"I have always dreamed of a return to the golden age of Arab trade, when spices, fruits and ideas voyaged across deserts and seas, creating extraordinary food cultures through exchange and curiosity. I've imagined bringing new flavours home, letting them transform the kitchen but with all the madness in today's world, that dream must stay a dream, for now. So, these recipes become my journey, a way to reconnect with that spirit and taste the magic of the Arab golden age today."
"Mix the bulgur with the spices, olive oil and salt in a bowl, then add 300ml just-boiled water and mix well. Cover the bowl and leave to soak for 20 minutes, until the bulgur has absorbed all the water. Add the flour to the bowl, then mix it in well with your hands, squeezing the mixture until you have a sticky paste."
A longing for the Arab golden age and its exchange of spices, fruits and ideas motivates a culinary journey that recreates historic flavours. Kbeibat bulgur from Latakia features fine bulgur formed into small balls and served with a spring-onion, pomegranate and red-pepper sauce combining sweet, sour and spicy notes. Variations exist across Turkey, Iran and Brazil, but the dish centres on layered flavours and communal eating. The recipe outlines ingredient amounts for bulgur, spices, oil and flour, and for the sauce ingredients and seasonings, and gives basic technique: soak bulgur, mix and shape, and prepare a tangy, fragrant sauce.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]