"One thing which is very important and that is the spice, it is very important knowing what spices go with which meat or fish or vegetables. Always start off with a little as you can always adjust the seasoning later, this goes to using salt and pepper. After all these years I am constantly learning.
Last year I was in Egypt on a cruise. We did get off the ship and we went to Cairo and saw the pyramids and the Sphinx. Yes, we saw other things but in Safaga, we went shopping. Yes as you can guess, I aimed for the spice shop. I enjoyed haggling and bought real Saffron, not like the cheap stuff, this was the Red Iranian which in the UK is like gold and very expensive. I also bought mixed spice and sumac. I have since learned that this spice goes well with fish and chicken.
For a very quick meal, why not make some Koftas using 1 tsp of Sumac, 1 tsp of mint, ½ tsp of finely chopped Rosemary, salt & pepper and ¼ to ½ tsp of cumin, 1 tsp of fresh coriander chopped and if you want a little heat, add ½ tsp of dried chilli and mix well. Take a little lamb mince and add all the spices, then fry a little bit to check the seasoning. Adjust to your taste and not what the recipe books say. Everyone has different tastes, then use some fresh crushed garlic, about 2 cloves, 1 tsp of fresh chopped mint and ½ tsp chopped coriander and parsley and mix well. Leave to rest in the fridge.
Make some flat breads and enjoy
About Barry Harvey
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Published October 30, 2012