I’ve not got my act together for Greek recipes yet, so I’m starting with Maghrebian. For the less geographical amongst you, the Maghreb is the North African coast stretching from Morocco through Algeria, Tunisia and Libya. I’m not sure that Egypt is counted, but I’ve got at least one Egyptian recipe.
Most of you will have had my recipes for cous cous and ful medames already. If you haven’t (it’s in the Digest), get in touch.
This week’s recipes are dedicated to the Lockerbie Family Group. It’s well known that Libya is a convenient scapegoat. It was a Syrian plot. According to the FBI. The facts that a) it would have been impossible to transfer unaccompanied Maltese luggage at Frankfurt, and b) two Syrians were arrested near Frankfurt with identical devices to those exploded over Lockerbie are "irrelevant." I suppose that the fact that we needed to keep Syria out of the Gulf War is also irrelevant.
Anyway,
Slice an aubergine thinly, lengthways. Brush slices with olive oil and salt lightly. Grill or, ideally, barbecue.
Warm some pitta bread and split open.
Put aubergines in pitta with:
Tahini sauce (Tahini, yoghurt, garlic, salt)
Yoghurt/mint sauce (yoghurt and mint, obviously)
Some kind of tomatoe-y chilli sauce
Pickled Chillis
Shredded lettuce or cabbage, dressed with lemon juice
A spice mixture made by roasting and grinding cumin seeds, fenugreek, cinnamon,
sea salt.
If
you use this recipe, please
make a charity donation.
