To make the Iraqi and Kurdish dumpling soup kubeh, Melanie Shurka dedicates hours. There are the broths to make, such as the beet-based selek or the lemon-infused hamusta enhanced by rounds of zucchini and Swiss chard. But more time is dedicated to making the dumplings themselves.
She and her cooks in New York City braise beef until it has collapsed on itself. Small palmfuls are then carefully tucked into a dough of semolina and ground bulgur, shaped into a ball with the corners of the dough kissing, and finally rolled out into a disk that’s plunged into hot broth.
The process requires skills that can only be taught by someone who has entrusted their recipe and technique to another. Perhaps because this dish is so difficult to make, Shurka, who is half Israeli and half American, has become the first person to dedicate a restaurant, fittingly named “Kubeh,” to it in the U.S.
She brought it to the U.S. not from the soup’s original home, but from its adopted one, Israel, where it’s a comfort food staple made by gifted home cooks for the Sabbath and in small restaurants that dot some of the country’s outdoor markets, most notably the one in Jerusalem.
When your boyfriend waits for you after work with vegan pastries (blueberry muffin and cheesecake) and lets you play with his new camera lens 😍😍 And I had never tried anything from Vegan Folie’s, it’s so good 💫
Comfort Food (Leonard x Plus Size!Reader) Imagines - Anonymous Request
Imagine: Rip yelled at you for completely messing up the navigation system and calculations to finding Savage’s next whereabouts. In doing so, he made you cry and Leonard came to comfort you…
You looked up to see Leonard.
“Catch,” he said. Swinging his hand back, he threw an easy underhand to you and you caught whatever it was he had in his hand. Wiping your bleary tears away with your arm, you were finally able to see what the small package was.
Nacho cheese flavor.
…Is this supposed to be a joke or something? Rip just blasted off about how you were the most incompetent, untalented, lazy being to have ever come to existence in front of the whole team. He made several off-handed comments about your contribution to the crew, the most hurtful one being that you only got up from the couch to get food.
Granted, you deserved that comment, since you screwed up his chances of killing the world’s greatest tyrant and saving his son and wife; but, it didn’t change the fact that what he said still hurt.
And, of course, you - being the self-conscious, quiet person you were - stayed silent and walked away.
You had gone back to your room to calm your nerves. Think about something else aside from your weight and appearance and how you felt completely gross.
Here was Leonard, trying to feed you.
Setting the bag of chips down on the ground, you shook your head. “Sorry. I don’t want any…”
Leonard couldn’t help but roll his eyes.
“What’re you talking about?” He took a seat on the floor across from you and cast you a very dry stare. “You love food. It’s what cheers you up when you have a bad day.”
“Rip called me lazy,” you said, voice low and ashamed. “And - I don’t know. I know he doesn’t mean it and all; but, I can’t help but think that he was calling me…”
You trailed off.
You didn’t know how else to end the sentence without using the words ‘fat’ or ‘obese’ to describe yourself. Just thinking about it made you want to cry.
Fortunately for you, Leonard never let you dawdle too much on the negative and scoffed.
“You’re stressing out over nothing,” he nudged the bag of Doritos with his foot. “Go eat.”
You stared at him, hesitant.
He nudged the bag once more.
Sighing, you finally caved in and grabbed the bag. With little difficulty, you popped it open. A very small, hidden smile played on Leonard’s lips.
“Now, that’s my girl,” he purred.
You always liked the way Leonard called you his girl. It made you feel special. And the fact that he really didn’t care much about you appearance and knew when to come to your aid…
Your heart beat more for him.
Gripping the bag tightly, you nodded. “Thank you.”
“No problem…” he said in the most aloof way possible; though you knew, deep down, he really cared. As if reading your mind, Leonard pursed his lips, deep in thought.
“Listen…” he drawled, inattentively playing with his pinky ring. “I’m not one to talk or yammer on about feelings, but…if you need to say something, tell me.”
Once again, you flushed brightly. “Okay.”
Reaching into his pocket, Leonard took out another bag of Doritos - Cool Ranch flavor - and opened it as well. You both ate in comfortable silence, with him occasionally brushing against yours.
Requested by: Anonymous Prompt: Hi if your request are open or if you are taking request could maybe please do a plus size reader and Leonard imagine kinda like your mick imagines
If you’ve been to Stros M'kai, chances are you’ve caught a whiff or a taste of this delicious local snack that’s popular with street food vendors. It’s everyone’s favourite for a reason- who doesn’t love potatoes and cheese? Beer battered chips and a zesty queso sauce make this the ultimate party platter snack. If you can’t make it to Hammerfell yourself, this quick and easy recipe will bring you that street food vibe right in your kitchen.
You will need:
2 cups frozen shoestring French fries (or make your own)
½ cup plain flour
1 cup beer
2 tsp paprika powder
2 tsp chili powder
2 tsp garlic powder
2 tbsp cheddar, shredded
2 tbsp mozzarella, shredded
2 tbsp Monterey Jack, shredded
¼ cup sour cream
1 tbsp butter
2 tsp chili powder, or hot sauce of choice (Cholula or Tabasco are my favourites)
2 tsp garlic powder
Salt and pepper, to taste
1 tbsp parmesan, grated
In a mixing bowl, combine the flour, paprika powder, garlic powder, and beer. Mix well until a smooth batter is formed, then coat your fries evenly. Spray a baking sheet with olive oil and bake at 230C/450F for 30 minutes.
While the fries are baking, in a small pot combine the cheeses, sour cream, butter, chili, garlic powder, and salt and pepper. Stir often at low heat until the mixture is smooth liquid.
Pour the queso over the fries, top with grated parmesan, additional hot sauce or salsa, and dig in!
OKAY FUCKS LISTEN UP this is the fanciest recipe I regularly make. It makes me feel like royalty. It’s amazing. And very cheesy
1 lb elbow macaroni ½ gal milk 1/3 lb white cheddar
(more/less cheese is up to u) 1/3 lb mild cheddar
(more/less cheese is up to u) 1/3 lb sharp cheddar
(more/less cheese is up to u) ¼ lb flour ¼ lb butter or oil ¼ onion 4 cloves 2 bay leaves TT white pepper TT nutmeg TT salt Breadcrumb topping (if desired)
Start by boiling your noodles. they can sit and wait once finished, so its a good idea to start them first if you have enough burners available. DO NOT COOK ALL THE WAY, make them al dente, which p much just means half-cooked. If you use completely cooked noodles, your food will be.. really gross. way too chewy and wrong. You must also grate all your cheese, or buy it pre grated. do not just toss a half pound block of cheese in your mac, it will be bad.
THE SAUCE This is a white Béchamel sauce, it might come in a can idk but here’s how u make it- Start with simmering the milk on a low heat, use the onion, and attach the bay leaves to it using the cloves. 2 on each leaf. Its okay if it falls off, you’re going to remove it later anyway. Allow the onion to soak in the milk as it simmers. In a dif pot make a white roux, which is half flour, half oil OR butter although any type of fat will do if you use butter, melt it completely before adding the flour. Whisk it as it cooks to prevent burns, and it should BARELY cook, and remain a nice white color. This should take about five minutes. Allow the roux to cool. Once cooled, the onion should be done soaking, remove it and slowly add the roux in until its a creamy texture, whisk to avoid lumps. Season the sauce to taste with your white pepper (you can use black, but your sauce and food will not be as pretty) nutmeg, and salt.
In whatever cooking dishes you want (I use large metal ones) Lay your noodles down evenly. Cover with your sauce, then the cheese, and mix it together. REMEMBER when you’re done mixing you have to lay it back down evenly so it cooks correctly. Add breadcrumbs now if desired. Just a nice even coating on top. But it in the oven at 350 degrees F for about 35 min
serve and enjoy ur overly complicated mac n cheese
Today had been a bad day. It was one of those days where
absolutely nothing went as planned.
The power had gone off in the middle of the night due to a bad storm,
disrupting my alarm clock and causing me to wake late for work. I spilled hot
coffee all over myself as I was leaving the apartment, which made me late even
more because I had to go change clothes. Then, the copier jammed beyond repair
on the last pages of my boss’ important manuscript. We would have to wait a
week before a permanent replacement could be brought it. That nearly brought
the wrath of God down upon me from my boss. And last but not least, I had
misread a deadline in my monthly planner and realized that I was supposed to
give a thirty-minute presentation pitch on the magazine’s fall fashion focus. I
hadn’t even started on it yet.
Though I was annoyed and completely stressed out, it felt
great to be home. I immediately kicked off my wedged sandals upon crossing the
threshold into the apartment. They bounced off the hardwood floors with a clunk. I tossed my tote-turned-briefcase
on the blue chaise and greeted Edith, the two-month-old white and light grey
tabby kitten who meowed at my feet.