Pomegranates & Pine Nuts: A Stunning Collection of Lebanese, Moroccan and Persian Recipes, Bethany Kehdy
Bethany Kehdy

Pomegranates & Pine Nuts: A Stunning Collection of Lebanese, Moroccan and Persian Recipes

309 printed pages
In the Middle East, cooking is a truly intuitive art form… There is a saying that if you run with your senses, especially your sense of smell, that you will find inspiration. It is never about exact measurements, and always about instinct. The Jewelled Kitchen takes you on an unforgettable adventure of Middle Eastern and North African cuisines. We are all familiar with a few mezze favourites – hummus, falafel, tabbouleh and stuffed vine leaves – but Bethany Kehdy offers up a whole host of other treasures. From Tuna Tartare with Chermoula and Sumac-Scented Chicken Parcels, to Cardamom-Scented Profiteroles and Ma'amoul Shortbread Cookies, here are mouth-watering dishes for you to try. Bethany's recipes stem from her childhood, as she mixes traditional country fare with cosmopolitan feasts, and adds contemporary twists. In this book she unveils a culinary heritage that is as rich as it is diverse.
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Maria Ignatova
Maria Ignatovahas quoted5 years ago
Paneer is a fresh cheese with a creamy taste and texture that is set with acid rather than rennet, making it completely vegetarian. It’s somewhat similar to ricotta cheese, and salt is not traditionally added. Because it’s a nonmelting cheese, it can be fried. Note, however, you do need to allow two days for the yogurt to sour.
Makes about 1 cup
Preparation time: 15 minutes, plus up to 2 days souring, 1 hour resting and up to 2½ hours straining
Cooking time: 10 to 15 minutes
1½ cups plus 2 tablespoons plain yogurt
8¾ cups whole milk
½ teaspoon sea salt
1 Put the yogurt in a bowl and cover with a dish towel. Leave at room temperature 24 to 48 hours until a sample tastes sour.
2 Once the yogurt is sour, pour the milk into a heavy-bottomed saucepan and bring to a gentle boil, watching it carefully to make sure the milk does not boil over or catch on the bottom of the pan, in which case it will have to be discarded.
3 Whisk the sour yogurt well and pour it into the milk, then stir at least 5 to 10 minutes until the milk solids curdle and separate from the whey. Remove the pan from the heat and
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