Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Source link
Croquetas have always been part of my life, and my favourites have always been my mum Isabel’s hake croquetas. That’s really where it all started for me: simple but full of flavour, the kind of thing you grow up eating without really thinking about it and then never forget. What I especially love about croquetas, however, is that they can be made from almost anything. Many people say that they rely on good leftovers, and that’s true, but they can also be made with rather more indulgent ingredients, like crab. It just goes to show quite how versatile croquetas are – and how they always go with a good glass of white rioja! Spiced crab croquetas Prep 10 minChill 2 hr 20 minCook 45 minMakes About 30 If you don’t want to serve these immediately, freeze them for 20 minutes, then keep covered in the fridge until you’re ready to fry. If you want to keep them for even longer, then freeze completely and use within three months. Defrost at room temperature before frying. 75g …
Breads of many shapes sit in a row on the front counter at three-week-old Kouzeh Bakery, on display behind glass. My eye goes first to a thin disc propped up on a wooden stand. From several feet away, its sandy color and moonscape surface bring to mind a 13th century copper astrolabe that I fixated on at the also-just-opened David Geffen Galleries at LACMA less than a mile away. Why Kouzeh is L.A.’s next great bakery Up close, I read that it was latir, a leavened flatbread that originated in Yazd, a central desert province in Iran that once connected the ancient Spice and Silk Roads. Every baker seasons theirs differently. Pastry chef Sahar Shomali, Kouzeh’s owner, sprinkles her version with black and white sesame seeds, cumin and fresh dill. Soon, I’d be ripping into its crisped edges and softer, pebbled center. Next to the latir is ghelefi, a mounded loaf filled with turmeric-stained mashed potatoes and baked in a pan until the top is crackly. Fenugreek and caraway seeds, fragrant and crunchy, crown plush …
I cannot resist the combination of lamb, sweet dates and nutty tahini. You need plenty of herbs, though, to cut through the sweetness here, so use loads and don’t stint on the feta cheese either. Greek yogurt and shreds of preserved lemon zest would help, too. Serve with couscous, bulgar wheat or little olive oil-roasted potatoes. Requires 30 minutes-2 hours marinating. Source link
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. Kbeibat bulgur with spring onion and pomegranate (pictured top) This dish originates in Latakia, a port in Syria. Kbeibat bulgur in Arabic translates to “small kibbeh”, and refers to a range of dishes that are popular across the Arab world and beyond. It has many variations from Turkey to Iran, even Brazil, but what they all have in common are complex layers of flavour: sweet, sour and spicy. Serve with the spicy fennel and herb salad below, plus bread to mop up the beautiful juices. Prep 10 minSoak 20 min Cook 50 …
