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ghammeh-finished copy

So, you saw what the tripe looked like when I got it back from the butchers. It wasn’t pretty and it smelled bad! As a result, it took forever to clean. I rinsed it in what seemed like a hundred changes of cold water and every time I changed the water, I had to hold my breath. As the dirty water poured into the sink, the smell became more intense. But the stink eventually subsided and the tripe started to whiten and look clean — I also stripped the strips of fat and muck off and scraped the dirty fuzz. And in a final push to get rid of the smell, I added a little Ecover dishwahsing soap to the water and washed the tripe as if it were a piece of cloth. The interesting thing was that one stomach cleaned really well while the other didn’t. It didn’t really matter. One was enough.

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fatteh-chicken & yoghurt 2 copy

It’s lucky I don’t invite the same friends all the time otherwise they might get bored of eating the same thing. I tend to fall in love with one dish and I cook it again and again until I get bored with it. These days, my favourite dishes for when I have guests over are kibbeh if I have time and fatteh if I don’t. Fatteh is a composite dish made of layers: toasted bread, meat (chicken, lamb or offal in particular lambs’ feet), chickpeas, yoghurt and pine nuts. The combination of textures is delightful. In one bite you have crunchy (the toasted bread and nuts), soft (the meat and chickpeas) and velvety (the yoghurt). You also get contrasting temperatures with the hot meat and chickpeas tempered by the bread and yoghurt which are at room temperature.

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