Dahina (Iraqi dessert)

This is a traditional Iraqi dessert, mainly found in the south of Iraq, but very popular in the entirety of Iraq. It is especially delicious when devoured alongside a cup of tea or coffee.

Preparation time:
20 minutes
Cooking time: 
45 minutes
Recipe:
-1/2 cup vegetable oil.
-1/2 cup milk.
-1 tbsp ghee.
-1.5 tbsp date syrup.
-1 cup white sugar.
-1.5 cup flour.
-2 tbsp oil mixed with 1 tbsp of ghee to grease the tin.
-1 cup dried shredded coconut.
-1 cup walnuts or pecans.
Method:
Preheat the oven 180 degrees Celsius, start off by greasing a (35 cm x 25cm x6 cm) tin (you could use one of a slightly smaller/larger size).
Place 3/4 of the shredded coconut in the bottom of the tin, and arrange the walnuts/pecans on top. In a pot, pour in the milk, oil, ghee and the date syrup over high heat and stir vigorously using a whisk until they are well mixed, add in the sugar and continue to whisk until all the sugar melts, add the flour and stir quickly and continuously until it forms a thick mixture. Pour the mixture in the tin and add  the remaining 1/4 cup of shredded coconut, place in the oven for 45 minutes. Take the dessert out of the oven and use a spatula to go  around the edges and to make sure the dessert isn't stuck to the tin. Flip the dessert while its still hot, leave it to cool for a little before cutting and serving.

Orange Roasted Chicken

Roasted chicken is a traditional dish, but I've added my own twist to this recipe.

The tangy flavor of the orange juice used in this recipe complements the fragrant flavor of the rosemary, in addition to other flavorful ingredients that bring this meal together.

Served alongside the chicken are some oven roasted potatoes, and together they make this delicious, fulfilling meal.

Preparation time: 15 minutes 

Cooking time:1.5 hours 

Ingredients:

-1 baby chicken

For the potatoes:

-8 salad potatoes.

- 1 tbsp rosemary.

-1tbsp salt

-1/2 tbsp black pepper.

-1 tbsp olive oil.

For the marinade:

-1 tbsp olive oil.

-2 tbsp pomegranate syrup.

-1 tbsp HP sauce.

-1 tsp mustard.

-1 tsp peri peri seasoning.

-2 rosemary sticks.

- The zest and juice of 1 orange juice.

-2 tbsp salt.

-1 tbsp black pepper.

Method:

Chicken:

- Mix all of the marinade ingredients together, leaving out the rosemary. Place the chicken in a rectangle heatproof glass dish. Create holes in the chicken using a toothpick. marinate your chicken, place the rosemary sticks on your chicken and leave it in the fridge for at least 4 hours. Preheat your oven to 180 degrees Celsius, cover your chicken with aluminium foil and place it in the oven for 1 hour. Take the chicken out of the oven and uncover it, place it back in the oven for 30  minutes or until it turns golden brown.  

Potatoes:

-Cut your potatoes into halves or quarters, place them in a plastic ziplock bag, add the salt, pepper rosemary and olive oil, ziplock the bag and shake vigorously until all the potatoes are seasoned, place them in a steel pan and place them in the oven for 30 minutes.

-Finally, take your chicken and potatoes out of the oven, place the chicken on a plate as well as the potatoes, and enjoy this delicious meal.