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Monthly Archives: April 2012
Introducing: Mama Ghanoush
Because Baba shouldn’t get all the credit. Yep, OK, so there is no such thing as Mama Ghanoush, and I’m just being really silly. But if Baba Ghanoush translates as ‘beloved of Baba’, then the title is apt, as this … Continue reading
Soya: A Veggiestan Conspiracy Theory
Soya is not indigenous to the Middle East. That’s why there isn’t much of it in Veggiestan*. The Iranians and the Turks now produce quite a lot of soya beans, but this is mostly for cattle fodder. And many Iranian … Continue reading
Veggiestan’s Greatest Hits #11: Algeria
This is a cracking number sung by three of Algeria’s best-loved performers. The song, called Abdel Kader, commemorates Abdelkader El Djezairi, who is an (if not the) Algerian national hero and had a valiant pop at fighting off the French … Continue reading
Posted in Postcards from Veggiestan
Tagged Abdel Kader, Algeria, Faudel, Khaled, musical interlude, Rachid, Veggiestan's greatest hits
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Spiced Labneh
Labneh is basically thickened (strained), salted yoghurt. I have already waxed lyrical about it within the pages of Veggiestan, but here is yet another example of just how very versatile the stuff is. You can use this as a meze … Continue reading
Posted in Recipes
Tagged dip, golpar, meze, Persian hogwort, sardi/garmi, spiced labneh, yoghurt, za'atar
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Meet Veggiecat
Many thanks to Dick Vincent for sending us pictures of his discerning resident chef Tigger, thus proving that not all cats are carnivores, and that Tiggers may yet grow to like haycorns. If you have spotted any unlikely readers of … Continue reading
Posted in Postcards from Veggiestan
Tagged cats with taste, haycorns, Tigger, veggiecat
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Sweet and Sour Baked White Aubergines
This is a find example of an ingredient led recipe. Sometimes they are the most fun. You know how it goes: you buy something on a whim, and then worry about what to do with it later. Well, Peckham is … Continue reading
How to Speak Veggiestani: On Middle Eastern Languages
The key to many a kitchen is a smattering of the language of that kitchen. And I don’t just mean for health and safety reasons. For a start, the history and origin of the name of a dish is often … Continue reading