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A taste can transport me to another world. It can evoke memories and revive long-ago impressions. When I recently returned after a long time Cairo traveling, I thought about my first visit there. Of the magical grilled shrimps that were served late at night in a restaurant right on the Nile. The restaurant was famous for fish and seafood and is now history. My research on this came to nothing. However, the memory of it is indelible. I have about it in my book “Truffle Kelp, Pineapple Ants and Mr. Takahashi’s Barrels” written and I am constantly working to ensure that these experiences are followed by new ones. A lot of what we eat in our lives is great, maybe even outstanding, but is it really unforgettable in all its little details? Then it becomes manageable. It can be something simple, a taste from childhood, or something you tasted on a trip long ago. Maybe we decorate the memory and it takes on a golden glow but it remains what it is – a culinary memory.
The surroundings don’t have to be perfect, but the food may be so exceptionally good that you’ll never forget it again. I’m still thinking about where I should classify the small noodles with a sweet soy sauce and crispy beef that I ate in Cairo this time, because they are not typical of the country’s cuisine. But perhaps it is also a phenomenon of our time that the world’s cuisines are merging and something completely new is created. I ate amazing koshari in Cairo, but was it really a moment I wanted to capture forever? Most of the time there is no desire behind the wish, but rather an inability to do otherwise.
In any case, it is a tradition for me that after every trip I at least a dish from the country’s cuisine present. And this time I brought a dip from Egyptian cuisine. I thought back and forth whether it would be Koshari or the special falafel from there, but I also know that not everyone feels like fried food (or deep-frying it). And for one it’s the onions and for the other it’s the balls of yellow split peas (which were recently available in a different form from Mauritius).
The dip is actually typical for the entire Middle East, but there are usually small differences in the details. The eggplant here is not roasted over an open flame and it is a bit spicier and spicier than in Baba Ganoush. And in general, the dip is perfect for the summer that we are all waiting for so excitedly, but which still acts like a diva. So while the temperatures in Cairo have long since exceeded 40° degrees, we are still thinking about whether we should still put on socks because it might get cold on our feet…
But I’m definitely not the only one who draws on culinary memories and I’m very curious to see who would like to tell me about theirs in the comments under this post. Under eI’m giving away your answers
5 signed copies
my book “Truffle Kelp, Pineapple Ants and Mr. Takahashi’s Barrels”.
The campaign runs until next Sunday June 23, 2024 11:59 p.m. Many thanks to him Hädecke Verlagwho supports this campaign.
Anyone who comments here on which dish they remember will go into the lottery pot.
Update: The promotion has ended and I have notified the winners. I would like to thank everyone for the many memories. It was incredibly nice to read and I could taste a lot of it on my tongue.
But now we’ll start dipping!
Eggplant dip from Egypt
1 large eggplant
Sea salt
2 tsp olive oil
4 – 5 cloves garlic (fresh garlic)
3 tbsp tahini
Juice of one lemon
1 tbsp ground cumin
1 tsp ground coriander
1 teaspoon chili flakes
3 tablespoons creamy Greek yogurt (anything that has less than 9% fat is not allowed here)
3 stalks of parsley
½ tsp smoked salt
1-2 tbsp coarsely chopped mint
Parsley, olive oil and chili flakes for decoration
Heat the oven to 220° top/bottom heat.
Halve the eggplant, score the cut surfaces several times with a knife, pierce the shell a few times with the tip of the knife and salt the cut surfaces. Let the water steep for 10 minutes. Dab and spread a teaspoon of olive oil on each.
Place cut side down on a baking tray lined with baking paper. Roast in the oven for 45 minutes until the eggplant flesh is tender. Allow to cool slightly.
Scrape the flesh of the eggplant with a spoon into a blender and add the remaining ingredients. Puree until smooth.
Drizzle with olive oil and decorate with freshly chopped parsley and chili flakes.
It goes well with pita bread, flatbread and if you like – kebab.