Falafel for Breakfast : Modern Middle Eastern Recipes for the Shared Table from Kepos Street Food
by Kristy Frawley, Michael Rantissi
Editor: MURDOCH BOOKS
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Born in Israel, Israeli born chef Michael Rantissi and his partner and’ balaboosta’ Aussie daughter Kristy Frawley drilled down for what we all love about the ingredients and flavors of the Middle East, cereals and green vegetables, generosity, spiciness, sweetness, sharingIt’s the food that brings everyone to the table, and don’t let them go.Michael puts the ingredients first and foremost, opening the door to a greater understanding and appreciation of the Middle East hidden treasures — tahini, Baharat, halva, chickpeas, labneh, eggplant, honey, pomegranate, amba, dates, beans, pistachios, wild, greens, old cerealRecipes range from basic recipes such as hummus, aïoli and falafel, Persian risotto to eggplant, cauliflower, cranberry and pearl barley salad, braised Harissa-lamb braised with gumbo.Finally, it is the pastries, breads and syrup filled with cakes that make a meal, a celebration of Chocolate and pistachio baklava, Date and dukkah brownies, Persian pavlova.Sydney’s multicultural life, he says, has helped him shed light on and illuminate traditional recipes, without losing sight of their origins and traditions.If my mother knew I was a falafel for breakfast – and people were in love, she’d be surprised,”he says.Kristy adds pastries, breads and syrup filled with cakes that turn a meal into a party, any time of the day or night.
Kristy Frawley, Michael Rantissi – Falafel for Breakfast : Modern Middle Eastern Recipes for the Shared Table from Kepos Street Food – Free
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