Monday
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Today's menu called for Pitta bread, lamb sticks, Borani Esfanaaj (Iranian recipe from http://www.ee.surrey.ac.uk/Personal/F.Mokhtarian/recipes/) and, with some additions, that's what we had.
The Borani Esfanaaj is essentially spinach, fried with onions and garlic, chilled and mixed with plain yoghurt, salt and pepper. It might have been better to cook the onions and garlic separately, as I had to watch carefully to ensure they didn't burn while the spinach was cooking, but I suppose the spinach needed watching anyway.
Once done, I put it in a bowl in a basin of water, then shoved an ice-pack on top to cool it, then put it in the fridge while I got on with the lamb sticks. They're lamb mince rolled into skinless sausages around wooden sticks: I removed the sticks and fried the lamb.
Meanwhile I slices a peeled round cucumber, two tomatoes and two small onions, one red and one white, and arranged them on a plate with a small bowl of yoghurt (topped with nutmeg and smoked sea-salt) in the middle. Oil and salt (tiny amount) on the tomatoes, parsley on the cucumber.
Then I toasted some pitta breads, stirred salt and pepper into 250g of yoghurt and mixed it with the spinach.
My way of eating was to cut open a pitta pocket, slather it with the spinach mix, put a lamb sausage on top, and add bits of the raw vegetables with some yoghurt. Delicious it was too, though I was reminded somewhat of Irish breakfast rolls.
Wife had made apricot and walnut bread in the bread-machine, but we ate it before rather than after our main course. Happily, there's some left for tomorrow.
The tomatoes are continuing to dry in the oven. I turned the temperature up to 75C this morning.
========
Today's menu called for Pitta bread, lamb sticks, Borani Esfanaaj (Iranian recipe from http://www.ee.surrey.ac.uk/Personal/F.Mokhtarian/recipes/) and, with some additions, that's what we had.
The Borani Esfanaaj is essentially spinach, fried with onions and garlic, chilled and mixed with plain yoghurt, salt and pepper. It might have been better to cook the onions and garlic separately, as I had to watch carefully to ensure they didn't burn while the spinach was cooking, but I suppose the spinach needed watching anyway.
Once done, I put it in a bowl in a basin of water, then shoved an ice-pack on top to cool it, then put it in the fridge while I got on with the lamb sticks. They're lamb mince rolled into skinless sausages around wooden sticks: I removed the sticks and fried the lamb.
Meanwhile I slices a peeled round cucumber, two tomatoes and two small onions, one red and one white, and arranged them on a plate with a small bowl of yoghurt (topped with nutmeg and smoked sea-salt) in the middle. Oil and salt (tiny amount) on the tomatoes, parsley on the cucumber.
Then I toasted some pitta breads, stirred salt and pepper into 250g of yoghurt and mixed it with the spinach.
My way of eating was to cut open a pitta pocket, slather it with the spinach mix, put a lamb sausage on top, and add bits of the raw vegetables with some yoghurt. Delicious it was too, though I was reminded somewhat of Irish breakfast rolls.
Wife had made apricot and walnut bread in the bread-machine, but we ate it before rather than after our main course. Happily, there's some left for tomorrow.
The tomatoes are continuing to dry in the oven. I turned the temperature up to 75C this morning.
posted by bjg | 8:34 PM
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