A festive evening with the contest winners JaG (see Sept 5 entry).Quoting JaG "the scent of orange blossom melded with aromatic cumin, mint, coriander, slow-cooked lamb and butter-kissed pine nuts; these are just a few of the savory memories of our first Eid-el-Fitr feast".
The evening started with the way the Prophet broke his fasting - dates and yogurt drink. This was followed by a lentil cumin soup with vermicelli, sprinkled with deep fried pita chips.
Mid-meal was chickpeas "fatteh" - fried pita chips covered with buttered chickpeas, yogurt, mint and pine nuts served along baked minted-cheese puffs.
We then progressed to a feast of slow-cooked lamb in tomato and spices broth, buttered rice with nuts and raisins, stewed potatoes, peppers, yams and carrots, along with a "dry" salad - a garnish of lettuce, cucumber, radishes, parsley and cilantro.
Guests lounged with cold-brewed honey bush tea and lemon. Some attempted, with success, eating the rice with the right hand as is typical in the Arab gulf. And all relaxed with cafe blanc and "Eish El Sarayah" (bread of the loyalties) for dessert.
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