from one generation to the next
I have a food spattered, dog-eared edition of Claudia Roden’s inspiring tome, “The New Book of Middle Eastern Food”. It’s been my go-to guide for Lebanese, Turkish, Persian, Moroccan and Egyptian food for more than twenty years.
My dear friend H shares a similar upbringing to Roden. Of Greek/Turkish heritage, he was born and raised in Egypt before coming to Australia as a young man. He often talks wistfully of the food cooked by his mother and grandmother, of spices and simple rustic ingredients. If my book’s on the kitchen bench when he visits, he’ll pick it up, thumb through the pages, stop, examine a recipe, then tell me a wonderful story of food memories relating to family in Egypt.
This one’s for you dear friend!
Peel the carrots, cut into chunks then steam until soft.
In the food processor, chop the garlic cloves. Add the carrots and purée until smooth. Add the cumin, lemon juice and Harissa and blitz again. With the motor running, pour in the lemon juice then slowly add the olive oil.
Season to taste with sea salt and freshly ground pepper.
This is a fantastic vegetable accompaniment to roast lamb when served warm, but also makes an excellent dip.