JHB WEST - July 2021

Taste explosion
Sumac is a deep red spice with a citrusy hit much used in Middle Eastern
cuisine, that adds a vibrant lift to all kinds of foods. And the recipes from
Sumac will certainly provide a lift to your meals ... be they breakfast
(Jazmaz - eggs in tomato sauce with chillies), lunch (Mujaddara - lentil
pilaf with caramelised onion) or dinner (Shorbat ameh - tomato soup
with barley and lamb shank). The book has recipes for sharing mezze
platters, street food (brilliant Toshka - a toasted sandwich with spicy
meat and cheese), meat, chicken and fish options as well as more than a
dozen amazingly tempting desserts and drinks (is there anyone, ever,
who said no to a slice of baklava?). With recipes celebrating Anas’ family
food traditions, along with the travels, celebrations and memories of
loved ones, as well as personal anecdotes and snippets of really
interesting info, the book is evocative and inspiring and beautifully
illustrated ... delicious in every way! Murdoch Books
‘This book’, says Cape Malay
cooking queen Fatima Sydow, ‘is a
dream come true. It has provided
me with wonderful opportunities
- from the people I’ve met and the
memories I’ve made to the recipes
I’ve shared. My heart is full’. And the
book - Fatima Sydow Cooks - is full
too ... of wonderful local dishes we
all love. Think vetkoek, to be filled
with mince or apricot jam, crayfish
curry (head, legs and all), slowcooked
beef brisket (inexpensive,
flavourful and perfect for a cold
Winter day), and banana fritters
(light and golden and sprinkled
with cinnamon). Loads more too.
For more, click on fatimasydow.co.za.
Human & Rousseau
In a kitchen rut?
Bye-bye boring, hello
spicy ... we’ve found a
trio of cookbooks to get
your tastebuds tingling.
Curried is a joyful homage to one of the world’s most beloved and
versatile dishes – the curry. Inspired by author Cariema Isaacs’ memories
of the slow-cooked Cape Malay curries of her childhood, as well as the
fast-paced landscape of the Middle East, where she now lives, Cariema
celebrates the nourishing comfort of pulses and legumes in a multitude
of wholesome and delicious vegetarian curries for everyday cooking. For
special occasions, there are meat and seafood curries from around the
globe. Rice and condiments are not overlooked, and there is also a
selection of breads, as well as delectable desserts. On our shopping list
are the ingredients for the dal and beetroot curried stew, ( rich in colour,
it looks almost too good to eat), the Sunday curried roast chicken (to
give our traditional roast a twist), the no-rise blikbeker broodjies (bread
in a tin mug - perfect for a braai) and Arabian Delights Mouhalabieh
(a Middle Eastern version of panna cotta - beautifully decorated
so perfect for a dinner party). Penguin
18 Get It Magazine July 2021