Anyway, here I am, so get over it. It is what it is.
Maria Kahlife's book on Middle Eastern food, is pretty much my favorite source. My employer is Iranian and I've had the most amazing food at her house, I suppose part of the appeal is the fact that unlike good old Spain or Mexico you can't just jump of a plane and pootle off to get the real stuff, I can't imagine traveling there for a holiday. The situation in the region is uneasier than ever, and it almost seems trite to mention that the political and social unrest in Tunisia, Egypt, Yemen, Bahrain, Syria, Libya and inevitably others, will hopefully improve the way of life and how the West perceives the Middle East. Lets hope so. Nobody likes change, but as the anarchist Bakunin put it, the urge to destroy is a creative urge.
Fakhida bil forn is pretty much a Lebanese meat and two veg. You marinade a leg of lamb in garlic, oil, lemon juice, cinnamon and allspice, then roast for a hour before throwing a few shallots and carrots into the pan. I's sliced and served on a bed of rice, which is made with more cinnamon and allspice, as well as lamb mince, onions and nuts. It's all very fragrant, spicy, a little greasy, and very satisfying.
I served it with Foul Medammas, a delicious Egyptian broad bean dish, and Naaz Khaatoon, a very herby Iranian aubergine dip.
Oh, and here is an amazing blog I've been reading, written by an American student in Egypt - he travels through the region making it seem so accessible, and above all, relevant.
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