Many consider masgouf to be the national dish of Iraq. Assyrians are not known for their seafood dishes. As a matter of fact, masgouf was the only fish dish my mom ever cooked.
Ask any Assyrian to list some of their favorite Assyrian dishes and hareesa will most likely be on that list. But because it takes so much effort to make, it’s usually only prepared for special occasions and holidays.
Recently, while visiting my sister in Chicago, we discussed some of mom’s old recipes. I mentioned that I recalled mom making pickled eggplant when I was younger, but didn’t recall her making them in my adult years.
I still remember the first time I had strawberry fig preserves. It was when I was in my twenties and worked at a women’s jail. One of the older ladies that worked there always made preserves and different types of jams and brought them in for everyone to enjoy.
Like I mentioned in a previous post, I am currently following a low-carb diet. This Assyrian recipe is one of my favorite low-carb breakfast dishes. It’s very simple to prepare, and amazingly good!
Yesterday was Biryani day at my sister, Beni’s house. I’m currently visiting her in Chicago. We have spent the last two weeks primarily cooking and eating! My brother was stopping by for a visit and requested we make biryani.