Month: February 2016


Cairo street food. Gut-splittingly satisfying. And simple.

On the street in Egypt, the vendor will have three enormous trays, with cooked macaroni, cooked rice, and cooked brown lentils; and three pots/dishes of a tomato-based sauce, golden brown onions (“dried and fried” to crisp perfection), and a flavoursome fiery hot chilli sauce to add if the customer wishes.

It’s a wonderful culinary ballet; watching the Mu’allim (Boss) juggling his staff, to ensure all the component pots are constantly replenished, while tossing together the main ingredients in a bowl for each customer.  All in the fragilely good-natured frenzy of a Cairo fast-food lunch stop. (more…)

Sea Bass baked in a Salt Crust

Truth be told, far and away the easiest way I know to cook fish to a sublime, delicate, steamy, succulence.

But only if the fish actually winks at you on the fishmonger’s slab; if it’s not a definitively clear wink, don’t bother.

I grant you … a little bit of drama helps.  Bring the dish to table, and start serving by pulling a (clean and shiny!) hammer from your hip pocket! (more…)