What I thought of the book itself.
Now, the recipes!
Things I’ve made:
“Lady’s thighs” – these are kofte (uh, not softie, autocorrect) that are apparently meant to be shaped like lady’s thighs? Or something. Anyway, steak and rice and some spices – very simple, very tasty.
Beef dumplings – ‘manti’, “the unmissable little Armenian dumplings”. Simple dough (flour and oil and a little water); a spoonful of minced beef and onion into the middle of 6cm squares, fold them up into boats and bake in the oven with some broth around it. SO good. I plan to experiment with spices… and they freeze brilliantly.
Zucchini fritters – zucchini, eggs, dill, parsley, feta. Fry. Delight.
Lentil balls – my one failure so far. They tasted fine… but they didn’t become balls. They wouldn’t stick together, so I used it as a basis for meatballs. Still: lentils and burgh and garlic and chilli paste and parsley and spring onions…
Shortbread – actually the first thing I made, for a church fete. They got a good rap because, as someone said, they’re not toosweet. They’ve got flour and almond meal (the ground walnut option is intriguing), and only 80g caster sugar for 500g other dried ingredients. Easy to make, easy to eat.
Things I want to make:
Milk buns with feta kneaded through… :O
Lentil soup – so easy! red lentils and tomato…
Stuffed vine leaves – I’ve always been dubious of my ability to make these, but you can use silverbeet! instead of vine leaves! and somehow that seems more accessible.
Borek – filo (although given where I leave I might be able to access yufka pastry…) with feta… sounds awesome.
Almond helva – although making my own helva could be a deeply dangerous thing to do HOW GOOD WOULD THAT BE?!
Things I won’t make:
I can’t come at tripe. Uh, no. I also don’t think I can access mutton so I guess I’ll try some stuff with lamb instead…
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