“In cooking, as in all the arts, simplicity is the sign of perfection.” – Curnonsky

With the In-Depth project gradually coming to a close, I used this time to perfect and expand upon all the skills I accumulated over the course of this project. Working on the seasoning of the maqluba, the cutting techniques of the parsley for the tabbouleh, and the grinding of the pistachios for the baklava… I was able to cover the preparation of all these dishes with the level of excellence I was hoping for. As well, I was able to do some work with food plating and photography, which added an extra component to my project.

As an extra challenge for myself, I decided to test out a new recipe. Potato kubba is a dish of made with a ground meat filling inside of a mashed potato based dough. Rolled, flattened, and fried, it becomes almost like a little pancake. I made the potato kubba with minimal help from my mentor. It was almost like a final quiz. She gave me tips about how to make it before I started cooking, and then supervised. When making it I tested two different methods for cooking. I deep-fried some (potato kubba on the bottom) and air-fried others. The deep-fried ones had a crispier outside, but they broke in the oil. The air-fried ones held together, but were slightly less crispy. Using the knowledge from this test, I furthered and completed my planning for my learning center.

In-Depth Night Preparations

I’ve decided on cooking potato kubba live at my learning center on In-Depth night, using the air fryer method for simplicity in cooking. Showing the steps and special spices common in the Middle East will give my audience a look into the world of Iraqi cooking. While I cook I’ll be able to share some things I learnt with them, so the extra knowledge paired with being able to see the dish prepared in front of them will be able to communicate the ins and outs of Iraqi cuisine.