Have you heard of dukkah before? I had, but hadn't actually eaten any until this June, when in Bloomington, US, I had a chance to try a lovely pistachio dukkah made by Cindy Bradley, a local food blogger. Basically, it's an Egyptian dry mixture of chopped nuts (mainly hazelnuts), seeds (coriander, cumin, sesame) and possibly some other spices. It's a popular street food, where fresh wheat bread is dipped first into olive oil and then into the dukkah-mixture. But it can also be sprinkled on salads to give some crunch (say, instead of toasted pinenuts). Apparently it can be used for breading fish and meat when cooking. Quite a few bloggers have already featured dukkah on their blogs - Heidi adds black peppercorns for some heat, Jaden adds chilli pepper for an extra kick, Rosa combines...
Delicious, juicy, refreshing, just enough different, effortless, quick.Thank you, Maryam and Barbara !!(Arbuusisalat apelsini ja mündiga)© 2007 Nami-nami foodblog, nami-nami.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at may be guilty of infringing upon terms of...
I love rhubarb. I've just checked my Flickr photostream and it seems that I've made no less than seven rhubarb cakes, six different rhubarb puddings, one type of jam and one drink during the last few weeks alone. But I was determined to try something savoury as well, so I combined this BBC Good Food recipe and this Delicious magazine recipe (they're remarkably similar, aren't they?), and made this Persian lamb stew.Not sure this is my favourite new way of serving lamb, but it's definitely a nice and different recipe for using rhubarb. Frying of the herbs in butter is essential for the success of this recipe, as the flavour and aroma of fried parsley and mint is rather special, so no skipping of that part!Persian Lamb and Rhubarb Stew(Pärsia lambahautis rabarbriga)Serves 4 to 575 g...
Although I've got plenty of Estonian recipes (as well as beetroot recipes:) in store for you, I decided to post something altogether spicier today - a red lentil soup. It's based on a recipe for Spicy Egyptian Lentil Soup in lovely Claudia Roden's "Tamarind and Saffron", but I tinkered with the recipe and the serving suggestions a bit, and really loved the result. It was on our table last Saturday, when couple of friends came over for a Scrabble night, and all four of us went for second helpings.Spicy, exotic (well, for us:), heart-warming, delicious, comforting.Spicy Red Lentil Soup(Vürtsikas läätsesupp)Serves 4-63 Tbsp olive oil1 large onion, finely chopped3 garlic cloves, finely chopped2 tsp cumin seeds, slightly crushed1.5-2 tsp coriander seeds, slighly crushed1 tsp red chilli...
