When I planned this menu it was hot, the perfect excuse for making meze with fresh bread: aubergines with tahina, sweet and sour leeks, red peppers, celery with peppery feta, and tabbouleh. (All the recipes are in Claudia Roden’s A New Book of Middle Eastern Food.) Not authentic Middle Eastern bread, but tasty!
‘I thought anenomes were spring flowers’, said my friend. ‘Yes and No,’ I started, but my friend deserves a considered response, although he probably didn’t expect the following!