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Jan 4, 2023
Rambling around a bread challenge
"the satisfaction of one answer merely leads to asking another question, and so on into infinity." Alberto Manguel David bought this...
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Dec 5, 2022
Mint sauce(s)
"when done right, mint sauce is the key to turning casual summer dinners into something special." Salon.com I spent the morning weeding...
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Nov 22, 2022
Chicken and dates from New York
"The “prunes were very much Marrakech tagines; the green olives were Marbella, Spain.” That sounds about right. But, the sugar is pure...
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Oct 24, 2022
How we discovered Middle Eastern Food
"It is the fruit of nostalgic longing for, and delighted savouring of, food that was the constant joy of life in a world so different...
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Oct 17, 2022
A man well ahead of his time
what to do with watermelon and pomegranates Still life with a watermelon and pomegranates is the title of this painting by Paul Cézanne. ...
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Oct 7, 2022
The evolution of preserved lemons
"Preserved lemons are not great if you have a short attention span." T. Susan Chang/NPR Kitchen Window I have bookmarked this rather...
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Sep 30, 2022
Dukkah - how did we do without it?
"a deeply fragrant, crunchy mix, neither paste nor powder, but somewhere in between, and deeply, headily scented. ... Sometimes I tip it...
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Jul 5, 2022
Fatima's fingers - Greg Malouf or Coles?
"Dubai’s a really tough place to be cooking Middle Eastern food. Middle Easterners have not embraced anything modern about their cuisine...
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Apr 5, 2022
Black mark to Ottolenghi - or was it me - or maybe it was God?
"An invocation to God is murmured before kneading the dough, another before placing it in the oven." Claudia Roden - A Book of...
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Mar 16, 2022
Walnuts and barberries
"Barberries are small, red, dried berries. As they are very sharp and sour, Iranians sauté them with a little sugar and butter before...
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Mar 15, 2022
When politics creeps into cooking - Maqluba and Yotam Ottolenghi
"Thanks to Ottolenghi’s best-selling books, we now have 'Ottolenghi hummus' and — believe it or not — 'Ottolenghi maqluba.' The latter...
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Mar 8, 2022
4 common leftovers - no.2 Bread
"These starchy staples are happy to soak up all manner of sweet and savoury flavours" Hugh Fearnley-Whittingstall Continuing with the...
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Jan 3, 2022
A recipe and a book - why I'm a cowardly cook
“In cooking, as in writing, you must please yourself to please others,” Nigella Lawson For relaxation in the last couple of days I have...
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Oct 16, 2021
Hot dipping
"The demand for dips in the European food industry is high. In 2019 research agency Euromonitor showed that sauces, dressings and...
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Aug 13, 2021
From Holland to Turkey
It's David challenge Friday. And oh dear I have just noticed that it's Friday the 13th, so I hope nothing goes wrong this time. He...
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Jul 16, 2021
Roses and sesame seeds
It's a very dull day, I'm fasting and I woke up feeling particularly tired today. I never feel good in the morning - I'm a night owl not...
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Jun 4, 2021
Something Persian
"One thing is quite clear: Persian food is not the same as Arab food. Nor is it a variation of Indian food or of Ottoman food. It is...
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Apr 22, 2021
Fairy floss
"The fluffy carnival treat is like nothing else edible. What else feels lighter than air in your hand and seems to evaporate once it gets...
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Apr 19, 2021
Lucky dip harira and Ramadan
"Ramadan is not a complete fast at all, but a strict discipline between the hours of sun-up and sun-down: at night there is feasting." ...
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Mar 11, 2021
Quintessential Middle-eastern
This is a lucky dip post - I would have written about fish and chips because we were out for a pub lunch today - a commemoration for one...
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