Free ebooks Library zlibrary project Immediate Prospect

21
Dec

doha-laying the table for the whole lamb feast copy

Well, the title is slightly misleading but this feast I was invited to in the desert in Doha last week was very close to Christmas and just as festive even if a lot more exotic than a Christmas meal. I had been to the same farm before but at a hotter time of the year and not for a full meal. This time the weather was just fabulous and the meal totally amazing.

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14
Mar

[vimeo]http://www.vimeo.com/20700426[/vimeo]

I must have been born under a lucky star, at least as far as friendship is concerned. I have friends everywhere, and where I don’t, I have friends who are happy to share their friends with me. This is what happened when I went to China. I had introductions to the most delightful people who have now become friends. Not only that, but Mei, my wonderful friend who founded Wild China, offered me a great three-day foodie tour of Beijing which made all the difference to our stay there. We also struck it lucky with our guide Steven, who couldn’t have been more charming. He took us everywhere from the serene Temple of Heaven to the spectacular Forbidden City to the fabulous Great Wall, and in between we ate at delicious restaurants, visited the most amazing markets and learned how to stir-fry and make dumplings and noodles. And I discovered a new favourite street food, jianbing which is the Chinese equivalent of both the French crepe and the Emirati regag, depending on who is making them.

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17
Jul

[vimeo]http://www.vimeo.com/11170132[/vimeo]

When I was doing the research for my baking book, I kept coming across variations on the same breads throughout the Mediterranean, especially when it came to multi-layered breads. In some countries, the multiple layers are achieved by flattening the dough, folding it, then flattening it again (Moroccan r’ghayef, Tunisian mlawi or Algerian m’hajjib). In others, it is done by flapping the dough in the air to stretch it very thinly, then slapping it against a marble top and folding it (Egyptian fiteer or Turkish katmer), or it is achieved by rolling a disk of dough into a sausage, then squishing the sausage into a ring, and flattening the ring (Moroccan melwi).

Well, as you know I was recently in the Emirates, and while there I came across their own version of warqa which they call regag. They also have their own version of r’ghayef, called mukassab and their version of qatayef or beghrir which they confusingly call lgeimat (used normally to describe saffron-infused fritters drizzled with date syrup).

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