Haifa brings out a lump of what looks like hard, white cheese. It’s kishik. Dried salted yoghurt. She slices it thinly and it crumbles into salty shavings. It’s very salty actually, with a flavour and texture that makes me think of Parmesan. “This is baladi yoghurt”, she says. What she means is, it comes from
December was a month for firsts. I saw an avocado tree for the first time, I picked my first passion fruit (and ate it), I built my first yurt, I became a dab hand at using a circular saw and it was the first time I completely avoided the Christmas prelude – this caused a
I’ve been meaning to give Nora a proper intro for ages now so, finally, this is she. Hello Nora. Reasons given are: she’s a great cook, a firm farmhand and a good soul. She also has a toothless smile, a grip to cripple you and the ability to make kubdari (Georgian flatbreads stuffed with spiced beef or