I am really enjoying the Moro cookbook
You can see I have book marked all the recipes I am going to try, about 20 so far. Purple, blue, or white markers mean recipes to try out on a normal occasion, and red markers mean a special occasion only as it is too fatty, sugary, or expensive for a normal day. But as you can see there are no red markers! Unheard of for a cookery book! It is all good relatively wholesome, and reasonably priced fare. I think this is where being a semi-vegetarian pays off as the vegetarian food from this part of the world (Spain, North Africa, and Eastern Mediterranean) is of the chick pea/bulgar wheat/yoghurt variety. The pictures and layout is lovely too making it great to read.
This evening I made the Fatayer – butternut squash, pine nuts, and feta within a flatbread parcel. And I must say they were excellent; it is a great recipe. I am certainly going to make this again. Please excuse the rather strange half eaten photo of it but it was dinner time and we were hungry :)
2 Comments
That looks very tasty! The filling for the Fatayer sounds perfect. I always struggle to find good combinations with butternut squash.
My step father’s Lebanese Aunts used to make what they called Fathya for us (which looked exactly like the photo). When we’d leave, they’d give us a bazillion and one frozen ones. We’d keep them in the freezer and pop them in the micro when we wanted a snack. They made them with meat, onions, and (probably) pine nuts. SO DELICIOUS. I’ve got to check out that cook book!