12
Feb

chickpeas-raosted 4 copy

I may have inadvertently started a trend. I was doing a radio interview the other day about Modern Mezze ahead of my participation in the Emirates Literary Festival and as I was flicking through my book, I remembered that I had included roasting chickpeas as a way to supplement a home-prepared mezze and I wondered if the roasted chickpeas that I have been seeing on menus in the last couple of years or more did not have their inspiration in the photo and quick recipe below. It sounds presumptuous I know and I am sure there are people who wrote about roasting chickpeas before I did — must check in Rayess’ book, also Ibrahim Mouzannar‘s. Also it may well be that the trend for roasted chickpeas came from somewhere else because they are a heatlhy snack and chefs are more and more concerned about offering healthier choices.

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7
Feb

Exif_JPEG_PICTURE

Three years ago I was in Dubai filming a food/travel TV show for Abu Dhabi TV with the wonderful Tariq al-Mehyas. And the first thing I did when I got there was to spend 3 fabulous days in Sharjah as the guest of the brilliant Sheikha Bodour al-Qasimi who organised for me to cook with, or to be more accurate watch a group of lovely Emirati ladies cook Emirati dishes including the scrumptious lgeimat (saffron-flavoured fritters served drizzled with date syrup) you see in the picture above in the Sharjah Heritage House.

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