Qaimar!!!


This slideshow requires JavaScript.

 

I am super excited about this!!! Ok, so I had asked may people to give me this recipe…I always got “Lah..khalas habibtee I will make it and send it to you for your husband” Seriously? So searching gave me nothing!!! Some yes, but never happened for me. Finally!!!! I have mastered the art offfffffff Qaimar!!! It is this think, soft, melt in your mouth breakfast cheese (so to say) eaten with honey or my favorite, dibis…which is date syrup. Scoop it up with some warm fresh bread in the morning with a nice glass of Iraqi tea….you mouth is having a party while your body is still 1/2 asleep. LOL…so…here goes

1 pint of heavy whipping cream

1 pint of vitamin D milk

you need a heavy bottomed pan for this, not a big pan either, more like a sauce pan

add them to the pot and turn it onto medium and let it get to boiling, but be careful to not let it burn

you need to take it from the heat and set it to the side covered with a thick hand towel so the entire saucepan is covered

let it sit overnight but DO NOT TOUCH IT OR MOVE IT

in the morning, get a plastic spatula and go around the edges of the pan and carefullyyyyyy take the layer out and set it in a dish, covered and refridgerate

the left over liquid in the pot can be redone the same way and set aside again.

My husband said you can actually add cornstarch to the mixture and have it done faster….not sure what I think about that but I may try it next time.

MAKE THE QAIMAR!!!! You will love it!!!

Bourek…very good recipe


This slideshow requires JavaScript.

So this is my own version of this recipe. Although I have seen many, they tend to not have enough spices or things in it that we like, so I have altered it.

 

Ingredients:

1-2 eggplant chopped

about 2 lbs maybe 3 beef/lamb mix or just beef or just lamb(ground)

a bunch of parsley chopped

1 onion chopped

4 med potatoes chopped

garlic, salt, pepper, cumin to taste

1 pack of phyllo dough

1 egg plus 1 tsp water for an egg wash (beat together)

 

it is so easy, fry up the potatoes, onions and parsley together but do not let the potatoes get crispy

add the eggplant and the meat with all of your spices

let it cook together so that the flavors from each melt into each other.

when the ground meat, of your choice, is done then the mixture is finished and set it aside

get your phyllo out and ready and scoop as much as you want into it and roll it, folding the 2 sides in and closing it up with the finishing rolls.

brush with eggwash and cook in an oven on 350F until golden brown

we always serve ours with arabic style yogurt to which i secretly add some garlic too…it just tastes really good to me. I am a garlic fan.

So enjoy!!!!!!!

*hint* when cookingyour meals, prepare ahead….take your time…and enjoy doing it. It always tastes better.

 

 

For the Love of Spices!!!


This slideshow requires JavaScript.

Spices and presentation are what give each and every single dish in any cooking, it’s personality. This is my opinion. There are indeed many dishes around the world that are similar to one another, from each country, and this is for sure. One of the biggest differences, to me, are the spices. I love them. I hoard them ahahahaha….some women have a love of shoes and clothes, not this one…Mine is spices. I have the messiest spice cabinet ever but I think I have every single spice from here to Iraq and back. I just can not get enough. If a spice becomes missing from over use, I can tell it is not there and it does not feel right. So, these are some of the spices used in Iraqi cooking.

Mini cake/cheesecake bites


This slideshow requires JavaScript.

This is a recipe that I was searching for but could not find so I put them together to make these delicious little bites…..

cheesecake part

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Preheat oven to 350 degrees F (175 degrees C)

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth.

set it aside

Cake:
1 cup boiling water
1/2 cup plus 1 tablespoon unsweetened cocoa, divided
2 ounces bittersweet chocolate, finely chopped $
Cooking spray $
1 3/4 cups granulated sugar $
6 tablespoons butter, softened
1 teaspoon vanilla extract $
3 large egg whites $
1/2 cup fat-free sour cream
8 ounces cake flour (about 2 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda $
1/2 teaspoon salt

To prepare cake, combine 1 cup boiling water and 1/2 cup cocoa. Add 2 ounces bittersweet chocolate; stir until smooth. Cool to room temperature.
Place 1 3/4 cups granulated sugar, 6 tablespoons butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed 1 minute. Add egg whites, 1 at a time, beating well after each addition. Add sour cream; beat at medium speed for 2 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined.

set aside

i used the small cupcake wrappers and did about a tsp of cheesecake mix then a teaspoon of cake mix on top for each one.

when you bake them, have a cookie sheet filled with water under them so the steam helps them cook.
after they are done…cherry on top of each one held on by a small amount of chocolate frosting.

Join me on my journey from USA to Iraq..one bite at a time…….Enjoy!!!!


So, I have been fascinated with the Iraqi culture since I met my amazing husband back in 2002. I have tried so so so many times to Google  and also ask some women how to make Iraqi dishes…however, I never really got anywhere. Trial, error and Google became my cooking buddies. I have kept up my determination to master the Iraqi cuisine, of course it will take me forever, but I am determined!! I will do it. (Insha Allah)  So, on my journey, I was sent the most amazing cookbook by a wonderful friend and sister named Dianna. It has the culture, the origin and the actual recipe for so so so sooooo many Iraqi dishes. So, that would be why I am blogging. I honestly felt like I had been handed a winning lottery ticket. So, here we are. I hope you enjoy this blog as much and more than I will. We do plan to go to Iraq and I will be writing and blogging from there, Insha Allah.

So I guess this is where we begin our journey, one recipe at a time, one photo, one dish and of course this blog. From USA Iraqi style, all the way back to Iraq….Insha Allah…one bite at a time…Enjoy!!!!!