Those who read this blog regularly will recognise a theme… Yes, another Middle Eastern dish, this time from Morocco. I do love sweet with savoury and this dish is perfect in that regard, provided you get the balance right. Therefore, make sure you taste it at the end and add the right amount of salt and pepper.
The secret to this dish, and many like it, is not to rush the cooking. Cook the chopped onions slowly so they melt into the sauce; and gradually reduce the sauce at the end until it is rich and caramelised and the baby onions are lovely and soft. Continue reading
I have been meaning to make kibbeh since I returned from Lebanon.
In Lebanon, kibbeh, along with hummus, is on every menu. Both are national institutions. The reason I hadn’t got around to making them is they are bloody hard work. I know because I made them once before and was scarred for life.
Here is an excerpt from Claudia Roden’s A New Book of Middle Eastern Food, this month’s feature cookbook by The Cook Book Guru.
This month, The Cook Book Guru is featuring Claudia Roden’s A New Book of Middle Eastern Food. I have already posted two recipes from this cookbook, Moroccan Tagine with Prunes and Muhallabia (one of my all-time favourite desserts). As I have previously mentioned, Claudia’s book is the classic English language cookbook on Middle Eastern cooking. It was first published as A Book of Middle Eastern Food in 1968. Continue reading