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14
Apr

tajrish-lamb's heads

On 8 May I will be teaming up with Stevie Parle at the Dock Kitchen for a lamb nose to tail dinner. The evening will start with the acceptable face of offal: a welcome drink served with delicious chicken wings marinated in Aleppo pepper, allspice, Lebanese 7-spice mixture and cinnamon, lemon juice and olive oil and roasted in the restaurant’s tandur oven. For starters, we will offer a mini offal mezze: poached lamb’s tongues stuffed with pistachios and served on a bed of lemony mixed leaves and herbs (I learned the recipe at one of Aleppo’s best restaurants, Zmorod); lamb’s kidney baked inside a potato (I found the recipe in Ambrose Heath‘s Meat); and Jerusalem Mix bruschetta (Sami Tamimi gave me the recipe when I was writing Mediterranean Street Food, initially a sandwich, I have smartened it up into a bruschetta for the dinner).

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