A bit of a strange name for this small recipe book by Fiona Hammond, and I need to take it back to the library now, but here are the things I will explore further:
- use of samneh (seems similar to ghee)
- dukkah ( a dry "dip" for bread used with olive oil made of seeds, nuts and herbs)
- a dip made of soaked fenugreek seeds, tomato, garlic, coriander, lemon juice, chilli and onions
- and the spice mix baharat which is made from peppercorns, coriander seeds, cumin seeds, cinnamon, cloves, nutmeg and sweet paprika. mmm...
Fiona Hammond, eh? I wonder if it's my high school alumna.
- use of samneh (seems similar to ghee)
- dukkah ( a dry "dip" for bread used with olive oil made of seeds, nuts and herbs)
- a dip made of soaked fenugreek seeds, tomato, garlic, coriander, lemon juice, chilli and onions
- and the spice mix baharat which is made from peppercorns, coriander seeds, cumin seeds, cinnamon, cloves, nutmeg and sweet paprika. mmm...
Fiona Hammond, eh? I wonder if it's my high school alumna.
