Today I would like to cook for you a recipe from my first cookbook. This recipe is a variation of a method that is common in many different countries.
Molokhia (Jute Leaf stew) has been eaten in Egypt since the time of the Pharaohs. From Ancient Egypt it has evolved into a household staple. The dish is eaten throughout
Fesenjān is a regal Iranian stew that is made using pomegranate molasses and walnuts. It's commonly made with chicken or duck, and it has an amazing flavour.
It's fantastic for cold evenings, and is packed with loads of delicious flavours.
This stew is packed full of flavour, and unlike most Okra dishes, it doesn't have a weird slimy texture.
Eggplant & chickpea stew are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
