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Aubergines |
Thursday 11 October 2001 |
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"Mezzes" as appetizers are called in Arabic are an important feature of Middle Eastern food.
Traditionally served with spirits such as the anis-flavoured arak, they are meant to provide little tastings and to sharpen the appetite.
Anna McNamee has been to visit food historian and cookery writer Claudia Roden where she was treated to a wonderful example of Moroccan mezze.
Aubergines in a spicy honey sauce is one of the recipes featured in Tamarind & Saffron - Favourite Recipes from the Middle East by Claudia Roden (Penguin Books, ISBN: 0140466940, £12.99).
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