Tom Kime develops a taste for street food on his own doorrstep a on thestreets of Southall's Indian community. He then travels around theworld to countries renowned for their street food a Mexico, theLebanon, Malta, Vietnam. Back home he writes up the recipes to recreatethe authentic tastes of his travels, using ingredients readilyavailable here. Evocative narrative alongside each recipe recalls Tom'stravels and where he tried each dish. He leaves you yearning a eitherto follow in his footsteps, or to start creating and eating his exoticofferings here a in your own kitchen..Lahem bil ajine Lebanese lamb pizza Makes 15a20 1 quantity of yeast dough ( see p164), kneaded until elastic and ... salt and freshly ground black pepper Greek-style yogurt or tahini, to serve (optional) 1 tablespoon pomegranate molasses ... To make the topping, heat the oil in a heavy frying pan over a medium-high heat.
|Publisher||:||Dorling Kindersley Ltd - 2007-11-01|