I rarely choose the meat option, unless there’s kibbeh! Torpedo shaped crispy dumplings filled with sweet onions and pine nuts, complete with a squeeze of fresh lemon juice are my absolute favourite street food and a must when visiting west London Syrian eatery Abu Zaad.
There are various versions from all over the Middle East from Palestine to Kurdistan, some made with meat, others with pumpkin, red lentils or potatoes, some known as kibbeh, others kubbeh, kubbah, kubbi and içli kofte! To make kibbeh requires time and patience (I currently have neither of these!) so here’s the next best thing; a simple baked version, easily prepared and equally as satisfying with the same inviting lightly spiced appeal.
Spice up your minced meat with a touch of the orient in this easy recipe here! Enjoy..
Another pregnancy niggle; loss of appetite, rather, everything edible in sight making you feel sick to the stomach.
The smell of lettuce, a rogue mushy blueberry, meat.. Every unexpected smell and off-key texture led me to eat ‘safe’ beige food for the best part of six months. For a lover of food, I was more than frustrated with plain pasta with cheese, cheese on toast and butter on bread near enough forming part of my daily meals.
Luckily, as the bundle is almost here, my desire to be more daring has returned – yippee!! But I wont be eating mackerel just yet, by any account.
The other morning, I gathered a few more exciting beige ingredients together and formed a treat, light enough to be free of guilt and tasty enough to want more. Normally, I’d have drizzled the finished pastries with honey and smattered them with sesame seeds, but this time round a light powdering of icing sugar sufficed.
I present you with Ricotta, Lemon & Honey Filo Envelopes. Click here for recipe.
Rice and Almond Pudding
..for many reasons! I’m stuck at home having been struck down with a mystery throat infection. Almost crying at the thought of surviving on broth and yoghurt until this thing clears, I knocked up a rice and almond pudding yesterday. Needless to say I managed to lift my spirits with this cooling, sweet dessert.
It’s a cross between a Turkish rice pudding, Sutlac, and Middle Eastern Muhallabi, milk & almond pudding, which are both served chilled. Most recipes call for full fat milk and cream but I have used semi-skimmed milk which makes this pudding lighter and guilt free.
Click here for my recipe…
From the heart of the humble home comes the Staff of Life.
Here is my recipe for basic sesame bread. I have divided the dough into rolls, but keep it as one and stretch out for a village style loaf, perfect for tearing and sharing.