Reads, Writes, Eats and Cooks
First of all, Bangladeshi family and friends, I need a “chital peetha” recipe. It occurs to me that as a naturally gluten-free bread it would be a great alternative for my GF friends. Also, I tried to make a version of it and failed miserably. So…please help.
I also had trouble making Ethiopian Injeera bread. It kept sticking to the pan. Online directions tell me to add flour and cover to let it steam. I’ll try that and report back. Let me know if you have an idiot-proof recipe.
I made a corn fritter inspired savory pancake at Atiya’s request. It is wonderful contrasted with maple syrup or any berry compote, or also with sour cream. Here is my made up recipe:
The second experiment involved using my Turkish, Raw Spice Bar, spice packets. Jim and I made their lamb pizza. He did an excellent job preparing and baking the pizza dough. We only used a 3 ozs of meat that seemed to flavor stretch with the Baharat spice that was complex and robust mixed with tomato paste. Did not miss cheese at all. I don’t know if this should be called “pizza.” It tasted more like an inside out meat stuffed naan or paratha. Crunchy, smokey, sweet, spicy all good things in an unassuming hand held bite.
Hope you all had a weekend of exploring and examining delicious new and old foods,