita bread, cubed, fried

For the dressing:

1 clove garlic
1 tsp salt
2 lemons, juice
1 tsp sumac
1/2 tsp dry mint
1/2 cup olive oil
Method:

Combine all the vegetables in the serving dish.

Top with the cooled fried pita bread.
To make the dressing, pound the garlic and salt to a puree.
Add the rest of the ingredients and whisk,
Pour dressing over salad just before serving.

447. Iraqi Fried Aubergine and Pomegranate Molasses Salad

This spectacular salad is another recipe of my mother's (‫ )ﷲ يرحمھا‬and is a tangy orchestra in the mouth.
Simple garden vegetables (tomato, spring onion, green capsicum, and parsley) are roughly chopped, before being coated in a rich and
thick pomegranate molasses dressing.
The star of the salad is the silky fried aubergine (eggplant) wedges that are carefully mixed into the tangy concoction. The wonderful thing
about this salad is that it keeps wonderfully in the fridge, and if anything, it tastes oven better the next day.
Ingredients:

2 aubergines (eggplants)
1/2 green capsicum, diced
1 1/2 tomatoes, diced
1 spring onion, sliced
1/2 cup parsley, chopped
3 Tbsp pomegranate molasses
4 Tbsp olive oil
1/2 tsp salt
oil, for frying
Method:

Cut the aubergines into finger-length wedges, and fry till cooked through and golden brown.
Let drain from excess oil and cool down on paper towels.
In a bowl, combine the tomato, capsicum, spring onion, and parsley.
Stir in the salt, pomegranate molasses, and olive oil.
Carefully (so as to not turn the aubergines into mush), toss in the fried aubergine wedges.
If not serving immediately, cover with a plastic film and keep refrigerated.

97. Mutabbal, Aubergine Salad

Aubergines, or eggplants, are thoroughly enjoyed in all forms in the Arab cuisine.
Just in salads, we have seen it fried in Aubergine Rocket Pomegranate Salad , mashed in Baba Ghanouche, and now roasted in this
mutabbal salad recipe.
Actually, baba ghanouche and mutabbal are very similar: the aubergines are cooked in exactly the same way, but the former mashes it,
whereas the latter simply cuts it into chunks.

A variety of vegetables are added to the muttabal, with no strict quantitative measures.
The dressing is simply a drizzle of tangy pomegranate molasses and fruity olive oil.
I particularly enjoy this salad with all kinds of barbecues.

Ingredients:

2 large aubergines
1 yellow capsicum, large dice
2 tomatoes, large dice
2 spring onion, sliced
1/2 cup parsley, chopped
1/2 cup pomegranate seeds, optional
pomegranate molasses
olive oil
Method:

Preheat oven to 450F.

Poke the surface of the aubergines with a fork a couple of times before roasting it in the oven for about 45 minutes.
(I find that the aubergine has a tendency to explode in the oven if I don't poke some breathing holes in it.)
Let the aubergines cool completely before cutting it in half , peeling it, and cutting the flesh into large chunks.
Arrange the aubergine flesh on serving dish, arrange remaining vegetables (and pomegranate seeds if using) on and around the
aubergines in a colorful and attractive manner.
Drizzle with pomegranate molasses and olive oil and serve.

547. Aubergine and Green Tahini Salad

Inspired from a classic mutabbal, this modern take of a very traditional dish is a delight to the senses.

The aubergines (eggplants) are charred in the oven until rendered all soft inside. After a draining/cooling stint, they are topped with a
rainbow of vegetables: tomato, red onion slivers, bejewled pomegranate arils, and a pop of bright green from spring onions.
The green tahini dressing is achieved by blending with parsley.
The dressing pound the flavors of the salad perfectly.
It may look like its a little, but it feeds three to four people as a starter quite comfortably.

Ingredients:

1.5kg medium aubergines

1/2 tsp salt
10 cherry tomatoes, cut in half
1 tbs finely chopped spring onion greens
1/2 cup pomegranate seeds
1/4 small red onion, sliced
Good olive oil, to serve

For green tahini sauce:

1/2 cup tahini paste
1/2 cup water
1/4 cup lemon juice
1/2 tsp salt
1 clove garlic, grated
1/2 cup parsley, chopped
Method:
Preheat oven to 400F.
Poke aubergines in few places with a fork and place them in a baking tray.
Bake for 50 minutes to an hour until soft. Remove from oven and let cool.
Soak sliced red onion in white vinegar.
Once cooled, tear them apart with your hands, discard the skins, then roughly chopped, drain in a colander to get rid as much liquid as
possible, about an hour.
Place the drained eggplant in salad or serving bowl and toss the salt in, then add tomatoes, spring onion greens, pomegranate seeds,
and drained sliced red onion (discard the vinegar).
Spoon some of green tahini sauce (or as much as needed for the salad) on top.
Toss before serving, then drizzle with some olive oil. Taste and correct the seasoning as needed.
To make green tahini sauce, place all ingredients in a food processor and process until smooth.
If the sauce seems to thick, drizzle in a little bit more water until you get the right consistency you desire. Taste and correct seasoning as
needed.

246. Tabboula

Tabboula (aka tabouleh, tabouli) deserves its very own fan club. It is so popular, so delicious, so unique!
Tabboula is a Levantine Arab salad consisting of bulghul (cracked wheat), tomato, green onion, and parsley. The main ingredient is the
parsley.
I have come across some salads labeled tabboula which are almost entirely made of couscous, with just a garnish of parsley.
That's not tabboula, that's a joke. Avoid them. This is the real deal.

I let my tabboula stand for a couple of hours in the refrigerator, layered and untossed.
This is so the lemon juice and the tomato juice will soften the burghul.
The dressing is completed and the salad is tossed just before serving.
Delicious next to all forms of barbecued meats.
Ingredients:

2 cups finely chopped parsley (leaves only, no stems)

1 cup finely diced tomato
1/2 cup finely sliced green onion
1/4 cup finely chopped mint
1/4 cup bulghur
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
Method:

Put the burghul in the bottom of a bowl.

Pour the lemon juice over the burghul.
Pu the tomato over the burghul and lemon, spread to over without stirring or tossing.
Add another layer over the tomatoes consisting of the mint and green onion.
Add the final layer, which is the parsley.
Cover with plastic wrap, and refrigerate 2 hours up to overnight.
Just before serving, add the olive oil, salt, and pepper.
Toss to combine.
770. Corn Tabboula

I came across the idea of corn tabboula and thought it sounded like an intriguing take on the classic Arabtabboula I had to try (in addition
to the spectacular raw cauliflower tabboula). The corn essentially replaces the tomato, whereas the rest of the salad mostly remains the
same..
The mild sweetness of the corn kernels was surprisingly complimentary in the salad; almost like a Chinese take on it with the pairing of
corn and spring onions. In a further attempt at implementing a healthier diet through small but effective means, I have taken to buying
wholemeal burghul which is what I have used.

Ingredients:

1/3 cup bulghur

1/3 cup +2 Tbsp fresh lemon juice
1/3 cup olive oil
1 1/2 tsp salt
1/4 tsp pepper
1/2 cup finely sliced green onion
1 cup drained canned corn kernels
2 cups finely chopped parsley (leaves only, no stems)
Method:

Put the burghul in the bottom of a bowl.

Pour the lemon juice, salt, pepper, and olive oil over the burghul.
Add the corn and sliced green onions over the burghul, spread to cover without stirring or tossing.
Add the final layer, which is the parsley.
Cover with plastic wrap, and refrigerate at least 2 hours or up to overnight.
To serve, toss to combine and coat the lot in the dressing and serve immediately.

292. Baba Ganouche

Baba ganouche (‫ )بابا غنوج‬is a Levantine staple appetizer-slash-salad almost as popular as tabboula andhummus tahina. Its main
ingredient is aubergine (eggplant), which is roasted before scooping out its silky flesh to mix with a few seasonings.
Really, you can increase or decrease any of the ingredients to achieve the consistency and flavor you like best, so the recipe outlined
below is just a guideline.
I served the baba ghanouche as "boats" in endive (chicory) leaves, and sprinkled with some fresh pomegranate seeds.

You can equally serve it in a bowl as a dip with some crispy pita wedges.
Several cultures world-wide also have their version of this aubergine appetizer, such as the French who call it aubergine caviar, which is
made in the same manner only omitting the tahini and adding parsley.

Ingredients:

2 large aubergines
1 lemon, juice
2 Tbsp tahini
1 clove garlic
salt

To decorate:
endive leaves
pomegranate seeds
Method:

Preheat oven to 450F.

Poke the surface of the aubergines with a fork a couple of times before roasting it in the oven for about 45 minutes.
(I find that the aubergine has a tendency to explode in the oven if I don't poke some breathing holes in it.)
Let the aubergines cool a little before cutting it in half and scraping out its silky flesh in a bowl.
Stir in the lemon juice, tahini, the crushed garlic clove, and salt to taste.
Chill until needed.

To decorate its presentation, just before serving spoon some baba ganouche in an endive leaf and sprinkle with some fresh pomegranate
seeds.

201. Hummus Tahina Express

Hummus is an Arab spread or dip made from cooked chickpeas pureed with some basic ingredients like lemon juice and tahini. It is a
dish so very rich in nutritional value, and satisfying as well.
I named this recipe hummus tahini express because it uses canned chickpeas, rather than soaking and cooking your own chickpeas
which would take hours.

Served with or without olive oil (depending if you want to exclude the extra fat), and some warm fresh or crispy pita bread on the side,
hummus has made a name for itself across the world.
Ingredients:

1 can chickpeas
1 lemon, juice
1 Tbsp tahini
3/4 tsp salt
1/4 tsp chili powder
1 clove garlic, optional
paprika and olive oil to serve
Method:

Rinse and drain the chickpeas, place in a food processor.

Add the tahini, lemon juice, salt, chili and, if using, the crushed garlic.
Process until smooth or slightly textured consistency achieved.
Serve decorated with paprika, olive oil (optional), and warm pita bread on the side.

360. Jajeek: Cucumber Yogurt

Cucumbers were first introduced to the world through Mesopotamia, back in around 2000 BC.
So it cannot be arrogant to claim this cooling side dish as Iraqi, since simple research would agree.
This dish is so wide-spread, and has so may uses.

Even Aunt Josephine makes it for the children in Lemony Snicket's Series of Unfortunate Events.
People consume it as cold cucumber soup, a dip, a salad, dressing for sandwiches, and as a sauce, among others.
Greeks add dill and lemon and name it tzatziki.
Indians add spices and name it raita.
Turks use goat milk and name it cacik.
Arabs simply call it khiar bil laban (‫)خيار باللبن‬.
In Iraq, our recipe is very similar in name (‫ )جاجيك‬and method to the Turks, most probably due to the shared border and interchanging
influences.
A touch of garlic is usually included in the jajeek, but you most certainly can leave it out.

Ingredients:

1 cup yogurt
1 cup peeled and diced cucumbers
1 clove garlic, crushed, optional
2 tsp dry mint
1/2 tsp salt
Method:

Peel and slice the cucumber lengthwise.

Discard the cucumber seeds (it will release too much water), and dice.
Mix the yogurt, cucumber, crushed garlic (if using), dry mint, and salt.
Serve cold, as an accompaniment to barbecued meats, or over rice, or as a dipping, as simply as is for a cooling appetizer.

96. Chickpea Salad

Canned food is so undervalued. A well-stocked pantry, paired with a few staple fresh produce, can surprise you in their outcome. Canned
chickpeas are great. No need for overnight soaking, nor hours of boiling.
Simply open the can, drain, rinse, and you're ready to go.
This is a simple salad that is not only delicious, but also excellent if you are trying to monitor your calorie intake. Chickpeas are low in fat,
high in dietary fibre, and a good source of protein. Paired with simple vegetables, this makes the perfect accompaniment or even a light
meal on its own

Ingredients:

1 can chickpeas, drained and rinsed

1/2 red capsicum, diced finely
1/2 cup chopped parsley
1 large green onion, chopped
2 small celery sticks, chopped
1/2 lemon, juice
1/2 tsp salt
4 Tbsp olive oil
Method:

Simply toss all the ingredients in a bowl.

Let sit about half an hour to allow the flavors to develop.
Serve as an accompaniment or as a light meal on its own.

501. Black Eyed Peas Salad

Parsley, spring onion, lemon juice, olive oil, and salt can make the foundation of many fantastic salads.

Boiled potatoes, cubed and cooled, tossed in this elixir? Check.

Chickpeas, pinto beams, green beans, all sorts of beans, boiled, cooled, and tossed? Check.
Any sort of boiled and cooled cubed root vegetable (beet, carrot...)? Check.
Yes, I have had my fair share of experimenting with the possibilities of this salad base, but black eyed peas are particularly nostalgic of an
Iraqi home. Some add diced tomatoes and cucumber too.
There is this debate on if they should be soaked or not, since they are small. The answer is yes. Try to soak them at least 6 hours,
overnight is better.
Ingredients:

1 cup dry black eyed peas

1 cup chopped parsley
1 spring onion, sliced
2 lemons, juiced
8 Tbsp olive oil
1 1/2 tsp salt

Method:

Soak the black eyed peas in excess water at least 6 hours, or preferably overnight.
In a pot of fresh water, bring the beans to a boil, and boil for about an hour and 15 minutes, until the beans are soft but not mushy to the
touch.
Add a teaspoon of salt in the last 10 minutes of cooking.
If using a pressure cooker, 20 minutes after the whistle should be enough to cook the beans.
Drain the beans from the water, place them in a bowl.
Toss them in the olive oil and set aside until cooled.
Add the spring onion, lemon juice, and parsley; toss to combine.
Taste for salt and acidity, adjust accordingly.
This is one of those salads that taste better after overnight refrigeration, and last up to a week in the fridge.
888. Iraqi White Bean Salad

The use of pulses in salads is not a new concept, and is one especially popular in Middle Eastern cuisine.
Some bean/pulses salads here on MCW are chickpea, black eyed peas, and lentils.
This particular white bean salad is as popular in Turkey as it is in Iraq. The two countries are neighbors and Iraq used to be under the
Ottoman reign once upon a time. If you have chopped parsley, onion, lemon juice, olive oil, and salt, you can toss in it any kind of cooked
beans and it would make a great salad. Additional add-ins are to taste. I simply added some sliced black olives, but bell peppers and
maybe even corn sound delicious. Don't forget to soak the beans overnight.

Ingredients:

1 cup dried white beans

1 onion, sliced thinly
3 Tbsp fresh lemon juice
2 Tbsp vinegar
1 tsp sugar
1 tsp salt
3/4 cup chopped parsley
1/4 cup sliced black olives
1/2 cup olive oil
2 eggs, boiled
Method:

Soak the beans in excess water overnight.

Next day, discard the soaking water and put the beans in a pot covered in fresh water.
Bring to the boil and simmer for about 45 minutes until cooked through yet still intact.
Drain the beans and set aside to slightly cool.
Meanwhile, toss the onion in the lemon juice, vinegar, salt, and sugar.
Add the parsley and sliced olives.
Toss in the warn cooked beans and toss together with the olive oil.
Put the salad in the serving dish and decorate with boiled egg quarters.
Serve the salad warm or cold. Keep well in the refrigerator for a couple of days.

371. Lentil Salad

Popeye should have been popping cans of lentils instead of spinach!
Lentils are magical, where a little goes a long way and a bowlful can sustain even a sailor!

Since the weather is warming up, a switch from lentil soup is required.
This is another recipe I remember my mother (‫ )ﷲ يرحمھا‬making.
I keep it simple with only tomato, green onion, and parsley along with the lentils; but I suppose you could easily add celery, fresh
coriander, and other herbs.

Ingredients:

1 1/4 cups dry green lentils

1 cup peeled and diced tomato
1/2 cup sliced green onion
1 cup chopped parsley
1/2 lemon, juice
1/3 cup olive oil
1 tsp salt
1/4 tsp pepper
Method:

Rinse the lentils, put in a pot and cover with plenty of water.
Bring to the boil, and boil for 30 minutes.
Drain, rinse again, and let sit in a strainer to completely drain.
Meanwhile, peel the tomato (by blanching), and dice, discarding the water and seeds.
Slice the green onion, and chop the parsley.
Combine the tomato, onion, parsley, the cooked drained lentils in a bowl.
Add the salt, pepper, lemon juice, and olive oil.
Toss to combine.
564. Lentil and Brown Rice Salad

I love how a bit of creativity can make healthy also fun and enjoyable.

After tasting brown rice, it seemed to me by comparison that white rice is (almost) tasteless!
This salad combines brown rice, lentils, a few fresh vegetables, and creamy feta cheese into a sustaining and textured salad.
Just for kicks, I added half a head of sumac-roasted cauliflower, and it was quite possibly the best decision of the day.
Loaded in fibre, vitamins, and wildly high in the nutrient department, this salad also packs great and is ideal prepared in advance and
packed on the go.

Ingredients:

1 cup brown rice

2 cups vegetable stock
1/2 cup crumbled feta cheese
1 cup brown lentils
1 bay leaf
4 cups water
4 green onions, thinly sliced
1 red pepper, diced
1/2 head roast cauliflower, diced
4 Tbsp olive oil
2 Tbsp vinegar
1/2 tsp thyme
1 tsp salt, and pepper, to taste

Method:

In a large saucepan, combine brown rice and hot stock.

Bring to a boil, reduce heat to low, cover and simmer for 35-40 minutes.
While rice is cooking, prepare lentils.
In a medium saucepan, combine the lentils, bay leaf and 4 cups of water.
Cover and bring to a boil.
Reduce heat and gently boil uncovered for 15 minutes or until the lentils are tender but still have a bite.
Drain the lentils and discard the bay leaf.
Transfer to a large bowl. Add the cooked rice, green onion, red pepper, roasted cauliflower, feta, oil, vinegar, thyme, salt and pepper and
combine with a large spoon.
836. Lentil Aubergine Salad

This salad looks so mild and timid, and maybe even a little boring, but my was it an explosion! Brown lentils, fried aubergine, and crispy
fried (or toasted) pita bread are layered with tangy rich pomegranate molasses and topped with a yogurt dressing.
Do not substitute the pomegranate molasses for anything! But if you absolutely must, I draw the line at balsamic reduction. This salad is
adapted from one of my favorite blogs, Chef in Disguise.

Ingredients:

1 cup brown lentils

1 tsp cumin
2 aubergines, cubed and fried
1 pita bread cut into squares and fried or toasted
6 Tbsp pomegranate molasses
1 onion, chopped and fried till carmelized
Mint leaves, to decorate
For the dressing:
1 cup yogurt
1 clove garlic minced
1/2 tsp salt
1/2 tsp cumin
‫‪Method:‬‬

‫‪Boil lentils in water and the cumin until they are cooked through but still holding their shape (about 15 minutes).‬‬
‫‪Spread the lentils in your serving dish and drizzle with 2 tablespoons pomegranate molasses.‬‬
‫‪Arrange the fried aubergine cubes and drizzle with 2 more tablespoons pomegranate molasses.‬‬
‫‪Spread the toasted or fried bread and drizzle with the final 2 tablespoons of pomegranate molasses.‬‬
‫‪In a bowl whisk together the dressing ingredients and drizzle on top of your salad and sprinkle with the carmelized onion and fresh mint‬‬
‫‪leaves.‬‬

‫سلطة العدس والباذنجان‬

‫المكونات‪:‬‬
‫كوب عدس بني‬
‫‪ ١‬ملعقة صغيرة كمون‬
‫‪ ٢‬باذنجان مقطع لمكعبات ومقلي‬
‫رغيف خبز لبناني مقطع لمربعات ومقلي أو محمص بالفرن‬
‫‪ ٦‬مالعق كبيرة دبس الرمان‬
‫بصلة مقطعة ومقلية حتى تتكرمل‬
‫أوراق نعناع طازجة للتزيين‬

‫مكونات التتبيلة‪:‬‬
‫كوب زبادي‬
‫فص ثوم مھروس‬
‫‪ ٢/١‬ملعقة صغيرة ملح‬
‫‪ ٢/١‬ملعقة صغيرة كمون‬

‫الطريقة‪:‬‬
‫يسلق العدس مع الكمون لمدة ‪ ١٥‬دقيقة تقريبا ً حتى ينضج‪.‬‬
‫يوزع العدس في قاعدة طبق التقديم وتصب عليه ملعقتان من دبس الرمان‪.‬‬
‫توزع مكعبات الباذنجان وتصب عليھا ملعقتان من دبس الرمان‪.‬‬
‫يوزع الخبز المحمص ثم تصب عليه آخر ملعقتين من دبس الرمان‪.‬‬
‫تخلط مكونات التتبيلة جيداً وتسكب على السلطة وينثر فوقھا البصل المكرمل وأوراق النعناع‪.‬‬

‫‪154. Cabbage Tomato Salad‬‬

Cabbage makes for a nice change in a salad.
This cabbage salad is much better than coleslaw, and is absolutely packed with flavor.
It is a creation of the Fertile Crescent area (Syria, Lebanon, Palestine, and Jordan).

Raw cabbage is rather pungent and sharp, so the addition of mint and tomato balances it out perfectly.
To soften the crunch of the cabbage, (and in some cases where the cabbage is slightly bitter), the shredded cabbage is salted and left for
10 to 20 minutes, then rinsed and dried before continuing with the rest of the ingredients.
As a reader kindly noted, it is more customary to use dry mint than fresh mint, so use what you may have on hand.
Delicious at any time, this salad is the best accompaniment to a barbecue.

Ingredients:

1/4 head of cabbage

2 tomatoes
3 Tbsp fresh or dry mint
1 clove garlic
1 tsp salt
4 Tbsp olive oil
Method:

Shred the cabbage finely.

(Optional: salt, sit, rinse, then dry the cabbage.)
Mince the fresh mint or crumble the dry mint between your fingers, and mince the garlic.
Dice the tomato.
Mix all the ingredients together.
Mix in the salt and olive oil.

149. Potato Olive Salad

 How fast Ramadan has passed!!
Wishing you all health and prosperity and may this holy month return several times to you.
Eid Mubarak one and all.

Dill and potatoes are a combination meant to be.

So is potato and coriander, parsley, and, well, potato and fresh herbs in general!
Potato salad is considered summery, but I enjoy it at any time of the year.
This particular combination quickly became a favorite.
Potato, olives, onion, dill, and the added crunch of sweet green capsicum peppers.
I am not a huge fan of mayonnaise, but when it is mixed with fresh lemon juice and poured over the salad, you completely forget there is
mayonnaise in it!
All the amounts may be increased or decreased according to taste.

Ingredients:

For the salad:

potato, boiled, peeled, cooled
green capsicum pepper, finely diced
dill weed, chopped
onion, finely diced
olives, sliced

For the dressing:

1/4 cup mayonnaise
1 1/2 lemons, juice
1 tsp salt
a grating of pepper

Method:

Whisk together the dressing ingredients. Make more if using alot of vegetables.
Mix all the salad ingredients together.
Pour over it the dressing and toss just before serving.
588. Potato Salad

When I made the black eyed bean salad a while back, I mentioned how parsley, onion, lemon, and olive oil make the perfect foundation
for almost any salad.

A longer while back, I also made a slightly more elaborate version of a potato salad, using dill and olives, which was great, but not to
everybody's picky standards.
This potato salad is much more basic and pleasing to even the pickiest of palates.

Ingredients:

6 cups potato, peeled and 1 inch cubed

1/3 cup lemon juice
1/2 cup olive oil
1 1/2 tsp salt
1 cup chopped parsley
2/3 cup finely chopped onion
Method:

Put the potato in a pot, cover with cold water, and bring to a boil.
Boil for 10-15 minutes until tender to a fork's prick.
Drain from the water and let stand 2-3 minutes in a strainer to evaporate extra water.
Toss the potato while still warm in a bowl with lemon juice, olive oil, and salt.
Set aside to cool.
When cooled, stir in the parsley and onion.
Serve at room temperature.
184. Pasta Salad

Pasta salad is great for large gatherings, barbecues, and birthday parties.
Especially this one.
A fantastic array of colorful vegetables tossed among whimsically shaped pasta of your choice, pleasing children and adults alike.

You may use any shape or size of pasta you like, maybe even brown or green pasta for added health benefits.
Also the vegetables you may vary as you like. I personally tend to avoid tomatoes and cucumbers because I like to eat it the next day,
and by then they tend to decline in flavor and texture.

Ingredients:

1 pk pasta of choice
2 green capsicums, diced
3 red capsicums, diced
3 dill cucumber pickles, diced
1 1/2 jars sliced black olives
2 cans sweet corn kernels
1 cup chopped parsley
3 spring onions, sliced
3 lemons, juice
2 tsp salt
1/3 cup olive oil
Method:

Cook the pasta according to package instructions, strain, and drizzle and toss in some olive oil so it will not stick as it cools. Set aside to
cool.
Combine the green capsicum, red capsicum, spring onion, dill pickles, corn, olives, parsley, salt, and lemon juice.
When the pasta has cooled to room temperature, add to the vegetables and toss with the remaining olive oil.
May be served immediately or covered and refrigerated and consumed the next day.

581. Lebna: Strained Yogurt

Lebna, which is strained yogurt, is a very basic ingredient in Arabic cooking.
It can be featured in breakfast, lunch, and dinner in various shapes and forms.

This is the most basic of all, lebna used as a dip or appetizer. I am used to sprinkling it with zaatar, but it is also common to use dried
mint. I always think of a castle surrounded by a moat of crocodiles when i shape the lebna onto the plate; I guess some things from our
childhood just stick.
Lebna can also be used as part of a dish, as in kubba labania and stuffed courgettes in yogurt sauce.
When I tasted whipped feta dip, it tasted so incredibly similar to labna, that I wondered at how we take so many things for granted that
other people have to work much harder at, Alhamdullah rab alalameen.
Concentrating the yogurt through straining brings out a delightful tanginess in the lebna. Wonderful used as a spread, too.

Ingredients:

1kg plain yogurt

1/2 tsp salt
Method:

Stir the salt in the yogurt (it will aid in the draining).
Line a non-reactive sieve or strainer (I used plastic) with two layers of kitchen paper towels, with an over-hang, and place over a bowl to
catch the dripping whey.
Pour the yogurt into the paper-lined sieve, then fold the over-hang onto the surface of the yogurt.
Refrigerate 24 hours.
By now you will have up to 2 cups of whey (discard) in the bowl, and a thickened unctuous creamy lebna.
Using the back of a tablespoon, shape lebna like a moat, drizzle olive oil and sprinkle with zaatar.

905. Iraqi Nut Lebna Log

Of late, this herby, nutty lebna log has been my go-to breakfast. Requiring no cooking, and minimal prep time, it is a major health kick for
the body to boot. The basic strained yogurt recipe we used to also makelebna balls is rolled into a log, smothered in some roasted nuts
and zaatar, then flanked by a side of briny olives and fresh parsley.
The quantity is really up to you, so feel free to double or treble as needed. Serve with a side of bread of your liking; I prefer whole wheat
multi cereal rusks. This recipe was inspired by Delights from the Garden of Eden, so by all means and purposes it is an Iraqi recipe :)
Ingredients:

2 cups plain yogurt (about 500g)

1/2 tsp salt
1 Tbsp zaatar mix
1/4 cup walnuts
1/4 cup whole almonds
1/4 cup olives, sliced
2 Tbsp parsley, chopped
Method:

The day before, stir the salt in the yogurt.

Line a non-reactive sieve or strainer (I used plastic) with two layers of kitchen paper towels, with an over-hang, and place over a bowl to
catch the dripping whey.
Pour the yogurt into the paper-lined sieve, then fold the over-hang onto the surface of the yogurt. Refrigerate 24 hours.
Roast the walnuts and almonds in a 350F oven for 10 minutes; set aside to cool.
Put the strained yogurt in the center of a large sheet of plastic cling film, fold over the sides and proceed to shape the strained yogurt into
a log of desired thickness.
Chop the nuts roughly and put in a plate large enough to accommodate the lebna log.
Add the zaatar to the nuts and stir to distribute. Peel the lebna log away from the plastic wrap, the roll around in the nut-zaatar mix to
coat, being careful to not distort the log shape.
Put the coated lebna log in the center of the serving dish and place the sliced olives and chopped parsley on either side.
Serve with a side of toasted bread or traditional Iraqi tannour bread, or rusks.
Can be consumed immediately, but will also keep well refrigerated for up to 3 days.
591. Lebna Balls

Lebna balls are made from further dried out lebna.

The balls can be coated in a number of mixes, such as dried mint, or zaatar, or chiili flakes, or almost any dried herb.

Stored in a sterilized jar and covered to the brim with olive oil, these balls keep easily for a year in the fridge.
The quality of the yogurt you use to make the lebna will determine the ultimate quality and flavor (creamy vs tangy) of the lebna balls.
Delicious served over a week-end breakfast with some pita bread, sliced cucumbers, tomatoes, olives, and fresh sprigs of mint.

Ingredients:

1kg plain yogurt

1/2 tsp salt
Method:

Stir the salt in the yogurt (it will aid in the draining).
Line a non-reactive sieve or strainer (I used plastic) with two layers of kitchen paper towels, with an over-hang, and place over a bowl to
catch the dripping whey.
Pour the yogurt into the paper-lined sieve, then fold the over-hang onto the surface of the yogurt.
Refrigerate 24 hours.
Change the towels and return to drain in the fridge for a further overnight stay.
Discard the whey and turn the drained lebna upside down on a plate.
Divide the circle of lebna into quartes, and each quarter into four triangles.
Shape each triangle into a sphere, roll in dried mint or leave plain.
Pile the balls in a clean jar and cover to the brim with olive oil.
Store in the refrigerator.

212. Felafels
I've been "taught" how to make felafels by an actual Egyptian (who call it ta'amiah), and the recipe ran something like this: drained cans of
chickpeas, parsley, onion, potato, flour, and eggs. Add water if too thick. It turns out that five of the seven ingredients listed are a
complete no-no for successful felafel making, and the addition of water being the fatal error.

But that's not all. I finally learnt the real proper method to make delicious crunchy felafels... by a Frenchman! Bernard, to be exact.
La Cuisine de Bernard almost feels like a treasure too good to share. His recipes are tried and tested to optimize success, and success it
is.
Give credit where credit is due, I always say.
So, the secret is to soak dried chickpeas in cold water for 24 hours, then dry them really, really well.
Canned chickpeas? Failure. Water? Disaster. Flour? Eggs? Potato? Noooooo.

Ingredients:

2 cups dried chickpeas

6 cloves garlic
1/2 an onion
1/2 cup parsley, chopped
1/2 cup coriander, chopped
1 tsp baking soda
2 Tbsp sesame seeds, roasted
2 tsp powdered coriander
2 tsp cumin
1/2 tsp chili powder
1 1/2 tsp salt
1/2 tsp pepper

To serve, optional:
1 cup yogurt
2 Tbsp tahini
Left: dried chickpea. Right: a re-hydrated chickpea.

Dry the re-hydrated chickpeas well.

Form between 2 tablespoons then slide into hot oil.
Method:

Cover the chickpeas in cold water for 24 hours.

Drain, dry well using paper towels.
Place the chickpeas, parsley, coriander, onion, and garlic in a food processor.
Process until fine and homogeneous.
Transfer to a bowl and add the sesame, baking soda, cumin, coriander, chili, salt and pepper.
Mix well.
Form individual felafels by compressing the mixture between two tablespoons facing each other (bi-convex).
Slide the patty from the spoon directly into hot oil.
Fry until golden brown, flip and fry on other side.
Remove and let drain from excess oil on paper towel lined plate.
To serve, mix the yogurt and tahini and put in a small bowl.
Dip the felafels in the yogurt mixture and enjoy.

225. Fried Iroog

The combination of minced meat, parsley, onion, tomato, and curry is a winning one in Iraqi cuisine.
Having already introduced you to Iraqi Iroog Bread, it was simply a matter of time before delving into some other iroog variations.

This iroog patty is known as iroog tawa (‫)عروق طاوة‬, which literally translates as iroog of the frying pan.
Noting some differences between the baked bread and the fried patty besides the obvious cooking method, the patty is more intense in
flavor and is better eaten hot or warm, immediately after it is cooked otherwise it will lose its crunch and become unattractively soggy.

Ingredients:

250g minced meat

2 tomatoes
1 small onion
1/2 green capsicum
1/2 red capsicum
1/2 cup chopped parsley
1/2 cup flour
1 tsp baking soda
1/2 tsp pepper
1 tsp salt
1/2 tsp chili
1 tsp Madras curry powder
Method:

Finely chop and dice the tomatoes, onion, capsicums, and mix with the minced meat and the parsley.
Mix in well the seasonings, spices, flour, and baking soda.
Drop the thick batter by tablespoons in hot oil and fry for a minute or two per side until golden brown.
Let drain from excess oil on paper towels before serving hot.
493. Iraqi Beef Tongue

My fellow compatriot Nawal Nasralllah has done a major service towards Iraqi culture and I hope Allah compensates her time, patience,
efforts, and all she has lost with the best rewards.
It has been a while since I discovered Delights From The Garden Of Eden, a cookbook-encyclopedia that was first self-published until
people grew hungry for more, then it was re-published by a company for a broader audience. You should know Nawal Nasrallah is a
scolar, and to dismiss her writing as that of a home cook is criminal. All her stories are culturally and historically substantial. She captures
everything from everyday things we tend to dismiss as void of importance, to world-changing influences stemming from Iraq. I thank her
for the favor she has gifted the name of Iraq.
Beef tongue is a delicacy none comprehend save those who have tried it, so do not rule it out of your life before trying it. It is a tough cut,
so I used my pressure cooker to cook it (otherwise it would take a good three hours of boiling). It is advised to beat the tongue by
slapping it against the counter top to tenderize it.
The tongue can be served simply as an appetizer with a squirt of lemon, or in a salad, or in a sandwich.
Ingredients:

1 beef tongue (about 1 kilo)

¼ cup olive oil
¼ cup vinegar
1 tsp dry thyme
¼ tsp black pepper
1 tsp salt
Method:

Beat the tongue on a hard surface several times until it looks limp and a little longer. This is done to break the muscles. Wash it very well.
Mix marinade ingredients in a glass bowl, and let tongue stay in it, a few hours to overnight.
Put the tongue in a pressure cooker with its marinade.
Add cold water enough to cover it well.
Cook safely according to pressure cooker method for one hour after the whistle starts blowing.
Add salt about 10 minutes before it is done.
If cooking without a pressure cooker, the tongue will require a good 2 to 3 hours boiling.
Take the tongue out of the liquid, and let it cool completely.
Peel off skin and refrigerate for at least 2 hours.
With a thin sharp knife cut it into thin slices and serve simply garnished with fresh lemon.

70. Kraft Cheese Samosa

I love it when advertising campaigns decide to put a recipe booklet with a merchandise!!
A while back I bought canned Kraft cheddar cheese, and as a Ramadan promotion, they put in this adorable recipe booklet utilizing the
Kraft cheese cans.
This is one of the recipes, which I really liked because it may be eaten as part of a meal or along with some afternoon tea nibbles.

Ingredients:

For the dough:

1 cup flour
1/4 cup butter
1/4 tsp baking powder
1 egg
2 Tbsp water
pinch salt
1 Tbsp oil

For the filling:

2oog canned Kraft cheese, grated
2 Tbsp chopped parsley
1 egg
1 Tbsp chopped mint
Method:

Put all the dough ingredients in a processor and pulse until the dough is formed.
Form into a ball, cover, let rest 30 minutes.
Mix all the filling ingredients in a bowl.

Divide dough into 16 balls, roll into a circle, place a tablespoon of the filling, fold and seal.
Refrigerate for and hour or more.
Deep fry until golden brown.
Serve warm or cold.

428. Vegetable Samosa

A little fried something is always welcome on a dining table.

Samosa, or sambusak, are especially popular among both Arab and Indian communities.

You can find in the frozen section of the supermarket samosa pastry leaves. If not, you can either substitute with filo pastry, or make your
own.
Samosa can be filled with almost anything you like. I have already posted versions with kraft cheese, akawi cheese, and minced meat.
This vegetarian version is also quite popular.

Ingredients:

2 Tbsp oil
1 pk samosa leaves
2 medium onions
2 medium carrots
1 cup frozen peas
1 large potato
1 green capsicum
1 jalapeno
1 tsp salt
1 tsp Madras curry
1 tsp pepper
1/2 cup parsley, chopped
1 egg
1 cup breadcrumbs
oil, for frying
Method:

Peel the onions, carrots, and potatoes. Rinse and dry if necessary.
Dice all the vegetables (onion, carrot, potato, capsicum, jalapeno) to about the same size as the peas.
In a deep pan over medium-high heat, saute the carrots, onion, potato, and peas until tender and cooked through.
Add the capsicum and jalapeno, and saute for another 5 or so minutes.
Stir in the salt, pepper, and the Madras curry powder.
Remove from heat and allow to cool to room temperature.
Stir in the chopped parsley.
Set the strips of samosa or filo pastry strips in front of you.
Place a teaspoon of the vegetable filling in the center of one end.
Fold over the corner to the edge, encasing the filling.
Continue folding until you have a triangle shape.
Seal with some "glue" (1 Tbsp flour mixed with 2-3 Tbsp water).
Lightly beat the egg, dunk in the samosa, then bread in the breadcrumbs.
You can refrigerate or freeze, covered, until needed.
To cook, fry in excess oil until golden brown.

647. Haloomi Cheese Bourag Rolls

Haloomi is a very versatile cheese, and distinctive in both taste and texture.

It is a non-melting cheese, which makes it ideal for grilling or frying, as it doesn't make a mess.
Keep in mind haloomi cheese is salty, so we would need to adjust a recipe accordingly.
These Haloomi bourags (‫ )بورك جبن الحلومي‬are essentially three ingredients: cheese, parsley, and the springroll pastry. Egg is used to seal
the pastry, and oil to fry.
It is as simple as it is delicious.

Ingredients:

2 blocks Haloomi cheese (220g each)

1/2 cup roughly chopped parsley
12 large spring roll sheets
1 egg, for brushing
oil, for frying
Method:

Cut the stacked spring roll sheets in half, yielding 24 rectangular sheets.
Drain the haloomi cheese from any liquid and blitz in the food processor until roughly-medium chopped.
Stir the chopped haloomi with the chopped parsley; set aside.
Lightly beat the egg and brush on three sides (two long and one short) of one spring roll rectangle.
Spread a heaping tablespoon of the haloomi mix in the middle egg-less lane of the rectangle.
Starting from the short egg-less side, tightly roll the pastry, enclosing the cheese.
Repeat for the remaining cheese and pastry.
Fry in deep hot oil until golden and crispy.
Drain from excess oil on paper towels before serving.

656. Parmesan Filo Crisps

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.

Inspired from Ramsay's TV cooking show, this came from the Middle Eastern episode, which is what made me venture to try it despite my
reluctance. I liked the combo, and would readily make this bourag again. Others preferred it without the honeyed yogurt, but like I said,
just give it a chance.
Ingredients:

4 Tbsp (50g) butter, melted

1/2 tsp dry thyme
1 cup fresh grated Parmesan cheese
4 large sheets filo pastry
olive oil, for frying
freshly ground black pepper

To serve:
1 cup Greek or strained yogurt
2 Tbsp runny honey
Method:

Trim sheets of filo pastry to a large square.

Brush the sides of the square with melted butter, then brush a diagonal line from one bottom corner to a top corner, effectively dividing
the squares into two triangles.
Sprinkle a quarter cup of the cheese over the surface of the square, avoiding the brushed parts.
Sprinkle the cheese with a pinch of thyme and pepper.
Fold the cheese from the bottom corner to the top corner, pressing on all the brushed areas to adhere, Vut the large triangle into two
smaller triangles along the diagonal line of melted butter in the middle.
Repeat for the remaining three sheets and ingredients.
Brush a large pan with some olive oil and fry the eight triangles one or two at a time for 1-2 minutes per side until golden and crispy.
Marble the honey into the strained yogurt and serve alongside the crispy pastry.
790. Sujuk Rolls

Sujuk is a spicy meat mixture most commonly shaped into a sort of big sausage and hung to dry. It is very popular in Turkey and
Armenia, and is very similar to the Iraqi basturma. This recipe does not require weeks of drying, just an overnight stint in the refrigerator.
For these delectable sujuk bites, the sujuk meat is combined and rests overnight in the refrigerator before being spread into a thin pita
bread, rolled, and baked into quite possibly your new favorite appetizer. I used a rather fatty lamb mince, and I brushed the bread lightly
with oil before spreading the meat.
Adapted from Olive Juice, who I'm so glad has come back to blogging!

Ingredients:

500g fatty ground beef or lamb

1 Tbsp cumin, ground
1 Tbsp allspice, ground
2 tsp fenugreek, ground
2 tsp paprika
2 tsp salt
2 Tbsp garlic, minced
large thin Lebanese pita bread
olive oil
Method:

Mix the meat, spices, seasoning, and garlic together and refrigerate overnight.
Next day, separate the pocket pita bread into two halves, brushing the inside lightly with olive oil.
Spread a thin layer of sujuk on the inside of the pita bread.
Tightly roll the pita and sujuk into a log.
Use a sharp serrated knife to carefully cut the sujuk-pita log into individual rolls.
Bake in a 400F oven for 12-15 minutes, or until crispy.
Notes: It’s important to use thin pita bread so that you have a good sujuk-to-pita ratio.
52. Arayes

Arayes are basically a minced meat and vegetable mixture, spread in a pita bread, and grilled. They are Arab in origin, and like many
Arab dishes, several variants exist according to the country.
These are fantastic served as a snack or to visitors over tea. Level of spiciness is entirely subjective.

Ingredients:

400g minced meat

2 large tomatoes, finely diced
1 red or yellow capsicum, finely diced
1 green capsicum, finely diced
1 large green chili, de-seeded, finely diced
1 small onion, finely diced
3 cloves garlic, crushed
a handful of parsley, finely chopped
1 tsp salt
1/2 tsp pepper
1 tsp Madras
1/4 tsp chili
1/2 tsp cinnamon
1 1/2 tsp alspice
5 Tbsp olive oil
lebanese pita bread
Method:

Mix all the ingredients together except for the bread.

Spread a thin layer, pressing with the back of a spoon, on an opened pita, close flap to seal.
Brush generously with vegetable oil on the exterior, front and back.
Place in a panini grill, and cook for about 7-10 minutes until the meat is cooked.
Serve hot.

215. Meat Sambousak

Sambousak, aka samosa, is of an Indian origin I believe, and the wonderful thing about them is that they can be filled with almost
anything: meat, chicken, shellfish, or vegetarian. Sort of like kubba.
I really like a curry flavored sambousak, which I intend to make at some point in the future.
This filling is very similar to most meat stuffed appetizers I've made before, but feel free to use whatever you like.

Ingredients:

For the filling:

300g minced meat
2 onions, chopped finely
1 tsp salt
1/4 tsp pepper
1/4 tsp cinnamon
1/4 tsp allspice
1 cup parsley, chopped

For the crust:

2 cups flour
6 Tbsp oil
1 tsp salt
1/2 tsp pepper
1/2 cup water
Method:

To make the filling:

Saute the mince in a pan until browned, add the onion, salt, pepper, cinnamon, and allspice.
Keep cooking until onions are transparent and there is little to no liquid left.
Remove from heat, allow to cool slightly, stir in the parsley, allow to cool completely.

To make the crust:

Place all the ingredients in a food processor except the water.
Add water as the machine is running.
A dough will be formed when pressed together.
Divide the dough into 24 balls.

To assemble, roll out each ball into a thin circle.

Place a tablespoon of the cooled filling in the center.
Flap the sides of the dough over the filling to form a triangle (see pictures).
Pinch the dough to seal.

Fry the sambousak in hot oil, and serve hot.

30. Minced Meat Rolls

Adapted from Manal, these cigar-shaped minced meat rolls are enveloped with a crispy pastry wrap that conceal a tangy concoction in
the middle. The secret ingredient is, without a doubt, the pomegranate molasses, which is a wonderful combination of sour, sweet, tangy,
decadent, and ever-so-slightly citrus.
Can be served as an accompaniment to a meal, at tea-time, or as a snack.
I, of course, chose to create a yogurt dipping next to it, but then again, not all share my love for yogurt...
Ingredients:

For the Pastry:

4 cups flour
1 large egg
1 tsp salt
1 cup water
1/2 cup vegetable oil

For the Filling:

400g minced meat
1 large onion, chopped
1 tsp mixed spice
1 tsp salt
1/4 cup pomegranate molasses
1/2 cup finely chopped parsley
Method:

To make the pastry, combine the flour, salt, egg, and water in a stand mixer and knead for 4 minutes.
Divide dough into about 30 pieces, place in a dish and pour the oil over and around it.
Let rest for 30 minutes.

To make the filling, lightly brown the meat in a medium pot or pan, then add the onion and keep tossing until the onion is withered and the
meat is cooked.
Add the spices and salt, toss well, remove from heat, allow to slightly cool.
Add the molasses and the parsley and stir well.

Preheat oven to 400°F.

Flatten each ball of dough into a circle, and turn in the right and left flaps, making a rough rectangular shape.
Place a teaspoon of the filling and roll into a cigar shape.
Elongate as you wish.
Place on a baking sheet.
Bake for 20 minutes then broil for 3 minutes to a nice golden color.
315. Meat Bourag with Yogurt Paprika Dip

I made these cigarette rolls to rave reviews. They are very popular in almost every culture in some form or another (these cigar rolls are
very popular in Northern Africain countries).
In Iraq they fall under the general category of bourag (‫)بورك‬, which simply denotes a fried light pastry encrusting a filling (could be meat,
cheese, chicken, or vegetables).

I like dried fried food, but I also appreciate the option of a sauce, so I created a delectable yogurt dip which was wonderfully
complementary to the bourag.
The bourag filling was adapted from Delights from the Garden of Eden, by Nawal Nasrallah.
I used spring roll pastry sheets, but filo would do just as well.
Ingredients:

500g minced meat

2 onions, chopped finely
1 Tbsp tomato paste
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp chili
1 cup chopped parsley
40 pc small spring-roll wrappers

Yogurt Dip:
1 cup yogurt
1 tsp paprika
1 tsp mild chili sauce
Method:

To make the yogurt dip, simply mix the ingredients until well blended and refrigerate until ready to serve.

Saute the minced meat in a pan until just starting to brown.

Add the onions and keep stirring until transparent.
Add the spices and seasonings and tomato paste.
Keep stirring until little to no juices are left.
Remove from heat, cool slightly before stirring in the chopped parsley.
Set aside to cool completely.

Set a spring roll sheet in front of you.

Place a little amount on one end of the sheet, fold in the sides and roll.
(Remember these are cigarette rolls, so be sure to put a little filling to roll it as thin as possible.)
If you are having trouble getting the rolls to "stick," use a little "glue" by mixing a tablespoon flour with two tablespoons water.
You can freeze them at this stage.

Fry the bourag rolls in hot oil and drain from excess oil on paper towel.
Serve hot or warm with the yogurt dip.
668. Lamb Pomegranate Bourag

These bourag were a happy accident.

My sister one day asked me why I don't put pomegranate seeds in my bourag; fresh pomegranate seeds; and no, not cooked with the
stuffing.
So with my haloomi bourag rolls still in mind, I decided to mix fresh pomegranate seeds in an Arabic-spiced raw minced meat stuffing.
Filling the bourag with ruby-studded raw meat mixture ensured that the meat would not spill out into the frying oil as it would if I had pre-
cooked it. The raw meat encased the ruby seeds and they cooked together as one, encased in the light crispy spring roll wrapper.
A word of advice: make plenty and freeze the extras; these will become a favorite.
This other bourag, another favorite, uses a cooked meat filling (and a dipping sauce), so as you can see you need to fold the sides over
the filling before rolling so it doesn't seep out.

Ingredients:

250g minced meat (lamb or beef)

1 grated onion
1/4 tsp allspice
pinch cinnamon
1/2 tsp salt & pepper
1/4 cup chopped parsley
1/2 cup fresh pomegranate seeds (arils)
spring roll wraps pastry
Method:

Mix the minced meat, grated onion, allspice, cinnamon, salt, pepper, chopped parsley well.
Stir in the pomegranate seeds and try to envelop them in the meat mixture as much as possible.
Take a tablespoon of the mixture and shape it into a line at one end of a rectangular piece of springroll pastry.
Again, push any pieces of pomegranate seeds into the meat.
Do not make the bourag too thick or the meat will take longer to cook and the pastry will burn.
Roll the pastry and seal shut with the "glue" (1 Tbsp flour+2 Tbsp water).
Refrigerate or freeze covered until needed.
Fry in hot oil until golden and crisp.

799. Sheesh Tawooq

The MENA Cooking Club hosted Lebanon a while back and I was unable to participate at the time.
I have participated in several MENA challenges, including Algeria, Bahrain, Djibouti, Egypt, Iraq, Jordan,Malta, and most
recently Morocco. My choice for Lebanon is Sheesh Tawooq.
Sheesh tawooq (‫ )شيش طاوق‬is basically a chicken kebab that has been marinated in a spicy yogurt mixture overnight, skewered, and
grilled. Popular accompaniments include grilled tomato and onion, french fries, and ofcourse, the whipped garlic sauce is a must.

Ingredients

2 lbs of skinless boneless chicken breast, cut into cubes

1 cup lemon juice
15 cloves of garlic, crushed
6 Tbsp plain yogurt
6 Tbsp olive oil
2 Tbsp vinegar
2 tsp salt
1 tsp pepper
⅓ tsp ground ginger
½ tsp ground thyme
⅓ tsp paprika
1 tsp tomato paste
Lebanese Garlic Paste, to serve
Method:

Mix all ingredients together, tossing well to fully coat the chicken.
Place in a container, cover, and let marinate in the fridge for at least 4 hours, preferably overnight.
Skewer the chicken right before grilling.
Grill on medium heat for 12-18 minutes until cooked through.
As soon as you remove them from the grill, place them in a big warm pot, replace the lid tightly, and let rest for 8-10 minutes. This helps
the chicken become more moist (this step is optional)
To serve: spread 1 teaspoon of the garlic paste along the diameter of a pita bread, add some salted cucumber pickles, french fries, grilled
tomatoes or peppers (optional), the grilled chicken shish tawook, roll as in a burrito and enjoy.
You could also toast the sandwich roll through a panini grill for 2-3 minutes.

231. Chicken Fetteh

Fatteh (or fetta, or fetté) is a tasty Shami dish created to use up stale bread on which various ingredients are piled on top or mixed with it.
The Shami region consistes of Syria, Palestine, Lebanon, and Jordan.
Some people consider Iraq to be a Shami country, others say it is an Arabian Gulf country.
Obviously, "various ingredients" means that there are almost infinite variations of this dish, some made popular, others created out of
need to use up existing ingredients.

This particular fatteh is a favorite of ours, and the combination of these simple ingredients results in a surprising depth of flavor. Crispy
fried flatbread (pita) is scattered as the foundation, on top of which lies a bed of earthy-spiced rice, cradling chunks of boiled chicken, all
crowned with white yogurt and ruby jeweled fresh pomegranate seeds. You can also fry some pinenuts or almonds to sprinkle with the
pomegranate.
All you need is a simple salad and you've got yourself a pretty indulgent meal.

Ingredients:

1 chicken, boiled
2 cloves garlic
1/4 cup vinegar
6 small pita bread
2 cups rice
1 1/2 tsp salt
1 1/2 tsp allspice
3 cups plain yogurt
Method:

Reserve 1 cup of the chicken's boiling water.

Boil the reserved stock with the vinegar and crushed garlic for 3 minutes.
De-bone and remove the skin from the chicken, tear the chicken into large chunks.
Place the chunks into the vinegar-broth and simmer an additional 10 minutes; set aside and reheat just before assembling.

Remove half a cup of the broth and mix into the yogurt; set aside

Cut the pita into squares, fry to a golden brown; set aside.

Toss the washed and drained rice in 2 Tbsp oil, add the salt and allspice; saute for a minute more.
Add boiled water to just cover the rice, immediately cover and reduce heat to low.
Leave 20 minutes, until water is absorbed and grains fluffy.

To assemble, scatter the fried bread over the base of your large serving dish.
Pile the rice over the bread.
Scatter the re-heated chicken over the rice, pouring any extra broth on top.
Pour the yogurt mixture over the chicken.
Finally sprinkle the fresh pomegranate seeds (and fried nuts, if using) over the yogurt.

615. Iraqi Chicken Supreme

This is a very rustic Iraqi chicken dish that is similar in concept as tashreeb, but is cooked a bit differently.

Bread is the main carbohydrate in here, and rice is not needed. The use of bread instead of rice is a dead giveaway of the authenticity of
the dish, as it was not until the introduction of rice through Indian trade did it become a staple. Bread was the daily tummy-filler back in
the day.
To soak the bread, the chicken is boiled for only 30 minutes, generating the soaking broth.
The dish is then assembled through calculated layering before it is baked to a golden splendor.
I personally did not like the texture of the bread after baking, so if you are like me, you might want to roast the chicken by its lonesome,
then assembling the dish and soaking the bread 10 minutes before serving.
From the wonderful Iraqi Encyclopedia-cookbook, Delights from the Garden of Eden.
Ingredients:

1 chicken (1.3-1.5kg)
2 bay leaves
1 onion, quartered
2 bay leaves
6 cardamom pods, whole
1 1/2 tsp salt
3 onions, finely sliced
2 Tbsp oil
2-3 cups fresh mushroom, quartered
1/2 tsp coriander
1/4 tsp chili
1 tsp salt
1/2 tsp pepper
1 Tbsp sumac
1 Iraqi tannur bread
Method:

Cut the chicken into 8 pieces and place in a pot with the bay leaves, quartered onion, cardamom pods, and salt.
Cover in cold water and bring to the boil. Boil for 30 minutes.
Meanwhile, preheat oven to 400F.
Saute the sliced onions in oil until browned.
Add the quartered mushroom to the onion and saute a couple minutes more.
Add to the mushroom the coriander, chilli, salt, and pepper.
Saute until fragrant and set aside.
In a deep oven-proof dish, tear the tannur bread to cover the base.
Place the boiled chicken pieces over the bread, and spoon the mushroom mixture in between the chicken.
Sprinkle with the sumac, and ladle enough chicken water to reach within half an inch from the brim of the dish.
Bake uncovered for 1 hour.

Alternatively: bake the chicken until fully cooked, then assemble: bread, hot stock, roasted chicken, and mushroom mix.

407. Chicken Carmelized Onion and Rice

Most of the chicken I cook is either made over the stove or in the oven.

This chicken uses both the stove and the oven. First, it is seared to have a golden surface, and then it is transported to the oven to
complete its cooking.
In the leftover pan dripping from the chicken, the rice is cooked.
A fair amount of onion is thinly sliced and fried until golden and caramelized, before it is added to the rice.
All in all, this is a meal in itself, needing only a simple salad and perhaps some jajeek spooned over it.
The acts of (1) caramelizing the onion, (2) cooking the rice in the chicken drippings, and (3) the addition of tangy barberries makes this
rice extra-special and well worth the additional effort.

Ingredients:

2-3 onions, sliced very thin

1/4 cup olive oil
10 pc cloves
1 tsp cardamom
1 tsp Arabic mixed spice
1 chicken, quartered
1/4 cup barberries (zarshk)
1 1/2 cups rice
2 tsp sugar
salt and pepper
1/3 cup parsley, chopped
Method:

First, over medium-high heat saute the onion in the olive oil until golden and caramelized (a good 15 to 20 minutes).
Spoon the onion out of the pot and set aside.
Add the cardamom, cloves, and Arabic spice to the remaining oil in the same pot.
Salt and pepper the chicken quarters (about one flat teaspoon salt and a good grinding of pepper) and add them skin side down.
Sear for a good five minutes, turn over, and sear again.
Remove the chicken from the pot, place in an oven-proof dish, and bake uncovered at 400F for 1 hour.
Meanwhile, make the rice.
To the pan drippings of the same pot, add the rinsed and drained rice, the rinsed and drained barberries, and the caramelized onions.
Add a teaspoon of salt and two teaspoons of sugar. Stir well.
Add enough boiled water just to cover the rice by a finger's width, cover immediately and reduce heat to low.
Rice will be ready within half an hour.
To serve, stir the chopped parsley into the cooked rice and immediately spoon into the serving dish.
Arrange the cooked chicken pieces over the rice and serve.

807. Chicken Drumsticks with Pea Brown Rice

There must be at least a million and one different ways of cooking chicken and rice.
This is variation number X on the blog, and you have a choice of making it a one-pot wonder or going for the slightly more effort-requiring
(but more presentable) separate cooking method.
Whichever method you choose, both start off with browning the chicken in the same pot the rice will be cooked in. Leave the chicken in
for the one-pot way, or take it out and finish its cooking in the oven for the separate cooking method. I used brown rice because I love it,
but this will work just as well with white rice (just water quantity and cooking time will differ).
Ingredients:

900g chicken drumsticks

1 tsp salt & pepper
1 tsp allspice powder
1/2 tsp chilli powder
1 tsp dry thyme
2 cloves garlic
2 Tbsp oil
1 onion
2 cups rice
1 1/2 tsp salt, extra
boiled water
1 cup frozen peas
Method:

One-Pot Method:
Coat the chicken in 1 teaspoon salt, pepper, allspice, chilli, thyme, and the crushed garlic.
Brown the chicken in a bit of oil until deeply golden, a good 20 minutes.
Add the chopped onion and saute until soft.
Add the rinsed and drained rice, extra salt, and 3 and a half cups water.
Bring to a boil, reduce to a simmer, cover, and leave for 20 minutes.
Stir in the frozen peas, cover, let steam another 7 minutes.
Tip into serving dish and serve.

Separate Cooking Method:

Coat the chicken in 1 teaspoon salt, pepper, allspice, chilli, thyme, and the crushed garlic.
Brown the chicken in a bit of oil until deeply golden, a good 20 minutes.
Remove into a baking dish and bake for another 20-25 minutes at 400F.
Add the chopped onion into the same pot the chicken was browned in and saute until soft.
Add the rinsed and drained rice, extra salt, and 3 and a half cups water.
Bring to a boil, reduce to a simmer, cover, and leave for 20 minutes.
Stir in the frozen peas, cover, let steam another 7 minutes.
To serve, spoon the rice into a dish and arrange the chicken drumsticks on top.

‫قطع الدجاج على رز بالبازالء‬

‫المكونات‬
900 ‫جرام أفخاذ دجاج‬
1 ‫ملعقة صغيرة ملح وفلفل أسود‬
1 ‫ملعقة صغيرة بھارات مشكلة‬
1/2 ‫ملعقة صغيرة فلفل حار مطحون‬
1 ‫ملعقة صغيرة زعتر بري مجفف‬
‫فصين ثوم‬
 ‫ملعقة كبير زيت ‪2‬‬
‫بصلة‬
‫كوبين أرز‬
‫ملعقة صغيرة ملح ‪ -‬إضافية ‪1 1/2‬‬
‫ماء مغلي‬
‫كوب بازالء مثلجة‬

‫الطريقة‬
‫‪:‬طريقة الوعاء الواحد‬
‫يغطى الدجاج بالفلفل األسود وملعقة ملح والزعتر والبھارات باإلضافة إلى الثوم‬
‫المفروم‬
‫يحمر الدجاج في قليل من الزيت لمدة ‪ ٢٠‬دقيقة‬
‫يضاف البصل المفروم ويحمر حتى يلين‬
‫يضاف األرز بعد غسله‪ ،‬ويضاف معه الملح و ‪ ٣‬أكواب ونصف من الماء المغلي‬
‫يترك حتى يغلي‪ ،‬ثم يترك على نار ھادئة لمدة ‪ ٢٠‬دقيقة‬
‫تضاف البازالء ويحرك ثم يترك لمدة ربع ساعة‬
‫يغرف في طبق التقديم ويقدم‬

‫‪:‬طريقة الخطوات المنفصلة‬

‫يغطى الدجاج بالفلفل األسود وملعقة ملح والزعتر والبھارات باإلضافة إلى الثوم‬
‫المفروم‬
‫يحمر الدجاج في قليل من الزيت لمدة ‪ ٢٠‬دقيقة‬
‫ينقل لصينية بايركس ويحمر في الفرن لمدة ‪ ٢٥-٢٠‬دقيقة إضافية‬
‫يضاف البصل المفروم في نفس القدر الذي تم تحمير الدجاج فيه حتى يلين‬
‫يضاف األرز بعد غسله‪ ،‬ويضاف معه الملح و ‪ ٣‬أكواب ونصف من الماء المغلي‬
‫يترك حتى يغلي‪ ،‬ثم يترك على نار ھادئة لمدة ‪ ٢٠‬دقيقة‬
‫تضاف البازالء ويحرك ثم يترك لمدة ربع ساعة‬
‫تصف أفخاذ الدجاج فوق األرز في طبق التقديم‬
425. Iraqi Chicken with Red Rice

It is the different ways simple and wholesome ingredients are used that really deserve praise for creativity.
If anyone, it is the Iraqi cuisine that does just that.

This spectacular tasting dish is comprised of nothing more than a chicken, some rice, onion and tomato paste, and a couple of spices.
But oh my, does the method really ump its value!
The chicken is first seared to a golden brown, then boiled in a tomato stock of sorts, in which the rice is eventually cooked in. Nawal
Nasrallah in her amazing cookbook-encyclopedia Delights from the Garden of Eden, removes the cooked chicken from the stock, cooks
the rice, then arranges the re-heated chicken over the rice. Me, for presentation purposes, I removed the cooked chicken and cooked the
rice in the stock (just like she did), then I broiled the chicken to crisp up the skin before serving on the bed of rice. But you know, I think if
you cooked the chicken and did not remove it, and just directly added the rice in the pot of stock and chicken, it would still be fantastic.
Remember to remove seeds from the noomi to avoid a bitter taste.
Ingredients:

1 chicken (1.5kg), cut into 8 pieces

2 Tbsp oil
1 medium onion, chopped
3 heaping Tbsp tomato paste
1 crushed noomi basra, seeds removed
1 tsp crushed coriander seeds
2 tsp salt (total)
1/2 tsp pepper
5 cardamom pods
1 bay leaf
2 cups rice
Method:

Dilute the tomato paste in 1.5 litres of hot water, set aside.
Sear chicken over medium-high heat to a golden brown on both sides, but still uncooked inside.
Remove the chicken from the pot and set aside.
Cook the onions until transparent in the same pot, then add the noomi, coriander seeds, 1 tsp salt, pepper, cardamom, and bay leaf.
Return the chicken to the pot, and cover with the diluted tomato paste.
Bring to a boil, reduce heat to a simmer, and cover for one hour.
Strain the chicken from the cooking liquid and place in a baking dish.
Pour the cooking liquid in a beaker.
In the same pot the chicken was cooked in, add the rice, a teaspoon of salt, and enough of the cooking liquid to just cover the rice by a
finger's width.
Bring the rice to a boil, reduce to a simmer and cooked covered for 20 to 30 minutes.
Just before serving, re-heat the chicken in the oven and broil it to crisp up the skin.
Serve the rice in a platter topped with the chicken pieces.

216. Chicken Lemon Saffron Stew

The sunshine colors of this stew are incredible, and all the more enhanced by the exotic and luxurious strands of saffron. Despite having
a mere four ingredients (barring water and salt), the flavors are so intense and burst your senses.
This chicken lemon saffron stew is beautiful to look at, incredible to smell, and amazing to taste along with some plain white rice.

Ingredients:

1 Tbsp oil
1x1.5kg chicken, cut into 8
5 large potatoes
1 pinch saffron
4 lemons, juice and zest
1 1/2 tsp salt
Method:

Soak the pinch of saffron in half a cup of boiled water for 10 minutes or cold water overnight.
In a large pot, heat the oil and color the chicken skin-side down until golden on both sides but still uncooked inside.
Pour out extra oil and discard.
Peel, wash, and cut the potatoes in large cubes. Add to the chicken.
Pour enough boiled water just to cover the chicken and potatoes.
Add the saffron and the soaking water; add the lemon juice and zest; add the salt.
Bring to a boil; cover; reduce to a simmer and let for 1 hour to 90 minutes.
Serve with some rice.

148. Qatari Meat Harees

Harees is kind-of like a porridge stewed over a long time with meat.
Many Arab and North African countries have their versions, but since I picked this recipe up in Qatar, I have labeled it Qatari Harees.
The principle is as simple as can be: equal weights of whole wheat grains (or if unavailable, use barley) and meat chucks (I also added a
couple of onions for extra flavor) are boiled together until completely pureed.
The practice is not so easy. First of all, it takes about five HOURS to cook. Maybe six, depending.
Second of all, you need a large pot to cook it in, and have to keep adding some water and stirring every half hour or so to prevent
scorching. The onion and meat completely dissolve into the wheat grains, which inflate and become silky in texture. They also release
their starch, significantly thickening the mixture, so if cooked over a high heat it will splatter and possibly burn exposed areas.
I used a kilo each of wheat and meat, but this yielded so incredibly much that I would suggest quartering the recipe to feed a family of six
(plus left-overs).

Ingredients:

1 kg whole wheat grains

1 kg meat chuck cubes
1 Tbsp salt
3 large onions, sliced

For the topping:

1/2 cup butter or ghee, melted
2 tsp cinamon
Method:

Soak the wheat in a bowl covered with water over-night.

Combine the wheat, meat, onion, and salt in a large pot.
Add water to cover by a good 10 centimeters.
Bring to boil, cover, and then reduce heat to medium low.
Keep simmering it for five to six hours, adding water and stirring well to avoid scorching.
The end result should be a thick porridge where all the ingredients have completely merged into each other.
To make the texture even finer and silkier, you may beat the harees using the paddle attachment or even blend it in a food processor.
To serve, pour into the serving dish, pour over the surface the melted butter or ghee, and decorate with the cinnamon.
387. Chicken Harees

Almost a year ago I made Qatari meat harees on this blog.

The time has come to make chicken harees.

I learned from my mistake of last time and scaled down the recipe to two cups of harees (wheat grain) and 450 grams of chicken.
Also, due to the harees being soaked overnight, and the fact that chicken cooks much faster than meat, the harees was cooked through
in under two hours. A quick blitz in the food processor and it was done.
I took the advice of J and, against my prejudice, flavored the surface with cinnamon and sugar.
It was surprisingly enjoyable. One for the books indeed.
Of course, you may opt out of the cinn-sugar mix and simply consume it as is like a hearty chicken soup for the soul.

Ingredients:

2 onions
450g skinless boneless chicken breast
2 cups whole wheat
2 tsp salt
3 tsp cinnamon powder
4 tsp powdered sugar
Method:

Soak the harees grains in excess room temperature water overnight.

Next day, bring the chicken breasts to a boil, skimming until all the froth is gone.
Add the peeled and sliced onions, and boil 15 to 20 minutes longer until the chicken is cooked through and the onion is tender.
Remove the chicken breasts from the broth, leaving it to cool before shredding.
The remaining broth should be about 2 cups.
Return the shredded chicken to the broth and the onion, add the drained harees grains and the salt.
Add eight cups water and bring to a boil.
Reduce heat to medium and simmer for an hour and a half, stirring every so often otherwise the bottom will stick and burn.
When the mixture has reached a thick porridge-like consistency, turn off the heat and allow to cool before smoothly processing it in the
food processor.
Return the harees to the pot and re-heat.
Meanwhile, combine the cinnamon and sugar.
Pour the finished harees in its serving bowl, and top with the cinnamon-sugar mix just before serving.
237. Chicken Tashreeb

Chicken teshreeb (‫ )تشريب دجاج‬is very similar to habeet, only that it is made with chicken instead of meat and the broth is much lighter.
Like quite a few "traditional" recipes, this is a very simple recipe with major flavor.
It is basically a chicken stew in curried broth.

It is another recipe from the twix mix owner (my little sis, who picked it up from my mom), and does not fail to deliver.
Served with some hearty Iraqi flatbread is the traditional way to go, but a little crispy rice on the side sure doesn't hurt!

Ingredients:

2x1 kg chicken, quartered

5 small onions, roughly sliced
4 noomi basra (dried limes), punctured
1/2 tsp chili powder
3/4 tsp turmeric
3/4 tsp white pepper
1 heaped tsp Madras curry powder
1 1/2 tsp salt
Method:

Sear the chicken in a tablespoon of hot oil until the skin is a deep golden brown.
Add the onion, noomi, and the spices and seasonings.
Saute until fragrant.
Add enough boiled water just to cover the chicken pieces.
Bring to a boil, cover, reduce heat to medium low and simmer for 1hr20 minutes.
To serve, tear up some Iraqi flatbread in a rimmed serving dish and pour half of the broth over.
Let sit 5 to 7 minutes to allow the broth to be absorbed.
Arrange the chicken pieces over the bread, and pour the remaining broth in a bowl.
Serve hot, preferably with some crispy rice on the side.

762. Iraqi Chicken Tashreeb Express

Chicken tashreeb is one of my favorite Iraqi stews (and there are many stews, and many favorites). However, what puts me off making it
almost every single time is the browning of the chicken parts.
This recipe for chicken tashreeb express not only avoids this sticky and smelly situation, but also drastically cuts down on cooking time.
This is achieved by using boneless and skinless chicken breasts. Also, to make up for the flavor lost from the browned chicken skin and
bones in the original recipe, bouillon cubes get handy. You can use chicken or vegetable (actually nothing is stopping you from using
meat bouillon either), but I do recommend the chicken variety. For health reasons, do try to get bouillon cubes free of MSG.

Ingredients:

2 Tbsp oil
2 onions, chopped
1/2 tsp turmeric
1/2 tsp white pepper
1 tsp Madras curry powder
1/4 tsp chili powder
1 noomi, de-seeded and powdered
2 bouillon cubes
450g chicken breasts, sliced thinly widthwise
3 cups water
Method:

Saute the chopped onion until wilted but not yet colored.
Add the turmeric, pepper, curry, chili, noomi, and bouillon cubes; stir until fragrant and sizzling.
Add the chicken and stir to coat with the spices for a couple of minutes.
Add the water, bring to a boil, reduce heat, and let simmer covered for about 20 minutes until the chicken is cooked through.
Uncover, taste for salt and adjust as necessary.
Let boil uncovered for a few minutes if you wish slightly thicken the liquid, but do keep in mind the water is in fact a broth and it should be
fairly thin.
Serve with Iraqi tannur bread, crusty rice, and fresh onion wedges on the side.

26. Chicken Turn-Over

I got this idea from The Iraqi Cookbook by Lamees Ibrahim, which you can buy from Amazon (my version has a different cover because it
is the first edition). I say idea and not recipe because I depended on the picture rather than the description of the recipe to make it
because there were inconsistencies between them.
For instance, the recipe says to boil the chicken, period. Whereas the picture shows golden brown chicken, which can only be achieved
by frying.
All in all, despite the inconsistencies, I loved the book. But buyers beware, you need a good knowledge of cooking if not specifically Iraqi
cooking to make this book of use to you.

Ingredients:

3/4 cup blanched almonds, fried to golden brown

450g chicken breasts, boneless, skinless, cut into short strips
vegetable oil
1/2 tsp cinnamon powder
1 onion, chopped finely
2 cups rice, washed
2 tsp cardamom powder
5 cloves
2 tsp sumac
salt and pepper
Method:

In a deep oven-safe dish (I used a Pyrex bowl), scatter the fried almonds., set aside.

In a pot, heat 3 Tbsp oil over medium high heat, add the cardamom and cloves, stir until fragrant.
Add the rinsed rice, 1 1/2 tsp salt, and 1/2 tsp pepper, stir 1-2 minutes longer.
Pour boiling water just until the rice is covered by an extra half centimeter.
Cover immediately and lower the heat to low. Leave 20 minutes until rice is cooked and water is absorbed.

While the rice is cooking, heat 3-4 Tbsp oil in a pan over medium high heat.
When the oil is hot, add the chicken, spreading it to a single layer so it will get browned evenly.
Sprinkle with the cinnamon, salt and pepper.
Toss form time to time to brown all sides.
The chicken should be browned and cooked within 15 minutes or so, because the pieces are small.
When cooked, remove from heat and sprinkle with the sumac.

To assemble, evenly scatter the chicken over the almonds, then top with the cooked rice.
Press lightly with the back of a spoon on the rice to compress the lot.
Cover with foil and place in a warm oven for 15 minutes.

To serve, invert the bowl on a plate and carefully remove to preserve the shape.
700. Iraqi Chicken Fesenjun

One of the greatest misconceptions in food culture is that the inclusion of fruit in savory dishes is Persian. In fact, ancient recipes literally
engraved in stone from Sammara, Iraq is all the proof needed that it is Iraqi.
However, it is a natural misconception, seeing how Iraq and Iran are geographical neighbors one cannot but expect cultures to merge
somewhat. Fesenjun ( ‫ )الفسنجون‬is the name for a meat (usually duck, but can also be any poultry, meat, or even fish) simmered in a
pomegranate and walnut concoction that is so good, despite not being too pretty, I would not be surprised to see poems written in its
honor.
Adapted from Tess Mallos Complete Middle Eastern and Tummylicious Treats.
Ingredients:

1.5 kg whole chicken, cut into 8 pieces

1 tsp salt
1/4 tsp pepper
2 tsp ghee
1 large onion, finely chopped
1 cup finely chopped walnuts
3/4 cup pomegranate molasses
3/4 cup water
3 Tbsp brown sugar
2 pieces cinnamon bark
1 Tbsp lemon juice
Method:

Season chicken with salt and pepper.

Sear the chicken on all side in the hot ghee in a pot until golden.
Remove chicken and set aside.
In the same pot, saute the chopped onion until transparent.
Add the walnut, water, pomegranate molasses, sugar, cinnamon, and lemon juice.
Bring to a boil and reduce heat to a simmer.
Return the chicken to the pot, spoon sauce over the chicken, cover the pot, and simmer on low heat for about 90 minutes.
Taste for seasoning, adjusting accordingly (if too sweet add a bit of lemon juice).
To serve, put chicken pieces over a bed of rice, spoon over the sauce, and garnish with fresh pomegranate and walnut pieces.

764. Iraqi Chicken Tepsi

Tepsi (‫ )التبسي‬is the quintessential Iraqi homey meal. It is the Iraqi counterpart to the western casserole where various components get put
in an oven-proof dish and baked with minimal hands-on work. This is a saucy chicken dish loaded with flavorsome vegetables.
I got the recipe from this amazing Iraqi woman through her Youtube channel.
Her work is well worth a visit and I have already bookmarked several recipes to try.

Ingredients:

1 whole chicken (1.5kg)

1/2 cup apple vinegar
1 tsp curry powder
1 tsp coriander powder
1/2 tsp pepper
1 1/2 tsp salt
1 1/2 Tbsp tomato paste
1 Tbsp ketchup
2 tomatoes
1 large potato
1 large onion
Method:

Preheat oven to 400F.

Cut the chicken into eight pieces and put in a large oven-proof dish; set aside.
Thickly slice the tomatoes, potato, and onion into rounds.
Mix together the vinegar, curry, coriander, salt, pepper, tomato paste, and ketchup.
Smear half the mixture over the chicken pieces. Arrange the cut vegetables around the chicken.
Dilute the remaining paste in a cup of water.
Pour the diluted sauce around the chicken and bake uncovered for 90 minutes.

122. Stuffed Baby Aubergines

Iraqis have nicknamed aubergines (or eggplants) as the monster of the frying pan ( ‫)وحش الطاوة‬.
I don't know why, but one can make assumptions:
1. It is delicious in every shape, form, regardless of cooking method.
2. The ways in which it may be cooked are almost endless, from the simplest to the most complicated.
3. Due to the embargo against Iraq for over a decade and the escalating poverty, aubergines grown locally were plentiful and affordable,
so it was basically eaten on a daily basis.
This recipe is a particular favorite and I have been making it for years just as it is.
You however may like to add lemon juice to the sauce or tomato paste to change it up.

Ingredients:

20 baby aubergines
500g minced meat
2 onions, chopped
1 tsp salt
1/4 tsp pepper
1/2 tsp alspice
2 Tbsp pinenuts, toasted
1/2 cup chopped parsley
3 cubes stock
2 tsp cornflour
Method:

Make a slit like a pocket in each aubergine from to to bottom, making sure to not pierce the other side.
Deep-fry the aubergines in hot oil until slightly golden on the outside and soft on the inside.
Stand then in a colander lined with paper towels to drain, set aside.

In a heated pan, saute the minced meat until browned, add the onions and seasonings and spices.
Saute until onion is transparent, remove from heat, allow to cool.
Stir in the pinenuts and the parsley.

When the aubergines and the meat are cool enough to handle, carefully open the slit in the aubergine and generously stuff it with the
meat mixture.
It will look like a loaded boat.
Place them snugly side-by-side in an oven-proof dish.

Preheat the oven to 400°F.

To make the sauce, dissolve the stock cubes in 600ml water over high heat.
Dissolve the cornstarch in 1/2 cup cold water, then add it to the stock, and boil until thickened.
Pour the sauce over the aubergines to almost cover them.
Bake uncovered for 30-45 minutes just to reheat and distribute the flavors.
Serve with rice.
420. Iraqi Cabbage Stew

I had never thought of incorporating cabbage in a stew before.

Cabbage has a reputation for being boring. For me, cabbage reminds me of Charlie's home in Charlie and the Chocolate Factory. I like
cabbage, I do. In pickles, and stuffed leaves; cabbage is wonderful. It is economical as it is nutritious. Who knew it would be so good in a
stew, too?
Apparently a lot a people, one of whom is Nawal Nasrallah who inspired me to try the recipe from herencyclopedia-cookbook.
Totally worth a try.

Ingredients:

900g lamb shanks

1 Tbsp ghee
1 onion, peeled and quartered
1 tsp coriander seeds
2 bay leaves
1 noomi, crushed and seeded
1/2 cup split peas
2 cans tomato, blended
1 small cabbage (about 650g)
2 tsp salt
1/2 tsp pepper
1 tsp curry
Method:

Sear the shanks in the hot ghee on all sides.

Add the bay leaves, pounded coriander seeds, crushed and seeded noomi (dried lime), split peas, onion quarters, and curry.
Add enough boiling water to cover by a good two inches.
Simmer covered over medium heat for about 1 hour and a half until meat is fork tender.
Add the roughly chopped cabbage, blended tomato, salt and pepper.
Stir and return to a boil. Simmer another 30 to 45 minutes.
Serve with rice, preferably a crusty vermicelli version.

120. Bamia or Okra Stew

Scorching summer, or cruel winter, Iraqis will have their bamia!!
Arguably one of the most popular Iraqi foods, it might not be a stretch to say some households lunch on Bamia on a weekly basis.
Tender mutton falling off the bone, a rich immersion of garlic, tomato, lemon and okra, served with luscious fluffy and crispy rice...
A word to the wise: Bamia's flavor is considerably heightened if consumed the day after it is made.

Ingredients:

1 Tbsp ghee
1.5kg lamb meat on bone
2 bay leafs
1 tsp pepper
1 cup lemon juice
2x400g okra zero, thawed
2 heads garlic, peeled, cloves halved
6 Tbsp tomato paste
2 tsp salt
Method:

Sear the meat on both sides with the hot ghee in a large pot.
Add bay leafs, and boiled water enough to cover by an inch or so.
Bring to boil, cover, reduce heat to medium-low, let boil gently for 1 1/2 to 2 hours.

Add the pepper, lemon juice, okra, and halved garlic cloves.
At this stage you must refrain from using any tool to stir the stew, as the okra are sensitive and might break.
Resort to gently swirl the pot to distribute the ingredients.
Cover and let boil gently another 30 minutes.

Add the tomato paste and salt, swirl to distribute.

Let simmer an additional 15 minutes.

Broth should now be slightly thicker than soup consistency, and the meat easily falling off the bones.
If serving the next day, store in the refrigerator and reheat only by swirling the pot.
Serve with rice, preferably the crispy-crust rice à la Iraqi way.

211. White Bean Stew/Maraq Fasoulia

White bean stew, or marqa fasoulia bayda (‫)مرقة فاصولية بيضة‬, is another popular stew in Iraq, although the bamia trumps it in popularity.
The basis of the stew is similar, yet slightly different from bamia, and the beans lend it an altogether different taste. Whee the bamia uses
garlic, this stew uses onion.

The dried beans ought be soaked in plenty water overnight before cooking.
You may add or subtract according to taste the chili and lemon juice.

Ingredients:

1 Tbsp ghee
1 kg meat on bone
2 bay leaves
2 cups dry white beans
2 small onions
1 can tomato
3 Tbsp tomato paste
1/2 tsp chili powder
1 1/2 tsp salt
1/2 tsp pepper
2 lemons, juice
Method:

Cover the dried white beans in water and let soak overnight.
Heat the ghee or oil in a large pot.
Sear the meat on both sides until well browned.
Add the bay leaves and the chopped or sliced onion, and enough boiled water to cover the meat by an inch.
Cover and let simmer over medium low heat for 1 1/2 hours.
Add the drained beans and return to simmer covered for an additional 1 hour, adding some boiled water if too thick or drying out.
Add the tomato can, tomato paste, lemon juice, salt, pepper, and chili, simmer an additional 10 to 15 minutes.
At this point you may either serve it with some rice, or let it cool completely, refrigerate overnight, then re-heat when ready to serve.
The flavors merge and intensify overnight, just be careful when reheating and stirring to not break up and mash the beans.
502. Iraqi Green Bean Stew

Given the variety of marag stews we have made on this blog so far, it comes as no surprise that green bean stews (‫ )مرق فاصوية خضرة‬are
very welcome when in season (or even out of season, but using frozen).

Learning to use a pressure cooker properly and safely has simplified cooking drastically by cutting down on cooking time by half and
producing meat that literally falls off the bone.
This green bean stew is made almost exactly the same way the white bean stew is made. But since the green beans are fresh, there is
no need to soak them and they cook faster.

Ingredients:

1 Tbsp ghee
1 kg meat on bone
2 bay leaves
750g green beans
2 small onions
1 can tomato
3 Tbsp tomato paste
1/2 tsp chili powder
1 1/2 tsp salt
1/2 tsp pepper
2 lemons, juice
Method:

Trim the green bean and cut into thirds.

Heat the ghee or oil in a large pot.
Sear the meat on both sides until well browned.
Add the bay leaves and the chopped or sliced onion, and enough boiled water to cover the meat by an inch.
Cover and let simmer over medium low heat for 1 1/2 hours.
If using a pressure cooker, you only need to cook it for 45 minutes after the whistle starts to blow.
Add the green beans, the pureed tomato can, tomato paste, lemon juice, salt, pepper, and chili, simmer an additional 30 minutes (no
need to pressure cook this stage).
At this point you may either serve it with some rice, or let it cool completely, refrigerate overnight, then re-heat when ready to serve.
The flavors merge and intensify overnight, just be careful when reheating and stirring to not break up and mash the beans.

41. Habeet: Iraqi Stewed Lamb

Habeet is a hearty stewed lamb dish served with Arab flatbread and on a bed of rice. The ingredients and method are simple enough,
keeping in mind that many minor variations exist in different parts of Iraq.
Noomi basra, or dried limes (aka black lime), are essential to the recipe. This is a classical sampler to the rich cuisine heritage of Iraq.

Ingredients:

3 Tbsp oil
1.5 kg lamb meat on bone
3 onions, cut into wings
2 large tomatoes, cut into wedges
4 noomi basra
2 bay leaves
2 maggi cubes
2 heaped tsp mixed Arabic spice
1 heaped tsp Madras curry
1/4 tsp chili powder
1 1/2 tsp salt
1/2 tsp black pepper
2 lemons, juice
Method:

On medium high heat, saute the onions and the noomi basra in the oil until the onions have begun to wilt but are yet uncolored.
Add the stock cubes, tomato wedges, bay leaves, spice mix, madras powder, chili powder, and black pepper; stir.
Add the meat pieces, add boiling water until covered by 2 centimeters.
Bring to boil, lower temperature to a simmer, cover.
Cook for 1 1/2 hours.
Add the lemon juice and salt.
Simmer covered another half hour.
Serve on a bed of rice, with the sauce on the side.
399. Stewed Meat in Vinegar

Ancient cooking was based on necessity and making do with what is available.

Needless to say, food cooked for royalty and food cooked by the peasants varied greatly in contents.
The first would be opulantly laced with preserved fruit and luxurious nuts. The latter would be more basic, consisting mostly of meat,
onion, and bread.
What might be surpising though, is how delicious peasant food was.
This Iraqi meat simmered in vinegar (‫ )لحم بالخل‬is as plain as could be, yet you do not need to be a peasant to make it. It is so good that
you will find yourself craving it once in a while.
The vinegar lends a delicious tanginess to the dish and tenderizes the meat, even tough cuts, beyond measure. The type vinegar you use
will alter the taste of the dish. I used apple cider, but I think balsamic would also be good. I also increased the amound of water used
since simmering for an hour with only two cups water will burn the meat.
Adapted from the amazing cookbook/encyclopedia Delights from the Garden of Eden.
Ingredients:

2 Tbsp oil
700g boneless meat cubes
1 tsp turmeric
1 onion, sliced
1 Tbsp flour
1/2 tsp chili powdder (optional)
6 cups water
1/3 cup vinegar
1 1/2 tsp salt
1/4 tsp pepper
1 Tbsp honey
Method:

In a heavy medium pot, sauté meat in oil until browned, about 10 minutes.
Add turmeric at the last minute. Remove meat and set aside.
Add the onion to the pot and sauté until it softens.
Stir in the flour and chili, until the flour is fragrant.
Add the hot water and vinegar slowly, stirring all the while to prevent clumps (a whisker whould be useful).
Bring to boil, return the meat to the pot, and simmer covered on medium-low heat for about one hour, until the meat is tender and
thesauce has thickened.
Remember to give it a stir once a while to prevent sticking.
Add the salt, pepper, and honey about 10 minutes before the dish is fully cooked.
Serve with plain rice.
439. Iraqi Meat Hamees

Pressure cookers are great for this sort of dish which requires hours of boiling, as they can reduce the cooking time drastically. Maybe
some day I might be able to get over my fear of them and start enjoying what they have to offer. If you have a pressure cooker, by all
means use it (but be careful!).

Keeping in mind that most households each have their own various versions, Hamees (‫ )حميس‬differs fromHabeet on a couple of small
points. The most important of which is the quantity of liquid.
Hamees should barely have a fingers' width of broth left by the time it is served.
Secondly, the spices used in hamees are kept to a minimum. I alternate between using 7 spices, OR madras curry powder (plus salt of
course).
Hamees is one of those peasant dishes that are rather unfeminine to eat in public and yet you wish you could because of how delicious it
is.

Ingredients:
1 kg lamb meat on bone
2 medium onions, sliced
1 tsp Madras curry
3 cardamom pods
1/2 tsp pepper
1 tsp salt

Method:

Boil the meat shanks and onion and cardamom pods for a good 2 or 3 hours until the water is reduced to a quarter.
Strain the meat from its broth (do not discard the broth) and transfer to a hot pan with a little oil.
Sear on all sides to a golden brown.
Sprinkle with the madras curry powder, salt, and pepper; sear for a bit longer.
Return the seared and spiced meat to its original pot with the broth, return to a boil.
Simmer an additional 30 to 45 minutes until there is just a fingers' width of broth left.
Serve with some rice.
395. Aubergine Stew

Marags (stews) are essential on any Iraqi dining table.

Their presence is as comforting as it is fulfilling, and the combination of a saucey nutritive stew is easy on the digestion, without risking
being boring, like soup.
Aubergine, or eggplant stew (‫ )مرقة الباذانجان‬is one of my favorites made as vegan. However, when feeding family, one must incorporate
meat into the stew.
You can easily omit the meat to make it vegan/vegetarian, or substitute it with chicken to make it more cholesterol-friendly.
Also to reduce fat, you can skip frying the aubergines and just pop them in the stew raw where they will poach. Needless to say, it is more
flavorsome if fried.

Ingredients:

750 g meat on bone (ex: lamb shanks)

1 bay leaf
1 can tomato, pureed
1 onion, sliced
1 tsp paprika
1/2 tsp pepper
1/2 tsp oregano
1/2 tsp chili
750g aubergines
1 tsp salt
Method:

Cut the aubergines into thick strips or cubes, salt excessively, and set aside for 30 to 45 minutes.
Rinse the salt off the aubergines and pat dry.
Fry until golden brown, drain on paper towel from excess oil; set aside.

Heat the ghee or oil in a large pot.

Sear the meat on both sides until well browned.
Add the bay leaves and the chopped or sliced onion, and enough boiled water to cover the meat by an inch.
Cover and let simmer, skim if necessary, over medium low heat for an hour, adding some boiled water if too thick or drying out.
Add the canned tomato, paprika, pepper, oregano, and chili.
Boil covered over medium heat for another hour.
Add the teaspoon of salt, and the fried aubergines, gently swirling to incorporate.
Avoid mixing with a spoon because the aubergines are delicate and you do not want to turn them to mush.
Serve with rice.

359. Iraqi Courgette Stew

Nothing beats a homemade, lovingly labored-over bowl of Iraqi stew with crunchy-fluffy rice.

All the roasts, pastas, and steaks of the world are pretty fantastic, but at some point we always find ourselves reverting to that homey,
nostalgic stew and rice combo.
Iraqi stews are very nutritious in nature, consisting of a protein (meat or chicken or fish) boiled with a vegetable in its own broth and
served with rice.
This courgette or zucchini stew (‫ )مرقة شجر او كوسة‬follows after other brethren stews: bamia, habeet, spinach, and white bean. Similarly to
the spinach stew, you can opt to add or leave out the tomato paste, and in this case I like my courgette stew without.

Ingredients:

2 tsp ghee
750g meat on bone
1 bay leaf
1 tsp turmeric
1 tsp curry
1 can chickpeas
1 kg courgettes
1 tsp salt
1/2 tsp pepper
Method:

Sear the meat on both sides with the hot ghee in a large pot.
Add bayleaf, curry and turmeric, and boiled water enough to cover by an inch or so.
Add the drained and rinsed can of chickpeas.
Bring to boil, cover, reduce heat to medium-low, let boil gently for 1 1/2 to 2 hours.

Add the pepper, salt, and sliced courgettes (about half a centimeter or quarter inch thick).
At this stage you must refrain from using any tool to stir the stew, as the courgettes will become sensitive and might mush.
Resort to gently swirl the pot to distribute the ingredients.
Cover and let boil gently another 30 minutes.

Broth should now be somewhat like soup consistency, and the meat easily falling off the bones.
If serving the next day, store in the refrigerator and reheat only by swirling the pot.
Serve with rice, preferably the crispy-crust rice à la Iraqi way.

221. Iraqi Spinach Stew

Spinach stew (‫ )مرقة سبانغ‬can be made according to taste.

The addition of chickpeas and dill is optional.
Some people even add tomato paste. Others leave out the meat to make it a vegetarian dish.

By omiting the meat, and sauteeing the onions, garlic, and spinach first with the spices is necessary before adding boiled water and
simmering for 30 to 45 minutes.
In either case, it is definitely one of my favorite Iraqi stews, of which there are quite a few of them.
Ingredients:

750g meat on bone

1 large onion, sliced
6 cloves garlic, crushed
1 tsp turmeric
1 tsp Madras curry powder
1 tsp salt
1/2 tsp pepper
2 loomi (dried limes)
1 pk (400g) frozen spinach
1/2 cup dill, chopped (optional)
1 can chickpeas
Method:

Sear the meat on all sides in a tablespoon of ghee.

Add the sliced onion, garlic, dried limes (loomi), turmeric, Madras, and pepper.
Add boiled water to cover by an inch or two.
Bring to a boil, cover, reduce heat to medium low, and simmer for 90 minutes.
Add the thawed spinach, dill, chickpeas, and salt.
Simmer for an additional 30 minutes.
Serve alongside rice.

681. Iraqi Tomato Spinach Stew

Iraqi marags (stews) are defined by the type of vegetable and meat in it, as well as by its color.
We have red marags, like Bamia, Aubergine, and White Bean.
Yellow marags, like Courgette, Tashreeb, and Habeet.
And "white" marags, like Yachni, which has no tomato to make it red, nor curry or turmeric to make it yellow.
Spinach marag, a favorite of mine, can be made as a red or yellow stew, and how you like it would depend mostly on how it was made
while you were growing up. I personally prefer the yellow, but the red has another dimension of flavor to it worth trying. I made this red
version without a pulse, but you can easily add cooked chickpeas or split peas. Using a pressure cooker to cook the meat cuts down the
cooking time drastically and makes it literally fall off the bone. If you cook this the traditional stovetop way, depending on the cut of meat I
would recommend simmering covered for a good hour and a half to two hours.

Ingredients:

750g meat on bone

1 large onion, sliced
6 cloves garlic, crushed
1 tsp turmeric
1 tsp Madras curry powder
1 tsp salt
1/2 tsp pepper
2 loomi (dried limes), pierced
1 pk (400g) frozen spinach
3 Tbsp tomato paste
Method:

Sear the meat on all sides in a tablespoon of ghee.

Add the sliced onion, garlic, pierced dried limes (loomi), turmeric, Madras, and pepper.
Add boiled water to cover by an inch or two.
Bring to a boil, cover, reduce heat to medium low, and simmer for 1 1/2 to 2 hours.
Add the thawed spinach, tomato paste, and salt.
Simmer for an additional 30 minutes.
Serve alongside rice.

617. Iraqi Cauliflower Meatball Casserole

This Iraqi cauliflower-meatball casserole can just as easily be made in a pot like a regular marag or stew as it can in a casserole in the
oven.

As hearty as it is simple, this is a filling, comforting, and a nutritious dish.

To add even more substance, split peas are added. Split peas are great in that they don't necessarily need pre-soaking like other beans
might, and they cook within about 15 minutes of boiling.
From Delights from the Garden of Eden.

Ingredients:

500g minced meat

1/2 cup split peas
1 small head cauliflower, floretted
1 onion, chopped
2 Tbsp oil
1 tsp curry
3 Tbsp tomato paste
3 cups water
1/4 cup lemon juice
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp chilli
1/2 tsp 7-Spice
Method:

Form the minced meat into balls and broil them in a deep oven-proof dish under the grill until brown throughout. Shake the pan to roll the
balls for even browning. Set aside.
Preheat oven to 400F.
Boil the split peas in excess water for 15 minutes, until softened. Drain and set aside.
Saute the cauliflower florettes and the chopped onion in the oil until starting to soften and brown .
Add the curry and saute for a minute longer then remove from heat. Set aside.
In a pot, combine the tomato paste, lemon juice, water, 7 spice, salt and pepper, and chilli and bring to a boil.
In the same oven-proof dish where the browned meatballs are, arrange the cauliflower saute and the drained split peas around the
meatballs.
Pour the tomato sauce over the lot.
Bake the dish covered in foil for 30 minutes and covered for 15 minutes.
Serve with rice.

If opting for stovetop over oven, proceed with the recipe until boiling the tomato sauce, but instead of combining everything in the
meatball dish, add all the components to the tomato sauce pot.
Simmer for 20-30 minutes and serve with rice.

754. Iraqi Meatball Pea Stew

When a foreigner hears that an average Iraqi household has stew and rice every day of the week, they are likely to be confused as to why
someone would eat the same thing over and over. Let me clarify: there are a thousand and one different stews (maybe more).
Although reminiscent of my cauliflower-meatballs casserole, this one is more of a household favorite as we like peas here. Serve with
some crusty white rice on the side, and you've got your average day lunch prepared!
Adapted from Tummylicious Treats.
Ingredients:

500g minced beef or lamb

1 onion, fine dice
2 cloves garlic, grated
1 tsp paprika
1 tsp dry oregano
1/2 tsp chili powder
1/2 tsp pepper
1 tsp salt
3 cups of frozen peas
1x400g canned tomato
3 cups broth
Method:

Form the minced meat into meatballs he size of a sparrow bird's head.
In a pot over medium-high heat, sear the meatballs until browned and golden on all sides.
If using lamb, you may need to drain off the extra fat.
Add the onions and continue to saute until softened.
Add the garlic, paprika, oregano, chili, pepper, and salt; saute a minute or two more.
Add the frozen peas, blended can of tomato and the broth.
Bring to the boil, lower heat, and simmer covered for 45 minutes.
Serve the stew along with white rice.

311. Iraqi Fried Kebobs

These little fried kebobs (‫ )كباب عراقي مقلي‬are somewhat of a cross between traditional kofta and fried iroog.
They are meaty and delicious, as well as packing quite a bit of vegetable goodness.
They go well with a simple farmer's salad or tabboula and maybe even some yogurt sauce.
For the sake of children, you may omit chili from the mixture, but some hotsauce on the side would definitely make things better!

I came across this recipe on Obsessive Cooking Disorder, who learnt it from her bibi (grandma). Recipes passed from one generation to
the next are my favorite by far, so I really love it when people share these little nuggets of gold.
In fact, this recipe can give you two different kebobs: the first with the vegetables listed, and the second only with the onion (omitting the
tomato, potato, and parsley).
I halved the original recipe and still got 15 pieces.

Ingredients:

500g ground meat

1 1/2 onions
1/2 bunch of parsley
1 small tomato
1 small potato
1 1/2 burger buns or 3 slices of bread
1/3 cup flour
Method:

Toast the bread in the a 350 F oven for 20 minutes or until bread dries out.
Let cool, place in food processor and grind until bread is fine in texture.
Mix onions and all the vegetables in the food processor until they reach a puree consistency.
Add vegetables to the meat mixtures.
Add the bread crumbs and mix well.
Add flour gradually, mixing between additions until you reach desired texture.
Mixture should be very firm and holds shape.
Add salt, black pepper, and Seven Spice to taste.

Heat oil in a frying pan.

Take a small amount of mixture and shape it into a thick log about as long as your hand.
Flatten the face of the kebob with the fingers of your other hand.
Place in oil and fry until red-brown in color.
Remove from oil and leave it on a paper towel to absorb the oil.

Serve hot with salad and sauces of choice.

548. Stuffed Cougettes in Tomato Sauce

Stuffed vegetables make for a popular dish in Arab and Turkish cuisines.

No specific country can call a specific dish theirs, as many other countries will have variants of the same dish.
Today, stuffed courgettes (‫ )كوسة أو شجر محشي‬are mostly considered Lebanese, although predictably, Iraqis have been making it for much
longer. The stuffed courgettes come mostly in two forms: in a tomato-based sauce, or in a yogurt-base sauce. Today's recipe obviously
features the tomato-based sauce.
Keep in mind that recipes like this use Arab courgettes, which are smaller and lighter than Western courgettes. If you cannot find these
delicate courgettes, you can cut a regular long courgette in half and treat it as two. Do not discard the core, you can be economical and
make courgette fritters from them.
Ingredients:

10 Arabic courgettes
3/4 cup Egyptian shortgrain rice
250g minced lamb
1/2 cup chopped dill
1/2 cup chopped parsley
1 small onion, chopped
1 1/2 tsp salt
1 tsp 7-spice mix

For the tomato sauce:

1 lemon, juice
2 bouillon cubes
3 Tbsp tomato paste
3 cups hot water
Method:

Wash the courgettes very well from any grit.

Slice off the tops and core the courgettes. Let soak in a bowl of cold water.
For the filling, mix the rice, minced meat, dill, parsley, onion, salt, and spice mix.
Stuff the cored courgettes.
In a couple tablespoons of oil, sear the courgettes on the outside until golden and blistered.
Meanwhile in a pot, bring to a boil the lemon juice, bouillon cubes, tomato paste, and hot water. Set aside.
When the courgettes have finished searing on all sides, carefully place them in an oven proof dish, and pour over them the tomato broth.
Cover the dish with foil and bake in a preheated 400F oven for 45 minutes to 1 hour until rice gets cooked through and sauce has
thickened.
Serve hot.

549. Stuffed Courgettes in Yogurt Sauce

Following yesterday's stuffed courgettes in tomato sauce is the yogurt-sauced version.

Today, stuffed courgettes in yogurt (‫ )كوسة أو شجر محشي‬use the same ingredients and stuffing method, but are made completely different
due to the yogurt sauce. I used the same yogurt sauce I keep for my kubba labania (minted yogurt soup with kubba).
Again, keep in mind that recipes like this use Arab courgettes, which are smaller and lighter than Western courgettes. If you cannot find
these delicate courgettes, you can cut a regular long courgette in half and treat it as two. Do not discard the core, you can be economical
and make courgette fritters from them.
Ingredients:

10 Arabic courgettes
3/4 cup Egyptian shortgrain rice
250g minced lamb
1/2 cup chopped dill
1/2 cup chopped parsley
1 small onion, chopped
1 1/2 tsp salt
1 tsp 7-spice mix

For the yogurt sauce:

500g thickened yogurt
1 egg
1 cup water
1 Tbsp flour
3 Tbsp oil
2 tsp dry mint, crushed
3 garlic cloves, grated
Method:

Wash the courgettes very well from any grit.

Slice off the tops and core the courgettes. Let soak in a bowl of cold water.
 For the filling, mix the rice, minced meat, dill, parsley, onion, salt, and spice mix.
Stuff the cored courgettes.
In a couple tablespoons of oil, sear the courgettes on the outside until golden and blistered.
Meanwhile in a blender, pulse the yogurt, egg, water, flour and oil till smooth, set aside.
In a clean pot, saute garlic and mint in the ghee or oil just for a few seconds until fragrant.
Add the two cups of water to stop the garlic from over-cooking.
Add the seared courgettes to the water-garlic, bring to a boil, cover, and simmer on low for 20 minutes.
Add a bit more water if you deem necessary.
Pour the yogurt mix over the courgettes and their water, stir until heated through and starts to thicken, about 15 to 20 minutes over
medium heat. Taste for salt and pepper, season accordingly.
Serve hot.

803. Pan-Fried Beef Shawerma

Shawerma (‫ )شاورمة‬is one of those beloved street foods that is very difficult to replicate at home. It is known as guss (‫ )كص عراقي‬to Iraqis.
What it is, is stacked fillets of chicken or beef on a huge skewer the length of a man's arm, that have been marinated in a special mix for a
day (sometimes two), and are cooked on a revolving spit.
The golden crispy exterior that gets cooked is skillfully shaved off, exposing the next layer which will undergo the same crisping process.
The shaved meat is then either stuffed in a sandwich or served on a platter with a variety of accompaniments, typically consisting of garlic
sauce, french fries, pickles, grilled onions and tomatoes, and onion-sumac relish. This recipe is adapted to replicate the famous guss in a
humble pan-fried at-home manner. Choose fatty steak that is thinly sliced for best results.
Ingredients:

500g thinly sliced fatty steak

1 small onion, sliced
3 cloves garlic, chopped
1/4 cup lemon juice
1/4 cup apple vinegar
1 tsp 7-spice powder
1 tsp salt, and pepper
1/2 tsp ground cloves
1 cup plain yogurt
1/4 cup olive oil
Method:

Put all the ingredients except of the meat in a blender and blend until smooth and homogenous.
Place the thinly sliced fatty steak in a glass bowl (a metal bowl will react to the acidity of the lemon and vinegar so avoid it) and pour over
it the yogurt marinade.
Stir well to coat all the meat, cover in plastic and refrigerate overnight or 24 hours.
To cook, heat a pan over high heat with a dash or two of oil. The pan must be very hot when you put the meat so it will immediately sear,
thus sealing in the natural juices and not dry out.
Do not over-crowd the pan and sear the meat to a golden brown in batches.
Serve with some pita bread, onion-sumac relish, and a variety or pickles.

183. Chelo Kebab

The thing that differentiates chelo kebab from other kebabs is that it is simply seasoned with salt and a little bit of pepper to allow people
to savor the flavor of the actual meat without the addition of various spices.
Therefore, a good quality minced meat is required. Alternatively, buy your own meat and grind it at home, that way you know exactly
what's in there. To make the traditional onion sumac accompaniment, simply slice the onion thinly, sprinkle with sumac, toss and set
aside until needed.
Adapted from Manal's cookbook.

Ingredients:

500g minced meat

1 medium onion
3/4 tsp salt
1/4 tsp pepper
a pinch of baking soda
Method:

Preheat oven to 450°F.

Grate the onion, and mix it very well with the salt and pepper into the minced meat.
Divide the mixture into 6 rods, the gently pass the meat between your index and middle fingers to make regular indentations and slightly
 flatten the meat kebab. Repeat for each.
Place the meat kebabs on a rimmed baking sheet.
Sprinkle very lightly with baking soda, and bake for 10 minutes.
Remove, discard the pan juices, flip the kebabs, and bake for another 10 minutes until golden brown.
Serve on a bed of white buttered rice, onion slices rubbed with sumac, and a variety of pickles.

22. Mini Kofta Rolls

Kofta is a mixture of minced meat, vegetables, and spices, that are shaped like fingers on a skewer and grilled either over a barbicue or
electrically.
This recipe is another of Manal's creations presented on her show. The cooked kofta is then rolled with a sauce of your choice (I used a
mixture of yogurt and sesame paste called tahini) and some fresh lettus in the bread of your choice (ideally pitta).
Ingredients:

1 kg beef or lamb boneless thigh pieces

1 green capsicum
1 tomato
1 onion
4 cloves garlic
handful fresh dill weed
handful fresh parsley
1 Tbsp Madras (or any spice mix)
salt and pepper
Method:

Prepare all the vegetables and cut into large cubes.

Put the meat, vegetables, and herbs through a mince machine.
Put the minced mixture in the bowl of a stand mixer, add the spices and seasonings.
Use the paddle fixture to evenly distribute all the ingredients.
Alternatively, knead by hand.
Take a walnut-sized chunk of the mince and shape on a skewer.
At this stage you may either barbicue over an open flame or cook on an electric grill.
To make the sauce, I mixed the yogurt and the tahini, and spread iover a pitta wrap.
Put some fresh shredded lettus and a kofta remove from the skewer.
Wrap the bread into a sandwich roll, and it is ready to eat.

871. Tahini Potato Baked Kofta

Tahini Potato Baked Kofta is a Levantine classic, but it is an acquired taste of a dish. Kofta discs are put in a pool of tangy tahini sauce,
covered in overlapping discs of parboiled potato, and baked to a bubbly welcoming dish.
Our family really likes rice, so it is always served alongside. But truth be told, this is a one-pan meal all on its own: flavored meat kofta
discs, rich citrusy tahini sauce, and spiced carby potatoes to top it all off.

Ingredients:

500g mined lamb

1 onion
1 cup parsley
1 tomato
2 Tbsp olive oil
1/2 tsp salt
1 tsp allspice
3 potatoes
1 cup tahini
1 cup yogurt
1 cup water
2 lemons, juice
1 tsp salt
1 clove garlic
1 tsp paprika
Method:

Roughly chop the onion, tomato, and parsley; put them in a food processor and pulse until finely chopped.
Add the minced meat, olive oil, half a teaspoon of salt, and the allspice; process until a thick paste is formed.
 Alternatively you can skip the food processor and chop everything finely by hand a combine.
Form about twenty patties and refrigerate until needed.
Wash and peel the potato and slice into half centimeter discs.
Parboil the potato or shallow-fry until just half-way cooked; set aside.
Whisk together the tahini, yogurt, water, salt, lemon juice, and crushed garlic until combined.
In a large, deep baking dish, pour in all the tahini sauce.
Drop in the kofta, slightly overlapping, and cover with the partly cooked potato, also slightly overlapping.
Dust the surface with paprika and bake in a preheated 400F for 45 minutes to 1 hour until bubbly and the meat koftas are cooked
through.
Let stand for about 10 minutes before serving.

525. Iraqi Dolma

Much like kleicha, dolma is another Iraqi family/social affair to make. Gather your family, close friends, and neighbors, and start
making dolma!

It's not that it's difficult; its just time consuming. The vegetables need prep of various kinds (hollowing and blanching of the onion), the
stuffing needs to be made, then the vegetables need to be stuffed and arranged in the pot. Possibly the most time consuming might be
rolling up the vine leaves.
So what makes Iraqi dolma (‫ )دولمة عراقية‬different from other stuffed vegetables of the Arabian region? Any connaisseur would swoon and
tell you it's the tanginess in flavor and the redness of the sauce.
The vegetables are really dependent on the region and season. Even cucumbers are stuffed in a Baghdadi dolma! Silverbeet leaves may
be blanched and rolled up instead of vineleaves too.
The tanginess may be achieved through different means: either lemon juice, or pomegranate molasses, or tamarind paste, or sumac.
Long story short: there are as many minor variations of a dolma as there are families who make it, so the idea is to make it yours, and
using what is available to you.
Since the dolma pot is large and takes a while on the stove, I always line the bottom of the pot with thick potato slices, so if anything will
burn (very likely), it will be the potatoes, which I can easily throw away.
Ingredients:

3 large potatoes, scrubbed

1.5kg fatty lamb rack
5 large white or yellow onions
6-8 baby aubergines
6-8 lebanese courgettes
6 medium tomatoes
1x450g (net) jar drained vine leaves
~~~~~~~~~~~~~~~~
1.5 kg minced meat
1 1/2 cup chopped parsley
1 cup chopped dill
1 cup chopped mint
3 cups rice
2 cups fresh lemon juice
2 cups tomato paste
1/2 cup olive oil
4 tsp salt
1 tsp pepper
1 Tbsp 7-spice
1/2 tsp citric acid powder(optional)
~~~~~~~~~~~~~~~~~
4 bouillon cubes
2 1/2 cups hot water
1/2 cup vinegar
63. Whole Roasted Lamb (Qoozi), version 1
Qoozi is an Arabian Gulf specialty, reflecting the generosity and hospitality of Bedouin Arabs.
It is a whole lamb, grilled (or roasted), stuffed, and served on a bed of rice and richly embellished with fried nuts.
The idea of cooking a whole stuffed lamb at home might come off as daunting, but think of it as roasting a stuffed chicken, just on a much
larger scale...
I adapted this recipe from Manal.

I: The Stuffing

Ingredients:

15 boiled eggs
1 Tbsp saffron
1/2 cup rose water
5 onions, chopped
1 cup ghee
4 cup split peas, boiled for an hour and drained
2 cups raisins
2 Tbsp cardamom
1 Tbsp salt
Peel the boiled eggs, place in a bowl with the saffron and rose water.
Cover, refrigerate overnight.

Heat the ghee in a large pot.

Add the chopped onions and saute until transparent.
Add the boiled split peas, raisins, cardamom, salt, and the egg/saffron/rosewater mixture.
Set aside to later stuff the lamb.

II: The lamb

Ingredients:

1 whole cleaned lamb (9 to 12 kg)

1 cup vinegar
1 Tbsp cumin powder
1 Tbsp ginger powder
1 Tbsp coriander powder
1 Tbsp cardamom powder
1 Tbsp black pepper
2 Tbsp paprika
2 Tbsp baharat (mixed Arabic spice)
2 Tbsp salt
1/2 cup oil

Preheat your oven to 380°F

On a large table surface, place long sheets of aluminium overlapping like an asterisk (*) and place the lamb in the middle.
Rub the lamb inside and out with the vinegar.
Next rub all the surface with the spices (no need to do the belly cavity).
Lastly rub the oil all over the surface.
Spoon the stuffing mixture in the belly cavity.
Push the legs towards the chest and seal the foil securely around the lamb.
Bake the lamb for 3 to 4 hours.

III: Final Presentation

Ingredients:
300g vermicelli, fried
500g sultanas, fried
500g blanched almonds, fried
300g slivered almonds, fried
14 cups rice

Cook the rice as desired about an hour only before serving (I cooked half white and the other half colored with turmeric).
Combine the fried almonds, vermicelli, and sultanas.
You may mix half in the rice and keep half for the final decoration.
Spread the ride in a large dish (slightly bigger than the lamb itself)
Place the cooked lamb in the center.
If desired, you may remove some of the eggs from the belly cavity, halve them, and place them around the lamb.
Sprinkle with the remaining almond/sultana mix and serve.

146. Whole Roasted Lamb (Qoozi), version 2

Eid al-Fitr is fast approaching, so I decided to feature another qoozi (roast whole lamb).
This qoozi is a recipe presented by Manal during this holy month of Ramadan, and is simpler in ingredients and method to make than
the previous qoozi recipe I've posted.

The lamb is stuffed with a whole wheat (harees grain) flavorsome mixture, and is basted with a variety of spices. Barley may replace the
whole wheat.
The bed of rice it is served on can be as simple or as elaborate as you wish.
This time, I served it with simple rice vermicelli (8 cups uncooked rice and 1 cup vermicelli).

I: The Stuffing

Ingredients:

8 large onions, chopped

1/2 cup oil or ghee
1/2 Tbsp mixed spice
2 Tbsp salt
1 Tbsp cinnamon
1/2 Tbsp pepper
4 kg whole wheat grains (harees)
Method:

Pulse the onions until roughly chopped in a food processor.

Saute the onion in the hot ghee or oil over med-high heat until withered.
Add the seasonings and spices, saute until fragrant.
Add the harees grains, saute until coated in the mixture.
Add 2-3 litres boiled water, and leave over low heat covered for 20 minutes until the water is absorbed and the grains are a little bit
cooked.
Set aside to cool until needed.

II: The Spice Baste

Ingredients:

3 Tbsp salt
2 Tbsp pepper
2 Tbsp turmeric
3 Tbsp mixed spice
4 Tbsp cardamom
4 Tbsp cinnamon
2 Tbsp coriander
2 Tbsp cumin
2 Tbsp paprika
2 Tbsp chili
1 cup yogurt
1/2 cup vinegar
1/4 cup oil

Method:

Mix all the basting ingredients until a thick paste is formed.

III: The Lamb

 Preheat oven to 400°F.
Rub the cleaned, dried lamb inside and out with the spice basting mix.
Let someone hole the lamb on its back while you press the stuffing in the abdominal cavity.
Once filled, bend the legs into the abdominal cavity, where it will hold, to reduce the bulk of the lamb.
Wrap the lamb tightly and securely with several sheets of foil.
Bake the lamb for 4 hours.
Serve it on a bed of rice.

756. Iraqi Lamb Ribs

Sometimes, we want to mask the aroma of a food, say, liver, by over-seasoning and spicing. Other times, a cut of meat is just too special
to mask with other flavors. This is a recipe for meat lovers, who love the clean, intense flavor of a good cut.
Barely seasoned with nothing more that salt and pepper, the lamb ribs are cooked in the oven where its own juices and rendered fat will
eventually serve as the sauce.
I made some barberry rice alongside, which has the zing that compliments the fattiness of the dish, but a plain rice cooked in ghee is
more usual in keeping up with the theme of bare, simple, clean food. The rendered fat is used unadulterated while still hot and liquid as
an unapologetic sauce. People with cholesterol step away from this dish (you have been warned).

Ingredients:

1 (1.5kg) side of lamb ribs

1 1/2 tsp salt
3/4-1 tsp finely ground pepper
Method:

Preheat oven to 350F.

If you can, try to remove that thin tough silverskin on the bone side of the ribs; it makes for easier cutting and eating later on.
Salt and pepper the ribs on both side, rubbing it in with your hands.
Place the seasoned ribs in a deep baking dish and cover tightly with a double layer of foil.
Bake for 2 and a half to 3 hours.
Uncover, remove the accumulated juices in a bowl (to be served as the sauce), and return the ribs, uncovered, to the oven.
Broil the meat side of the ribs until golden. Remove from the oven, set rest covered in the same foil for 10 minutes before slicing into
chops and serving with a simple rice and its own juices for sauce.

480. Cream Chap Breaded Lamb Chops

I'm not quite sure how breaded lamb chops evolved into being named Cream Chap (‫)كريم جاب‬, but it is an Iraqi favorite nonetheless.
You will find Cream Chap in many homes and many dine-out menus.
What makes this fried nugget different from a regular escalope pannée is that it is made, obviously, from lamb chops.
You can get individual chops, but I just get a rack.
The meat is pounded thinly while still attached to the bone, and that makes it all the more fun to eat, sort of like chicken lollipops.

Ingredients:

1 rack of lamb
1/2 cup flour
1/2 tsp salt & pepper
2 eggs
1 cup breadcrumbs
oil, for frying
Method:

Cut between the ribs to separate the rack into individual chops.
Lay the chop on its side and pound, flipping once, until the meat had more than doubled in surface area and is about 1/8 inch thin.
Season the flour with salt and pepper. Beat the eggs in a bowl. Put breadcrumbs in a bowl.
The usual breading process: toss in flour and shake off excess.
Dip in beaten eggs, and shake off excess. Coat in breadcrumbs, pressing them in.
Shallow-fry the Cream Chap until golden brown on both sides and cooked through.

148. Qatari Meat Harees

Harees is kind-of like a porridge stewed over a long time with meat.
Many Arab and North African countries have their versions, but since I picked this recipe up in Qatar, I have labeled it Qatari Harees.

The principle is as simple as can be: equal weights of whole wheat grains (or if unavailable, use barley) and meat chucks (I also added a
couple of onions for extra flavor) are boiled together until completely pureed.
The practice is not so easy. First of all, it takes about five HOURS to cook. Maybe six, depending.
Second of all, you need a large pot to cook it in, and have to keep adding some water and stirring every half hour or so to prevent
scorching. The onion and meat completely dissolve into the wheat grains, which inflate and become silky in texture. They also release
their starch, significantly thickening the mixture, so if cooked over a high heat it will splatter and possibly burn exposed areas.
I used a kilo each of wheat and meat, but this yielded so incredibly much that I would suggest quartering the recipe to feed a family of six
(plus left-overs).
Ingredients:

1 kg whole wheat grains

1 kg meat chuck cubes
1 Tbsp salt
3 large onions, sliced

For the topping:

1/2 cup butter or ghee, melted
2 tsp cinamon
Method:

Soak the wheat in a bowl covered with water over-night.

Combine the wheat, meat, onion, and salt in a large pot.
Add water to cover by a good 10 centimeters.
Bring to boil, cover, and then reduce heat to medium low.
Keep simmering it for five to six hours, adding water and stirring well to avoid scorching.
The end result should be a thick porridge where all the ingredients have completely merged into each other.
To make the texture even finer and silkier, you may beat the harees using the paddle attachment or even blend it in a food processor.
To serve, pour into the serving dish, pour over the surface the melted butter or ghee, and decorate with the cinnamon.
 

4. Roast Freshwater Fish

This is simplicity at its best: a butterflied (meaning cut open like a book) freshwater fish, lightly salted, and roasted in the oven to crispy
perfection! That is literally the entire recipe!
It is best to cut the fish along the back rather than the belly.
If you get your fish pre-gutted though, no problem.

Ingredients:
1 freshwater fish, butterflied
salt
Method:
Preheat oven to 375°F.
Butterfly the fish, as shown above.
Liberally salt the flesh according to taste and lightly rub the salt in.
Place the fish on a baking tray covered in foil and into the oven for 2 hours.
Serving suggestion: with Indian pickled, baked or fried potato, and a light salad on the side.
180. Iraqi Whole Fish in Pomegranate Molasses

Samak Masgoof (‫)سمك مسكوف‬, a typical Iraqi dish, is made using fish (most commonly carp) from the Tigris river, cut and gutted from the
back (rather than the belly), butterflied, and roasted over an open flame.
But this is not the only way to use the generous bounty of the Tigris.

(See plain roasted freshwater fish.)

This Iraqi dish of fish roasted with pomegranate molasses is indescribable in its blend of flavors and taste.
The specific combination of the pomegranate molasses and noomi (dried limes) over the mild and succulant fish is sheer genius, product
of centuries of tradition and home-bred love for the land and nation.
For lack of a tannour (open flame oven), a traditional oven is used instead.
Lamees Ibrahim was spot-on when she chose to cover her (first edition) cookbook with the Iraqi Tigris fish.
Ingredients:

1 large Iraqi carp or any freshwater fish

1 large green capsicum pepper
2 medium tomatoes
1 medium onion
2 cloves garlic
2 noomi (dried lime)
1 tsp salt
1/2 tsp pepper
1/2 cup pomegranate molasses
Method:
Preheat oven to 375°F.
Dice the tomato, onion, capsicum; crush the garlic and noomi; mix altogether.
Mix in the salt, pepper, and pomegranate molasses. Set aside.

The fish is preferably cut and gutted from its back rather than its belly.
In either case, "butterfly" the fish, by laying it out flat, skin side down.
Cover the surface area of the flesh-side up with the vegetable-pomegranate mixture.
Bake for 90 minutes to 2 hours, depending on the size of your fish.
Remove from the oven and allow to rest for 10 minutes to allow the juices to re-distribute before serving with some fresh and steamy Iraqi
flatbread.

726. Iraqi Broiled Fish with Sultana Sauce

I am so happy to host this month's MENA Cooking Club Challenge: IRAQ!

Previous months include: Algeria, Bahrain, Djiboui, and Egypt.
Unfortunately, Iraqi food, culture, and customs have been overshadowed by political events for the last several decades, which paved the
way for opportunists to take shameless advantage and claim much of ours as theirs. This happened to Palestine, and it's happening to
Iraq.
I chose to highlight my fellow compatriot, the esteemed scholar Nawal Nasrallah's work by picking recipes from her blog and
her cookbook Delights from the Garden of Eden. This amazing fish dish is everything you could look for to surprise and entice the senses:
sweet, savory, tangy, and can be started and finished, with the yellow rice, in 30 minutes or less. Note that the cookbook version is
without pom molasses, whereas the guest article she wrote for the Boston Globe is slightly different.
Thank you Noor for giving me the opportunity to showcase Iraq!
Ingredients:

For the sauce:

2 Tbsp oil
1 medium onions, chopped
½ tsp turmeric
1 tsp curry powder
1 tsp coriander seeds, crushed
2 cloves garlic, grated
2 medium tomatoes, peeled and chopped
3/4 cup sultanas
1/2 tsp powder noomi
1 tsp salt
¼ tsp black pepper
½ cup water

For the fish:

1 Tbsp mustard
1 Tbsp honey
1 Tbsp olive oil
½ tsp salt
900g fillet of salmon, divided into 4 portions
¼ cup toasted pine nuts, for garnish
Method:

In a small saucepan over medium heat, heat the oil and saute onions until transparent, about 5 minutes.
Add the curry powder, turmeric, and coriander and stir until fragrant, a few seconds.
Add the rest of the sauce ingredients (garlic, tomatoes, sultanas, noomi, salt, pepper, and water).
Cook gently over medium heat, covered, until sauce thicken, 5 to 7 minutes. Keep warm.
Turn on the broiler. In a small bowl, stir the mustard, honey, olive oil, and salt to combine.
Arrange the fish pieces on a non-stick pan, leaving space between them.
Brush the fish with the mustard-honey mix. Broil for 5 minutes, then turn over the pieces and give them a brush of the mustard-honey mix
and broil until the surface is crisp and golden, 3 to 5 minutes.
The fish is done when a knife gently inserted in the thickest part slides all the way through without resistance.
Immediately transfer the fish pieces to a platter, and spread the sultana sauce around and between them.
Sprinkle pine nuts all over the dish, and serve with yellow rice.

538. Iraqi Herbed Fish Stew

This heavily-spiced and rich fish stew hails from the southern provinces of Iraq.

The south of Iraq has ready access to both river and sea fish, and hence fish stews are more common than in central or northern Iraq.
The stew is very rich and is concocted of a medley of herbs, vegetables, and spices, before lightly fried fish is added.
Although I used fish fillets here, it is more traditional to use fish steaks, which still have bones and skin intact.
I chose to lightly pan-fry the fish before adding it to the stew, but you can skip this step and add it directly to the stew and have a more
poached effect.
Serve, as always, with rice on the side.
Ingredients:

4 white fish filets (about 600-800g)

5-6 cloves of garlic (chopped or crushed)
2 or 3 dried limes (loomi)
1 large green chilli, chopped
2 onions, chopped
1 cup chopped dill, chopped
1 cup chopped coriander, chopped
3 tomatoes, chopped
3 Tbsp tomato paste
2 1/2 cups hot water
3-4 Tbsp oil

Spice Mix:
1 tsp ground cardamom
1 tsp ground cumin
1 tsp black pepper
1 tsp turmeric
11/2 tsp salt
Method:

Mix all the spices together in a small bowl, set aside.

Saute the onion an about a tablespoon of oil until transparent.
Add the garlic, saute for a minute then add two teaspoons of the spice mix.
Saute for an additional minute then add the loomi, green chili, dill, coriander, and tomatoes.
Saute for about 5 minutes, then add the tomato paste and hot water.
Bring to a boil, cover, reduce heat to low and let simmer about 10-15 minutes.
Meanwhile, cut the fish fillets into roughly the size of a cigarette packet, and rub with the remaining spice mix.
Fry the fish in a couple of tablespoons of oil until golden on both sides.
Carefully add the fish to the vegetable stew, and let simmer for 20 more minutes.
Serve with rice on the side.

343. Iraqi Fish Turn-Over

We have already established that Iraqis like to stuff their foods (vineleaves, cabbage, chicken, lamb), but did you know that layering food
is also quite favored?
This fish turn-over mutabbag (‫ )سمك مطبق‬or maqlooba (‫ )مقلوبة‬is the perfect example.
Rice, fish fillets, and a sultana-spice mix are layered in a pot, cooked a little longer, then inverted onto the serving dish.

It was my brother-in-law who first brought this dish to my attention, and Nawal Nasrallah's cookbook caught me up on the details.
The fried disc of bread at the bottom of the pot is optional, but a supremely delicious addition.
Ingredients:

For the rice:

2 cups rice
1 Tbsp oil or ghee
1 1/2 tsp salt
1/2 tsp cinnamon

For the fish:

1 kg fish fillets
1 tsp curry
1 tsp cumin
1 Tbsp flour
1 tsp salt
1/2 tsp pepper
For the sultana-spice mix:
1 onion, chopped
1/2 tsp turmeric
1/2 tsp curry
3/4 cup golden raisins
1/4 cup almonds, toasted
1 noomi basra, crushed
1/4 cup water
1/2 cup parsley, chopped

Plus:
1 Tbsp ghee
1 whole Iraqi flatbread
Method:

The fish, and the rice, and the sultana (golden raisin) mix need each be cooked separately then assembled.

To cook the rice:

In a pot heat the oil or ghee.
Add the rinsed and drained rice, the cinnamon, and the salt.
Gently toss for a minute or two, then add enough boiled water to just cover the rice by a finger's width.
Bring the pot to boil, then immediately cover the pot and reduce heat to low.
Simmer 20 minutes until all water is absorbed and rice is fluffy.

Meanwhile, cook the sultana mix:

Saute the chopped onion, turmeric, and curry in a tablespoon of oil or ghee.
Add the golden raisins, toasted almonds, and crushed noomi basra when the onion had withered, and stir until fragrant.
Add a quarter cup of water, and allow to evaporate and thicken the mixture.
Remove from heat, allow to cool slightly before stirring in the chopped parsley.
Set aside.

To cook the fish:

Mix the curry, cumin, flour, salt, and pepper and place in a shallow dish.
Cut the fish fillets cross-wise in half, then coat with the flour mixture.
At this point, you can either fry the fish until golden or bake them in a 450F oven.
Set aside.

To assemble:
Spread a tablespoon of ghee at the bottom of a pot (I used the same pot I cooked the rice in).
Snugly place a whole uncut disc of traditional Iraqi or Arab flatbread.
Proceed with the following order: third of the rice, half the fish, half the sultana mix;
the second third of rice, the remaining half of the fish, the remaining half of the sultana, finishing off with the last half o the rice.
Optionally, you can place another disc of bread over the last of the rice.
Cover the pot, put over medium-low heat for 20 to 30 minutes until the bread at the bottom becomes crunchy, then flip over the pot (be
careful!) in a large serving dish.
127. Fish Parcels

I love the Ramadan special episodes Manal presents especially for this Holy Month!
On the second day of Ramadan, she presented these delicious and healthy stuffed whole fish baked in parchment paper parcels.
Since the fish are rather small (one per person), they take almost no time to cook.
Just for visual pleasure, at the end of cooking, the parchment is torn to reveal the surface for the fish which is the broiled to a golden and
crispy effect.

Ingredients:

4 to 6 small whole fish, cleaned, scaled, gutted

1/2 cup parsley. chopped
1/2 cup coriander, chopped
1/2 cup celery, sliced
1/2 olives, halved
1 tomato, chopped
4 spring onion, chopped
4 Tbsp olive oil
1 1/2 tsp salt
1/4 tsp pepper
Method:

Preheat oven to 420°F.

Mix all the ingredients except for the fish in a bowl.
Make two or three slashes with a sharp knife on both sides of the fish.
Stuff the fish with the mixture.
Wrap the fish individually and securely in parchment paper.
Bake for 30 minutes.
Tear the parchment from the to and broil for a minute to make the skin crispy and golden.
Serve with your choice of accompaniments.

385. Herb Stew, Vegan

Herb stew is popular in the northern region of Iraq, where the soil is lush and yields aplenty.

There is this one herb or vegetable which we call berbine (‫)بربين أو بربير‬, and I am at a complete loss to what it's called in English! If anyone
has a clue, please enlighten me.
So this stew focuses mainly on the berbine herb or vegetable, but also has a medley of other herbs as well.
It can most certainly be made with some lamb shanks, but it is not uncommon to make it vegan by omitting any meat and replacing it with
kidney beans. I was shocked to find I was out at the last minute, so just replaced them with chickpeas.
*Update: Berbine goes by the name of purslane in English.

Ingredients:

2 Tbsp oil
1 cup green onion, sliced
1 tsp turmeric
3 noomi basra
5 cups chopped berbine
2 cups chopped spinach
1 cup chopped coriander
1 cup chapped dill
1 cup canned kidney beans or chickpeas
1 1/2 tsp salt
Method:

Saute the onion and noomi in the oil and turmeric until soft.
Add all the chopped greens and stir until wilted to half.
Add the rinsed and drained can of kidney beans or chickpeas.
Add 3 cups boiled water, stir, bring to the boil, simmer covered over medium-low for 40 minutes.
Serve with some rice.

530. Iraqi Thareed Bagilla

Thareed (or tashreeb) bagilla (‫)ثريد أو تشريب باجال‬, or broad bean thareed, is a festive Iraqi breakfast.

Following the same principle of other tashreebs, this meatless variety consists of soaked bread, topped with stewed broad beans,
scrambled eggs, and some herbs, the most important of which is the dried butnij (‫ )بطنج‬or spearmint. Using my magical newly discovered
and well-loved pressure cooker, cooking the soaked broadbeans took a meager 40 minutes, as opposed to the 2 and a half hours that
would be needed in a regular pot.
Inspired by tummylicious treats.

Ingredients:
3 cups dried broad beans, soaked overnight
12 eggs
3 Tbsp ghee
3 discs Iraqi bread
4 spring onion (scallions), sliced
1/2 cup chopped parsley
2-3 Tbsp dried butnij (spearmint?)
salt and pepper
Method:

Boil the beans in excess water in a pressure cooker for 40 minutes after the whistle goes off.
Following pressure cooker instructions, unlid the pot, add 2 teaspoons salt, and reduce the liquid until just covering the beans.
Meanwhile, tear the bread into a bit bigger than bite-sized and place in a large semi-deep dish.
Ladle the hot beans and the bean broth over the bread, set aside whilst cooking eggs.
Scramble the eggs in hot ghee with a generous sprinkle of salt and pepper.
I scrambled 6 eggs at a time, each 6 in 1 tablespoon ghee.
Arrange the scrambled eggs over the beans.
Sprinkle the eggs with the chopped spring onions, parsley, and dried spearmint (rubbed between your fingers).
Heat the last tablespoon of ghee until very hot, then drizzle carefully over the entire dish. It will sizzle, so be careful.
Serve hot.

594. Iraqi boiled Fresh Beans

This nibble-on is as simple as can be.
I took advantage that we got some fresh broad beans, but it can also be done with dried broad beans.

If using dried broad beans, you would need to soak them overnight and cook for about 30 minutes in a pressure cooker (or 60-75 minutes
boiling in a pot). Fresh broad beans don't need more than about 20 minutes boiling without a pressure cooker, give or take 5 minutes.
We used to love these as children, although we more often ate boiled fresh black eyed peas called loobia (‫)لوبية‬.
The idea is similar to lablabi: the beans are boiled in salted water and are either consumed as nibble-ons or together with the broth as a
simple soup.

Ingredients:

1kg fresh broad beans

3 tsp salt
water
Method:

Put the broad beans in a pot and cover with water.

Add the salt and bring to a boil.
Boil for 20-2 minutes.
Pop out of their case and enjoy while still warm.
You can also remove the beans from their pods and serve lablabi-style with some of the broth.

535. Vegetarian Bamia Okra Stew

A very kind Sana asked for a vegetarian version of Iraqi Bamia, so here it is!

To make up for the flavor lent to the stew by the meat, I suggest frying the okra and garlic. Just to give it some color and flavor.
Meanwhile, a tomato broth is made. Vegetable bouillon cubes are added instead of salt, and this also increases flavor.
The fried okra and garlic are drained on absorbent paper from excess oil before added to the tomato broth.
Serve with crusty rice and/or over torn Iraqi bread and fresh onion quarters for true village-style bamia thareed!

Ingredients:

400g frozen okra "zero"

10 cloves garlic
2 cups oil for deep frying
1/3 cup lemon juice
3 Tbsp tomato paste
2 bouillon cubes
3 cups water
1/2 tsp pepper
Method:

Peel and cut the garlic cloves lengthwise in half.

Fry the okra and garlic in 2 cups of hot oil until they start to take on a golden color.
Strain from the oil and drain on absorbent kitchen paper towels.
In a separate pot, put the lemon juice, tomato paste, bouillon cubes, water, and pepper.
Bring to a boil and simmer for 10 minutes.
Add the okra and garlic to the tomato broth, and simmer an additional 30 minutes, until slightly thicker than a soup consistency.
Serve with crusty rice and/or Iraqi bread.

298. Stuffed Cabbage Leaves

I can't pinpoint the real origin of stuffed cabbage leaves (or cabbage rolls), as it is one of those dishes that every culture has their own
version and claims as their own. Just like dolma.
What I can claim, though, is that it is very popular in Arab cuisine: from Egypt to the Gulf nations, to the Shami (Levantine) region, where
it goes by the name of malfoof (‫)ملفوف‬.
Its popularity is undying even amongst the Turks and Greeks.
So this recipe is a mish-mash of several recipes I have come across (especially Dr. Ola), which you can make vegetarian or add some
minced meat as you would prefer..

Ingredients:

1 cabbage
2 cups rice (washed & drained)
1 bundle dill (finely chopped)
1 bundle parsley (finely chopped)
1 large onion (finely chopped)
3 Tbsp tomato paste
2 Tbsp oil
300g minced meat, if using
1 Tbsp hotsauce
2 tsp garlic paste
2 tsp salt
1/2 tsp pepper
2 cups stock
Method:

Using a sharp knife, stab around the stem of the cabbage.

Put the cabbage in a pot of boiling water and boil 5 to 7 minutes on one side, turn the cabbage over, and boil 5 to 7 minutes more.
 Remove from water.
Carefully & slowly remove each cabbage leaf.
Cut the cabbage leaves into pieces that you will latter stuff.
Remove the stem & the hard parts to coast the base of the pot the rolls will be cooked in.
Prepare the stuffing mixture:
Mix thoroughly rice, dill, parsley, onion, tomato paste, meat (if using), hotsauce, garlic paste, oil, salt, and pepper.
Stuff each cabbage leaf with the rice mixture.
Put the stuffed Cabbage in a pot lined with some hard cabbage ribs in the bottom to prevent the stuffed cabbages from burning.
Add the hot stock to the stuffed cabbage.
Place inverted plate on top, to stop the cabbage from floating around and subsequently becoming undone.
Simmer covered over medium heat for an hour till completely cooked, making sure the water hasn't dried out.
I like to serve my cabbage rolls with some pomegranate molasses on the side for a touch of fruity tanginess.

318. Cold Stuffed Vineleaf Appetizer

I am almost sure that every culture existing and has ever existed has some form of stuffed food in their repertoire.
Italian stuffed calzone. French stuffed mussels. British stuffed leg of lamb. Chinese stuffed springrolls.
Japanese stuffed sushi. Mexican stuffed jalapenos.
Arabic stuffed dolmades, pigeon, cabbage, courgettes, aubergines, whole lamb, vineleaves, potatoes,kubba, and even cucumbers,
among many others (including dessert, like maamoul).
People have an undeniable favor towards stuffed foods.
Nawal Nasrallah was perfectly correct when she included a chapter in her encyclopedia-cookbook especially for stuffed foods.

This vineleaf appetizer (‫ )ورق عنب بالزيت‬differs from the dolmades I have posted before in that it is vegetarian, and it may be served cold or
slightly warm.
The filling constitutes a melody of herbs, walnuts, and currants and mixed in with sauteed rice and onion, altogether with a generous
helping of olive oil and lemon.
Ingredients:

3/4 cup olive oil

1 medium onion, finely chopped
4 cloves garlic, crushed
2 cups jasmine rice
2 1/2 tsp salt
1/2 tsp pepper
1 tsp allspice
1/2 tsp chili
3/4 cup minced parsley
3/4 cup minced dill
1/2 cup minced mint
1 cup walnuts, coarse chop
1/4 cup lemon juice
1/2 cup sultanas
1 jar grape vine leaves
2 lemons, sliced
2 potatoes, sliced thickly
Method:

In a quarter cup of the olive oil, saute the onion until softened, add the rinsed and drained rice, and all the spices and seasoning (salt,
pepper, allspice, chili) until fragrant.
Remove from heat and set aside to cool enough to handle.

In a large bowl, combine the chopped fresh herbs (parsley, dill, and mint), the walnuts, sultanas, and lemon juice.
Stir in the cooled rice mixture and toss well to distribute the flavors.
Using the same pot the rice was sauteed in, coat the base with the thick slices of potatoes (this is just in case the food will burn, it will be
the potatoes that are affected, not the actual vineleaves).
Fill vineleaves with a heaping teaspoon of the filling, fold the sides, then roll up.
Arrange the vines over the potatoes in a single layer.
Place lemon slices over the rolled vineleaves, then top with another layer of rolled vineleaves, continuing to place lemon slices between
layers, ending with a final layer of vineleaves.

Drizzle the remaining half cup of olive oil over the filled pot of vineleaves.
Invert a heat-proof plate over the surface and add two cups of boiled water.
The plate ensures that no vineleaves unravel during the boiling and cooking process.
Bring the pot to a boil, then cover and reduce to a simmer for an hour and a half.

These vineleaves may be consumed hot, warm, or cold.

514. Iraqi Chickpea Fritters

Penchant for fritters? Yes indeed.

And here is the proof: courgette, felafel, iroog, carrot, broccoli, split peas, and plans for many more in sha Allah.
These chickpea fritters can be made with most kinds of pulses. It is very popular among Iraqi Christians when its time for lent.
I got the recipe from the Iraqi Family Cookbook, who have much improved and ameliorated their second edition.

Ingredients:
2x400g canned chickpeas
3 cloves garlic, peeled
1 small onion, peeled
1/3 cup dill
1 egg, optional
1/2 tsp cumin
1/2 tsp 7-spice
1 tsp salt
1/3 cup flour, plus extra
oil to fry
Method:

Rinse and drain the chickpeas from their can.

Put all the ingredients except the egg, extra flour and the oil for frying in a food processor.
Pulse until the mixture is a textured mix of coarse and fine.
If the mixture will not come together, then add the egg and process until it does.
Working by one tablespoon at a time, for the mixture into a ball abd coat it in the extra flour, pressing lightly to flatten a bit.
Fry the discs in hot oil over medium-high about 5 minutes a side until crisp and golden on the outside.
Drain from excess oil on paper absorbent kitchen towel before serving.

212. Felafels
I've been "taught" how to make felafels by an actual Egyptian (who call it ta'amiah), and the recipe ran something like this: drained cans of
chickpeas, parsley, onion, potato, flour, and eggs. Add water if too thick. It turns out that five of the seven ingredients listed are a
complete no-no for successful felafel making, and the addition of water being the fatal error.

But that's not all. I finally learnt the real proper method to make delicious crunchy felafels... by a Frenchman! Bernard, to be exact.
La Cuisine de Bernard almost feels like a treasure too good to share. His recipes are tried and tested to optimize success, and success it
is.
Give credit where credit is due, I always say.
So, the secret is to soak dried chickpeas in cold water for 24 hours, then dry them really, really well.
Canned chickpeas? Failure. Water? Disaster. Flour? Eggs? Potato? Noooooo.

Ingredients:

2 cups dried chickpeas

6 cloves garlic
1/2 an onion
1/2 cup parsley, chopped
1/2 cup coriander, chopped
1 tsp baking soda
2 Tbsp sesame seeds, roasted
2 tsp powdered coriander
2 tsp cumin
1/2 tsp chili powder
1 1/2 tsp salt
1/2 tsp pepper

To serve, optional:
1 cup yogurt
2 Tbsp tahini
Left: dried chickpea. Right: a re-hydrated chickpea.

Dry the re-hydrated chickpeas well.

 Form between 2 tablespoons then slide into hot oil.

Method:
Cover the chickpeas in cold water for 24 hours.
Drain, dry well using paper towels.
Place the chickpeas, parsley, coriander, onion, and garlic in a food processor.
Process until fine and homogeneous.
Transfer to a bowl and add the sesame, baking soda, cumin, coriander, chili, salt and pepper.
Mix well.
Form individual felafels by compressing the mixture between two tablespoons facing each other (bi-convex).
Slide the patty from the spoon directly into hot oil.
Fry until golden brown, flip and fry on other side.
Remove and let drain from excess oil on paper towel lined plate.
To serve, mix the yogurt and tahini and put in a small bowl.
Dip the felafels in the yogurt mixture and enjoy.

872. Green Beans in Tomato

Green beans in tomato is a dish so wide-spread that many countries consider it their own. Iraq definitely, but also Turkey, Greece, and
Cyprus. In fact, this was one of my mother's favorite dishes to prepare. You can eat it hot, warm, or cold.
It is as simple as sauteeing some onion, tossing in your fresh green beans, and tossing in a sauce made from tomato paste and water.
Ingredients:

450g fresh green beans

3 Tbsp olive oil
1 onion, chopped
2 garlic cloves, grated
2 Tbsp tomato paste
2 cups hot water
1 tsp salt & pepper
Method:

Top and tail the green beans; set aside.

Dissolve the tomato paste in the hot water; set aside.
Saute the chopped onion and grated garlic in the olive oil until transparent.
Add the green beans, tomato sauce, and seasoning.
Bring to a boil, reduce to a simmer, cover and let simmer for 15 to 20 minutes until the beans still have a bite to them.
Serve hot, warm, or cold.

138. Potato Gratin

Need I mention my preference for versatile meals?
This is a potato recipe that is generally served as an accompaniment, but with a few changes can be converted to a wholesome main
dish.
Shredded boiled chicken may be added, for instance. Or to keep it vegetarian, one may add spinach and mushrooms, enhanced with
garlic.
I would have preferred to use cream in lieu of the milk, but decided to cut a few calories.

Ingredients:

4 large potatoes, pre-boiled

50g cheese, grated
salt&pepper
1 1/2 cups milk
Method:

Pre-heat the oven to 420°F.

Roughly mash the potatoes with a fork in an oven-proof dish.
Grate the cheese on top, season with salt and pepper and a drizzle of olive oil if desired.
Pour over it the milk.
Bake for 40 minutes.
45. Crispy Potato Roast

I took the idea from Martha Stewart, (you can find the recipe here). I used a mandolin slicer, but you can alternatively use a really sharp
knife and slice the potatoes thinly.
If you are a diagnosed potato addict, this is your piece of pie accompanied by a simple green salad. If however you are more traditional,
this potato roast is the sensation as side dish to a roast chicken drenched with gravy...

Ingredients:

potato, peeled
onion, peeled
salt & pepper
garlic powder
olive oil
 Method:

Preheat the oven to 375°F.

Slice the potatoes thinly.
Slice the peeled onion into wings.
Arrange the potato slices stacked horizontally on an oven-safe dish.
Stuff the onion slices randomly between the potato.
Sprinkle with the salt, pepper, an garlic powder.
Drizzle generously with olive oil.
Bake for 1 hour and 45 minutes.

459. Smashed Potatoes

Smashed potatoes are rustic little round potatoes, boiled, slightly smashed, seasoned, then roasted to get a crispy golden border and
jacket.
You can easily flavor them with whatever you fancy. Plain butter and salt are especially good. Salt and vinegar. Garlic and herbs.
Cheeses of all sorts. Go wild.
In this recipe, I flavored the potatoes with powdered garlic and dried thyme. It was the perfect accompaniment to a fantastically roasted
chicken.
To prepare ahead, you can boil and smash the potatoes up to a day ahead, keep them refrigerated until ready to roast.

Ingredients:

1 kg round red potatoes

1/4 cup olive oil
3/4 tsp salt
1/2 tsp thyme
1/2 tsp garlic powder
 Method:

In a medium pot, bring potatoes to a boil over high in salted water.

Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 to 30 minutes; drain.
Gently smash potato under the bottom of a mug so that it is flattened but still in one piece (edges will split). Repeat with remaining
potatoes.
Preheat oven to 450F.
Combine the salt, powder garlic, and thyme with the olive oil.
Place potatoes on sheet and brush tops with the flavored oil.
Bake until crisp and golden, 45-60 minutes, flipping them halfway through.
Serve along side your favorite roast chicken or meat.

233. Potato Tray Bake

Potatoes are such a versatile tuber.
These tray-baked potatoes rival the best packaged crisps or frozen fries.
I flavored them simply with salt, freshly ground pepper, and powdered garlic.

But really you can put almost anything you like, from herbs (rosemary, thyme, sage...), to spices (paprika, chili, curry...), or even cheese
(Parmesan, Gruyere...), and fresh garlic or onion.

Ingredients:

2 large potatoes
1 Tbsp olive oil
2 Tbsp butter
salt & pepper
garlic powder
Method:

Preheat oven to 400F.

Wash, scrub, and dry potatoes.
Slice thinly and uniformly using a mandolin if possible.
Line a large rimmed baking sheet with parchment paper or baking silicone sheet.
Rub the olive oil over the base of the baking sheet and season lightly with a sprinkling of salt.
Arrange the potato slices slightly overlapping over the entire surface.
Sprinkle over the salt, pepper, and garlic powder.
Dot with butter.
Bake for 45 minutes to 1 hour, until crispy on the edges and cooked all through.
You may broil if you want, but the bottom side will the a deep golden brown without additional browning.

474. Roast Potato Wedges

I could easily make a meal out of these potatoes.

They are not roasted because it's healthier (although it is); they are roasted because of the incredible crispy caramelization on the outside
and fluffy luscious inside that is specific to the roasting process.
Paired with some sauce, these potatoes are good.
Paired with some roasted chicken and gravy? Exceedingly good.
Almost any spice combination would work. Plain salt and pepper. Sumac. All sorts of dried herbs. Chili...

Ingredients:

1.5 kg round potatoes

1 tsp dry thyme
1 tsp salt
3/4 tsp dry garlic powder
1/2 tsp pepper
3-4 Tbsp olive oil
Method:

Preheat oven to 400F.

Scrub potato if needed, then dry.
Cut potato into quarters or wedges; place into a large bowl.
Sprinkle the salt, pepper, powdered garlic, dry thyme, and drizzle the olive oil over the potato.
Toss the potatoes to coat.
Pour the potato in a parchment-lined baking sheet in a single layer.
Bake for 1 hour and 10 minutes, tossing half-way through.
Serve as soon as you take out of the oven or they lose their crisp.
521. Roast Parsley Potato Halves

Have you ever pressed flowers in a book, forgotten about it, and were so pleased when you found it accidentally again? This recipe
reminds me of pressed flowers.

Every time I think I have the perfect potato repertoire, I find another perfect potato recipe.
When I came across this recipe on Smitten Kitchen, I felt like I knew this all along, but I just didn't know I knew it. So simple, so easy, so
beautiful, so delicious. A delightful crunch on the outside, amazing fluffiness on the inside, plus the incredible Nature's art on the outside.
You really don't need a recipe for this. Cut potato in half, put salt and parsley, roast in buttered pan until golden and cooked through.
Done.
I see no reason to stop at parsley. Sage and dill seem like very plausible options as well.

Ingredients:

3 potatoes
2 Tbsp butter
salt
parsley leaves
Method:

Preheat oven to 400F.

Put butter in a rimmed baking pan and put in the oven to melt; remove when melted.
Scrub and dry whole unpeeled potatoes.
Cut each potato longitudinally in half.
Press one or two parsley leaves on the cut side of the potato.
Salt generously.
Put the potatoes cut-side down in the buttered pan.
Bake for 1 hour.
If the bottom gets too brown, simply turn over and continue baking.
Serve immediately.

103. Kubba Halab

Kubba halab, or kubbat halab, is an Iraqi delight named in homage to the Syrian city of Halab. Halab is famous for its several types of
kubbas.
Kubba generally uses burghul or jereesh as part of the crust, but this one, a personal favorite by far, uses rice.
The usual filling of minced meat applies here, though a touch of ground noomi is added to enhance the flavor.
I've been making these little gems for years, but adusted slightly my recipe according to suggestions provided by Manal.
Presented here is the perfected version.

Noomi Basra (Dried Limes) 

Ingredients:

For the filling:

300g minced meat
2 onions, chopped finely
1 tsp salt
1/4 tsp pepper
1/4 tsp cinemon
1/4 tsp alspice
1/2 tsp ground noomi
1 cup parsley, chopped

For the crust:

1 cup rice
2 large potato, peeled, cut into cubes
1 tsp salt
1/2 tsp turmeric
1/4 tsp paprika

The filling: minced meat, onions, parsley. 

The crust: potato, rice, spices. 

Cooling on a tray. 
 Grinding to form the crust. 

Left: filling. Right: crust. 

Forming the kubba, steps. 

Lining in single layer to freeze. 
 Method:

To make the filling: saute the mince in a pan until browned, add the onion, salt, pepper, cinemon, alspice, and noomi. Keep cooking until
onions are transparent and there is little to no liquid left.
Remove from heat, allow to cool slightly, stir in the parsley, allow to cool completely.

To make the crust, boil all the crust ingredients together for 10 to 15 minutes until the potatoes are half cooked and the rice grains have
doubled in size.
Drain and spread on a tray to cool and dry off.

Push the crust ingredients through a meat grinder machine (using the fine hole disc).
Knead the resulting dough a bit.

To form the kubba, it is easier to have a bowl of water to wet your hands with so it will not stick.
Take a walnut-sized ball of dough, and cradeling it in the palm of one hand, use you index finger of the other hand to fom a hollow in the
middle of the ball (see picture).
Fill with a teaspoon of the filling, and seal, eventually forming a torpedo shape, with slightly pointy ends.

I suggest freezing the kubba, in a single layer and well spaced before deep frying them.
If they are not fried frozen, they might break up inside the frying oil and cause a large mess.
While frying, avoid touching with any tool as it might break the fragile crust. Instead, gently swirl the pot to allow the kubba to turn
themselves over.

Serve warm as a side dish

 
 

738. Iraqi Dill Kubba

If you find yourself a real fan of Iraqi fava-dill rice and kubba halab, this kubba is a dream come true.
It is quite simply everybody's beloved kubba halab, with a twist. The incorporation of fresh dill in the crust achieves phenomenal results.
The herb is so aromatic, you don't need too much of it.
The crust is still that amazingly crispy, delicate shell enveloping a spicy, moist meat filling.
Small twist, huge results. A definite must-try.

Ingredients:

For the filling:

300g minced meat
2 onions, chopped finely
1 tsp salt
1/4 tsp pepper
1/4 tsp cinemon
1/4 tsp alspice
1/2 tsp ground noomi
1 cup parsley, chopped

For the crust:

1 cup rice
2 large potato, peeled, cut into cubes
1 tsp salt
1/2 tsp turmeric
1/4 tsp paprika
1/2 cup chopped fresh dill
Method:

To make the filling: saute the mince in a pan until browned, add the onion, salt, pepper, cinnamon, allspice, and noomi. Keep cooking
until onions are transparent and there is little to no liquid left.
Remove from heat, allow to cool slightly, stir in the parsley, allow to cool completely.
To make the crust, boil all the crust ingredients together for 10 to 15 minutes until the potatoes are half cooked and the rice grains have
doubled in size.
Drain and spread on a tray to cool and dry off.
Push the crust ingredients through a meat grinder machine (using the fine hole disc).
Knead the resulting dough with the chopped dill to evenly distribute the herb.
To form the kubba, it is easier to have a bowl of water to wet your hands with so it will not stick.
Take a walnut-sized ball of dough, and cradeling it in the palm of one hand, use you index finger of the other hand to fom a hollow in the
middle of the ball (see picture).
Fill with a teaspoon of the filling, and seal, eventually forming a torpedo shape, with slightly pointy ends.
I suggest freezing the kubba, in a single layer and well spaced before deep frying them.
If they are not fried frozen, they might break up inside the frying oil and cause a large mess.
While frying, avoid touching with any tool as it might break the fragile crust. Instead, gently swirl the pot to allow the kubba to turn
themselves over.
Serve warm as a side dish.

382. Kubba Burghul

The kubba diaries continues!
Today's kubba is a very classical kubba, made with a minced meat and bulgur wheat crust, simply known as kubba burghul (‫)كبة برغل‬.

In fact, it is simply a variant of tray kubba, using exactly the same ingredients, just formed and cooked differently, much like kubba
halab and lentil kubba.
I also added the pinenuts inside, rather than outside, of the kubba.
I still sometimes have a child's palate, so I have a tendency to always immaturely eat kubba with ketchup.
The adult and mature way to eat kubba would be with a dollop of jajeek (cucumber yogurt).

Ingredients:

For the kubba:

1 cup burghul
500g minced meat
1 1/2 onions
1 tsp allspice
1/2 tsp pepper
1 1/2 tsp salt

For the filling:

500g minced meat
1 onion
1/2 tsp allspice
1/4 tsp cinnamon
1 tsp salt
1/4 tsp pepper
1/2 cup parsley, chopped
1/4 cup fried pinenuts
 Method:

To make the filling: Sauté the meat until browned.

Add the chopped onion and saute until transparent.
Add the spices an stir until fragrant, remove from heat to slightly cool before stirring in the parsley and the fried pinenuts.
Set aside until needed.

To make the kubba crust: In a bowl, soak the burghul in 1 cup of cold water for at least 2 hours, or covered overnight in the refrigerator.
Squeeze out any excess water and dry on paper towel lined tray for 10 to 15 minutes.
Combine the 500g meat with the cup of previously soaked burghul, add the salt, pepper, and allspice.
Cut the onions into large chunks, and process the lot (onions and meat mix) in a food processor until creamy and well combined.

To form the kubba, it is easier to have a bowl of iced water to wet your hands with so it will not stick.
Take a walnut-sized ball of dough, and cradling it in the palm of one hand, use you index finger of the other hand to form a hollow in the
middle of the ball.
Fill with a teaspoon of the filling, and seal, eventually forming a torpedo shape, with slightly pointy ends.

At this stage they may be frozen.

Fry in deep hot oil until a deep golden brown and serve hot.

571. Kiri Kubba

It's been a while since the last kubba recipe.
This cream cheese kubba makes for kubba number nine, plus five kubba dishes to boot.

Obviously, cream cheese, especially in Arabic cooking, is a relatively new introduction, so this recipe is the fruit of modernizing the
traditional kitchen if you like.
My amazing kubba burghul crust recipe functions as a go-to for the crust. Some people mix the cream cheese with come cooked minced
meat, others with nuts (pinenuts), and others use any type of cheese, from cheddar to gruyere.
I have a soft spot for kiri, who featured prominently in my childhood, so I went for that.
I got about 36 kubbas from this batch.

Ingredients: (makes 36)

1 cup burghul
500g minced meat
1 1/2 onions
1 tsp allspice
1/2 tsp pepper
1 1/2 tsp salt
18 squares of kiri (325g)
Method:

To make the kubba crust: In a bowl, soak the burghul in 1 cup of cold water for at least 2 hours, or covered overnight in the refrigerator.
Squeeze out any excess water and dry on paper towel lined tray for 10 to 15 minutes.
Combine the 500g meat with the cup of previously soaked burghul, add the salt, pepper, and allspice.
Cut the onions into large chunks, and process the lot (onions and meat mix) in a food processor until creamy and well combined.
To form the kubba, it is easier to have a bowl of iced water to wet your hands with so it will not stick.
Take a walnut-sized ball of dough, and cradling it in the palm of one hand, use you index finger of the other hand to form a hollow in the
middle of the ball.
Fill with a half a square of kiri, and seal, eventually forming a torpedo shape.
At this stage they may be frozen.
To serve, fry in deep hot oil until a deep golden brown and serve hot.

272. Beetroot Kubba

Legend has it that Halab, the Syrian city most notorious for its kubba, has a thousand variations of kubba in its repertoire.
One thousand.
And I believe it, too.
I am not striving to cover each of these thousand kubba, but since I do harbor a particular soft spot for anything kubba, I cannot pass the
opportunity of learning a new recipe.

This beetroot kubba is not a vegetarian one, since it encrusts a meat filling.
I do, however have plans to post a vegetarian kubba at some point.
The meat filling contains zarshk, which is an intensely sour dried berry of some sort (berberis). Its culinary uses are similar to using citrus
zest.
The fried crispiness, the sweetness from the beetroot (and amazing color, subhanallah!), the tanginess from the zarshk, and the
savoriness from the rice and meat make this kubba a standout.
It is recommended to be served alongside some plain yogurt.
Adapted from Senses 2.

Ingredients: (for 40 kubba)

For the crust:

2 cups rice
4 medium beetroot
2 medium potato
1 tsp salt
1/2 tsp turmeric
2 vegetable stock cubes
6 cups water

For the filling:

500g minced meat
1 cup onion, chopped
1 Tbsp zarshk
1 tsp salt
1/2 tsp pepper
1/2 tsp mixed spice
1/4 cup parsley, chopped
Picture taken with flash... 

...and without flash. 
 Fried kubba. 

Method:

Make the filling first:

Saute the meat until browned, add the onion and stir until transparent.
Add the spices and seasonings, stir until fragrant.
Remove from heat, let cool a bit, stir in the parsley and the zarshk; set aside.

To make the crust:

Wash the rice and let soak for half an hour.
Meanwhile, peel and cube the beetroot and the potatoes.
Boil the beetroot and potatoes in the six cubs of water and two stock cubes for half an hour.
Drain the beetroot and the potatoes, reserving the boiling water.
Set the beetroot and potatoes aside.
Return the reserved boiling water to the same pot and bring again to the boil.
Add the drained rice to the boiling beet water and continue to boil for 5 minutes.
Drain the rice, discard the remaining water.
Mix the rice with the beetroot and potato, add salt and turmeric.
Let cool a bit then push twice through a meat mince machine (or blitz in a food processor if you don't have a meat mincer).
Knead by hand to homogenize the dough.

To make the kubba, it is easier to lightly wet the palm of your hands with water.
Take a walnut-sized ball of dough and flatten it on your palm, keeping the piece intact.
Place a teaspoonful of the filling in the center of the dough .
Begin to close the edges around the filling to securely seal it in.
Shape the ball into a disc shape.
At this stage you make place the kubba evenly spaced in a tray covered with cling film and freeze for future use.
To cook, fry the fresh or frozen kubba in hot oil, drain on a paper towel.
Serve alongside a simple yogurt dip.

 
 

143. Lentil Kubba

As I mentioned before in the kubba halab recipe, there exist sooo many different variations of kubba across the Arab world! There are
even kubba made of beetroot, and shrimp,and all sorts of shapes and sizes.
Today's feature is the lentil kubba, with a surprise cheesy meaty filling.

I have to admit that this is the first time I try this kubba, and was very pleasantly surprised and regretted not having made it before.

Ingredients:

Kubba crust:
2 cups rice
1 cup brown lentils
2 vegetable cubes
2 Tbsp oil
1/2 tsp turmeric
1 tsp Madras curry powder
1/2 tsp salt

Kubba filling:
1 kg minced meat
1 cup chopped onion
1 tsp pepper
1/2 tsp salt
1 tsp mixed spice
1 cup grated cheddar cheese
 Meat and cheese filling. 

Rice and lentil with turmeric. 

Mincing the crust ingredients. 
 Forming the kubba with a handy bowl of water. 

Method:

To make the crust, soak lentils in water for 1 hour and soak the rice for half an hour.
Drain the lentil and the rice.
Heat 2 tablespoons oil in a pot, add the lentil, rice, stock cube, curry, turmeric, salt and saute.
Lower heat, add enough boiled water to just cover by a centimeter; cover, let simmer 20 to 30 minutes.
Spread contents in a large platter and let cool.
When cool, mince (twice for a finer texture) through a meat mince machine or pulse in a heavy-duty food processor.

To make the filling, saute all ingredients except for the cheese until cooked through and fragrant.
Remove from heat, allow to cool, then stir in the cheese.

To form the kubba, it is easier to have a bowl of water to wet your hands with so it will not stick.
Take a walnut-sized ball of dough, and cradling it in the palm of one hand, use you index finger of the other hand to form a hollow in the
middle of the ball.
Fill with a teaspoon of the filling, and seal, eventually forming a torpedo shape, with slightly pointy ends.

At this stage they may be frozen.

Fry in deep hot oil until golden brown and serve hot.
409. Rice Kubba For Boiling or Frying

This is officially the eighth type of kubba on this blog.

Semolina kubba is what I generally use for any type of kubba soup. I had until recently forgotten about this delicious rice kubba, which,
similarly to the semolina kubba, is commonly used for adding sustenance to soups. Unlike kubba halab, this kubba replaces the potato in
the crust with actual meat. Also, the filling is not pre-cooked. It does, however, need planning, as it is best if the rice is soaked over-night.
You can make these kubba and freeze them until needed.
These rice kubba can be consumed either fried, baked, or boiled, but they are especially convenient for boiling because the meat in the
crust prevents it from falling apart.
To cook, just drop them in one by one in a boiling soup (such as the turnip or spinach soups) and wait until they rise.
Adapted from Marriage of Taste.
Ingredients:

Outer shell
3 cups basmati rice
450g ground beef
2 tsp salt
1/2 tsp pepper
Filling
500g ground beef
1 flat tsp salt
1/4 tsp pepper
1 onion, finely diced
1/2 tsp alspice
 Method:

For the crust/shell: Soak rice overnight to achieve the proper consistency.
Drain the rice well and transfer to food processor.
Add the salt and pepper, then blitz until the rice is granular.
While the machine is running, drop in the minced meat bit by bit, incorporating it into the rice.
I added a quarter cup of water as my mixture seemed too stiff and dry.
For the filling: Combine (manually) the onion, salt, pepper, and alspice into the minced meat.
To assemble: Line a tray with plastic wrap, and place the bowl of kubba crust, bowl of kubba filling, and a bowl of iced water within reach
in case dough gets too sticky to work with.
Take a walnut-sized ball of dough, and cradling it in the palm of one hand, use you index finger of the other hand to form a hollow in the
middle of the ball.
Fill with a small meatball of the filling, and seal as a sphere.
Lightly press on the sphere between your palms to get the desired disc shape.
Separate layers and cover with more plastic wrap, and freeze until needed.

 
 

3. Semolina Kubba
For those not familiar with kubba, the main idea is some form of a dough that is filled with a cooked mince meat mixture. There are a
variety of kubba cooked in various ways and eaten either as is or as a part of a dish.
The best use for this particular kubba is to be boiled in a soup (as will be demonstrated in a future post), kind of like meatballs are
sometimes added to soup. And, like meatballs, they may be fried and eaten by themselves, without compromising taste (as is
demonstrated in this post).
This recipe produces around 45 kubba, depending on the size you choose to make.

Ingredients:

For the Filling:

450g minced meat
2 medium onions, chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp cinnemon
1 tsp alspice
1/4 tsp chilli
1/2 bouquet parsley, leaves chopped

For the Dough:

2 cup rice, ground
4 cup fine semolina
3 tsp salt
 water, accordingly

The cooked filling (left), and the dough (right).

Right: the formed uncookedd kubba; Left: making the kubba.

Method:

Heat a pan and ad the minced meat, keep turning over with a wooden spoon to allow the meat to brown evenly.
When any trace of red had gone from the meat, add the chopped onions and all the seasonings and spices.
Keep cooking another 10 to 15 mins, until the meat is well browned and the onions have wilted.
Set aside to cool enough to handle.
Stir in the chopped parsley.

To make the dough, mix by hand the ground rice, semolina, and salt, just enough to distribute the components.
Then slowly add water by handfuls, mixing and kneading after each addion, until a firm and elastic dough is formed.

To make the kubba, it is easier to lightly oil the palm of your hands.
Take a walnut-sized ball of dough and flatten it on your palm, keeping the piece intact.
Place a teaspoonful of the filling in the center of the dough .
Begin to close the edges around the filling to securely seal it in.
Make sure there are no holes in the dough, as these are intended for boiling, the holes will release the filling in the water or soup, making
the dish look like a mess.

At this stage you make place the kubba eavenly spaced in a tray covered with cling film and freeze for future use.
The kubba may be fried and served as a side dish, or you may pop them in a soup to add substinance and make the soup more
interesting.
 

 
 
208. Potato Chap/Kubba

Potato chap is basically the Iraqi nomenclature for a potato kubba (or kibbi).
Lightly crispy on the outside, fluffy on the inside, and encrusting a fragrant Arabic spiced minced meat mixture.

There are two crucial steps to succeed in making this recipe. First, chilling the potato mixture before forming the kubba. Second, freeze
the formed kubba before frying in hot oil.
A delicious side-dish that will please the palates of young and adult alike.
Adapted from the Iraqi Family Cookbook.

Ingredients:

For the crust:

1 kg potatoes, boiled and peeled
2 heaping Tbsp cornstarch
1 egg
1/2 tsp salt

For the filling:

300g minced meat
1 onion, chopped finely
1 tsp salt
1/4 tsp pepper
1/4 tsp cinnamon
1/4 tsp allspice
1/2 cup parsley, chopped
Method:

To make the filling: saute the mince in a pan until browned, add the onion, salt, pepper, cinnamon, and allspice.
Keep cooking until onions are transparent and there is little to no liquid left.
Remove from heat, allow to cool slightly, stir in the parsley, allow to cool completely.

To make the crust: In a food processor, pulse the potato, cornstarch, egg, and salt until smooth and well mixed.
Refrigerate the crust mixture at least 2 hours to make it easier to work.
Note that working with a chilled crust mixture is crucial, because it is near impossible to form the kubba using a warm mixture.

To form the kubba, take from the potato mixture the size of an egg.
Make a hollow in the center and fill it with a teaspoon of the meat filling.
Seal with the edges of the potato, and flatten slightly between your two palms to create and bi-convex disc shape.
Freeze the kubba in single layer for at least 2 hours before deep-frying.
Deep-fry the frozen kubba until lightly golden, drain on absorbent paper towel before serving.

218. Kibbe Bil-Siniyeh

Kubba come in many shapes and forms. The literal translation for kibbe bil siniyeh (‫ )كبة بالصينية‬is kubba in a tray. The "crust" is formed of a
mixture of minced meat, onion, and burghul. Burghul is a form of tiny cracked wheat commonly sold in Arab and Turkish stores.

This version encrusts a small filling of cooked minced meat, but this is optional. Some versions just press the entire meat-burghul mix into
a baking tray, score it, and bake it.
I usually serve this tray kubba with some minted garlic yogurt, which provides a refreshing contrast.
Ingredients:

For the kubba:

1 cup burghul
500g minced meat
1 1/2 onions
1 tsp allspice
1/2 tsp pepper
1 1/2 tsp salt

For the filling:

250g minced meat
1 onion
1/4 tsp allspice
1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp pepper
1/2 cup parsley, chopped

To finish:
olive oil
black pepper powder
pinenuts
Method:

To make the filling: Saute the meat until browned.

Add the chopped onion and saute until transparent.
Add the spices an stir until fragrant, remove from heat to slightly cool before stirring in the parsley.
Set aside until needed.

To make the kubba crust: In a bowl, soak the burghul in 1 cup of cold water for at least 2 hours, or covered overnight in the refrigerator.
Squeeze out any excess water and dry on paper towel lined tray for 10 to 15 minutes.
Combine the 500g meat with the cup of previously soaked burghul, add the salt, pepper, and allspice.
Cut the onions into large chunks, and process the lot (onions and meat mix) in a food processor until creamy and well combined.

Oil the base of a 9" by 13" rectangular dish with olive oil and a sprinkling of black pepper.
Press in half the meat-burghul mix.
Spread the filling over the base.
Top and press the rest of the meat-burghul mix and smooth with wet hands.

Oil with another drizzle of olive oil and another sprinkling of black pepper.
Score into diamond shapes,and place a pinenut in the center of each diamond.
Bake in a preheated 400F oven for 30 to 40 minutes.
Serve with some minted garlic yogurt.

Kubba Mosul
Ingredients:

For the outta layer:

- 500g lean beef mince
- 4 cups extra fine bulgar (Cerish)
- 2 cups normal bulgar
- salt

For the inside:

- 600 – 800g lamb mince (with fat)
- 2 medium onions
- JUMA spice blend (black pepper, all spice, cinnamon, cardomen, cloves, rose petal, & nutmeg)
- Pine nuts
- Salt

Utensils/Equipment:
- Rolling pin
- Large sandwich bags (Cut on one side) or greaseproof paper

Method:

1. Mix together the fine bulgar and the cerish with your hands, using a some water to assist with the binding process.

2. Pass through a siv – removing any excess liquid.

3. Take the beef mince and add to the bulgar mix.

4. Season generously with salt.

5. Mix briefly with your hands, and then add to the blender. While blending, add a splash of water. After 1 minute, check the mix and you
are looking for a thick dough that is elastic in texture, but stiff.

6. Finely chop the onion.

7. Place pine nuts in a pan and heat with a little oil. These burn easily so don’t leave the pan alone. Keep moving the nuts around so
they all become golden. Drain excess oil from the nuts. Set aside.

8. Now for the filling, blend the lamb, onion, 2 tablespoon of salt, and 3 heaped teaspoon of JUMA spice. This is what is looks like...

How to roll and make the Kubba Mosul.

1. Prepare a smooth, clean surface.

2. Wet your hands and place some drops on the surface (This will allow the sandwich bag to stick)

3. Place a sandwich bag down (You can use greaseproof paper if need be) and lubricate the top of sandwich bag, as you did on the
kitchen surface.

4. Take a ball of dough, the size of a small tennis ball and place in the centre. Place a sandwich bag on top again.

5. Begin rolling with a rolling pin. Start from the centre and roll outwards. Don’t worry if its not a perfect circle. You can correct this later.
The main thing is to aim for a diameter of around 3mm.
6. Slowly uncover the top layer.

7. Depending on the size of your kubba, place a mould/plate over the top of the flattened bulgar and cut around the border removing any
excess. Don’t throw it though, add it back into the bulgar mix.

8. Once you have achieved a neat circle, you can begin adding the mix.

9. Place the mix in the centre of the disc and begin spreading it, from the centre to the edges. Also, add the pine nuts. Please allow for a
1.5 cm gap from the edge of the disc, as you need this area to glue the discs together.

10.Repeat steps 4 and 5 to create a lid to go over the lamb/pine nut mix.

11.Once you have rolled and cut another disc shape, remove sandwich bag from the top layer, however keep the bottom bag. Slowly
remove the disc and bag from the surface using your hand underneath to support the disc. Then fllip it on top of the pine nuts.
12.Keep the sandwich bag on the top layer and push down on the edges ensuring an air-tight disc.

13.Remove top layer of the bag slowly and smooth all surfaces and edges using wet hands.

14.IMPORTANT: Please leave to stand for around 40 minutes to allow for the kubba to glue together as you do not want any water to get
into them when you boil them.

15.Once all discs have rested, you are finally ready to boil them.
Gently, place them in simmering water in a wide, shallow saucepan.
As soon as they begin to float, place on kitchen roll to remove excess liquid.

16.Once cooled, place in the freezer. You can now grill, fry or boil to order.
I personal like to pan fry them in some olive oil serve them with “Camel” mango pickle.

410. Iraqi Aubergine Kubba Tepsi

The Iraqi term tepsi simply means casserole. You know, that one pot dish that is baked in the oven and presented in the same dish it was
cooked in.

This aubergine (eggplant) and kubba tepsi (‫ )تبسي باذإنجان و كبة‬is one of many Iraqi casserole dishes.
Admittedly, I used fried rice kubba, although it is more traditional to use burghul kubba, shaped as a disk rather than a torpedo. Despite
the preparation needed to make this dish, the actual making is as simple as it gets: layer fried aubergine, fried kubba, and tomato sliced
alternating in order; top with a tomato sauce and bake. Serve with some plain rice and that is one filling meal.
Note that I opted to broil my aubergines rather than fry them to minimized the oil uptake. They were still awesome.
You can also substitute the pomegranate molasses with lemon juice or tamarind paste, or leave it out altogether.

Ingredients:

2 large aubergines (eggplants)

18 pieces rice kubba (or burghul kubba)
3 tomatoes
3 Tbsp tomato paste
1 Tbsp pomegranate molasses
1 1/2 cups water
salt, pepper
olive oil
Method:

Cut the aubergines into 18 slices, each slice about a finger's width.
Line a baking tray with parchment paper or a silicone sheet and arrange the aubergines in single layer.
Lightly salt the aubergines and drizzle with olive oil.
Broil the aubergines until golden and blistered. Turn them over and repeat; then set aside.
While the aubergines are broiling, fry the kubba until golden brown; set aside.
Cut the tomatoes into slices about half a centimeter wide.
To make the sauce, whisk together the tomato paste, pomegranate molasses, water, and half a teaspoon of salt; set aside.
To assemble, preheat oven to 400F.
Arrange an aubergine slice, a kubba, and a tomato slice, slightly over-lapping and repeating until the baking dish is snugly filled.
Pour over the tomato sauce.
Bake, loosely covered in foil for about 45 minutes, and an additional 10 minutes uncovered.
Serve with a side of rice.
680. Kubba Fetteh

Fetteh (‫)الفتة‬, as seen in my chicken fettah a while back, is basically a dish consisting of fried crispy pita bread, topped with things (chicken
or meat or pulses or vegetables...) and a sauce of sorts.

Given the simple concept and leniency of the dish, it is of no surprise that there are almost as many varieties as the homes who make
them.
So today's fetteh is a not-so-traditional one, but more of a modern spin.
The thing with fetta is that you need to prepare all the components separately and assemble just before serving. I made mini-kubba
burghul for this, but cooking regular sized kubbas and halving or quartering lengthwise would make life simpler.

Ingredients:

2 pita bread
1 large potato
2 cups oil for frying
half batch kubba burghul
1 cup chicken stock
2 cloves garlic
1/4 cup vinegar
1/4 cup chopped coriander
3 cups yogurt
fresh pomegranate seeds, to serve
Method:

Make the kubba first. Fry in 2 cups hot oil until cooked and browned; set aside.
Slice the pita bread into thin ribbons. Fry in hot oil until golden and crispy; set aside.
Peel and cube potato (dry if damp). Fry in hot oil until golden; salt lightly and set aside.
Boil one cup chicken stock with the vinegar and crushed garlic vigorously for 3 minutes; set aside to cool a little.
Whisk the garlic stock in the yogurt with the chopped coriander.
To assemble, scatter the fried potato, pita crisps, and mini-kubba in the serving dish.
Dollop the yogurt mix over the lot.
Sprinkle with fresh pomegranate seeds and fried nuts if you wish.
Serve immediately.
290. Iraqi Kubba-Turnip Soup

We have had white kubba soup (Kubba Labania), and green kubba soup (Spinach Kubba Soup), so now it is time for red kubba soup
(kubba-turnip soup)!
This is a famous Iraqi soup that is delightfully tangy and hearty.

It is known as Sour Kubba Soup, a literal translation of Shorba Kubba Hamud (‫)شوربة كبة حامض‬.
It uses the basic semolina kubba, one of the earliest recipes and the first kubba recipe on this blog.
It is true that this is a soup, but is really is hearty and satisfying enough to have it as a meal by itself.

Ingredients:

3 Tbsp ground rice

4 stock cubes
3 Tbsp tomato paste
1/4 tsp chili
1/4 tsp pepper
3 medium-large turnips
3/4 cup lemon juice
10 pieces semolina kubba
2 cups shredded fresh chard
1 cup chopped coriander
Method:

Cut the turnips into wedges, then cut the wedges in half. There should be about 2 to 3 cups of turnip.
Over medium-high heat, add 1 litre (about 4 cups) of boiled water to the ground rice and stock cubes.
Stir non-stop for 5 minutes so the rice will not clump.
Add the tomato paste, chili, pepper, and another litre of boiled water.
Continue to stir for another 5 minutes.
Add the turnip, and let simmer uncovered over medium to medium-low heat for 45 minutes, stirring once in a while.
Add the lemon juice, then drop in the frozen or thawed kubba one by one, making sure not to overlap.
Do not stir at this point and let simmer covered this time for another 15 minutes, until the kubba float.
Stir in the chard (or spinach) and coriander, simmer an additional 5 minutes.
Serve the soup steaming hot.

411. Iraqi Kubba Yachni Tashreeb

This Iraqi tashreeb is substantial enough to be a meal on its own.Some call it a soup, which it would be had there been only kubba.
Others call it white tashreeb or stew, but that is usually only with meat, barring the kubba.

So this recipe is an everything yachni, call it soup or tashreeb or stew, as you like.
As a soup, it is hands down my favorite kubba soup.
To save time, you can use canned chickpeas instead of soaking dried ones overnight, but the taste is actually better using pre-soaked
dried chickpeas.
This Californian girl cooking Iraqi is the provider of this flawless recipe.

Ingredients:

1 cup dry chick peas

9 cups water
800g lamb shoulder with bone, fat trimmed
1/8 tsp ground black pepper
1 tsp salt or more to taste
1 medium onion, quartered
1 tsp onion powder
12-16 prepared rice kubba
Method:

Soak the chick peas overnight.

Drain, then place in a large stock pot with the fresh nine cups of clear water, the lamb and the onion.
Bring to a boil, then reduce heat and simmer for an hour and a half.
Add salt and pepper and simmer another 10 minutes. Taste broth and adjust seasonings.
I took the shoulder out at this stage, cut it into large chunks, and returned it.
Return to a full boil, drop in the rice kubba, and cook on high until they rise to the top of the pot, usually about 10-20 minutes, depending
on their size.
Boil for at least 5 more minutes, until the kibbe are fully cooked.

34. Spinach Kubba Soup

This is a very simple soup that uses the semolina kubba base recipe.
It is very filling, and can easily be consumed by itself as an entire meal.
It has the vegetables, meat protein, and complex carbohydrates, all in this one dish.
Added bonus: it take 30 minutes tops to make.
Ingredients:

2 Tbsp oil
3 cloves garlic, crushed
2 cubes Maggi
1 pk frozen spinach, thawed
12 kubba semolina
1/2 cup barley or cracked wheat

Method:

Saute the garlic in the oil until fragrant but not colored.
Add the chopped spinach, saute 2 minutes more.
Add the stock cubes and 1.5 litres of boiling water.
Drop in the kubba (frozen or fresh) one by one.
Simmer covered 20 minutes until the kubba rise to the surface (indication that they are cooked).
Add the half cup barley and simmer 5-10 minutes longer.
Serve hot as is.

12. Kubba Labania (Minted Yogurt Soup with Kubba)

I have known this soup ever since my childhood. It is very well known throughout the Arab world, and little variations exist from Turkey, to
Syria, to Iraq, to the Arabian Gulf countries.
This particular recipe I picked up from a Palestinian acquaintance, and it works perfectly.
The semolina kubba we made in an earlier post, but here the kubba is boiled in the soup, not fried.
Due to the kubba, this soup may be eaten as a meal in itself, or as a starter to a larger meal.

Ingredients:

500g thickened yogurt

1 egg
1 cup water
1 Tbsp flour
3 Tbsp oil
12 pc semolina kubba
1 tbsp ghee or oil
2 tsp dry mint, crushed
3 garlic cloves, grated
salt
pepper
fried pinenuts, for garnish, optional
 In the Blender 

The Boiled Kubba 

Adding the Blended Yogurt Mixture to the Garlic, Mint, and Water 
Method:

Put the yogurt, egg, water, flour and oil in a blender, and pulse till smooth, set aside.
Drop the kubba (fresh or frozen, it doesn't matter) one by one in a large pot of boiling water over medium high heat and cook for 10
minutes, or until the kubba float on the surface (see picture). Remove the kubba and set aside. Reserve two cups of the boiling water.
In a clean pot, saute garlic and mint in the ghee or oil just for a few seconds until fragrant.
Add the two cups of reserved water from the boiled kubba to stop the garlic from over-cooking.
Add the yogurt blend to the sauteed garlic-mint mixture, and stir until heated through and starts to thicken, about 10 to 15 minutes over
medium heat.
Drop in the boiled kubba and lightly stir.
Add salt and pepper to taste.
When ready to serve, sprinkle with the fried pinenuts if desired.

76. Turkish Aubergine Pilaf

I picked up this wonderful little Turkish Cuisine cookbook at the airport returning from Istanbul, and I'm so happy that I did!
It's not perfectly edited, like something might be missing from the ingredient list that is mentioned in the method, or the other way around,
and there are some spelling errors, but you clearly get the gist of the recipe, and the quality of the paper and full color photos is
incredible.
Out of curiosity, I searched for this book on Amazon and it is available! (here)

Ingredients:

2 aubergines, cubed medium size

4 courgettes, cubed medium size
3 jalapenos, slit, seeds removed
1 large onion, finely chopped
2-3 tomatoes, finely diced
2 cups rice, rinsed, drained
oil
1 tsp salt
1 tsp sugar
1 tsp alspice
 Sauteed onions and tomato, drained rice, alspice and sugar and salt.

Fried jalapenos, fried aubergines, fried courgettes.

Method:

Microwave the aubergines for 5 minutes, then fry them in hot oil until browned. Set aside.
Microwave the courgettes for 5 minutes, then fry them in hot oil until browned. Set aside.
Microwave the jalapenos for 3 minutes, then fry them in hot oil until browned. Set aside.

Saute the onions in 3 Tbsp oil over medium-high heat until transparent.
Add the tomatoes and keep stirring until most of the water has evaporated.
Add the drained rice, the salt, sugar, and alspice.
Stir gently to evenly distribute all the ingredients.
Add boiling water until the rice is just covered by the water.
Immediately lower heat to low, cover, and leave for 20 to 30 minutes.

By now all the water should have been absorbed and the rice puffed and cooked.
Gently stir in the fried vegetables and serve.
Alternatively, serve the rice topped with the fried vegetables.
678. Djibouti Rice Skoudehkaris

This month's MENA Cooking Club country of choice, following Algeria and Bahrain, is Djibouti, and it is hosted by Amira of Arabian
Mama.
I have to be honest, before this challenge I knew very little about Djibouti. Now not only do I know that it is a country in Africa just under
Saudi Arabia, but it also happens to be dominantly Muslim with huge Somali and Yemeni cultural influences.
This Djiboutian Rice Skoudehkaris is as straight-forward as it is hearty. Beef or lamb (I chose lamb shank) is stewed until tender, then
cooked in a lightly spiced tomato rice. Cooking the meat in a pressure cooker is optional but makes the meat positively melt in your
mouth. Below is the recipe for one very hungry person, which can easily be multiplied to accommodate more people.
Many thanks to the lovely Noor of Ya Salam Cooking for organizing this event every month.

Ingredients:

1 lamb shank
1/2 tsp ghee
1 tomato
1/2 small onion
1 clove garlic
1/4 tsp cumin
1/4 tsp cardamom
1/2 tsp salt
1/4 cup rice
Method:

Boil or pressure cook the shank until fork-tender (2 hours boil or 30-40 minutes pressure cook).
Drain the shank, reserving the boiling liquid, and sear in hot ghee to color brown on all sides. Remove and set aside.
In the same small pot, saute the onion, garlic, and tomato until soft and reduced.
Add the cumin, cardamom, and salt. Return the shank to the pot.
Add the rinsed and drained rice, then add half a cup of the shank boiling liquid.
Bring to the boil, cover, reduce to a simmer for 20 minutes until rice had absorbed all the liquid and is fluffy and tender.
Lightly fluff the rice and place the shank on top to serve.

278. Zarshk Barberry Pilaf

Zarsk pilaf, of barberry rice, is seriously good, accompanied by some form of meat, or even by itself with some salad.
This barberry rice is the equivalent of perfume for your taste buds.
It is so simple yet the result is fantastical.
I have eaten this in a restaurant, so this is my adaptation of what I tasted: basically rice, zarshk, and rosewater.
I have come across versions including saffron, nuts, sultanas, and the sort, but it seemed like "perfume overload," if you get what I mean.
The zarshk are zingy and puckeringly tangy, so I added a bit of sugar just to soften the edge of the sourness.
I served this rice with some spicy-sweet grilled shrimps and a fattouche.

Ingredients:

2 tsp ghee
2 cups rice
1/2 cup zarshk
2 tsp salt
2 tsp sugar
2 Tbsp rose water
boiling water
Method:

Rinse well and drain the rice; set aside.

In a pot, melt the ghee (or butter and a dash of oil) over medium-high heat.
Add the rice and barberries, stir for 2 minutes.
Add the salt, sugar, and rosewater.
Add enough boiling water to just cover the rice.
Give it a last stir, cover immediately and set the heat to low.
Let simmer for 20 to 30 minutes until the rice grains are soft and fluffy.
Uncover, fluff with a fork, transfer to the serving dish and serve.

219. Chicken Liver Pilaf

This chicken liver pilaf (rice) is a recipe from the cookbook I got on my trip to Istanbul.
It can be made with chicken livers, or cut up sheep's liver with the membrane removed.
I used it as a bed to a simple roasted chicken I made, and tend to find the presentation far more alluring than serving them each in a
separate dish.

Incorporated in the rice is the rich nuttiness of fried pinenuts, and the tangy-sweet flavor of currants (or raisins).

Ingredients:

2 small onions, chopped finely

3 Tbsp raisins or currants
3 Tbsp pinenuts
450g chicken livers
1 tsp allspice
1/2 tsp pepper
1 tsp sugar
2 tsp salt
2 cups rice
Method:

Re-hydrate the raisins or currants by soaking then for 10 minutes in boiled water, drain, set aside.
Fry the pinenuts in a little oil until golden and set aside.
Wash rice in several changes of water, drain well.

In a pot over medium-high, heat two tablespoons of ghee or butter.

Saute the chopped onion until transparent.
Add the livers and saute until starting to take color.
Add the raisins, pinenuts, allspice, pepper, salt, and sugar.
Stir in the rice until incorporated.
Pour in boiled water to just cover the rice mixture.
Immediately cover a,d set the heat to low.
Leave for 20 to 30 minutes, until all the water has been absorbed and the rice grains soft and fluffy.

Fluff the rice with a fork, being careful to not break up the grains, and serve separately or as a bed to a chicken or meat.
239. Chickpea Rice Pilaf

I invented this rice pilaf as I was cooking it, adding ingredients which I thought were complimentary to one another as I went along.
I'm fairly certain if I search thoroughly enough I will discover that it is has already been invented before, thereby nullifying my invention...
but still.

Both chickpeas and rice are pantry staples, and both really fill you up and provide enough nutrition to forgo any meat.

Ingredients:
1 Tbsp ghee or oil
3/4 cup vermicelli (angel hair)
1 tsp cumin
1 tsp coriander
1 1/2 tsp salt
1/2 tsp pepper
1 can chickpeas
2 cups rice
Method:

Drain and rinse the can of chickpeas; set aside.

Rinse the rice until water runs clear, drain; set aside.
Heat the ghee in a pot, saute the vermicelli until golden.
Add the spices and seasonings and the chickpeas.
Saute until fragrant.
Add the rice and using a folding action stir until incorporated.
Add enough boiled water to just cover the rice by about a centimeter.
Bring back to a boil, immediately cover and reduce heat to medium-low.
Let simmer for 20 to 25 minutes until all the water is absorbed and the grains are fluffy.
Serve hot.

765. Chestnut Rice

This Chestnut rice is oft served in Turkish homes and is a popular street food in the winter time.
Chestnut, like mushroom, are sort of meaty in and of themselves, so I was quite content to have this beside a salad. It is however
traditionally served with some pickles or fermented vegetables to entice the senses between sweet, savory, and sour.
I used fresh chestnuts which I had to boil before peeling them, but if you can get your hands on canned unsweetened whole chestnuts or
even frozen peeled chestnuts that would be great.
Adapted from here.

Ingredients:

500g chestnuts
1 Tbsp butter
2 Tbsp olive oil
2 Tbsp pine nuts
2 cups rice
2 Tbsp dried raisins
1/3 tsp ground cinnamon
1/3 tsp allspice
2 tsp salt and black pepper to taste
Method:

Prepare chestnuts: Use a sharp knife to make a cut into each chestnut. Boil for 20-25 minutes, drain.
Cool them for a few minutes then peel off the skin, set aside.
In a pot heat the butter and olive oil.
Add pine nuts and fry them for 2 minutes, then add rice and cook stirring for 3 minutes.
Then add currants, cinnamon, allspice, peeled chestnuts, season with salt and black pepper.
Mix it and pour over 4 cups of water.
Partially put a lid on the pot and cook for 15 minutes until water is absorbed. Then cover the pot completely with the lid and leave it for 10
minutes.
Before serving, use a fork to mix the rice.

433. Caraway Seed Rice

For most cultures, especially ours, a dining table is incomplete without some form of rice dish.

We never tire of the comforting plain rice, be it crispy-crusted or not.

However, a little change from time to time is welcome.
Such as the addition of vermicelli. Or green rice. Or yellow rice. Or vegetable rice (aubergine and carrot), among many others.
This rice has one of the simplest of the simple additions: whole caraway seeds.
If you don't have caraway seeds on hand, go ahead and replace them with whole cumin or fennel seeds.

Ingredients:

3 Tbsp olive oil

1/4 cup caraway seeds
2 tsp salt
2 cups rice, rinsed and drained
Method:

In a pot over medium-high heat, saute the caraway seeds in the olive oil until fragrant.
Add the rinsed and drained rice and the salt, saute gently for a minute or two.
Add enough boiling water to just cover the rice by a finger's width.
Immediately cover and reduce temperature to low.
Let simmer 20 minutes until all the water has been absorbed and the grains are light and fluffy.

234. Iraqi Carrot Rice

This hearty rice recipe is very common in Iraq, and is also fairly known throughout the Arab world.
It is simply known as carrot rice (‫)تمن جزر‬.
Carrots, onions, and beef are laced with Arabian spices along with long grain Basmati rice.
It can easily be converted into a vegetarian dish by omitting the beef mince.

Ingredients:

2 cups coarsely chopped carrots

2 cups coarsely chopped onions
2 cups Basmati rice
500g minced meat
1 tsp turmeric
3/4 tsp cinnamon
1 tsp allspice
3/4 tsp pepper
2 tsp salt
Method:

In a pot over medium-high saute the carrots and onion in a tablespoon or two of oil, until onions just wilting.
Add the spices and seasonings, then the minced meat.
Saute until meat just browned.
Stir in the rinsed and drained rice until coated in the mixture.
Add boiled water until just covered, cover, and reduce heat to low.
Leave 20 to 25 minutes until all the water is absorbed and the grains are fluffed.
Serve hot.

376. Iraqi Biryani Rice

Launching a culinary investigation of the origin of biryani rice, one would discover that biryani rice originated in Arab countries, migrated
to India where it was added to and modified, then journeyed back to the Arabian Gulf as it is known today as the spicy and fiery biryani.
Iraqi biryani (‫ )تمن برياني عراقي‬is closer to the original version than the present-day Arabian Gulf biryani.
Iraqi biryani was specifically requested by a dear reader, and I thank her for that.
It is not difficult to make at all. But it is a multi-stage and a potentially lengthy recipe.
Obviously, biryanis of various breeds exist: vegetarian, chicken, lamb, or fish.
This biryani is a family recipe and includes both shredded chicken and lamb meatballs (named sparrow's head-‫)راس عصفور‬.

Ingredients:

500g minced meat

500g chicken breasts
salt&pepper
1 tsp Madras curry
1/2 tsp chili powder

1/2 cup cashew

1/2 cup blanched almonds
1/2 cup sultanas
1/3 cup barberries
2 potatoes
4 eggs

2 onions
1Tbsp ghee
1 cup frozen peas
1/2 cup vermicelli
1/4 cup rosewater
3 cups rice, rinsed and drained
3 tsp salt
Method:

Boil or roast the chicken (I roast it in the oven for 30 to 40 minutes at 400F).
Shred the chicken; set aside
Form the minced meat into smallish meatballs (I got 30 meatballs from 500g of mince).
Place the meatballs in an oven-safe dish, sprinkle with salt, pepper, the curry powder, and the chili.
Bake the meatballs for about 30 minutes at 400F. (I bake the meatballs and the chicken at the same time.)
Set aside.
Boil the eggs until hard. Peel then fry whole until golden; set aside.
Fry the cashews and almonds until golden (be careful it burns fast!); set aside.
Fry the sultanas until puffy (optional, but the carmelization flavor is nice); set aside.
Rinse the barberries from any grit in several changes of water. Allow to drain in a sieve until dry; set aside.
Peel and cube the potatoes. Fry until golden and tender; season; set aside.
Chop the onions and saute in a pot with the ghee until tender.
Add the vermicelli and the peas, saute until peas have thawed.
Stir in the rice, salt, and rosewater,
Add boiled water jut to cover the rice by a finger's width.
Return to boil, cover, reduce heat to low, simmer 20 minutes.
Delicately stir into the rice the meatballs, shredded chicken, eggs, nuts, sultanas, barberries, and potato.
Serve hot.
377. Parda Plau: Biryani in Fillo

Parda Plau (‫ )بردة بالو‬literally translates to "curtained rice."

That would be a suitable translation, seeing that the biryani rice, is entirely enveloped in crispy flakey filo pastry.

Parda plau is an Iraqi dish, more popular in the gastronomic north of Iraq, but still made throughout the country.
You can make Iraqi biryani rice just for this, but this is also a great way to re-use leftover biryani.
The concept is simple: layers of oil-brushed fillo pasty line the bottom and sides of any rimmed oven-safe dish of choice, which is then
filled with completely cooked and cooled biryani rice, and then the "package" is sealed with more layers of oiled filo and cooked to a
golden crisp.

Ingredients:
half packet thawed fillo pastry
half quantity Iraqi biryani (or leftovers)
some oil or melted butter or ghee
Method:

Preheat oven to 400F.

Brush the bottom and sides of an oven-safe rimmed dish of choice.

Begin to layer the filo pastry over the bottom and the sides, leaving an over-hanging portion, and remembering to brush with oil between
each layer.
Fill the filo-lined dish to the brim with cooled biryani.
Fold over the over-hanging pastry, and add more if needed.
Finish off with another brushing of oil.

Bake for about 40 minutes until piping hot and of a golden crispy texture.
Carefully invert on the serving dish.
To serve, cut into portions.

335. Broad Bean Dill Rice Pilaf

Broad bean and dill rice pilaf (‫ )تمن باجال‬is just as popular as carrot rice in the Iraqi household.
It is healthy, hearty, and delicious, and jam-packed full of flavor.
Similar to the Iraqi carrot rice, you may opt to make it vegetarian or as carnivorous as you like.
Broad beans, fava beans, and lima beans may all be used interchangeably.
Some households serve this rice with shredded boiled or roasted chicken, others with roasted or simmered lamb shanks, while some find
it the perfect accompaniment to roasted fish.

If you do opt for the meatless version, I strongly urge you to try it with a dollop of plain yogurt... you will not even miss the meat as the
beans are substantial enough.

Ingredients:

For the rice:

1 tsp ghee
2 onions, chopped finely
1/2 tsp turmeric
2 cups shelled thawed broad beans
1 cup dill, chopped
2 cups long grain rice
2 tsp salt

For the meat

2 kg meat on bone
2 tsp mixed Arabic spice
1 tsp salt
Method:
 If you decide to serve this rice with the meat, this is how to cook the meat:
Heat a tablespoon of oil in a pot, and sear the meat until golden.
When seared on all sides, add the spices, then add boiled water to cover the meat by a good inch (about 5 cups).
Lid the pot and simmer over medium heat for 1 hour.
Save the broth to cook the rice in.
Place the meat in an oven-safe dish, cover with foil, and roast at 400F for another hour (during which time the rice will cook).

To make the rice:

Over medium-high, heat the ghee or oil in a pot, and saute the onion until transparent.
Stir in the turmeric.
Lightly toss in the beans, dill, and salt, then the rinsed and drained rice.
Be careful and gentle so as to not break the beans and rice grains.
Add hot broth of the meat just enough to cover the rice by half a centimeter.
Bring back to boil, then immediately cover the pot and reduce heat to low.
Allow to simmer for 20 to 30 minutes, until all the water has been absorbed and the grains are light and fluffy.

If serving with the meat, you can either place the meat over the rice or in a separate dish.

299. Iraqi Truffle Rice

Desert truffles differ from European truffles. They are still relatively expensive, but the difference is huge. A kilogram of desert truffles may
average anywhere from $80 to $150, depending where and when you are buying it. European truffles can reach $2000 per kilogram. But
the latter are so pungent that a few slivers from a single knob of truffle is aromatic enough to flavor an entire dish (usually foie gras and
the sort). Desert truffles are less potent, and can be used as the actual main ingredient of a dish, sort of like really exquisite mushroom.

It is not uncommon to simply steam and eat them with a sprinkle of salt.
As a child, I remember hunting for them with Bedouin children, avidly searching for conspicuous cracks in the soil that might indicate a
hidden truffle treasure.
In Iraq these desert truffles are named chima (‫)شمة أو جمة‬, but they are generally known as fagi (‫)فقع‬.
They are a wonder in themselves, because they have no root nor origin, and are completely wild, as it is impossible to cultivate. A true
wonderous natural phenomenon that baffles modern-day science just as it did Aristotle thousands of years ago.
When cooking these truffles in rice, I choose to simply season with salt, as the truffles are aromatic enough as is and I didn't want to mask
that with any spices.

Ingredients:

2 Tbsp oil
2 cups rice
1 onion
2 handfuls desert truffles
1 1/2 tsp salt
Method:

Rinse well and drain the rice; set aside.

Finely chop the onion.
Scrub the truffles with a bristle brush, then scrape with a sharp knife.
Rinse the truffles again to rid of any additional grit, then chop roughly

In a pot, heat the oil over medium-high heat.

Saute the onion until soft, add the truffles and saute until starting to get golden brown.
Add the rice and salt, stir for 2 minutes.
Add enough boiling water to just cover the rice.
Give it a last stir, cover immediately and set the heat to low.
Let simmer for 20 to 30 minutes until the rice grains are soft and fluffy.
Uncover, fluff with a fork, transfer to the serving dish and serve.

755. Iraqi Potato Rice

If you can cook dried packaged pasta using a large bowl of salted boiling water, you can just as easily cook this amazing fluffy, buttery
rice, with its unbelievably golden crispy potato rounds.
To make this rice extra-special, a pinch of saffron is powdered and diluted in a bit of water to dye and flavor a portion of the cooked rice,
yielding a happy sunshine yellow hue.
This potato rice hails from the Eastern Provinces of Iraq, which are somewhat influenced by neighboring style of cooking.

Ingredients:

2 cups Basmati rice

3 tsp salt
10 cups water
1 large potato
2 Tbsp oil
2 Tbsp butter
pinch saffron
Method:

Bring a pot of salted water to a boil (same as cooking pasta) and boil your rinsed rice for 7 minutes.
Drain the lot and let the rice sit in the strainer while preparing the following.
Peel and cut the potato into 1/4 inch rounds.
In the same pot you boiled the rice in, heat the oil over med-high heat and place the potato rounds to cover the base and bring to a sizzle.
Salt the potatoes. Return the rice to the pot over the potatoes without compressing it.
Dot the surface with the butter. Cover the lid of the pot with a towel.
Cover the pot with the towel-lid, bring the heat down to low, and let steam for 45 minutes.
You now have perfect fluffy steamed rice.
Grind the saffron to a powder using a mortar and pestle. Add two tablespoons hot water.
Remove roughly a quarter of the rice and toss it in the saffron water.
To serve, put all the white rice in the serving bowl. Top with the yellow saffron rice.
Surround with the unbelievably crispy golden potatoes

121. Iraqi Crispy Crust Rice

There are some Iraqis who would consider a meal rather incomplete in the absence of rice.
Therefore, out of necessity, Iraqi cooks have gotten creative with this plain dish, rendering it a delight to look forward to and giving it the
right to shine as a star dish on its own.
One of the plainest yet more interesting recipes is this crispy-crusted upside-down rice.
It's not so much the recipe as it is the technique that matters here.
Generally, twenty minutes is sufficient to cook long-grain rice. This technique requires that the rice cooks undisturbed (no stirring) at
medium low heat for about two hours.
The oil (or ghee) will create of the rice at the bottom of the pan a thick, golden, crispy crust, enveloping fluffy white rice grains within.
To be served with a multitude of any marags, or chowders, such as Bamia.
Ingredients:

2 Tbsp ghee
3 cups Basmati rice
2 tsp salt
3 cups boiled water
Method:

Rinse rice in cold water until water runs clear, and drain, set aside.
Heat the ghee over medium-high heat, add the rice and gently stir with a wooden spoon using a folding action. Add the salt, then the
boiled water.
Once the rice begins to boil, immediately turn down heat to low, cover, and leave without stirring or uncovering for 90 minutes to two
hours.
Invert pot in serving dish just before serving, and you will have a beautifully golden crispy crust enveloping soft fluffy white grains of rice.
358. Iraqi Vermicelli Rice

This rich and tasty vermicelli rice (‫ )تمن شعرية‬is quite commonly found on almost any Arab dining table.
Vermicelli is a very thin pasta, also known as angle hair. It is very much used in Egyptian cuisine.

What makes this rice Iraqi, to me, is the crispy crust we like to include, although it is already delicious as it is. It is good enough to eat
alone, with some plain yogurt.
Generally speaking, I prefer to use Basmati long grain rice in all of my cooking. But recently I have discovered the aromatic delights of
Jasmine rice. The only problem is that it tends to get soggy fast. So the ideal ratio would be two cups Basmati and a cup of Jasmine.
Iraq produces the most incomparable rice I have ever tasted, named Anbar rice (‫)تمن عنبر‬, but this is very difficult to get outside of the
country.

Ingredients:

2 Tbsp ghee
1 cup vermicelli
3 cups rice
2 tsp salt
boiling water
Method:

Rinse rice in cold water until water runs clear, and drain, set aside.
Heat the ghee over medium-high heat, add the vermicelli and keep sauteeing until the color changes from a blond to a deep gold.
Add the rinsed and drained rice; gently stir with a wooden spoon using a folding action to evenly distribute the ingredients.
Add the salt, then the boiled water.
Once the rice begins to boil, immediately turn down heat to low, cover, and leave without stirring or uncovering for 20 minutes; until all the
water has been absorbed and the grains are fluffy.
The rice is ready to serve now, but if you want to get the crispy crust, leave it covered over low heat for an additional hour or hour and a
half.
Invert pot in serving dish just before serving, and you will have a beautifully golden crispy crust enveloping soft fluffy white grains of rice.

725. Iraqi Yellow Rice

Rice is a staple in the Iraqi household, and no lunch is complete without it.
Therefore it is of no surprise the sheer creativity and variety Iraqis have created using this grain, from elaborate biryani, parda plau, carrot
rice, and broad bean dill rice, to more simple forms like vermicelli riceand lamb fat rice.
As advised by the esteemed author Nawal Nasrallah, this yellow rice is traditionally served with fish so the eater can easily pick out the
thorny, fine bones typical of the native fish. Basmati rice cooks better if washed, soaked in cold water for 30 minutes, and drained. Also,
you can use saffron instead of the turmeric to achieve that bright yellow hue if you wanted to splurge or for a special occasion.

Ingredients:

1 tablespoon vegetable oil

½ teaspoon turmeric
1/2 cup vermicelli, optional
2 cups rice
3½ cups hot water
1½ teaspoons salt
5 cardamom pods
1 cinnamon stick
Method:

In a medium nonstick pot over medium heat, heat the oil until it shimmers.
Add the turmeric and stir for a few seconds until fragrant.
If using vermicelli, add at this stage and saute until golden.
Stir in the rice, hot water, salt, cardamom, and cinnamon.
Raise the heat to high and boil the rice until visible moisture is absorbed, about 5 minutes.
Lower heat to low, and simmer rice, covered, for 20 minutes.
Turn the rice gently with a wooden spoon 2 to 3 times while simmering to allow it to fluff.
Serve with cardamom and cinnamon still in the rice, for garnish, typically alongside some Iraqi fish.

455. Iraqi Lamb Fat Rice

This is an "oldies" recipe, meaning one that was made by our grandmothers and theirs. I actually picked it up from my brother-in-law, who
has been teaching me a wealth of recipes.

Butter and refined vegetable oils are a relatively new commodity, and were not readily available to our grandparents and their
grandparents before that. So they had to be practical and use what was available. In comes the lamb fat. Little pieces of lamb fat is
rendered in a hot pot, and alot melts to a liquid, effectively becomming cooking liquid!
Now as you might imagine, the flavor is different from using regular oil, but in the most dense and delicious way! This lamb fat rice would
be the perfect accompaniment to many a marga, especially bamia.
It does however have a tendency to sky-rocket cholesterol levels, so perhaps keeping it for occasional gatherings would be
recommended.

Ingredients:

2 cups rice, rinsed and drained

1/4 cup (50g) lamb fat, cubed small
1 1/2 tsp salt
Method:

In a hot pot, render the lamb fat cubes over medium-high until melted and the solids have slightly taken a golden hue.
Add the rinsed and drained rice with the salt, and toss to coat the rice in the fat.
Add enough boiled water to just cover the rice by a finger's width, then immediately cover the pot and reduce heat to low.
Allow to simmer covered about 20 minutes until the grains are white and fluffy and all the water has been absorbed.
You can also leave it for an additional hour without stirring over low heat to allow a crispy crust to form.
Serve alongside a marga (stew) of choice (see index)
188. Koushari

Koushari is an Egyptian popular food, so popular in fact that it is commonly sold in the streets.
Its main components are rice, lentil, macaroni, and caramelized onion coated in tomato paste.
I personally find that the macaroni in the koushari looks somewhat crass, so I used vermicelli to refine it a bit.
It is fairly straight forward: boil the lentils, boil the vermicelli (aka: angel hair), cook the rice, and caramelize the onion. The only thing that
requires time and attention is the onions, which cannot be rushed and take up to an hour.
Adapted from The Middle East Cookbook by Tess Mallos
Ingredients:

4 onions
1/2 cup olive oil
1/2 cup tomato paste
1 cup rice
1 cup brown lentils
1 cup vermicelli
Method:

Over medium heat, saute the onion in the olive oil until completely caramelized and verging on crispy.
This may take up to an hour.
Add the tomato paste and stir to combine. Set aside.
Boil the lentils for 30 to 40 minutes in excess salted water, drain, set aside.
Cook the rice in a knob of butter or oil, a teaspoon of salt, and enough boiling water just to cover.
Cover the pot and leave over low heat for 20 minutes until the rice is cooked and absorbed all the water.
Cook the vermicelli for 3 minutes in boiling water.
Gently mix the rice, lentils, vermicelli, and tomatoed onions until incorporated.
Serve hot.
Delicious with some minted yogurt.
346. Mujaddara: Rice Lentil Pilaf

Mujaddara (‫ )مجدرة‬is, quite simply, cooked lentils, combined with cooked grain (usually rice), combined with a fairly large quantity of
caramelized onions. It is the latter which lends the high-impact flavor of the mujaddara. Today, it is commonly attributed to Lebanese
cuisine, but in fact the first recorded recipe of mujaddara comes from a Baghdadi cookbook, and is hence of Iraqi origins.

Mujaddara is a very economical dish to prepare, and would satisfy and provide nutrition enough for a soldier. It is very similar to the
Egyptian koushari, only it lacks the pasta and tomato sauce to qualify. I personally prefer mujaddara to koushari, though both are
magnificent dishes.
I highly recommend this dish along with some simple grilled meat and Nadia's cabbage salad.
Adapted from Lebanese Recipes.

Ingredients:

3/4 cup long-grain white rice

1 cup brown lentils, rinsed
3 cups onions, roughly chopped
1/3 cup olive oil
1/4 tsp ground cumin
salt and pepper
Method:

Cook rice by sauteeing in a teaspoon of oil, adding a teaspoon of salt, then just covering with boiled water.
Bring to the boil, immediately cover the pot and reduce heat to low and let simmer 20 minutes until cooked.
When rice is done, cover and keep warm until you add it to the lentils.

While the rice is cooking, rinse lentils, then place in heavy pot with a tight fitting lid, cover with three times the volume of water, and let
lentils simmer over very low heat uncovered until they are soft about 20-30 minutes.
When lentils are cooked, remove from heat, cover and set aside to let them absorb any leftover water.

While lentils cook, chop onions roughly.

Heat olive oil in heavy frying pan, then add onions, reduce heat to medium-low and start to brown onions, stirring every few minutes.
Continue to cook onions, stirring often, until they are deeply browned and caramelized, about 20-25 minutes.
Don't rush this step; the onions will be bitter if they're cooked at high heat.

When onions are browned, remove half the onions to drain on a paper towel to crisp.
Sprinkle 1/4 tsp cumin into the rest of the onions in the pan and saute 1-2 minutes.

Use a slotted spoon to transfer the cooked lentils to the pan with the onions, leaving behind any water that's not absorbed.
Gently mix cooked rice into the lentils and caramelized onions, heating for a minute or two if the rice is not hot.
Adjust the seasoning with salt and pepper, if necessary.
Put Mujadarra on a serving dish, top with crispy caramelized onions, and serve hot or warm.

446. Tomato Mint Rice

Although I have not yet done a post for an Iraqi red rice on this blog, I was inspired to make this one fromTaste of Beirut due to the
complexity of flavors involved.
It was the list of ingredients that attracted me, for the title was referring to a completely different dish in my mind (harraq isbao, as I know
it, is a tangy lentil and coriander dish mixed with fried pita croutons, not a tomato rice). Also the directions completely ignored some key
ingredients listed above, like the dried mint and pomegranate molasses. So I did some guess work and the result was worth it. Thanks to
Jumana for maintaining her wonderful blog that has become a reference for many of us.

Ingredients:

1 1/2 cup rice

3 Tbsp olive oil
1 onion, chopped
3 Tbsp pomegranate molasses
3 garlic cloves, mashed in a mortar with a dash of salt
2 bouillon cube (optional)
4 tomatoes, diced fine (keep the tomato juice to cook the rice in)
salt, pepper or seven-spice to taste, add a dash of cinnamon if desired
2 Tbsp dry mint powder (optional)
1 cup water
2 pita bread, cut into croutons and fried in 1 cup of oil
Method:

In a saucepan, over medium heat, pour the oil; add the chopped onions and fry till golden.
Add the garlic and rice and fry for 20 seconds until all the grains are coated with oil.
Add the tomatoes, pomegranate molasses, salt, pepper, spices, mint and stew the mixture for 5 minutes; pour the hot water, and cover.
Simmer the mixture for 20 minutes until the rice is soft and has soaked up the water.
Fry the croutons in oil till crisp and browned, drain and place on a plate.
Pour the rice over the croutons and serve immediately.

333. Rose Petal Rice Pilaf

Did you know that most fruits and vegetables started off as flowers?
The colorful petals serve to attract bees and other insects to land on the flower, thereby pollinating it.
Pollination leads to fertilization, which is when the petals begin to wither and fall, and the actual fruit develops.
So if we eat part of a flower, strange as it might be, there is absolutely no reason not to eat a whole flower.
This rose petal rice pilaf is insatiable; the more you eat from it, the more you want to eat.
It is a medley of perfumes, flavors, colors, and aromas.

Note that is isn't just any rose petal. I wouldn't try this from florists roses, which have been pumped and sprayed with countless chemicals
to make them last longer. You can find these edible and organic dried roses from Turkish and Middle Eastern specialty stores.
I found this recipe and adapted it from Milli's Kitchen.

Ingredients:

3 cups Basmati rice

1 large onion (or 2 medium)
2 pinches saffron
1/4 cup chopped pistachio
1/4 cup barberries
1/4 cup sultanas
1/4 cup dried rose petals
1 Tbsp lemon zest, grated
1 large cinnamon bark, broken to pieces
2 tsp salt
1 tsp sugar
2 knobs butter
Method:

Put the saffron in a cup, pour over it half a cup of boiling water, cover with cling wrap and set aside.
Rinse well and drain the rice; set aside.

Peel and thinly slice the onion.

Heat a tablespoon of ghee or oil in a medium pot over medium heat, and gently fry the onion until golden, caramelized, and crispy. Be
patient, this will take a good 15 or 20 minutes, and do not be tempted to increase the heat which will burn the onion and render it bitter.
Drain the onion from the oil and set aside.

Wash the barberries thoroughly in cold running water to remove any clinging dust on them.
In a bowl, combine the cleaned barberries, sultanas, pistachio pieces, rose petals, lemon zest, and the broken cinnamon bark; set aside.

If necessary, add a little more oil or ghee to the same pot the onion was cooked in, put over medium-high heat.
When the oil is hot, add the rinsed and drained rice, and gently toss to coat the grains with the oil.
Add the salt, sugar, and the half cup of saffron water.
In the same cup, measure out two and a half cups of boiling water and add to the rice (the rice should be just covered with the liquid).
Give it a stir, and as soon as it comes to a boil, cover the pot tightly, and reduce heat to low.
After 10 minutes, carefully stir in the rose petal mixture to distribute throughout without breaking the rice grains.
Cover again and let steam for 15 minutes more.

Serve with protein of choice and a salad.

432. Oozi of the Levant

Oozi (‫ )أوزي أو قوزي‬of the Levant differs from oozi of the Arabian Gulf.

We have seen on this blog Arabian qoozi, which is a whole stuffed lamb (version 1 and version 2).
Levant oozi is basically the Iraqi pardaplau: a rice mixture encompassed in some form of pastry.
Manal made this recipe in the latest Ramadan televised series, and she used thinly rolled-out puff pastry. She said you can also
substitute for filo pastry. I was curious to try out spring roll pastry, which worked out wonderfully. You can also use whatever spice
combination suits your fancy, but I just stuck to the regular 7 spice mixture.

Ingredients: makes 24 cupcake-sized oozies

3 Tbsp oil
1 onion, chopped
1 green capsicum, chopped
2 cloves garlic, crushed
1 green jalapeno, seeded and chopped
400g chicken liver, roughly chopped
2 cups rice, rinsed and drained
2 tsp salt
1 tsp 7-spice mix
1/2 cup fresh dill (or 2 Tbsp dried)
24 square spring roll sheets
Method:

Saute the onion, capsicum, jalapeno, and garlic until tender but not colored.
Add the roughly chopped chicken liver and saute for 2 to 3 minutes more.
Add the spice mix and the salt, then stir in to combine the rinsed and drained rice.
Add enough boiled water to just cover the rice, cover, lower heat to low and let simmer for 20 minutes, by which time the water will have
been absorbed and the grains light and fluffy.
Uncover the rice, give it a gentle stir, and set aside to cool slightly.
Preheat oven to 400F.
Oil the base of 24 cupcake tins, place a sheet of spring roll pastry in the middle, spoon in the rice to fill, then fold over the edges and seal
with a little more oil.
Bake for 20 to 30 minutes until the pastry has crisped the taken a golden brown tinge.
Serve, as always, with a herbed yogurt dip.
227. Chinese Egg Fried Rice

Strictly speaking, fried rice is not specific to China, but is a staple throughout Asia.
China being the biggest country in Asia, one may understand the common misconception.
Fried rice is the Asian version of the Spanish paella. Paella is known to use up any leftover ingredients, and same goes with fried rice.

Plain steamed rice is sauteed (traditionally in a wok) with a variety of vegetables, meat, chicken, eggs, or shellfish.
Note that green onions are aka spring onions and aka scallions, depending on where you've learned your English :)

Ingredients:

6 eggs
1 knob ginger, grated
1 cup peas
1 cup corn
4 cups cooked rice, cold
1 cup green onion, chopped
3 Tbsp sesame seeds, roasted
Method:

In a frying pan, scramble the eggs over medium heat; set aside.
In a pot (or wok), saute the ginger, peas, and corn until fragrant.
Stir in the cooked and cooled rice.
Be careful whist stirring because you don't want to break up the grains.
Use a folding motion to stir.
Add the scrambled egg and the spring onion.
Stir to combine and to heat through.
Serve immediately topped with the sesame seeds.

32. Fragrant Spiced Rice

This is an amazingly aromatic rice dish, that is visually pleasing as well as delicious to eat.
By using whole spices, the flavors are delicately infused in the rice grains without being over-whelming, and the after-effect of whole
spices scattered in the rice is a pretty sight.

I served this aromatic rice with a delicate chicken curry (recipe upcoming), and it got my taste buds swooning...

Ingredients:

1 Tbsp ghee
2 tsp turmeric
2 tsp mustard seeds
1 tsp peppercorns
1 Tbsp cardamom pods
8 pc cloves
2 cups rice, rinsed
1 1/2 tsp salt
2 cups boiled water
Method:

Heat ghee in a pot, add the turmeric, mustard seeds, peppercorns, cardamom pods, and cloves.
Stir until fragrant and pods begin to swell.
Be careful because the mustard seeds have a tendency to pop like pop corn and might cause injury, so do not saute over high heat.
Add the rice and the salt and toss to distribute.
Add the boiled water and immediately reduce heat to low and cover.
Let simmer covered for 20 to 30 minutes, until water is absorbed and grains are fluffy.
Carefully toss again before serving.
349. Garlic Parsley Spaghettini

Quick-fix lunches are a reality of life, when we need to eat now, and we don't have anything prepared for some reason or another.
Pasta is a common go-to dish, but when it is this good, you will be having it even when you are not pressed for time.

All it is, is sauteed garlic and parsley, tossed in the pasta, and topped with Parmesan cheese.
By all means, feel free to add some sauteed shrimp or chicken strips to make a more substantial meal.
You do not even need quantities, put as much or as little as you want from each ingredient.

Ingredients:

spaghettini pasta
olive oil
garlic, crushed
parsley, chopped
salt & pepper, to taste
Parmesan, to serve
Method:

Boil the spaghettini in salted water according to package instructions.

Meanwhile, saute the crushed garlic in some olive oil for a minute or two.
Stir in the chopped parsley.
Add the cooked spaghettini and some of the pasta water.
Adjust the seasonings to taste.
Serve hot, with a generous topping of Parmesan cheese.

144. Mushroom Spaghettini

This mushroom spaghettini recipe is a pantry recipe if I ever saw one.

A pantry recipe is one that uses staples most people already have in their pantry, also known as the food cupboard.

Spaghettini (extra-thin spaghetti which I personally prefer to spaghetti), and canned mushroom are the foundation of this entree. Fresh
mushroom would of course elevate the level of flavor, so if you have it by all means use it.
Ingredients:

1 Tbsp butter
2 cloves garlic
1 can mushroom, chopped
1 cup cream
1 Tbsp parsley, chopped
1 fistful of spaghettini
a sprinkling of parmesan to serve
Method:

Saute the garlic and mushroom in the butter until fragrant.

Add the cream, season with salt and pepper, remove from the from fire, stir in the parsley.
Cook the spaghetti or spaghettini according to package instructions.
When cooked, reserve a quarter cup of the boiling water then drain.
Stir the pasta in the sauce, thinning with the reserved water if necessary.
Serve with a sprinkling of parmesan cheese.

316. Dill-Cheese Flatbreads

Herbs and cheese are a classic combination.
Mint and feta. Rosemary and Parmesan. Sage and goat cheese. Thyme and gorgonzola.
Dill and emmental?
Definitely.
Dill flat breads (‫ )خفيفي الشبنت‬are an Iraqi favorite since almost forever.
Having tasted it made with the addition of cheese while at my cousin's, I decided follow suite.

My cheese of choice for this flat bread was emmental, but and variant would do (I imagine cheddar to be just fine). Similarly to my iroog
bread, I again opted to make the flat bread into CD-sized discs because I like hand-sized and finger-food, but it is just as well to make into
two large oval flat breads.
I adapted the recipe from the wonderful encyclopedia-cookbook Delights from the Garden of Eden, by Nawal Nasrallah.
I like to not over-brown them so I can freeze them and pop them in the toaster whenever I want a piece.
They freeze really well.

Ingredients:

1 medium potato
1 Tbsp yeast
1 tsp sugar
1/2 cup warm water
2 1/4 cup white flour
1 1/2 tsp salt
1/2 cup chopped dill, packed
2 Tbsp olive oil
2 cups grated emmental cheese
Method:

Peel the potato and cut into large chunks.

Boil the potato until tender.
Save half a cup of the potato water, set aside to cool.
Mash the potato with a fork and set aside to cool.

In a small beaker, whisk together the yeast, sugar, and half cup warm water.
Let the yeast sit for 5 to 10 minutes until bubbly.

Sift the flour in a bowl, stir in the salt, dill, cheese, olive oil, and mashed potato.
Add the yeast mixture and the cooled reserved potato water.
Knead for a good 10 minutes, form into a ball, oil over and under, cover and let rise for an hour.

Deflate the dough, and on a floured surface either roll into individual CD-sized discs or into two large oval flat breads.

Bake for 10 minutes in a preheated 450F oven.

106. Iraqi Iroog Bread

Iroog, or irook, or iroogh (‫ )عروق‬is typical Iraqi, and exists in many forms by slightly changing the method and ingredients. They can be
made into patties and fried, they may be skewered into kebebs, or they may be baked as a bread.
Today I am presenting iroog bread, a family favorite, and has never failed to impress first-timers, despite its lack of beauty.
They are best eaten hot, but the recipe takes up quite some time and yields a good amount that is not likely to be consumed in the same
day. Therefore I recommend freezing them in zip-lock bags and toasting them to re-heat.

Ingredients:

4 cups flour
2 tsp yeast
1 tsp sugar
1/2 tsp salt

750g minced meat

2 spring onions, chopped finely
1/2 onion, chopped finely
2 tomatoes, seeded, chopped finely
1 bq parsley, chopped finely
1 1/2 tsp Madras
1 tsp turmeric
2 tsp salt
1/4 tsp chili
1/2 tsp pepper
Method:

In a large bowl or basin, mix the sifted flour, 2 tsp yeast, 1 tsp sugar, 1/2 tsp salt, and enough warm water to achieve a liquidy dough,
almost like paste.
Cover and set in a warm place for about 30 to 45 minutes.

Preheat oven to 500°F.

Incorporate by hand the minced meat, finely chopped vegetables, and the spices and seasonings into toe dough (dough will still be very
soft, a little thicker than a batter).

Using wet hands, take a handful of the mixture and on an oven-proof silicone mat, pat it into a disc about 1 centimeter thick.

Bake for about 15 to 20 minutes until cooked through and golden at the bottom and edges.
Stack on a wire rack to cool completely before storing (preferably in the freezer) if not consumed within the day. To be served hot or
warm.

336. Iraqi Meat Pies

These Iraqi meat pies (‫ )لحم عجين‬are a popular snack or afternoon tea accompaniment and are affectionately termed as part of the
Nawashif (‫ )نواشف‬food group. Nawashif literally translates as "dried," and include any number of baked and fried food, both of which are
dearly loved yet do not qualify as a meal in themselves (hence the Iraqi love for stews or maraq).
Pulverizing the meat mix renders it highly spreadable and easier to both bake and eat, as it will not crumble off as un-pulverized minced
meat will.
You can increase or decrease both or either the chili and/or the pomegranate molasses to suit your personal liking of spiciness and
tanginess respectively.

I used the dough of the dill flatbread as a template to make this one, but I would venture a guess tat any flatbread recipe would work just
as well.
Both the dough and the meat mince are adapted from Nawal Nasralla's wonderful Iraqi cookbook-encyclopedia Delights from the Garden
of Eden.

Ingredients:

500g minced meat

3 medium onions, peeled, quartered
2 fresh green chillis, quartered
3 Tbsp tomato paste
1 Tbsp pomegranate molasses
2 cloves garlic, peeled
2 tsp salt
1/2 tsp pepper
1/2 tsp allspice
1/2 tsp cinnamon
1/2 cup chopped parsley

For the dough:

1 medium potato
1 Tbsp yeast
1 tsp sugar
1/2 cup warm water
2 1/4 cup white flour
1 1/2 tsp salt
2 Tbsp olive oil
Method:

To make the meat topping, place all ingredients except for the parsley in a food processor.
Pulverize until reduced to a paste.
Stir in, manually, the parsley.
Cover and refrigerate until the dough is finished.

To make the dough:

Peel the potato and cut into large chunks.
Boil the potato until tender.
Save half a cup of the potato water, set aside to cool.
Mash the potato with a fork and set aside to cool.
In a small beaker, whisk together the yeast, sugar, and half cup warm water.
Let the yeast sit for 5 to 10 minutes until bubbly.
Sift the flour in a bowl, stir in the salt, olive oil, and mashed potato.
Add the yeast mixture and the cooled reserved potato water.
Knead for a good 10 minutes, form into a ball, oil over and under, cover and let rise for an hour.
To assemble:
Deflate the dough, and on a floured surface either roll into individual CD-sized discs or into two large oval flat breads.
Smear a heaped teaspoon of the meat mix over the disc of dough.
Bake for 10 minutes in a preheated 450F oven, turning the tray half-way through.

790. Sujuk Rolls

Sujuk is a spicy meat mixture most commonly shaped into a sort of big sausage and hung to dry. It is very popular in Turkey and
Armenia, and is very similar to the Iraqi basturma. This recipe does not require weeks of drying, just an overnight stint in the refrigerator.
For these delectable sujuk bites, the sujuk meat is combined and rests overnight in the refrigerator before being spread into a thin pita
bread, rolled, and baked into quite possibly your new favorite appetizer. I used a rather fatty lamb mince, and I brushed the bread lightly
with oil before spreading the meat.
Adapted from Olive Juice, who I'm so glad has come back to blogging!
Ingredients:

500g fatty ground beef or lamb

1 Tbsp cumin, ground
1 Tbsp allspice, ground
2 tsp fenugreek, ground
2 tsp paprika
2 tsp salt
2 Tbsp garlic, minced
large thin Lebanese pita bread
olive oil
Method:

Mix the meat, spices, seasoning, and garlic together and refrigerate overnight.
Next day, separate the pocket pita bread into two halves, brushing the inside lightly with olive oil.
Spread a thin layer of sujuk on the inside of the pita bread.
Tightly roll the pita and sujuk into a log.
Use a sharp serrated knife to carefully cut the sujuk-pita log into individual rolls.
Bake in a 400F oven for 12-15 minutes, or until crispy.
Notes: It’s important to use thin pita bread so that you have a good sujuk-to-pita ratio.

378. Cheese Tomato and Zaatar Toasts

I was blessed with a wonderful, wonderful childhood with my wonderful, wonderful parents, may God rest their souls in peace and mercy.
Sometimes, or actually many times, a certain food conjures memories I would otherwise have completely forgotten.
This simple open-faced toastie flooded me like a tidal wave with memories of family breakfasts on week-end mornings. It is nothing more
than a slice of toast, a slice of cheese, thin slices of tomato, and a sprinkling ofzaatar, placed under the broiler until golden and
bubbly. Toast, cheese, tomato, zaatar. But for me, it was our laughter and banter around the breakfast table and safe, comforting,
irreplaceable presence of my parents.
598. Feta-Mint Puffed Bourag

Bourags (‫ )البورك‬are generally not made with puff pastry, and are more traditionally fried rather than baked.

This particular bourag is the result of a sudden uncalled for inspiration accuring over the span of a few days.
It's funny how sometimes ideas come to me, rather than me coming up with ideas.
I kept it simple, using my latest favorite home-made puff pastry and filling it with feta, fresh mint, nigella, and eggs to bind. Initially I had
planned for just feta. But as I was making it, I reasoned that feta is salty, so no need for salt. Feta is crumbly, so a couple of eggs are a
good idea. Feta and herbs are a fantastic match, so in went the mint. And at the spur of the moment I added the nutty nigella seeds,
which studded the white cheese beautifully. A sprinkling of sesame over the top rounded off the bourag perfectly, and that was that!
Ingredients:

1 batch puff pastry

500g feta cheese
3 eggs
1/2 cup fresh mint, chopped
2 tsp nigella seeds
1 egg, to glaze
2 Tbsp sesame, to sprinkle
1 tsp nigella seeds, to sprinkle
Method:

Preheat oven to 420F.

Cut the puff pastry in half, and roll each half into a large rectangle about the same size (roughly 40cmx30cm).
In a bowl mix the cubes feta, eggs, two teaspoons nigella seeds, and the chopped fresh mint.
Place one puff pastry rectangle on a non-stick baking sheet and spread the cheese mixture evenly throughout, leaving an inch border.
Brush the borders with egg wash and place the other sheet over the cheese.
Lock the sides by folding and crimping.
Brush the entire surface with the egg wash.
Sprinkle with the sesame seeds and extra nigella.
Poke holes in the surface with a knife or fork.
Bake for approximately 25 minutes until golden and puffed.
Let cool for 10 minutes before cutting and consuming.
217. Zaatar Manaeesh

Manaeesh are a popular Arab pastry, specific to the region of Syria, Palestine, and Lebanon.
The most popular topping is zaatar and olive oil. Others include cheese, minced meat, spinach, and so on.

I have been searching for the right pastry base for a while now, and I think I just might have found it onWondering Spice, who kindly
shared it as a recipe passed through the generations of her family.
These zaatar manaeesh may be enjoyed for breakfast or as a snack.

Ingredients:

For the dough:

4 cups flour
2 eggs, at room temp
1 cup water
1 tsp salt
2 tsp yeast
1/2 tsp sugar
1/2 cup warm water

For the zaatar:

1 cup zaatar powder
1/2 cup olive oil, or more
Method:

Make the yeast mixture by whisking the yeast, salt, sugar, 1/2 cup warm water and set aside for 15 mins.

Using the dough hook of a stand mixture (or by hand), combine the flour and eggs.
Slowly add half of the water, and mix until just combined.
Add the yeast mixture and rest of the water, then mix once more until incorporated.
Cover with a clean, damp cloth and place in a warm spot to rise for an hour.

Preheat oven to 400F while making the dough balls.

Rub your hands lightly with olive oil.
Take a handful of dough and make a fist, squeezing a little ball of dough up between your thumb and index finger.
Place on an oiled or non-stick baking sheet, and repeat until all dough is used.
Dip your fingertips in a bit more olive oil, and pat each sphere flat (they may shrink the first time, just keep flattening them).

In a small bowl, make the zaatar: mix the zaatar and olive oil into a paste.
Spread a thin layer of zaatar on each pastry round.
Bake in the oven for 12 to 15 minutes until golden and puffed up.

‫صحة و عافية‬

590. Zaatar Pita Chips

Boring pita bread is transformed when oven-fried.
This is no recipe; it's a how-to.

Open and cut pita into wedges, brush with oil, bake until golden and crispy. Done.
I, of course, could not resist a sprinkle of zaatar before sending it off to the oven.
Delicious on its own, with a dip, or smeared in lebna.

Ingredients:

Lebanese pita bread

olive oil
zaatar
Method:

Preheat oven to 450F.

Cut the pita into quarters, and each quarter in half to give you eight triangles.
Open each triangle and separate into two halves.
Brush the triangles on the interior (rough and textured) side.
Sprinkle with as much or as little zaatar as you like.
Bake for 5-7 minutes until golden and crispy.
Let cool and serve accompanying a dip or lebna.

508. Egg Mango Pickle Sandwich

This is a classic Iraqi sandwich, consisting simply of boiled egg and mango pickle (‫)عمبة منغا‬. Mango pickle is Indian, and is savory, unlike
mango chutney.

The combination might seem strange, but after trying it, you will think they were meant to be.
These sandwiches are a common street and school cafeteria food.
Boiled eggs
Mango Pickle
Slice a bread bun in half, arrange boiled egg halves or quarters, top with a tablespoon of mango pickle, and consume.

380. Baguette Pizza

It would only make sense that my mom's baguette pizza (‫ )ﷲ يرحمھا‬would follow after her zaatar cheese tomato toasties and grilled cheese
toasties.
This was another favorite childhood treat, which I love to this day.

It's quite simple, especially with modern conveniences of store-bought freshly baked baguette, a handy jar of tomato sauce, and a bag of
grated mozzarella cheese.
Of course, you can completely tailor the pizza to your liking. Make it with pepperoni or sausage or even minced meat or shredded
chicken to satisfy irreparable carnivores. Forgo the tomato sauce and replace it with pesto for a gourmet twist.

Ingredients:

1 baguette
1 jar tomato sauce
1/2 green capsicum
1 tomatoes
1/2 onion
1/2 cup sliced black olives
1 clove garlic
1/2 tsp salt
1/2 tsp dried oregano
1 cup shredded mozzarella
Method:

Prepare the vegetables by finely dicing the onion, capsicum and tomatoes (discarding its liquid).
Mix the onions, tomatoes, capsicum, sliced olives, and crushed garlic, then season with the salt.

Cut the baguette into three equal portions, then cut each portion lengthwise in half.
Lay the baguette slices crust-side down on a baking sheet.
Smear with tomato sauce, then spoon on the vegetables, then sprinkle with the oregano and mozzarella, ending with a grinding of black
pepper.

Bake for 15 to 20 minutes at 400F until golden crispy around the edges and the cheese is bubbly.
Let sit for 5 minutes before eating so you won't burn the roof of your mouth!

9. Mini Pizza
These mini pizzas are perfect for a large gathering or simply a tea-time savory snack.
The dough is perfectly fluffy and light, as for the garnishes, the sky is the limit: you may vary as you like and according to personal taste
and favorites.
What is presented here is just a suggestion.
This recipe is adapted from a recent episode of Manal's TV cooking show.

Ingredients:

Pizza Base:
3 cups flour
1 Tbsp yeast
1 tsp baking powder
1/2 tsp salt
1 cup warm evaporated milk
1/4 cup oil

Garnish:
pizza sauce
sliced sausage
sliced olives
mozzarella cheese (sliced or grated)
Method:
Knead all the base ingredients in a stand mixer for 5 minutes.
Form into a ball, place into a bowl, lightly oil, and cover for 30-45 minutes until doubled.
Carefuly remove, and without further kneading, roll out into a large rectangle, less than a centimeter thick.
Cut into discs and place on a baking dish. Let rest 10 minutes.
During this time, preheat the oven to 400°F.
Spread a teaspoon of the pizza sauce on the surface of each disc.
Place a few sausage and olive slices, and top with a slice of cheese.
At this stage I grated some black pepper over the pizzas.
Bake for 10 minutes, remove from the oven and let stand 5 minutes, and they are ready to serve.

113. Mini Deep-Dish Pizza

Hand-sized food is fantastic.
Today we have a deep-dish pizza that fits right into your hand, that take no more than 10 minutes or less of hand-on time. If you use
ready-made pizza dough, you will have these ready from beginning to end in no more than 20 minutes, and that includes baking time.
If you want to make your own pizza dough, its really really easy, and you can use the recipe for the thickcrust pizza I've posted before.
I got the idea from one of Everyday Food's videos, but changed according to my liking.
You can play around with the ingredients too and stuff these pizzas with whatever you like.

Ingredients:

1 recipe pizza dough (rested for about an hour)

2 tomatoes, cubed
1 cup cubed mozzarella
12 tsp pesto
18 slices beef pepperoni
1/4 cup sliced olives
Method:

Preheat oven to 450°F.

Lightly brush 12 standard muffin cups with oil.
Divide the dough into 12 balls, fill each cup with one ball, gently pressing dough into bottom and sides of cup. Season with salt and
pepper.

Sprinkle each dough cup with 1 tablespoon each tomato an cheese.

Add a teaspoon of pesto, then one and a half sliced pepperoni, a few slices of olives, and another tablespoon of cheese.

Bake until dough is golden brown and crisp, 12 minutes.

Let cool 2 minutes before removing from cups.
 

64. Baqlawa

Baqlawa, or baklava, is of disputed origins. Mostly the claim lays between Turkey and Syria.
In any case, there are as many varieties of baqlawa as there are varieties of apples (if not more).
In my trip to Istanbul, I had an out-of-this-world pistachio and orange rind baklava...
Baqlawa is a dense and syrupy dessert consisting of wafer-thin crispy filo pastry leaves, layered and encompassing a rich nutty filling.
This recipe is adapted from the Iran section of Tess Mallos' The Complete Middle East Cookbook.
Only almond is used in this baqlawa, but I have come across pistachio, walnut, and even cashew versions.
Ingredients:

For the baqlawa:

3 cups ground almonds
1 cup chopped or slivered almonds
1 cup sugar
1 tsp cardamom
10 sheets filo pastry
3/4 cup melted butter

For the syrup:

2 cups sugar
1 1/2 cups water
1 tsp lemon juice
1/2 tsp cardamom
1 tsp rose water
1 tsp orange blossom water
Method:

To make the baqlawa:

Heat the oven to 355°F.
Combine in a bowl the almonds (ground and chopped/slivered), sugar, and cardamom.
Stir to evenly distribute.
Brush the baking dish with butter.

Assemble the baqlawa using this arrangement (brushing with the melted butter each individual filo sheet):
3 sheets filo
a third of the nut mixture
2 sheets filo
a second third of the nut mixture
2 sheets filo
the last third of the nut mixture
3 sheets filo

Score the baqlawa into diamond shapes after having placed and buttered the final filo sheet.
Pour the remaining butter and swirl around.
Bake for 35 to 40 minutes.

During he baking, make the syrup:

Combine the sugar and water in a saucepan.
Dissolve, and bring to boil.
Add the lemon juice and cardamom, boil lightly for 15 to 18 minutes.
Remove from heat, add the rose water and orange blossom water.
Set aside until baqlawa is baked, then pour over it.

Cover the baqlawa with a kitchen cloth and let rest for 2 hours at least before consumption.
Store covered at room temperature, do not refrigerate.

320. Crinkled Baklawa Rods

There are so many varieties of baklawa (‫ بقالوة‬or baklava) to the extent that it is almost impossible to enumerate on one page.
I mentioned a while back in the Baqlawa recipe that I tasted an amazing pistachio-orange rind baklawa while in Istanbul.

I tried to copy what I tasted as closely as possible, and am quite pleased with the final result.
It really is quite delicious: fragrant without being overpowering, and sweet, but just rightly so.
The perfect complement to a steaming istikan of tea.

Ingredients:

2 1/2 cups raw peeled pistachio kernels

1/4 cup sugar
1 tsp cardamom powder
1/4 tsp cinnamon
3 oranges, zest only, grated finely
1 cup butter, melted
1/2 pk thawed filo pastry

For the sugar syrup:

1 cup sugar
1 cup water
2 Tbsp honey
pinch citric acid (or 1 tsp lemon juice)
1 Tbsp orange blossom water
Method:

Make the sugar syrup first to give it time to cool completely by the time the baklawa is done.
Bring the sugar, water, honey, and citric acid (or lemon juice) to a boil.
Reduce to a low boil and simmer uncovered 10 to 12 minutes until thickened when tested on a cold saucer.
Remove from heat, stir in the orange blossom, set aside to cool completely.

Place the pistachio, quarter cup sugar, cardamom, cinnamon, and orange zest in a food processor.
Blend to a medium-fine consistency.
If the filo sheets are too large, cut into a roughly A4 page-sized sheet and stack them in front of you.
Brush the filo sheet generously with melted butter on both sides.
Spread two tablespoons of the nut mixture all over the surface of the top sheet.
Place a long kebab skewer on one end of the short side of the sheet.
Start rolling the sheet around the skewer, until you end up with a rod and the skewer in the middle.
Using both hands, slowly push together the ends of the rod, to get a shorter, wrinkled rod.
Hold the rod securely with one hand and pull the skewer out with the other.
Place the rods in the baking dish, slightly apart so as to brown evenly.
When all rods are done, brush with the remaining butter.
Bake in a preheated 350F for 35 to 40 minutes.

Pour the cold syrup over the hot baklawa.

Leave uncovered at room temperature for at least two hours (preferably overnight) to allow it to soak up the syrup.
Serve the rods whole or cut into bite-sized portions.
392. Znood Al-Sit

Znood al-sit (‫ )زنود الست‬does not translate too prettily into English.

Znood are the upper arms, Sit is lady, so znood al-sit is an homage to plump ladies upper arms.
For simplicity's sake, it is commonly (and wrongly) translated to Arabic ladies fingers.
So what are these curious little pastry desserts?
They are nothing but pastry, stuffed with qishta, geimar, or clotted cream, fried, and dunked in sugar syrup.
A kind reader sent me an email requesting the recipe, so here it is.
Note that you can replace the qeemar filling with (a sugarless version) milk-cornstarch filling, as is the filling for mafrooka.
We generally only make them in the holy month Ramadan, since they are a shockingly addictive treat.
I dare you to eat only one.

Ingredients:
750g qishta or gaimar or clotted cream
500g packet of filo pastry
2 cups oil, for frying
sprinkling ground pistachio, to serve

For the sheera (sugar syrup):

2 cups sugar
1 cup water
1 Tbsp lemon juice
1 Tbsp orange blossom water
Method:

Make the sugar syrup first to give it time to cool completely by the time the znood are done.
Bring the sugar, water, and lemon juice to a boil.
Reduce to a low boil and simmer uncovered 10 to 12 minutes until thickened when tested on a cold saucer.
Remove from heat, stir in the orange blossom, set aside to cool completely.
To make the znood,
Cut the filo pastry lengthwise into roughly 10 centimeter wide strips.
Place a teaspoon of the qishta or geimar or clotted cream on one end of a strip.
Fold over the sides of the strip towards the inside, then roll the strip to envelope the cream filling.
Fry the rolls in hot oil until golden and crispy.
Using a slotted spoon, drain the cooked znood from the hot oil, letting excess oil fall back into the pot or pan.
Immediately dunk the znood for about 2 minutes in a bowl containing the cooled sugar syrup.
Using a slotted spoon again, drain from excess syrup and place in the serving dish.
Decorate simply with powdered pistachio nuts.

The znood al-sit are best consumed as close to frying as possible, to retain the outside crunch and luscious inside. Delay in
consumption (like the next day) will result in soggy znood.
163. Iraqi Madgooga: Date Sesame Truffles

The literal translation of madgooga (‫ )مدقوقة‬is "pounded."

For centuries, these miracle balls were traditionally made by pounding the dates and sesame together. Nowadays everything is
facilitated, and a meat grinder saves us much time and effort.
This recipe was passed on to me vocally by my paternal aunt, may Allah protect and heal her, and is a staple in Iraq, from feeding them
to children to boost immunity and energy, to presenting them in funerals.
I call them "miracle balls" because of their unbelievable health benefits: dates are heart-friendly and have antioxidants preventing cancer,
dates allay anxiety and nervous disorders, dates provide complete nutrition even to the poor who are deprived of regular food and are rich
in iron and many other minerals... the list goes on. Our honorable lady Maryam, mother of the prophet Jesus, was told to shake the palm
tree and eat from the fallen dates when she was in labor to facilitate the birth.
As for sesame, sesame boasts of amazing levels of calcium and reduce "bad" cholesterol. In addition to all that, they fill you up so quick,
and are absolutely delicious.
To further enhance the flavor, the balls, or date truffles, are drenched in a mixture of date molasses and tahini (sesame paste). But this is
entirely optional and not everyone does it.
Ingredients:

2 cups pitted dates

1 cup roasted sesame seeds
1-2 tsp powdered cardamom

1/2 cup date molasses

1/2 cup tahini (sesame paste)
Method:

Place dates in a plastic basin with plenty of room.

Grind half or all* of the sesame seeds and add to the dates and cardamom.
For texture, I grind only half of the seeds.
Mix the three ingredients well to coat the dates with the sesame and cardamom.
Push the mixture through a meat grinder.
If you want a finer texture, push twice through the meat grinder.
Using your palms, form small chunks of the paste into balls just big enough to pop in your mouth.
If your kitchen is hot, place the balls in the refrigerator for an hour or two before placing then in a clean and sterile air-tight jar, otherwise if
they are too warm, they might "melt" into each other.

Mix the date molasses and the tahini (sesame paste), and pour on top of the dates.
This is entirely optional, and not at all necessary, but it sure does elevate the flavor department.

If you do not own a meat grinder, you may make these date balls using a heavy-duty food processor.
Simply grind all the sesame then mix it well with the dates and cardamom. Process in batches.

*Note: I grind only half of the seeds for texture. If you want a completely smooth paste, grind all the sesame seeds, but only for a few
short seconds otherwise the oil will leak and form sesame paste not sesame powder.

419. Iraqi Date Truffles with Caraway and Fennel Seeds

There is more than one variety of date truffles, and this is the second on this blog after Iraqi Madgooga.

Packed with nutrients and fiber and minerals, the date is a modest miracle fruit. There is definitely something wrong with all those super
food lists that leave out the date fruit.
For a subtle hint of flavor, I chose coconut oil to warm up the dates.
Ghee is more traditionally used, or more recently butter. I just happened to like the flavor the coconut oil lends to the date balls. I also
used whole caraway and fennel seeds which are also lightly toasted in the coconut oil to release their aroma, and in addition they also
lend texture to the truffle balls.
Ingredients:

4 cups pitted packed dates

2 Tbsp coconut oil (or ghee or butter)
2 tsp caraway seeds
2 tsp fennel seeds
Method:

In a pot over medium-high heat, saute the coconut oil (or ghee or butter) with the caraway and fennel seeds until just fragrant.
Add the pitted dates all in one go, and stir while mashing the date until it is reduced to a thick paste.
Once homogenous, remove from heat and set aside to get cool enough to handle.
Once cooled, take walnut-sized pinches and roll between your palms into bite-sized balls.
Allow to cool completely (they will harden as they cool) before serving.
408. Iraqi Date Molasses Halawa

I am a hopeless book collector, even cookbooks I collect.

So when the Iraqi Family Cookbook got edited, revamped, and republished, I had to have it.
And it was no disappointment. The quality of the book and contents have vastly improved this time around.
This date molasses halawa (‫ )حالوة دبس التمر‬recipe is adapted from there. They also have a blog, but I seem to detect some inconsistencies
in the recipes. Anyways, the way I made this halawa, everyone liked it. I did not however get the silky smooth results promised, and I
suspect the picture in the book had alot more butter than the recipe mentioned. I beat the cooked halawa, while still warm, in the food
processor to smooth it out, but the taste was great either way. A wonderful sweet just in time for Ramadan menu planning!

Ingredients:

1/2 cup butter

2 cups flour
1/2 tsp salt
1 tsp cinnamon
1/3 cup sugar
1 cup water
1 cup date molasses
Method:

In a heavy pot melt the butter and add the flour.

Keep tossing the flour over medium-high heat for a good 15 minutes until the blond flour (from the butter) begins to take on a golden
brown hue.
About 5 minutes before the flour is done, in a separate saucepan mix the sugar, water, and date molasses and slowly heat until the sugar
is dissolved and the mixture is close to boiling.
Add the date mixture to the flour mixture over low heat and stir vigorously until it is smooth and silky.
If, like me, your arm cannot stir vigorously, the by all means do what I did and plop the mixture into a food processor and let it beat it
smooth in seconds.
To serve, either press the mixture into a serving dish, or form into balls.
Top with whatever garnishes you want: all forms of nuts, coconut, dried fruits...

565. Date-Tahini Halawa

So if you've attempted making my tahini halva, you just might have about 90% of it still sitting in the fridge and asking you what are you
going to do with it now?

I faced this predicament and came up with a lightbulb moment of diluting it to a pudding consistency, and (to keep the date-sesame
combo strong) added it as a layer over the date molasses halawa I made back in Ramadan.
I was very impressed with myself as I combined three items sitting in the kitchen begging to be used into a whole new dessert that just
flew off the dish: the tahini halva, a cup of date molasses, and some leftoverhalva-stuffed dates.
However, this halawa is worth making a new batch of tahini halva all over again.

Ingredients:

1 batch tahini halva

1 cup water

For the date halawa:

1/2 cup butter
2 cups flour
1/2 tsp salt
1 tsp cinnamon
1/3 cup sugar
1 cup water
1 cup date molasses

To decorate:
tahini-stuffed dates
Ingredients:

In a pot, combine the tahini halva and the water.

Stir over medium heat until fully dissolved and the mixture is thick like a pudding consistency.
Pour over the date molasses halawa and decorate the surface with tahini-stuffed dates.
Refrigerate until set.

To make the date molasses halawa:

In a heavy pot melt the butter and add the flour.
Keep tossing the flour over medium-high heat for a good 15 minutes until the blond flour (from the butter) begins to take on a golden
brown hue.
About 5 minutes before the flour is done, in a separate saucepan mix the sugar, water, and date molasses and slowly heat until the sugar
is dissolved and the mixture is close to boiling.
Add the date mixture to the flour mixture over low heat and stir vigorously until it is smooth and silky.
If, like me, your arm cannot stir vigorously, the by all means do what I did and plop the mixture into a food processor and let it beat it
smooth in seconds.
To serve, press the mixture into a serving dish.

865. Iraqi Diheena Halwa

Eid Al Adha mubarak to all my fellow brothers and sisters in Islam. May Allah guide us to the Straight Path and be pleased with us.
Dubbed the Iraqi Fudge, Diheena (‫ )الدھينية‬is an ancient recipe developed through the ages. Like many ancient arts, the specialists make it
best. Nowadays you have to dodge bullets of idolators in Najaf just to get a taste of Diheena, so you can try this home made version
instead.
This recipe was requested by a reader and I am happy to deliver. Instead of the combination of butter and oil, it is more traditionally made
with ghee, or clarified butter. The liquid ingredients are boiled briefly with the sugar before the flour and cardamom are whisked in.
Sprinkled with walnuts and shredded coconut both over the top and base, this is a treat indeed.
Ingredients:

1 cup whole milk

1/2 cup butter
1/2 cup oil
2 cups sugar
2 Tbsp date molasses
2 cups flour
1 tsp cardamom powder
1 cup shredded coconut
1 cup walnuts
Method:

Preheat oven to 340F.

Butter the bottom and sides of a 9" by 13" baking dish.
Sprinkle with half the shredded coconut.
Spread the roughly chopped walnuts over the base of the dish; set aside.
In a saucepan, heat to a boil the milk, butter, oil, sugar, and date molasses.
Simmer on a low boil for ten minutes.
Whisk in the flour and cardamom.
Pour the batter in the dish over the walnuts.
Sprinkle the surface with the remaining coconut.
Bake in the preheated oven for 40 minutes.
Allow to cool completely before attempting to cut into squares and serve.

396. Iraqi Apricot-Coconut Balls

Similarly to the date madgooga (or date truffles) recipe, these apricot-coconut balls were meant to be pounded to a thick paste, then
formed into balls.

Technology obliterates the need of manual labor, and a few minutes in the food processor gets the work done.
At three ingredients, this candy is wholesome, good for the well-being, and "packed with goodness," as Nawal Nasrallah says in her
book, Delights From the Garden of Eden.
I have also tried making this with unsweetened coconut, and it was also delicious, a bit less sweet and a bit more tangy.
Dried apricots are chock-full of fiber, potassium, and iron. This is a great way to eat healthy "candy" and enjoy it, especially for children.
Ingredients: (makes 15 balls)

1 cup dried apricots

3/4 cup sweetened coconut
1-2 tsp rosewater
Method:

Put the dried apricots, half cup of the coconut, and the rose water in a food processor and whiz until a ball starts to form.
This will take a good five minutes of continuous whizzing for the apricots to bread down and combine.
Roll the resulting mass into about 15 balls, and roll them in the remaining quarter cup of coconut.
They are ready to consume, but it is better to let them dry out overnight, uncovered, at room temperature so they firm up a bit.

562. Iraqi Kit Kat Slice

I have been making this dessert for years but I never knew what its called.

I would name it chocolate slice, or refrigerator cake, or choco-biscuit bars.

Amber, an MCW reader, sent me an email requesting I post a recipe for Iraqi Kit Kat.
I was intrigued as I never heard of this, and asked her to describe it to me.
It turned out to be this, and I've got to say, I love the name!
It's a very forgiving recipe really. Chocolate and marshmallows make the binding foundation of this dessert.
For the filling, you can keep it simple with only tea biscuits, or add a single or variety of nuts, and/or add some dried fruit, like raisins,
apricots, or glacé cherries.

Ingredients:

200g white marshmallows

1 Tbsp water
7 Tbsp (90g) butter
300g chocolate
125g tea biscuits
1/2 cup pecans
1/2 cup hazelnuts
414. Ramadan Nut Stuffed Dates

Ramadan Kareem to one and all. May Allah bring prosperity, happiness, and shower his mercy and peace on all, living and dead, during
this Holy Month.

We have been blessed to observe another Holy Month of Ramadan, and I wish everyone will take advantage of its essence to purify our
souls with generous deeds and reconnect with ourselves, our families, and our world.
These dates stuffed with walnuts are not a recipe, but more of a healthy tradition to break one's fasting in Ramadan. Simply slice open a
dried date without cutting into two, remove the pit and replace it with a walnut (or any nut). This simple, pure, and natural combination is
perfect to restore blood sugar and is absolutely packed with nutrition. After three dates stuffed with nuts and a glass of water, one already
feels revived after a day of fasting.
802. Pistachio-Stuffed Dates

Stuffed dates are a big thing in most Arab and Muslim households (walnut, halva, and now pistachio).
Contrary to popular belief, Muslims do not only fast during the holy month of Ramadan. Sure, that time is the only compulsory fasting
duty, but fasting is an act that constantly reminds us of the temporary nature of this life and draws us closer to our Lord and remembrance
of the hereafter.
So according to the Sunna of our beloved Prophet Muhammed may peace and blessing be upon him, besides the month of Ramadan, we
are encouraged to fast every Monday and Thursday (weekly basis), on the three days of the full moon (the "white days", monthly basis)
and some other special days of the year, like on the day of Arafa, two days of the month of Muharram when Allah parted the sea for the
Prophet Moses, the 15th of Shaaban, and six days in the month of Shawwal. There might be others I may have missed. So the perfect
nutrition to revive us from a day of fasting are dates. Stuff those with nuts of the like and there you have a nutritional booster. Ramadan
Mubarak brothers and sisters.
Adapted form Ya Salam Cooking.

Ingredients:
20 dried but soft dates
1/2 cup peeled unsalted pistachio
1 tsp orange blossom water

Method:
In a small food processor, grind to a paste the pistachio and orange blossom water.
Keeping the date intact, make a cut from the side to remove the pit.
Stuff the dates with the pistachio paste, seal shut again, and arrange prettily on a serving dish.
Keeps well at room temperature for a few days.
558. Halva-Stuffed Dates

Very much like the walnut-stuffed dates, this is not a recipe, just a way of presenting differently and deliciously.

Tahini halva can very well be enjoyed on its own, but pairing it with certain somethings can really enhance its eating experience.
Last time we encrusted it in chocolate, and now we are stuffing it in dates.
Highly recommended in the colder season, and during fasting, due to its healthy mineral content, I see no reason not to have this all year
round.
Any dried or even fresh dates would do. I was lucky enough to have Ajwa dates (‫)تمر عجوة‬, a highly prized small and almost black date
variety.

Ingredients:

Whole dried or fresh dates

Tahini halva
Method:

Slice open a dried date without cutting into two, and remove the pit.
Stuff the date with a quantity of tahini halva, and seal again about three quarters of the way through.

553. Tahini Halva

Who knew such a traditional and luxurious sweet can be made with so few ingredients and so little effort and time?
Tahini halva (‫ )حالوة الطحينية أو حالوة راشي‬is an Arabian sweet, also known as Rahash (‫)رھش‬.
It is a dense and nutty dessert, needed to be served alongside an istikan of tea or a cup of coffee to balance its intensity. It is a no-bake
and a no-cook dessert, made just using three ingredients: powdered sugar, powdered milk, and the tahini paste itself. A fourth optional
ingredient may be added, according to taste and creativity, such as any sort of nut, or chocolate shards. Pistachio is very common, which
is what I added to mine. Tahini halva may also be used as an accent to a dessert. I saw a cooking episode where they simply sliced
watermelon, sprinkled it with rosewater, and crumbled some tahini halva over it. Some Arabian chocolateries also sell chocolates stuffed
with rahash (tomorrow's recipe inshaAllah).
If you want the halva more crumbly, add only up to 3/4 cup tahini; if you want it more soft, add up to 1 1/4 cup tahini.

Ingredients:

1 cup powdered sugar, sifted

2 cups powdered milk
1/3 cup slivered pistachio (optional)
1 cup tahini
Method:

Place the dry ingredients in a bowl (sugar, powdered milk, and pistachio) and stir to distribute around.
While continuing to stir, drizzle the tahini in a thin stream.
The mixture will look like wet clumps of sand.
Press the mixture into a clean container and store refrigerated.
To serve, cut into half centimeter slices.

554. Rahash Chocolates

Chocolate making sounds much easier than it is. Just melt some chocolate bars, put them in a mold, let them solidify, and that's it.
Not quite.

The actual mold is an essential component. Silicone or polycarbonate? I found polycarbonate yields much better results, shinier and
hardier, than their silicone counterparts. I got mine from Fat Daddio.
Next is the headache known as chocolate tempering. If the chocolate is not tempered, it will be dull and maybe even grainy. To avoid this
dilemma, I got already tempered high quality chocolate (I love Lindt), and melt it slowly in a microwave at 20 second intervals, so they do
not lose their temper.
Now if you've got these two important points in mind, and you are super-organized, chocolate making will be easy-peasy for you.
I stuffed my chocolates with tahini halva, making a very exotic and luxurious melt-in-your mouth Arabian treat. The degree of cocoa in
your chocolate is up to you. I used two thirds dark, mixed with one third milk chocolate.
Ingredients:

200g dark chocolate

100g milk chocolate
2-3 Tbsp tahini halva
Method:

Break the chocolate in a microwave-safe bowl and melt in 20-second blasts, stirring in between, until just melted.
Pour the melted chocolate in your poly carbonate mold to fully coat the inside.
Turn out the mold and let the chocolate drip back into the bowl it was melted in.
Scrape the surface of the mold clean.
Gently slam the mold a couple of times on the counter to release any air bubbles.
Cool in the refrigerator for about 10 minutes until solidified.
To be safe, you can repeat this procedure one more time to double coat the bottom (which will late be the top).
When the coating has solidified, fill them with some tahini halva, leaving about 2 millimeters of space at the top.
Melt your chocolate again (if necessary) and pour it over the mold.
Again, scrape the surface to both clean from extra chocolate and even the tops (which will be the bottoms).
Refrigerate again until solid (I forgot about for an hour in the fridge).
To unmold, slam the mold upside down against the counter surface, which should release the chocolate from the mold.
If the chocolates do not unmold, or are breaking off in chunks rather than a single piece, they have not been chilled or solidified enough.

876. Iraqi Aashouriya

Aashouriya (‫ )عاشورية‬is a dish many Muslim cultures have versions of, and it is made for the occasion of Ashoura (‫)عاشوراء‬. The foundation
is always the same: dried grains and dried pulses cooked to a sort of sweet pudding which may or may nor include dried fruits as well.
Ashoura is the tenth day of the month of Muharram when Muslims fast to commemorate not only the miracle of the sea opening for
Prophet Moses to deliver him and his people from the tyranny of Pharaoh, but also the day Prophet Noah's Ark landed and was delivered
from Allah's wrath on the disbelievers in form of the Flood. Living on an ark understandably limits the availability of fresh produce, so this
dish is what one may imagine the Prophet Noah and his people ate while on the ark.

Ingredients:

1 cup wheatberries
1/2 cup dry white beans
1/2 cup dry chickpeas
1/4 cup rice
1 cup sugar
1/4 cup slivered almonds
1/2 tsp salt
1 Tbsp rosewater
1 tsp ground cardamom
raisins and nuts, to garnish
Method:

Soak overnight and in separate bowls the wheatberries, white beans, chickpeas, and rice.
Next day, drain the grains and pulses, put them in a large pot and cook in 8 cups of water for a good 30-45 minutes over medium-high
heat until soft. Add water as necessary to stop the mixture from sticking to the bottom og the pot and burning.
Using an emersion blender, puree the mixture until smooth or just a little chunky.
The mixture should resemble a thick soup of porridge consistency.
Stir in the sugar, almonds, and salt until sugar is dissolved.
Off heat, stir in the rosewater and cardamom.
Pour the mixture into a large serving bowl or individual bowls.
Optionally decorate with dried raisins and nuts.
Serve warm or cold.

131. Rice Pudding

Clichés are cliché because they are (mostly) true.

Like: "Live and Learn." So true. Make a mistake, learn from it, avoid making the same mistake again.
"What goes around, comes around." Well, everyone can identify with that one.
"Rice pudding is the essence of comfort."

Ok so I haven't actually heard that one, but if it doesn't exist, it should.

Soft, silky short grain rice, inflated and suspended in thick milky goodness...
Consumed while still steamy, or equally scrumptious warm or cold: there is a reason rice pudding is a nostalgic favorite all around the
world.
Ingredients:

1 cup short grain rice (arborio or sushi rice)

2 cups water
8 Tbsp sugar
4 cups milk, warmed
1/2 tsp vanilla or a pinch of mastica
Method:

Bring the rice and the water to a boil, simmer 15 minutes.

Add the sugar and the steaming warm milk.
Simmer 20 minutes more, stirring once in a while.
Remove from heat, stir in the vanilla or the mastica.
Pour into serving bowl.
Serve hot, warm, or cold.

229. Rice Mohalabi

There is a reason why rice puddings are so popular world-wide.
Contrary to the Spanish rice pudding which uses whole short-grain rice, this recipe uses ground rice.
Any rice will do.

But lets deal with a small technicality in nomenclature first: technically, this pudding should not be called mohalabi (‫)محلبي‬, it should be
called roz bil laban (‫)رز باللبن‬. The reason is that a traditional mohalabi uses cornstarch instead of rice. And a traditional roz bil laban uses
whole grain rice, much lake the Spanish arroz leche rice pudding (which by the way is a direct influence of the Arab Muslims on Spanish
culture when they occupied Spain).
I grew up with my mother making this and naming it mohalabi, so to me, Mohalabi it is.
The three ingredients are simple rice, sugar, and milk.
That is enough to satisfy a craving, but if you want to sophisticate the pudding, you have a choice of cardamom, saffron, rosewater... Get
creative.
Traditionally we ate this cold, but I always loved it hot. Both ways are great.
Decorate as you like, using a host of nuts or just simply with coconut, as I did.

Ingredients:

1 litre milk
3/4 cup powdered rice
3/4 cup sugar
1 tsp cardamom
Method:

Over medium to medium-low heat, whisk together the milk, ground rice, and sugar.
Continue to whisk, changing to a wooden spoon when it begins to thicken, every two to three minutes for 25 to 30 minutes.
Continuous stirring is essential to avoid scorching the milk, and so that the rice will not settle at the bottom of the pot and burn.
If bubbling too much, reduce the heat.
By the end of 25 minutes the mixture should have thickened significantly enough to leave a train when you draw the wooden spoon
across the base.
Stir in the cardamom well, then immediately pour into chosen serving dish.
Decorate the surface as desired (nuts, dried fruits...), and refrigerate until firm.

330. Baraziq: Sesame Cookies

These popular sesame cookies are named Baraziq (‫)برازق‬.
They are amazingly airy and crumbly and tasty.
The top side is coated in toasted sesame, and the bottom is lightly pressed in chopped pistachio.
You simply cannot visit an Arabian souq without leaving with a box of these.
At some point though, one might feel compelled to make their own, either because they don't have access to pre-made versions, or
simply to expand culinary horizons.

In either case, this recipe was spot-on for a successful reproduction of a popular and favorite treat.
Adapted from Manal Al-Alem's cookbook.

Ingredients:

1 1/4 cup ghee

1 1/4 cup powdered sugar
1 large egg
1 tsp vanilla
2 1/2 cups flour
1 1/2 tsp baking powder

Also:
1 egg white
1 cup toasted sesame
1/2 cup slivered or coarsely chopped pistachio
Method:

Using a stand mixer, whisk the ghee and powdered sugar until pale and fluffy.
Add the whole egg and the vanilla, whisk until disappeared.
Sift the flour and baking powder into the ghee mixture.
Change the attachment to the K beater, and stir until fully incorporated.

If dough is too soft, wrap and refrigerate it for 1 hour to firm up a little.
Form the batter into balls (I got about 50 balls).

Place the egg white (lightly beaten) in a shallow bowl.

Place the sesame seeds in another bowl.
Place the slivered or roughly chopped pistachio in a third flat dish.

Dip half the dough ball in the egg white, then gently press the coated half into the sesame to shape it into a disc as well as coat it with the
sesame seeds.
Remove the half-coated disc from the sesame, flip it, and lightly press the plain side into the pistachio.
Place the cookie sesame-side up (pistachio-side down) on a non-stick or parchment-lined baking sheet.

Bake at 360F for 10 to 15 minutes.

Let cool on the baking sheet before transferring it to a cooling rack to finish cooling completely.
If you will try to remove them while still hot, they will crumble and break.
300. Date Maamoul

Maamoul ( ‫ ) معمول‬are small shortbread pastries that are made with a variety of fillings.
The most popular fillings include dates and another containing walnuts. But it is not uncommon to find pistachio, or fig, or even turkish
delight fillings, among others.
They are popular in Levantine (Shami) cuisine and, really, in all Arab countries.
They can either be decorated manually or be made in special wooden moulds, as the one I use here which I have has for oh so many
years.

I adapted the recipe from Tess Mallos Middle East Cookbook. The recipe is fantastic, but I object to the name which is completely off:
Tess Mallos named this recipe Iraqi kleicha, which is an entirely different cookie (Iraqi date kleicha recipe here).
Ingredients:

For the dough:

2 cups whole wheat flour
1 cup regular white flour
1 1/4 cups (250g) butter, cold
1 Tbsp orange blossom water
1/4 cup ice-cold water

For the date filling:

2 cups dried dates. seeded
1 tsp fennel seeds
1 tsp powdered cardamom
1 Tbsp ghee
Method:

Place the flours, sugar, and cold butter in a food processor.

Pulse until resembles breadcrumbs.
Add the orange blossom and the water as the machine is running until a ball of dough is formed.
Transfer to a bowl, cover in plastic wrap, let rest in the fridge for 30 minutes.

Meanwhile, heat the ghee in a pan or pot, add the fennel seeds and the cardamom and the dates.
Stir often until the dates soften.
Set aside to cool.

Form balls of dough, keeping in mind the size of your mold.

I got 27 balls from this quantity of dough.
Once the dates are cool enough to handle, form and equal number of smaller balls to be used as the filling.
Flatten a dough ball in the palm of your hand, insert a date ball and cover the dates with the dough, re-shaping into a ball.
Press the new ball into the wooden mold.
Un-mold and place flat-side down on a baking tray.

Note if you don't have a wooden mold, you can simply decorate by pressing against the spikes of a fork.

Bake in a pre-heated 330F oven for 30 to 35 minutes, until lightly browned.

I broiled for a minutes to induce browning after the 30 minutes.
Cool on the tray. After cooling they will become crisp and firm.
Store in sealed container when completely cooled.

285. Iraqi Date Kleicha

If you want to know anything about Iraqi food, you cannot miss the istikan of tea with date kleicha (‫)كليجة‬.
The are oh-so-many home made kleichas that vary in the details (coconut kleicha), but the principle remains the same: date paste
enveloped in a flakey buttery dough. (See also Traditional Iraqi Date Kleicha.)
Iraqi Muslims, Christians, and Jews alike all make kleicha to celebrate an occasion, or even without an occasion!
I have tried so many different dough for kleicha, but once I learned this one from my blessed aunt (from whom I also learned
the madgooga), there was no other recipe I needed ever again.If you are lucky enough to have mahlab (‫( )محلب‬an aromatic spice from the
kernel in cherry seeds), by all means do not pass the opportunity to use it for the kleicha.
If not, no big deal, the kleicha is still indescribably delicious without it.
Note that kleicha differs from maamoul, which, unlike kleicha, has a crumbly dough.
In the festive spirit of kleicha, it is commonly made in large quantities with all the women in the family (and the neighbors too), working
and chatting together while making the kleicha, usually around the time for Ramadan and Eid.
This quantity is a manageable one to make alone or with another person (I got 125 kleicha out of this recipe).
You can bag and freeze the baked kleicha without a problem, and de-frost at room temperature in the quantity you want.
Ingredients:

For the dough:

3 cups flour
1 cup milk, warmed
1 cup butter, melted
1/2 tsp salt
1 tsp ground mahlab, optional
2 tsp yeast
1 tsp sugar
2 tsp black nigella seeds

For the date filling:

2 cups dried dates. seeded
1 tsp fennel seeds
1 tsp powdered cardamom
1 Tbsp ghee

1 egg, beaten, for brushing

Method:

You can make the date paste rods a few days before making the dough.
Pre-made date rods make the kleicha making process much faster.

To make the date paste rods:

Heat the ghee in a pan or pot, add the fennel seeds and the cardamom and the dates.
Stir often until the dates soften.
Set aside to cool enough to handle.
Take small pinches of the date paste and roll between your palms to form a rod the same length as an espresso cup opening (which will
be used to cut the dough into circles).
Align the rods in a single layer without touching each other in a flat plate.
Cover with plastic wrap and set aside until needed.

To make the dough,

Stir the the flour, mahlab, salt, and nigella seeds to equally distribute.
Whisk the yeast and sugar in half a cup of the warmed milk, set aside for 5 minutes to activate the yeast.
Pour the yeast-milk mixture, and the remaining half cup of warm milk, and the melted butter over the flour mixture.
Knead for 5 minutes.
Let rest and rise for 30 minutes.

Divide the dough into 3 balls.

Work with one ball, keeping the others covered.
Roll out the ball of dough onto a large surface to about 3 millimeters thick.
Cut using an inverted espresso cup into circles as close to each other as possible.
Place a rod of date paste in the center of each circle, and roll the circle around the rod.
Place, seam-side down on a baking sheet.
Lightly brush the surface of the kheicha with the beaten egg, then poke three times using a toothpick.
Bake in a preheated 360F oven for 12 minutes, then broil to a golden brown for a minute or two.

Delicious straight out of the oven, or cooled, with a steaming cup of tea.
To freeze, cool completely, place in zip-lock bags, and freeze.
De-frost at room temperature in whatever quantity you want.
Perfect for impromptu guests.
 

777. Tradional Iraqi Date Kleicha

While I love and cherish my Aunt's date kleicha, this method of preparing kleicha is more traditional (‫)كليجة تمر العراقية التقليدية‬. It is just a
difference in method, as the ingredients are exactly the same. Where my Aunts are little rods which are good enough to pop in your
mouth like chips (and easily lose count of how many you've popped), these are made from huge pinwheel rods cut into sizable cookies.
It is amusing that there came a time when the oval shape of the cookie achieved from the pressure of the knife cutting into the large rod
became hated by the more "upperclass" Iraqis so they opted to cut their kleicha using a string which preserved the circular shape of the
cookie. With time, this practice was dropped as the oval shape became all the more beloved in association with tradition and childhood.
I sometimes swap some of the flour for whole wheat flour and love the results.

Ingredients:

For the dough:

3 cups flour
1 cup milk, warmed
1 cup butter, melted
1/2 tsp salt
1 tsp ground mahlab, optional
2 tsp yeast
1 tsp sugar
2 tsp black nigella seeds

For the date filling:

2 cups dried dates. seeded
1 tsp fennel seeds
1 tsp powdered cardamom
1 Tbsp ghee
1/4 cup toasted sesame seeds (optional)

1 egg, beaten, for brushing

Method:

To make the date paste, heat the ghee in a pan or pot, add the fennel seeds and the cardamom and the dates. Stir often until the dates
soften.
Add the sesame seeds (if using) and stir to incorporate. Set aside to cool enough to handle.

To make the dough, stir the the flour, mahlab, salt, and nigella seeds to equally distribute.
Whisk the yeast and sugar in half a cup of the warmed milk, set aside for 5 minutes to activate the yeast.
Pour the yeast-milk mixture, and the remaining half cup of warm milk, and the melted butter over the flour mixture. Knead for 5 minutes.
Let rest and rise for 20-30 minutes.
Alternatively, blitz everything in a food processor and knead in the nigella seeds manually.

Roll out the dough into a large rectangle about 1/4 inch thick.
Place the date paste between two large parchment sheets or clean plastic sheets and roll out to about the same dimensions of your
rectangular rolled dough.
Remove the top sheet from the rolled date paste, then invert over the dough. Peel off the other sheet.
Cut the rectangle in half lengthwise, then roll each half from the middle long side into two long rods.
Flatten each rod slightly, brush the surface with egg wash, then cut the rods into 1/2 inch pieces.
Place, seam-side down on a baking sheet.
Bake in a preheated 360F oven for 15 minutes, then broil to a golden brown for a minute or two.

Delicious straight out of the oven, or cooled, with a steaming cup of tea.
To freeze, cool completely, place in zip-lock bags, and freeze.
De-frost at room temperature in whatever quantity you want.
Perfect for impromptu guests.

326. Iraqi Coconut Kleicha

I am back with a very festive and cultural cookie: coconut kleicha (‫!)كليجة جوز الھند‬
Kleicha is undeniably the essence of an Iraqi household. There really is no need to wait for an excuse to make them, as they are fit for all
occasions.
Serve them to guests for tea, or gather the women of the family and make them in bulk for eid, or distribute them to the poor as goodwill
for the sake of the departed; all are fit for kleicha making.
The king of kleicha is without a doubt the date kleicha. That however, does not undermine the ambrosial attributes of other kleichas.
One of these varieties includes this lesser-known and under-valued coconut kleicha.Coconut haters have been known to love this kleicha.
Gently toasted and ever so subtly flavored, this coconut kleicha is a firm winner of so many foodie hearts.
Ingredients:

For the dough:

3 cups flour
1 cup milk, warmed
1 cup butter, melted
1/2 tsp salt
1 tsp ground mahlab, optional
2 tsp yeast
1 tsp sugar

For the coconut filling:

2 cups flaked coconut, lightly toasted
1 cup sugar
1/2 tsp powdered cardamom
3 Tbsp orange blossom
2 egg whites only

1 egg, beaten, for brushing

Method:

To make the coconut filling:

Thoroughly combine in a bowl the coconut, sugar, and cardamom.
Stir in well the orange blossom water, then the egg whites
Cover with plastic wrap and set aside until needed.

To make the dough,

Using a food processor, stir the the flour, mahlab, salt, to equally distribute.
Whisk the yeast and sugar in half a cup of the warmed milk, set aside for 5 minutes to activate the yeast.
Pour the yeast-milk mixture, and the remaining half cup of warm milk, and the melted butter over the flour mixture.
Run the machine until a ball of dough is formed.
Let rest and rise for 30 minutes.

Divide the dough into 3 balls.

Work with one ball, keeping the others covered.
Roll out the ball of dough onto a large surface to about 3 millimeters thick.
Cut using an inverted espresso cup into circles as close to each other as possible.
Place a teaspoon of coconut paste in the center of each circle.
Fold the dough over the filling to make a half-moon shape.
Press down on the seam, then decoratively fold over to seal.
(Alternatively, seal shut by pressing with a fork.)
Lightly brush the surface of the kheicha with the beaten egg.
Bake in a preheated 360F oven for 12 to 15 minutes, then broil to a golden brown for a minute or two.

Delicious straight out of the oven, or cooled, with a steaming cup of tea.
To freeze, cool completely, place in zip-lock bags, then freeze.
De-frost at room temperature in whatever quantity you want.
Perfect for impromptu guests.

628. Iraqi Walnut Kleicha

The kleicha chronicles continue.

Following date kleicha and coconut kleicha, (and Traditional Iraqi Date Kleicha) we now also have the beloved walnut kleicha (‫)كليجة الجوز‬.
Note that the creativity in shaping the kleicha is calculated: each shape represents a different filling. Using the same kleicha dough base,
the filling is as simple as could be: nuts, sugar, cardamom, and rosewater. Any Middle Eastern food enthusiast would have those
ingredients on hand.Traditionally, kleicha is made larger than I tend to make it. Although smaller usually means more time consuming, it
is that much more pleasurable to eat.
A few things good to know: toasting the walnuts before using them truly enhances their flavor.
Be sure to let the walnuts fully cool down before grinding; you do not want the oils in the nut to separate from the solids!
Grinding the cooled walnut with the sugar helps in keeping the walnuts powdered instead of becoming a paste, but still, do not over
process because some texture is nice.
Add the rosewater to the walnuts after processing, and stir to combine by hand.
Ingredients:

For the dough:

3 cups flour
1 cup milk, warmed
1 cup butter, melted
1/2 tsp salt
1 tsp ground mahlab, optional
2 tsp yeast
1 tsp sugar

For the walnut filling:

2 cups walnuts, toasted
1 cup sugar
1 tsp powdered cardamom
2-3 Tbsp rosewater

1 egg, beaten, for brushing

Method:

Toast the walnuts and set aside until fully cooled.

In a food processor, combine the cooled walnuts, sugar, and powdered cardamom and pulse to a medium-fine grind.
Transfer the walnut mixture into a bowl and stir in the rosewater by hand until combined.
To make the dough, stir the the flour, ground mahlab, and salt to equally distribute.
Whisk the yeast and sugar in half a cup of the warmed milk, set aside for 5 minutes to activate the yeast.
Pour the yeast-milk mixture, and the remaining half cup of warm milk, and the melted butter over the flour mixture.
Knead for 5 minutes. Alternatively, just put the whole thing in the food processor and blitz until a dough is formed. Let rest and rise for 30
minutes.
Divide the dough into 3 balls.Work with one ball, keeping the others covered.
Roll out the ball of dough onto a large surface to about 3 millimeters thick.
Cut using an inverted espresso cup into circles as close to each other as possible.
Place a teaspoon of walnut mixture in the center of each circle, and enclose the dough around the filling to form a sphere. Pinch the ends
tightly shut.
Place the kleicha spheres seam-side down on a baking sheet.
Lightly brush the surface of the kheicha with the beaten egg, then poke three times using a toothpick or a fork.
Bake in a preheated 360F oven for about 15 minutes, then broil to a golden brown for a minute or two.

Delicious straight out of the oven, or cooled, with a steaming cup of tea.
To freeze, cool completely, place in zip-lock bags, and freeze.
De-frost at room temperature in whatever quantity you want.
Perfect for impromptu guests.

898. Iraqi Sesame Kleicha

When Noor asked us to jump on board and shake things up for this month's MENA cooking club challenge and make a cookie, I was
ready! The catch was that the cookie must be a VERY traditional cookie from our own cultural background.
Instantly, Iraqi kleicha came to mind. Kleicha has been featured several times on MCW, from date rods andspirals, fragrant coconut, and
earthy walnuts. This time it's sesame kleicha that's the main attraction.
Kleicha is one of those festive foods you would gather your whole family, friends, and even neighbors to make together the eve of Eid. It
brings people together and forges bonds. There is something so basic yet nurturing and thriving in bringing people together over food.

Ingredients:

For the dough:

3 cups flour
1 cup milk, warmed
1 cup butter, melted
1/2 tsp salt
1 tsp ground mahlab, optional
2 tsp yeast
1 tsp sugar

For the sesame:

2 cups sesame, toasted
1 cup sugar
1/2 tsp cardamom, powder
3 Tbsp orange blossom water
1 egg white
Method:

To prepare the sesame, mix well the toasted (cooled) sesame, sugar, and powdered cardamom in a bowl.
Stir in the orange blossom and egg white until it resembles wet sand; set aside.
To make the dough, in a food processor stir the the flour, mahlab, and salt to equally distribute.
Whisk the yeast and sugar in half a cup of the warmed milk, set aside for 5 minutes to activate the yeast.
Pour the yeast-milk mixture, and the remaining half cup of warm milk, and the melted butter over the flour mixture. Process until a ball
forms.
Divide the dough into two balls, covering one ball in plastic wrap.
Roll on ball into a large rectangle. Spread half the sesame on the surface of the dough and press in lightly in the dough.
Cut the dough into rods, transfer to a baking sheet, and bake in a preheated 360F for 12 minutes until lightly browned underneath.
Repeat with the other dough ball and sesame.

487. Iraqi Coconut MacarOOns

I don't think we have many coconut trees in Iraq, but coconut has certainly been a product long imported.

So while many cultures have their own versions of coconut macarOOns (OO to differentiate from the FrenchmacarOn), this is the Iraqi
version, laced with fragrant cardamom and rosewater, certainly worthy of a mention in A Thousand and One Arabian Nights.
This recipe is adapted from the Iraqi Family Cookbook.
Ingredients:

3 cups shredded unsweetened coconut

2 Tbsp cornstarch
1 tsp baking powder
1 tsp powder cardamom
3 egg whites (1/2 cup)
1 cup sugar
2 Tbsp rosewater
Method:

Preheat oven to 350F.

Mix the coconut, cornstarch, cardamom, rosewater, and baking powder in a bowl, set aside.
Beat the egg white to a soft peak.
Gradually add the sugar to the egg whites and beat to a stiff peak.
Fold the egg whites into the coconut mixture, mixing by hand if necessary.
Set aside 5 minutes.
Shape the dough into walnut sized balls (I pinched mine at the top).
Arrange on a lined or non-stick baking sheet and bake for about 20 minutes.
Let cool on the pan for 10 minutes before removing.

390. Sesame Tahini Cookies

These little sesame tahini cookies are the better and healthier Turkish version of butter cookies.

They are unctuous and crumbly, and luxuriously dissolve in your mouth.
Tahini has more calcium than milk, did you know that?
This batch, using only a single egg, yielded for me 50 cookies.
I highly recommend them alongside some bitter coffee, Turkish-style.
Recipe adapted from Ilke's Kitchen.

Ingredients:

1 egg (white and yolk separated)

1 cup of tahini
1 cup of butter, softened
1 1/2 cup of sugar
1 cup of finely chopped walnuts
2 1/2 – 3 cups flour
1/4 cup sesame seeds
Method:

Preheat the oven to 350F.

Using the paddle attachment of a stand mixer, combine the egg yolk, and tahini.
Add softened butter to the bowl, stir until all mixed together.
Add sugar and continue stirring.
Add walnuts, give it a stir again.
Add 2 1/2 cups of flour. If the dough is not coming together, gradually add up to 1/2 cup more flour until the dough stays together when
you can make a walnut size piece balls.
Dip the top of each ball in egg white, then sesame seeds.
Place cookies in a non-stick cookie sheet, or lined with Silpat or parchment paper.
Bake in preheated oven for about 25 to 30 minutes or until the bottoms are golden brown.
It will be soft and un-removable when still hot it but it will harden and hold its shape once it cools.

575. Sesame Brittle

Nut brittle is one candy who's origin depends on which type of nut you put in it.

Put peanuts, and the Filipino's are likely to call it theirs.

Put some finely sliced almonds and a couple of other additions (butter!), and the French name it florentines.
Put sesame seeds (‫)سمسمية‬, however, and the entire Arab world claims rights to it!
And rightfully so. We grew up with this sesame brittle.
I'm going to make an bold claim based on Ali Baba's Open Sesame (‫ )افتح يا سمسم‬and claim this brittle as Iraqi!
This brittle is delicious accompanying a Turkish coffee, or topping something creamy like chocolate mousse, or pulverized to a powder
and sprinkled over some ice cream, like pistachio or sahlab ice cream.
A word of warning: avoid direct contact with the boiling mixture as it is beyond scalding and it will burn severely. Keep children and pets
far away and give yourself plenty of space and calm to work.

Ingredients:

2 cups sugar
1/2 cup water
1 1/2 cups sesame seeds
Method:

Place a large sheet of aluminum foil on a table surface and lightly oil it.
Bring the sugar and water to a boil without stirring, simply swirling the pot when needed.
Watch the boiling sugar carefully and wait until it starts to turn light amber.
Add the sesame seeds in one batch and stir to combine.
Boil one minute further.
Pour the mixture on a large sheet of oiled aluminum foil.
Working quickly and using an oiled back of a spoon, spread the mixture to 0.5 centimeters thick.
It will already begin to harden by now.
Using a large oiled chef's knife, make indentures into the slab as per the shape you want it ultimately to take.
Let cool and harden completely, about 20 minutes.
Break the sesame brittle using the indents as a guideline.
313. Basboosa: Semolina Cake

Basbousa's (‫ )بسبوسة‬popularity stretches from Greece and Cyprus, to Turkey and Egypt, and back up throughout all the Arab countries. It
is the Arab equivalent to the American basic yellow cake, with many differences.
First off, the cake is flourless, and uses semolina instead. Secondly, the baked cake is then drenched in sugar syrup, rendering it
somewhere in the middle between fluffy and dense.
It is a perfect end to a meal with a cup (or istikan) of steaming tea.

Needless to say, there are so many recipes for basbousa that one really doesn't know where to start.
But I found this wonderful recipe in Tess Mallos Middle East Cookbook, and it was nothing short of fantastic.
Ingredients:

1 cup butter
1 1/2 cups sugar
2 tsp vanilla
4 eggs
4 cups fine semolina
2 tsp baking powder
1 tsp baking soda
1 1/2 cups yogurt

Syrup:
2 cups sugar
1 1/2 cups water
1 Tbsp lemon juice
Method:

Preheat oven to 350F.

Cream butter, sugar, and vanilla until light and fluffy.
Add eggs one at a time and beat well after each addition.
Sift semolina, baking powder, and baking soda twice.
Fold into the butter mixture, alternating with the yogurt.
Spread batter in a greased 20x30cm baking dish.
Add nut of choice to decorate if desired.
Bake for 30 to 40 minutes until cooked when tested.

While cake is baking, make the syrup by bringing the sugar, water, and lemon juice to a rapid boil for 10 minutes.
Cool by standing the pan in cold water.

When the cake is cooked, soon cooled syrup over the hot cake.
Cool thoroughly and cut into diamond shapes to serve.

384. Coconut Basboosa

As I mentioned in the original basboosa recipe I posted a while back, there are several recipes to make a basbousa.
I came across this coconut basbousa in the Senses cookbook, and was not disappointed by the results. This basbousa applies the
technique suggested by Nadia, which is to brush the dish with tahini before baking the cake. The flavor was incredibly heightened just by
this small tip, and I don't see myself making basbousa without the tahini trick anymore.

Ingredients:

For the basbousa:

1 1/2 cups semolina
1/2 cup sugar
1/2 cups unsweeteneed dessicated coconut
1/2 tsp baking soda
1/4 cup ghee
1 cup yogurt
1 Tbsp tahini

For the sugar syrup:

2 cup sugar
1 cup water
1/2 tsp citric acid powder or 1 lemon, juice
Method:

Make the sugar syrup by bringing to boil the sugar, water, citric acid or lemon juice.
Simmer over medium-high heat for 10 to 15 minutes until visible syrupy.
Set aside to cool completely, by then it would resemble the consistency of corn syrup.

Make the basbousa: mix all the dry ingredients together (semolina, sugar, coconut, and baking soda).
Add the yogurt and ghee and mix well until incorporated.

In an 8 inch square oven-safe dish, brush the tablespoon of sesame tahini over the bottom and sides.
Press in the basbousa mixture.
Cover with plastic and set aside for an hour.
Remove the plastic and bake at 400F or 40 to 45 minutes until golden surface.
Poke with a fork while still piping hot and pour over it the completely cooled sugar syrup.
Let basbousa soak in the syrup.

When cooled, cut into squares and serve.

242. Date Molasses and Cardamom Cake

This delicious cake is eggless, and apart from a quarter cup of brown sugar, it completely replaces sugar with date molasses. Date
molasses is common in Arab countries, and is the liquid reduction of dates.
I picked this recipe up from the fantastic blog Arabic Bites.

You can make this cake uber healthy by incorporating whole wheat flour with the regular flour, and replace the milk with low fat milk, or
even soy milk to render it vegan suitable.

Ingredients:

For the Batter:

7cups flour (you can use half whole wheat flour and half regular flour)
2 Tbsp baking powder.
cardamom. 2 Tbsp ground
1/2 Tbsp baking soda
2 cups date molasses

1 cup oil
1 cup milk

For the Walnut Filling:

1cup chopped walnuts.
1/4 cup brown sugar.
1/4 cup rosewater
cardamom pinch of ground
pinch saffron (optional)
Method:

Preheat oven to 350F.

Mix all the walnut filling ingredients in a bowl, set aside.
Mix the date molasses with the milk first, and then stir in the oil.
Combine the flour(s) with the rest of the dry ingredients (baking powder, baking soda, salt, cardamom.
Using a heavy-duty mixer, add the molasses mixture to the flour mixture until the silky batter is formed, it will the thick and spoonable
(rather than pourable).
Press half the batter in a large (22cm x 30cm pan), spread the walnut mixture, top and press to smooth with the remaining half of the
batter.
Bake for 35-40 minutes in the oven.
Cool in its pan for 2 to 3 hours or overnight before cutting to get smooth cuts.
If you attempt to cut while still warm it will crumble.

503. Iraqi Date-Walnut Loaf Cake

I love a good family recipe. In my opinion, these are the tried and true recipes that have stuck for generations.
Most, if not all, seem to have stories behind them. Others are loved for the memories they generate. Some were made on a weekly basis,
and the home would never be void of them; or made only for special occasions, making the occasion impossible to fathom without them.
This date-walnut loaf (‫ )كيكة التمر و الجوز‬is not one of my family recipes, but it is just as good as if it were.
I got it from the Iraqi Family Cookbook, which reads like an intimate glimpse into an Iraqi family's home and history.

Ingredients:

1 cup chopped dates

1 egg
2/3 cup sugar
1/4 cup oil
2 Tbsp butter or ghee, soft
1 1/2 cup flour
1/2 tsp salt
1 tsp cardamom powder
1/2 tsp cinnamon powder
2 tsp baking powder
1 cup walnuts,coarsely chopped
 Method:

Preheat oven to 350F.

Butter and flour a loaf pan; set aside.
Cover the dates in one cup of boiling water and leave for 15 minutes to soften and cool.
In a separate bowl, put all the ingredients together, and lastly the dates and their soaking water.
Mix until combined.
Pour the batter in the prepared pan and bake for about 1 hour.
Allow to cool for 15 minutes in the pan before turning out on a rack to cool completely.
I drizzled some date molasses over the cake.
This cake develops in both taste and texture after an overnight stay in the refrigerator (covered).

 
 

305. Iraqi Tea: Chai Istikan

Great poetry has been written about the perfect brew of tea.
Tea has been around for much longer than coffee, and holds a place near and dear to every culture on the face of this Earth.

The Japanese have an elaborate tea ceremony.

The Chinese can fill a grocery shop composed solely of their various teas.
The British made afternoon tea-time just as important as breakfast, lunch, and dinner.
Americans had their (in)famous Boston Tea Party.
And the Iraqis? Well the Iraqis probably drink tea just as much as water.
Tea bags are a horrifying joke. Only loose tea leaves are used, and of your own choice. Ceylon an earl grey are the most common, and a
particular favorite amongst the Iraqi households is Ahmad tea, a British-made special blend with earl grey. They say the word istikan (the
small glass the tea is served in) originated from the time when the British colonized Iraq and would ask for "east tea can," referring to a
can of tea imported from the East (India, Sri Lanka). So this developed into the famous istkan (‫)جاي أو شاي إستكان‬.
Iraqis love their tea year-round. You can even see them sipping the steaming istikans outside local cafés in the middle of a scorching
summer day.
Iraqis also like their sugar, so the istikans are generously spooned with sugar before the tea is poured, and the swirling sugar as the tea is
stirred is a comforting joy every time (it also prevents the glass from cracking under the heat).
If your tea is fragrant, like Ahmed tea is, then that's great. Otherwise, add a few cracked cardamom pods to the leaves before simmering.
A big thanks to Nadia, who is a reader of MCW and whom I consider a friend, to request this post. Were it not for her request, I probably
would never have posted it as it is, to me, an everyday thing that is easily overlooked.
Ingredients:

2 Tbsp loose tea

4 cups pure water
Method:

In a kettle, place the tea leaves and the cold water.

Bring the water slowly to a simmer.
It is important to not let the water boil, as this will render the tea bitter.
Simmer the tea for 7 to 10 minutes.
Serve in istikans, with sugar and a side of kleicha.

Alternatively, place the kettle with the tea over another kettle with vigorously boiling water.
This indirect heat method to brew the tea will ensure that you do not boil the tea at any point, thus avoiding the bitterness.
If some find the tea too dark, you could fill the istikan half-way and top with plain boiled water.

555. Iraqi Noomi Tea

Nadia, one the first commentators on this blog, is an expert in all things Levant. She told me something the other day that surprised me:
Noomi Basra, or dried limes, are rarely (if ever) used in Levant cooking!
We use it so freely in Iraqi as well as Arabian Gulf cooking, that I just assumed it was an Arab spice including the Levant. Which makes
sense because Iraq is the gateway between the Levant and the Arabian Gulf. Not only do we use noomi basra in
various chicken, meat, fish, and vegetarian dishes, we also make a tea from it! Both hot tea in the winter, as well as iced tea in the
summer.
There is a very important point to consider in noomi basra: where the actual dried lime is an intriguing mixture of smokey tartness, its
seeds are exceedingly bitter, and unpleasantly so. So in any recipe notusing the lime whole (which would contain the seeds), remove the
seeds as you are crushing the lime.
Some people make it for medicinal purposes: it is very rich in vitamin C so it is great for relieving colds and headaches. It also tames
bowel irritation. It is extremely warming, and will send heatwaves throughout your body. Note that it is extremely tart (think sour candy
tart) and will need sugar to tame the flavor, especially if you are not used to it. This Chai Noomi Basra (‫ )شاي نومي بصرة‬was a special
request by Nadia.
Ingredients:

5 noomi basra
4 cups water
sugar to taste
Method:

Crush the noomi basra into large chunks using a mortar and pestle.
Remove all the seeds and discard them.
Put the noomi and water in a kettle and bring to a boil.
Simmer for about 20 minutes.
Serve in istikans with sugar according to taste.
322. Shineena: Yogurt Drink

Shineena (‫ )شنينة‬is a very popular yogurt drink in Iraq. It is also known as ayran (‫ )عيران‬in Turkey.
It is delicious and refreshing, and usually we make an entire jug, refrigerate it, and drink from it throughout the day.
If the shineena is not served right away, the water will separate from the yogurt, but this is easily solved by giving it a stir.

The salt in the drink is completely optional, and to me slightly addictive, so I would recommend trying it without salt before deciding to add
any.
Making shineena in a blender is not only fast, but it also gives us the wonderful foamy layer, which kids adore.
Ingredients:

1 cup plain yogurt

1 cup ice cubes
salt, to taste

Method:

Put the yogurt, ice, and salt to taste in a blender, and blend for 2 to 3 minutes until foamy at the top.
Serve in tall glasses immediately.
Delicious as a refreshing drink by itself or as an accompaniment to food.
 

500. Date Molasses

Instead of making a fancy cake for my 500th post, I decided I'm going to publish a recipe for an Iraqi pantry staple: date molasses, aka
dibis tamur (‫)دبس تمر عراقي‬.

In my kitchen, date molasses easily substitutes American regular molasses and sometimes even honey.
Made using just dates and water, I do not need to encourage people to opt for this chemical- and preservative-free multipurpose and
health-boosting molasses. The natural sugars on the dates are a natural preservative as is. I remember watching my mom (‫)ﷲ يرحم والدينا‬
when I was twelve making this in a huge pot. Time consuming it is, but it is almost meditative for the soul as well. In summary, the steps
are: boil the dates in copious amounts of water, pour the entire mixture in a fine-mesh cloth bag (I used a clean empty bag of rice) and let
drain for a couple of hours. Reduce the resulting juice over low heat for several hours until thickened and syrupy. The ratio is 3 cups
dates to 6 cups water. I used ripe fresh dates I had on hand, which are the best to make molasses with.
Ingredients: makes about 4 cups

9 cups dates
18 cups water
Method:

Combine the dates (no need to pit) and the water in a huge pot.
Bring to a boil, and let simmer over medium-low heat for about 45 minutes to an hour.
During this time, stir the pot to avoid any date sticking and burning at the bottom of the pot, and try at the same time to mash the dates.
This will be easy because the dates will absorb water and swell and become really soft.
Place a clean cloth empty rice bag in a colander. Place the colander in a large pot to collect all the draining water.
Pour the date mash in the race bag. Twist the top of the bag to encourage the draining process.
Keep pressuring the bag to drain every once in a while over the span of a couple of hours.
The result is a clean "juice" the color of lightly-brewed tea. Inside the bag is all the date debris. Discard the debris.
Set the pot of date "juice" over medium heat until beginning to steam. Reduce heat to low and let the juice reduce for this many hours
until syrupy.
Skim the froth from the top to make the syrup more presentable (I didn't).
Pour in sterilized jars or bottles and store in a cool dark place.
53. Pomegranate Dessert Sauce

This pomegranate sauce has a plethora of uses.

It can simply used to top vanilla ice cream, or drizzled over cake, or incorporated into a trifle, or spread out and dried into a slow over to
make a fruit leather... Its uses are pretty much limited by the imagination.
I went ahead and made this from scratch, but if you have readily available pomegranate juice on hand, you can simply go ahead and
bring that directly to the boil with some sugar, then thicken it with the cornstarch.
Just remember it needs to be completely cooled before used in most recipes.

Ingredients:

3 cups fresh pomegranate seeds (arils)

1/2 cup sugar
2 tsp cornstarch
1 tsp rosewater
Method:

In a heavy-bottomed pot, put the pomegranate seeds, sugar, and two tablespoons of water and bring to a boil.
Let simmer about 10 to 15 minutes, until very liquidy and and the seeds are soft.
Blend to release any final remnants of juice from the seeds, the strain back into the same pot, discarding the solids left in the strainer.
Stir the cornstarch with the teaspoon of rosewater and another teaspoon of water until dissolved.
Bring the pomegranate juice back to boil, then stir in the dissolved cornstarch.
Keep stirring over medium heat until the mixture has thickened and coats the back of a spoon.
Pout the finalized mixture into a contained, cover with plastic to avoid a skin from forming, and allow to cool completely before chilling
overnight in the fridge.

391. Iraqi Geemar (Clotted Cream)

Iraqi geemar (‫ )قيمر عراقي‬is the equivalent of the British clotted cream.
It is rich, decadent, and so satisfying.
Served with freshly baked Iraqi bread from the tannour with an istikan of sweet Iraqi tea, it is a tradition hard to beat.
Spelt gaimar, qeimar, gaymar, what makes it special is that it is made from buffalo milk.
Not having access to buffalo milk, this recipe is not a bad alternative.

Ingredients:

3 cups full-fat milk powder

4 cups water
1 Tbsp cornflour
Method:

Blend the milk powder and water until smooth.

Pour the milk in a large pot (the milk must not be more than 3 to 5 centimeters deep).
Heat the milk until steaming but NOT BOILING.
Dissolve the cornflour in a quarter cup of cold water and stir in the milk.
Reduce heat to LOW and leave for 2 hours without stirring.
A yellow skin will form meanwhile.
Let cool in the pot to room temperature, then refrigerate overnight.

261. Cucumber Dill Pickles

Pickles have a special place in the hierarchy of Arab food. They are merely accessories to the food, but it's more complicated than that.
We really take pride in our pickles, compare recipes and techniques, make gatherings to pickle together, and share the finished result
with friends and family.
So, needless to say, there are several types of pickles, and more than one way to make one type.

Take cucumber pickles for example. The French have cornichons.The Brits have gherkins. Americans prefer kosher dill. Swedes slice
their pickles before brining. Arabs, on the other hand, have a whole variety of pickled cucumbers, from curried, cucumbers, to those
brined with date molasses, to these little humble dill cucumbers (a definite favorite).
I adapted the recipe, with alot of alterations, from the Iraqi Family Cookbook, which is a fair guideline to beginners and anyone wanting to
explore Iraqi cuisine.

Ingredients:

3 kg small cucumbers
2 Tbsp sugar
1 cup salt
2 cups vinegar
6 cups water
2 lemons
1 bunch dill
2 heads garlic
Method:

Wash cucumbers and cut into our strips, keeping the head intact.
Generously salt the cucumbers, and let them stand vertically in a colander in the sink over night to drain as much water as possible.
Bring the water, vinegar, sugar, and cup of salt to a boil, set aside to cool.

Wash the lemons and cut into thin wedges.

Peel the garlic and separate into cloves.
Proceed to place a stem of dill in each cucumber, then arranging the cucumbers snugly in a large sterile jar.
Place the lemon wedges and garlic cloves randomly around the cucumbers.
Pour the slightly cooled water-vinegar mix over the cucumbers in the jar to completely cover by an inch or more.

Set aside in a cool dark place for 14 days.

The chlorophyll in the cucumbers will disintegrate, changing the color from a vivid green to a muted dull green.
Store in the refrigerator, and take out as needed.
The jar, if stored properly, will easily keep in the refrigerator for several months.
Perfect in sandwiches and as an accompaniment to grilled meats.

274. Iraqi Turnip Beetroot Pickles

Despite the popularity of cucumber pickles in both Iraq and the Arab world in general, this vivid colored turnip-beetroot pickle is a firm
staple and favorite in any Iraqi household.
Using pure, wholesome ingredients, without the adulteration of processed additives is the essence of Iraqi cooking.

And what better than God's own creation? The beautiful magenta color from the beetroot dying the turnips is an all-natural delight that's
almost hard to believe.
These pickles are delicious as an accompaniment to almost anything savory, but I particularly enjoy them in a boiled egg sandwich and in
a tuna salad.
Ingredients:

2.5 kg turnips
500g beetroots
3 lemons
2 heads garlic
1 cup salt
2 Tbsp sugar
6 cups water
2 cups white vinegar
Method:

Wash all the vegetables, scrubbing the beetroot and turnips well; dry.
Bring the water, vinegar, sugar, and salt to a boil, set aside to cool.

Wash the lemons and cut into thin wedges.

Peel the garlic and separate into cloves.
Peel the beetroot and cut into thick fingers.
Slice top off turnips and cut (with skin still on) into wedges.
Place a third of the turnip wedges in a large sterile jar.
Top with half the beetroot, garlic, and lemon.
Top with another third of the turnips, then the remaining half of beetroot, garlic, and lemon.
Finish with the last third of the turnips.
Pour the slightly cooled water-vinegar mix over the vegetables in the jar to completely cover by an inch or more.

Set aside in a cool dark place for 14 days.

The color from the beetroots will bleed into the brining fluid, changing the color of the water and the turnips (and lemons and garlic) to a
deep, rich magenta.
Store in the refrigerator, and take out as needed.
The jar, if stored properly, will easily keep in the refrigerator for several months.
Perfect in sandwiches and as an accompaniment to grilled meats, cold cuts, all kinds of fish...

275. Mixed Pickles

What do you do when you have an abundance of vegetable crop?
Thank God for your blessings.
And then? Make pickles of course!
This is a pickle recipe (‫ )طرشي مشكل‬I picked up from my dear brother-in-law, who is a fantastic cook.
You can really use anything you happened to have an had: the recipe is very forgiving.

The vegetables listed below are what I used, but this will probably change every time I make this, so get creative.
My only lament is that I didn't have any dried garlic specific for pickling on hand, it would have been great in here. Another time perhaps.

Ingredients:

1 head cauliflower
1/2 head cabbage
4 cucumbers (small)
3 carrots
1 red capsicum
1 yellow capsicum
1 green capsicum
4 turnips
3 heads garlic
3 Tbsp turmeric
3 Tbsp curry powder
2 Tbsp peppercorns
1/2 cup salt
1 cup salt, extra
2 Tbsp sugar
6 cups water
2 cups white vinegar
Method:

Wash and dry all the vegetables.

Bring the water, vinegar, sugar, and cup of salt to a boil, set aside to cool.
Separate the cauliflower into florettes.
Cut the cabbage into rough squares.
Cut the cucumber and carrots into rough slices.
Cut the turnip into wedges.
Cut the capsicums into rough dice.
Peel the garlic and separate into cloves.
In a large bowl or plastic basin, put all the vegetables, turmeric, curry, peppercorns, and half cup salt; mix to evenly distribute.
Let sit at least 6 hours, during which the salt would have softened the vegetables and the other flavors developed.

Rinse and drain the vegetables, no need to dry. There will be some curry reside: no problem.
Put tall the vegetables, tightly packed, in a large sterile jar.
Pour the cooled water-vinegar mix over the vegetables in the jar to completely cover by an inch or more.

Set aside in a cool dark place for 14 days.

Store in the refrigerator, and take out as needed.
The jar, if stored properly, will easily keep in the refrigerator for several months.
Perfect in sandwiches and as an accompaniment to grilled meats

484. Iraqi Onion-Sumac Relish

Eid Mubarak to all! May Allah write what is best for the Muslim nation and the whole world.

A famous accompaniment to any Iraqi (or Arab in general) grilled meats and most sandwiches is this onion-sumac relish/pickle.
It's really as easy as it gets: slice some onion by cutting in half, then slicing into thin wedges.
Sprinkle with a tad of vinegar and generously with sumac.
I usually measure by eye, but for one medium onion I would say a tablespoon of vinegar and a heaping teaspoon of sumac.