Tiramisu and its Middle Eastern counterpart

Mascarpone is not very common in Iraq. The only way you can get it is to ask your friends coming from abroad to pick up some on their way here. Fortunately, there are local products that can successfully replace it. Kaymak is a Middle Eastern clotted cream popular in Turkey, Iraq, Balkans and Iran. It is made from the milk of water buffaloes, cows, sheep … Continue reading Tiramisu and its Middle Eastern counterpart

Lemon semolina cake

What makes a perfect brunch? Easy lemon semolina cake! Ingredients (20cm Φ form) 125g unsalted butter, softened 1 tablespoon finely grated lemon rind 1 cup caster sugar 2 eggs 2/3 cup semolina 1 1/2 cups self-raising flour, sifted 1/2 cup milk Preparation: Preheat oven to 180°C/160°C. Grease a cake pan. Line base and side with 2 layers of baking paper. Using an electric mixer, beat butter, lemon … Continue reading Lemon semolina cake

Sun-dried tomato spread

My sun dried tomato hunt in Erbil failed. It is nearly impossible to get them in Kurdistan. Even large supermarkets like Carrefour don’t bother to import them. Hence, I decided to purchase this unique ingredient in Amman and simply take it with me. Sun-dried tomato spread is a simple dish that can be used in so many different ways. You can have it with fresh … Continue reading Sun-dried tomato spread

Chocolate cake with mascarpone and Philadelphia cheese

Christmas is time of culinary hedonism. I guess that to keep your life balanced sometimes you need to get crazy and simply go for something you wouldn’t usually have – like chocolate cake with Philadelphia cheese and mascarpone cream. Heavenly tasty and morbidly unhealthy 🙂 It’s my mum’s recipe – it’s so good that you will want to keep it and use once your family and … Continue reading Chocolate cake with mascarpone and Philadelphia cheese

Fernanda’s cheesecake

We used to beg Fernanda, my Italian flatmate to make this super easy and super tasty cheesecake. Everyone was crazy about it back in old times when we used to live altogether in Amman. This winter I prepared it for my family to bring back good memories and once again remind myself of this great cake. Thanks Ferna! Hope to see you somewhere around!   … Continue reading Fernanda’s cheesecake

Risotto rosso

This risotto rosso is a real vitamin bomb and at the same time it looks awesome! Beets, nuts and green parsley are source of magnesium, potassium and calcium. Sweet beets go well with white, dry wine and soft rice. Traditionally, risotto is served with cream, but because of following the principle of culinary minimalism we skip this step and leave only healthy ingredients. We recommend you to … Continue reading Risotto rosso

Express dried tomatoes

Dried tomatoes are irreplaceable in some recipes. But when one day you wake up realizing that you cannot really get them in any place within eighty km, you tuck up your sleeves and start producing them on your own.  Which was the case in Jordanian town of Irbid when I used to stay there. Marta, my flatmate shared with me this recipe for express dried tomatoes … Continue reading Express dried tomatoes

Bell Pepper Focaccia

Italian cuisine is in general light and simple. My flatmate Fernanda sometimes makes us feeling like we were in sunny Italy and not in the Middle East. Bell Pepper focaccia of Fernanda takes time, but the effect is worth your effort. Check it out!   Bell pepper focaccia preparation time: 20 minute work + 2h20 min growing + 30 minutes baking What do you need? … Continue reading Bell Pepper Focaccia

Croutons with pepperonata

Easy appetizers for favorite guests! Crunchy toast covered with interpretation of Italian pepperonata. A lot of food, fast and delicious!   Croutons with pepperonata 30-40 croutons 1 kg bell pepper (red, yellow) finely sliced 3 garlic cloves, finely chopped 2 tbls Italian seasoning: oregano, thyme and basil 100 g black olives, sliced olive oil salt&pepper 1. Pour olive oil on a hot pan. Add sliced … Continue reading Croutons with pepperonata