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Apricots, Arabian Nights, B Khan, Bakra Eid, basil, chilli hot, chinese, dried red chillies, Egypt, feta cheese, foreign cuisines, fresh green chillies, fresh herbs, fresh naan, fresh salads, garlic, garlicky humus, Greece, Greek roast lamb, Indonesian, lamb, local taste buds, meat feast, meat recipes, Mediterranean, Moroccan and Egyptian tajines, Morocco, olives, Pakistan, peaches, pita bread, Plums, rice, rosemary, shish-kebab beef, Spain, spicy gravy, spicy rice, stir fries, tantalising dishes, thyme roast potatoes, turkey, Turkish treats
If you are thinking about how to serve all the meat stashed in your freezers post Bakra Eid, here are some recipes – most, a fusion of foreign cuisines flavoured to local taste buds – that will help you cook up a storm.
The latest trend on the meat feast front heads in a Mediterranean direction, with once popular Indonesian and Chinese dishes lagging behind. The countries around the Mediterranean Sea, including Egypt, Greece, Morocco, Spain and Turkey, and all the places in between, have long been renowned for their aromatically tantalising dishes which, with the addition of some heat, in the form of dried red chillies during cooking or with a plate of fresh green chillies on hand, are now gaining popularity across Pakistan. Continue reading