It was another varied week, which included pizza, salad, cake and a bake!
Sadly this was our final week in the Middle East, for now at least. It’s a vast region to try and cover in a single month, and the shortest month at that. We’ve only tried cuisines from a few different countries, so there will definitely be a second Middle East Month later in the year.
Day twenty two
It probably comes as no surprise that yet again we had built up a huge array of leftovers. Dinner consisted of Lebanese Green Bean Stew, Turkish Tofu Frittata, Roasted Cauliflower and Falafel.
Day twenty three
Lebanese vegetable and potato bake – I’d spotted a recipe for this, and being a fan of anything topped with mashed potato, I was keen to try my hand at making one. The base has cracked wheat as well as vegetables, and is quite dry and delicious. I’d included fava beans in the bake and had some leftover. A Fava Bean Dip seemed like a good idea so I processed them with some lemon juice, fresh herbs etc. It made a delightful dip, and a great spread for salad rolls!
Day twenty four
For the last few days we decided to trek back across to Turkey. Oh, I had been looking forward to this one, Lahmacun – Turkish pizza! I hadn’t had it for about many, many years. I assigned Steve the challenge of making this one, since I wouldn’t have time after work, and he took it up with relish. The dough is rolled quite thin, the toppings placed on and baked. Then when it comes out, still soft and warm you top it with herbs, greens, sumac and lemon juice then roll it up, slice (if you wish) and eat!
Days twenty five & six
Since we were getting near the end of the month, we decided to consume most of the leftovers instead of making more and more food. So there was more Potato and Vegetable Bake, Green Bean Stew and Turkish Pizza. No complaints here!
Day twenty seven
I’d seen a recipe for Mercimek Salatasi – warm lentil salad near the beginning of the month and was determined to make it before the month was up. With roasted beetroot and a divine pomegranate dressing, how could it not be a winner! Also on the menu was Mantar Sote – mushroom sauté, with capsicum and tomato, served with rice. I’d wanted to make Kizartma – fried potatoes and chillies too, but ran out of steam and time, so suggested to Steve he might like to make it on our last Middle Eastern day.
Day twenty eight
I was determined to try making a healthier version of the Lebanese coconut cake by replacing the oil and substituting and the sugar. This was the day for it. The resulting cake was lighter and less sweet, which was by no means a bad thing. I also made Khiyar bi Laban – cucumber yoghurt dip, similar to the Greek Tzatziki. Coconut yoghurt worked beautifully with the cucumber and mint. In the evening Steve made Kizartma – fried potatoes with chillies. Being a huge chilli fan I knew he’d love this one. It went well with the Mercimek Salatasi and Mantar Sote, plus topping everything with a little Khiyar bi Laban made it all super delicious and creamy.
Tomorrow we’re off to the Mediterranean! I’m simultaneously sad and excited. So much more delicious food to make and eat …