We first had this sitting on kindergarten sized chairs in a small street cafe in Hanoi old quarter with wail of mopeds horns buzzing by echoing in our ears. The place was so tiny that the owned produced only a handful of dishes, completely fresh, zingy and alongside the street bustle a wonderful assault on the senses.
I’ve seen almost as many ways to spell this dish as recipes. Mujaddara is a middle eastern grain and lentil dish with fried onions. It is an ancient dish dating back to at least 1,226 although folk law says that this is the dish that Jacob used to buy Esau’s birth right in Genesis.
I first made these in Hoian in a local cookery school where we made modest little pancakes which you wrapped with salad in rice papers. Imagine my surprise when ordering the same in Saigon and a supersized crepe the size of a small baby arrived.
When you read the back of even “heathy” wholemeal bread the list of additives is shocking. Pita is great fun to involve the kids with, sticky kneading and then watching the pita rise in to small balloons in the oven and they are also child’s play to make. These are great with Hummus Prep Time:…
As the recent humus crisis has shown, the people of the UK who previously would have viewed a chickpea dip as foreign muck have wholeheartedly embraced the humble hummus and now find it hard to forgo their leguminous fix.
When ordering squid as a starter it almost is always covered in batter. Maybe it is because we sqeemishly turn away from the tentacles or because they assume that British people can’t eat anything other that battered or breaded fish.