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Colombo is a blend characteristic of the French West Indies, inspired by Indian curries. This is an authentic recipe. |
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A classic Middle Eastern mezze, easy to make and bursting with flavour. |
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Brining softens and tenderizes meats. Place meats in a large container, cover with brine, and keep in a cool place: twelve hours for ducks or chickens; two or three days (depending on the size) for turkey or pork roast. Remove from brine and let stand in a cool place for 24 hours. Roast or cook on BBQ over very slow heat.
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A Kurdish beef or lamb tartar, very aromatic. |
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This recipe, with its pronounced floral accents and slight sweetness, is as delicious whether cooked on the grill or in the pan. |
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Nothing could be easier than this recipe from Turkey |
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These small lamb kebabs, slightly sweet and cooked in coconut milk, are excellent as an hors-d'oeuvre or on top of a hearty salad. |
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These ravioli originated in Turkey. Filled with delicately spiced lamb and bathed in a delicious tomato sauce, they are then garnished with a blend of yoghurt and garlic. |
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These little kebabs, frequently served as tapas, were almost certainly prepared with lamb before the Reconquista. |
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The Turks are the masters of the arts of marinating and grilling meats. Never would it occur to them to cook their meats without using spices. Even the humblest piece of plain seared lamb is seasoned with cassia and salt before serving; a slice of liver with cumin and Aleppo pepper. The following recipe was inspired by the ubiquitous 'kofte,' the traditional Turkish meatball. |
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