21 Dec
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.
Share this :
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).