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Hey, I know this dish doesn't look that pretty, but it's packed with flavor. I call it "Pasta Frittata" it is a dish that has pork rashers strips with mixed veggies. Served with Pasta screws. And the Egg forms the crus of the dish.

This simple Roman pasta dish derives its name from 'carbone' meaning coal. It was a pasta popular with the coal miners. The original recipe calls for guanciale, which is pig's cheek, but since its not easily available, the chef has used bacon instead.

"Pacha" is the most popular and distinguished dish in Iraq. It is served with the Iraqi tandoori bread that is soaked in in boiled sheep’s head broth. a side of "Tourshi", a mixture of pickled vegetables. And while the cheek and tongue are considered the best morsels, most people do not eat the very delicious, mushy and juicy Eyeballs. The Iraqis enjoy the part that comes to breaking into the skullition to eat the brain. The Pacha usually cooked in the broth including the sheep’s feet and stomach (stuffed with rice, sultana, spices, and almond).

Orange and Chocolate Gateau

Mussels boiled for about 5min, to get the stock. I sauteed onions in white one and added a roux to thicken it. Then added the mussels to the sauce.

Mulukhiyah is the leaves of Corchorus olitorius commonly known as The Arab's mallow. This dish is cooked with Rabbit's meat. It's considered one of Egypt's most famous daily meals.

Mombar or what is also called sheep Fawaregh is a dish brought in some of the Arab countries such as Egypt, Syrian, Algeria, Tunisia, and Libya, it is Sheep intestines or Beef Sausage stuffed with a rice mixture and deep fried in oil.

Masgouf fish with yellow rice, Iraqi bread, lemon, pickle, onion, and tomato. Iraq is unique in the Masgouf dish, which is one of the most famous Iraqi cuisine’s dishes. Anyone who visits Iraq, especially the Abu Nawas area in the capital Baghdad, has to deal with Masgouf especially in the restaurants that cater only to the Masgouf, which is spread on the shores of the Tigris and the Euphrates ... The cook opens the fish into the shape of a large, symmetrical circle while leaving the belly intact then stitched in wooden or iron spikes to form a ring of fish mediated by fire from the local wood to add the unique Iraqi Masgouf flavor.

1 kilogram of lamb Kebab, half a kilo of grilled onions, half a kilo of grilled tomatoes, a quarter of a kilo of pickles, five breads and two bunches of parsley.