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| Baba Ganoush |
Unsettled weather leads to peasant style cooking as well as reading. So yesterday the remaining eggs went into, or more accurately onto, a tomato and pepper sauce. Basically a Middle East shakshuka, where the eggs poach on top. Next time will go for menemen, the Turkish equivalent in which the eggs are scrambled into the sauce, in a breakfast classic.
And today J makes humus and I make baba ganoush, the tahini, garlic and lemon serving for both dips. And we finish with J’s lovely pot of borsch.
(Brief debate with spell check. It wants me to write borscht. The ‘t’ doesn’t exist in the Polish pronunciation of the word. Brought to North America via the Yiddish. But ok, admit I’m spelling the Polish word with English phonetics. Actual Polish is barszcz. Which spell check considers too strange to argue with).
Minor query. Why do recipes claiming to be hundreds of years old begin with “in a food processor…”?
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