The Art of Middling Eastern Cooking: My Recipe for Ergot-Falafel Shamm’ich
1) Go to a North Indian restaurant.
2) Order shammi kebab and naan bread.
3) When the sumptuous, fried but dry mutton-lentil meatballs come your way, take some raita yoghurt from your papadum wafer appetizer. Add a dollop, but no more than three dollops on the naan bread. Add two shami kebabs and serve.
4) Pretend the shammi kebabs are fried garbanzo beans. Pretend the naan bread is pita bread.
Kraft foods should give me an honorary award for my unified theory of fry cooking: everything fried tastes the same. Really good.
2) Order shammi kebab and naan bread.
3) When the sumptuous, fried but dry mutton-lentil meatballs come your way, take some raita yoghurt from your papadum wafer appetizer. Add a dollop, but no more than three dollops on the naan bread. Add two shami kebabs and serve.
4) Pretend the shammi kebabs are fried garbanzo beans. Pretend the naan bread is pita bread.
Kraft foods should give me an honorary award for my unified theory of fry cooking: everything fried tastes the same. Really good.
brainfart by Daniel at
2:27 AM
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