By Claudia Roden
Roden's superb present is to conjure up not only a delicacies however the tradition from which it springs' Nigella Lawson
Award-winning nutrients author Claudia Roden revolutionized Western attitudes to the cuisines of the center East together with her bestselling Book of heart jap Food. Introducing thousands to engaging new scents and flavours, her intensely own, passionate writings conveyed an age-old culture of kinfolk consuming and shared memory.
This choice contains recipes for tagines from Morocco, salads from Turkey, a peasant soup from Egypt, Persian rice dishes and Armenian koftas, in addition to discussions of spices, marketplace bargaining, adolescence stories of Cairo and the etiquette of tea and low ingesting; evoking not just a food yet a whole lifestyle.
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Additional resources for A Middle Eastern Feast (Penguin Great Food)
Note: Canned anchov1es packed in Europe make an acceptable substitute for the preserved Tha1variety. If the very fine dned shnmp used in Thailand are not available, subst1tute w1th packaged fish floss. Serves 4 Preparat1on t1me 20 m1ns Cook1ng t1me 15 m1ns A1ce and Noodles 61 Shrimp Fried Rice K~mo Pao Goong 3 tablespoons oil 4 cloves garlic, minced 1 slice bacon, thinly sliced 8 oz (250 g) fresh prawns or shrimp, peeled and deveined 3 eggs, beaten 4 cups (400 g) cooked white rice, cooled 2 tablespoons fish sauce 1 tablespoon soy sauce 1/ tablespoon sugar 2 1/ teaspoon white pepper 4 1/ cup sliced onion 2 1 spring onion, chopped 2 tablespoons chopped coriander leaves (cilantro) Accompaniments Sliced cucumbers Sliced tomatoes Chopped spring onions Sliced chillies Fish sauce 1 Heat a large wok or sk11fet until smok1ng and add the 011 Add the garlic and st1r-fry for 1 m1nute or until fragrant Add the bacon and shrimps and stir-fry for 1 m1nute or unt1l shnmps turn p1nk 2 Add the eggs and scramble until cooked Add the nee.
5 Add half the bean sprouts and garlic chives or spring onions. Mix together thoroughly and remove from heat. 6 Serve garnished with the remaining bean sprouts and chives, crushed peanuts and grilled shrimp, if using. Note: Fried noodles require a lot of oil; however, it is possible to use a minimum amount by adding small amounts from time to time to keep the noodles from drying out instead of adding all the oil at once. Serves 4-6 Preparalion time: 15 mins Cooking time: 15 mins Sauce 3 tablespoons shaved palm sugar 3 tablespoons fish sauce 3 tablespoons tamarind pulp soaked in 1/ 2 cup water, then strained to remove seeds and fibers St~r-fry garlic.
Cut stems in 2 to 3-in (5 to 8-cm) lengths. 2 Heat the 01l1n a wok When it IS very hot, fry the garlic until fragrant, about 1 minute, then add the broccoli and st~r-fry for 5-6 m1nutes. Add all the seasonings and stock. Add the cnspy pork and stir-fry to heat through. Do not overcook. 3 Serve immediately. Note: Roasted pork with a layer of meat, a thin layer of fat and crisp, golden-brown skm. contrasts beautifully in taste and texture w1th the broccoli Although unconventional, thick slices of cnsp fned bacon make an excellent substitute One lb of bacon, cooked until cnsp, will YJeld approx1mately 5 oz (150 g) of cooked meat.
A Middle Eastern Feast (Penguin Great Food) by Claudia Roden