Kuku is the term used in Persia for egg based frittata type dishes and there are several versions to try. They make a very good picnic dish and can be served hot, warm or at room temperature. I used yellow courgettes in the version in the picture. The recipe is from ” Sirocco” by Sabrina Ghayour.
A delicious dessert from ” Favourite Indian Food” by Diane Seed. If you want to you could fold in 500g fresh raspberries at the last minute , or serve them alongside.
A delicate white fish soup, swirled with garlic mayonnaise . Its similar to bourride from the French Riviera and i found it in Claudia Roden’s ” Med: A Cookbook”.
A mussel soup with saffron and wine which I found in ” The Little Book of Big Soups” by Lindsay Bareham. Serve with plenty of crusty bread to mop up the delicious liquor.
A subtly scented rice served at weddings and special occasions in much of the Muslim world. The rice needs to be soaked for three hours before cooking but after this it is very quick to cook. This version is from ” Moro:the Cookbook” by Sam and Sam Clark.
