Ottolenghi’s Lamb Shawarma
This Easter I decided to make a lamb shawarma using a recipe I found in Yotam Ottolenghi’s book, Jerusalem.
Cooking fresh food and drinking divine Cape wines in Melkbosstrand Cape Town
This Easter I decided to make a lamb shawarma using a recipe I found in Yotam Ottolenghi’s book, Jerusalem.
Ras el Hanout is a mix of earthy spices resulting in a very vibrant spice mix which can be used across various dishes. I decided to make a Ras el Hanout chicken potjie over the coals, and serve it with fried butternut and aubergine couscous.
The story continues with my recent acquisition of genuine Hungarian paprika. My first dish was this delicious Hungarian mushroom soup which was a big success. I then decided to make this Hungarian chicken paprikash and for a starch I thought Shlishkes would work pretty well.
I got my hands on some imported Hungarian paprika and decided to make a couple of Hungarian dishes. I started off with this very rich and wholesome Hungarian mushroom soup which is packed with earthy flavours and very easy to make.