|The tanneries at Fez...smelly, smelly place!|
Apparently there are endless versions of it, which of course gives you a fair bit of latitude when you come to make your own. So armed only with yesterday's lamb broth and some stuff from the larder I set out to make some.
|Fez pottery - It'd be rude not to bring some home.|
500g carton of passata
2 cloves garlic
100g cannellini beans, soaked overnight
100g chana dal
1/2 tsp turmeric
2 tsp vegetable stock powder
3 tsp Turkish mixed spice (a cinnamon, gingery, clovy type)
1 chili, chopped
Juice of half a lemon
Large handfull of short vermicelli
Somewhat embarrassingly, I just put everything in a pot apart from the lemon and vermicelli, brought it to the boil and cooked for an hour and a bit. When the beans are tender, put the vermicelli in and when that's cooked (a few minutes), put the lemon juice in and serve.
This was gorgeous and while I know it's not that traditional (the real thing involves hours of faffing about and lots of different bowls of stuff being added at crucial moments) it's very doable on a weeknight and put me right back in the happy place - traipsing round the Mdina with baby brother, duking around the souks and riads and showing him how to haggle (for a really lovely chess set). And of course making him carry my Berber rug and about a brazillion plates all the way home.