I like to think of myself as a hermit even if it is really a fantasy. The same way I like to say that I am a country girl because of the summers I spent as a child in Mashta el-Helou in Syria and Reshmaya in Lebanon. In reality I am neither, and my life is mostly very urban and thankfully full of excitement, with the most recent being a day trip to Copenhagen to eat at Noma, invited by my lovely friend Seen, who you can see in the picture above talking to Rene Redzepi and Lars Williams who brought us most of our dishes, explaining everything in detail in his soft voice. He was utterly charming, as was everyone at Noma. It is part of Redzepi’s brilliant philosophy which makes his restaurant such a perfect place, both for the amazing food and the setting from the welcome and the attentive and friendly service to the aesthetics of the whole place, inside and out as well as front of house and back in the kitchens. I had already been there, also with Seen and her husband Fred and other friends, in summer two years ago and I was intrigued to see what the menu was like in winter. Naturally, it was very different except for one dish, the classic moss which this time was flavoured with cepes. Here are the photos of what we ate.
I am just back from Sicily where I intend to finish my days, that is if I find the right plot with gorgeous views that will not one day disappear if someone builds in front of me. Anyhow, the prospect of this happening is still some way off and until then, I have the ideal spot where I can live the life I eventually intend for myself, a delightful casetta with the most amazing views on Mary Taylor Simeti‘s organic farm — those who follow me on instagram will have recently seen my daily pictures of stunning sunrise and sunset. It was tenerumi season when I was there and as Mary was describing the pasta she makes with them, I asked her if she would make me some and her being the most wonderful friend, she agreed. We went into the fields to pick some. To be more accurate it was Mary who did the picking. I am hopeless at these things. Too urban I guess. Anyway, tenerumi are the green leaves of the Sicilian cucuzza, a kind of courgettes or a gourd or a squash depending on who translates it — I am almost certain it is the same as Lebanese qara’, which is also in season now and which we pick young and stuff like courgettes and aubergines and finish with a lemony ‘pesto’ made with garlic, dried mint and lemon juice. Mary picked the tenerumi young and tender with some having baby cucuzza attached to them to add a little more texture to the sauce. Here she is below picking what we need for the pasta then showing me her harvest.
No visit to Lebanon, for me or for anyone elese for that matter, is complete without at least one manqousheh (or manousheh as they say it; most Lebanese people drop the q when they speak), the quintessential Lebanese breakfast. Most people will only eat manaqish (plural of manqousheh) made with their own za’tar and olive oil which they mix at home before taking it to their local baker for him to use with his dough (which by the way is the same as that for pita bread unless you are in the south but this is for another post) to make the manaqish, which are basically pizzas. The most common topping is za’tar but you can also have them topped with cheese or with cheese and za’tar or with kishk (a mixture of burghul and yoghurt that is first fermented then dried then ground very fine). The kishk is normally mixed with diced tomatoes, walnuts, sesame seeds and olive oil. These are the classic toppings but as with pizza you can use any topping you want.
When I wrote my Lebanese cookbook more than 20 years ago, sumac was still a relatively unknown ingredient, unlike now when almost everyone knows what it is, and more to the point can find it fairly easily. Anyhow, my mother told me all about how it is picked and dried, and then ground and I put all the information in the book together with how if you picked it from the wrong plant, you could die. Thank goodness for my mother being the fount of knowledge on all things culinary in Lebanon because I had never seen sumac either on the plant, or being dried and until recently, I only knew it in its ground form. But one day, a few years back, I was walking through souk el-Attarine in Aleppo and I found stalls selling sumac on the branch (‘ala al-’anqoud as it is described in Arabic) and whole berries after they have been rubbed off the branch; and one guy was selling it ground with the seed and ground without — I honestly could not tell the difference. And two years ago, I found it being sold on the branch driving through the south of Lebanon . However, it is only two days ago, that I finally saw the whole process.