My week of furious cooking ended Saturday night, when we had four of our best friends to a primarily Middle Eastern dinner. These are people whom I don't mind experimenting for (on?).
Hors d'oeuvres were my usual -- cheese gougères, smoked sturgeon and smoked ricotta on pumpernickel -- supplemented by a very creamy simple hummus made from a reciped in Ottolenghi's Jerusalem.
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Hummus with olive oil and sumac powder |
The starter was a Lebanese tabbouleh salad, as prescribed by Claudia Roden in her New Book of Middle Eastern Food, a definitive classic.
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Tabbouleh salad |
For the main course, we had Berber couscous with seven vegetables, also from Ms. Roden's book, made with lamb shanks and chicken thighs.
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Berber couscous with seven vegetables, lamb and chicken |
I made some sloppy but not bad baklava for dessert, but by an amazing coincidence, a friend had sent an assortment of pastries from Lebanon earlier in the day, which served as a fitting post-dessert to a pretty fun meal, if I say so myself.
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My baklava |
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Real Lebanese pastries |
Bobby Jay
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