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This flat, chewy bread is baked in many countries of the Middle East, using a drum-shaped oven or tanoor.
Afghan bread is characterised by the indents made by the baker’s fingers. Sometimes the bread is baked on hot pebbles, as in the Persian sangak, and the same effect is achieved. This bread is always best hot from the oven.
Featured Recipes
- Penne with prosciutto, peas and mint
- Green chilli and coriander steamed mussels
- Asparagus and green tea noodle salad with Thai prawns
- Zucchini flower fritters with feta and basil
- Corn chowder
- Corn fritters
- Udon soup with roast duck, broccoli and coriander
- Creamy pasta sauce with smoked chicken and broccoli
- Upside-down pineapple cake
- Pineapple relish
Hot Tips
Berry Soup
Slowly cook a variety of berries to make a berry soup dessert. In Finland the stewed fruit is often thickened with a little cornstarch or potato starch.
Glossary
Sang Choy Bao
A fine seasoned mince dish - made with pork, quail or other meats – and served in a lettuce leaf.
