This is another of the more experimental recipes. The lamb meatballs are tried and tested – you can’t go far wrong with lamb, pistachios, and a little sweet spice.The koshari is another matter, and honestly – tasty though it was – I’ve not quite nailed it.
Koshari, if you don’t know, (and I didn’t until a friend suggested it on Friday) is kind of what would happen if an onion pilaf set out to annex every other culture’s starches. It’s one of those recipes you read with a mounting sense of horror that the author is not, in fact joking. Speaking its name alone will banish any Atkins dieters that have the energy left to run. It’s semi-recent Egyptian pantry-clearing fodder, and contains two types of pasta, rice lentils, and chickpeas.
The second stage of our trip was Salzburg, followed by Munich: both beautiful – if very different – cities. Architecturally and culturally different, at any rate. The onslaught of sausage, beer, and related pork products remained both relentless and delicious.
So much so, that we cooked for ourselves for two nights in Salzburg – simple vegetable stews to restore much needed vitamins and general gastric balance. Seriously, I don’t know which dark gods look after dietary fibre, but there must be a story behind why they have so savagely forsaken Austria and Germany.
Last week I made the turkey and courgette meatballs from Jerusalem. They were not an unqualified success. Partly this is my fault – I forgot the spring onions, and still couldn’t find sumac, so abandoned the sauce. Both would definitely have helped matters.