Tag Archives: yoghurt

Mamaliga fripte (cornmeal fritters) and Balkan nut and garlic sauce

It’s National Vegetarian Week, so find a vegetarian and eat them! Mmmm – corn-fed!

Ahem. I was a vegetarian in my mid to late teens (around the time I started cooking) and eat meat a two or maybe three times a week currently (and no, I don‘t refer to myself as a ‘flexitarian‘, a ‘vegan until 6pm‘ or any such precious, guilt-addled nonsense). We have lots of vegetarian recipes on the blog (as you can see from the index), several of which have become things I eat  regularly – particularly fasolakia, porotos granados and artichoke dip.

First off however, is a simple recipe which I remember my mother teaching me to cook as a young ‘un, though I haven’t made it for years. (Mamaliga is the Romanian term for this dish, incidentally.)

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Lamb Kebabs

This recipe comes from the April chapter of the Reader’s Digest Cookery Year (1976). To be frank, because of their appalling reputation, I was afraid of kebabs until I moved to London and could find them cooked by actual Turkish people. Let’s see how Katie Webber’s recipe measures up! I love that she defines the kebab for those who are innocent of the pleasure of grilled meat on sticks.

Lamb Kebabs

Skewered chunks of meat, or kebabs, are popular in the Middle East. They are usually grilled over a charcoal fire, which imparts a smoky flavour to the meat.

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