In My Kitchen April/May
April was a busy month with part of it spent in Jordan. Spring in Jordan is a wonderful time of the year when the air is cool, gentle sun and most places you look at are carpeted with a beautiful green. As soon as we arrived, my good friend Lara told me of a picnic they are arranging forty minutes outside Amman in Madaba. On our little picnic I met a fellow food blogger from Chef Sally Jane– Image of Sally on the barbecue below, cooking her meats. She just moved to Amman and you can visit and see her own view/perspective and experiences of Jordan. One of the heighlights of our Picnic is the Syrian Sheperd we met. The children loved his flock of Sheep.
Even though our trip was a short one we still managed to do lots and cook more than we do in Dubai as we get more people stopping by to eat. Below are images of the organic market on Fridays in Wild Jordan Cafe. It is a fun gathering for the children. We get our organic eggs and vegetables from the north mountains of Ajloun. I cooked a few things that week like Magda’s Greek Rivani cake. We also got to buy strained goat yoghurt. We roll them into balls, dry them in the fridge and preserve them in olive oil. Labneh balls are a daily staple for us. We smudge it on morning toast or spread inside sandwiches.
Then we cooked few extra things like Greek Vegetable Briam, my grand mother’s Circassian Gash Bitt which I will post about later. Both vegetarian dishes and both delicious. The Gash Bitt is basically lentils cooked into a paste then garnished with hot chilli pepper oil. Very warming and spicy, suitable in the winter months. There were also wild rice stuffed peppers with potatos and foul medames and tuna salad with sausages for dinner one night. Deserts were the fruit crunch and banoffee pie.
We visited a newly opened Palestinian Embroidery Museum in Jordan called Tiraz- it was fascinating to learn about the stitches women wove into their dresses to mark the different stages of their lives. Each village and town had its own distinctive design, colors and textures.
Finally few items in my kitchen this month are three, each 3 kg Valrhona chocolates from my supplier in Jordan. These go into all sorts of deserts and in particular the chocolate scotch bars from Celia’s recipe. Even since my grand mother past away I’ve wanted to take/keep some of her kitchen items so finally gathered the courage to go into her home and take them.
And last but not least I leave you with some images from walking around Amman on a friday morning. If you are wondering about other kitchens around the world please visit Celia’s.