Notes about Recipes in this book

• Somalian greens with peanuts and coffee

  • LFL on December 01, 2020

    3.5 stars. I added added too much water (probably because I used a pot rather than a pan, and still covered with water). The recipe came out soupy rather than saucy, as it is in the cookbook photo. I coudn't really taste the peanut or coffee flavors much--the predominant flavor was tomato. We liked it, but it was not a standout. I give it points for originality. The flavor was unusual and it was a good way to make greens taste good.

• Afghan quince and split pea hotpot (Qorma-e-behi)

  • Ganga108 on March 03, 2024

    This dish is a vegetarian version of a quince stew from Afghanistan. It uses lentils in place of the non-vegetarian items. It is a perfect Winter dish, fragrant from the quinces, and comforting and warming. Deeply, deeply warming.

• Rice with spinach (Spanakorizo)

  • Ganga108 on February 13, 2022

    Rice with Spinach is a very simple recipe, and truth be told, it morphed into a slightly different dish once I got into the kitchen to make it. There are lots of leafy greens in the garden atm, and also purslane, long eggplants and cherry tomatoes. The sliced eggplant was sauteed with the onions. I added the stems of the greens (chopped) with the turmeric (and a little Indian spice) and sauteed them a little before adding the rice (which also had a quick saute). Greens, purslane and cherry tomatoes were added as instructed, they steamed on the rice for some minutes. I didn't need much lemon juice due to the purslane. YUM.