Comments on: A Voluptuous Vegan Italian-Arabic Fusion Pasta Dish

By: Barbara

Barbara — Fri, 02 Nov 2007 21:09:02 +0000

Mamlambo–fascinating tidbits of food history–thank you. I am learning all the time, which is what I love most about food. There is no way I can ever know everything about it. There is always something new around the corner for me.

Jo–it came from Sur la Table. Check their website and if that doesn’t work, go to one of their stores. The little ones don’t do diddly for me, either, because I have big hands, like a man, so my fingers just don’t fit in those little cutsie dinky things with ears and whatnot. Though, I do like the ears…I don’t know why, but I do.

Katie–look online if you cannot find it near you.

Maninas–thank you. It looks like we are going to be using it as a special at some point. At least I hope so, since it tastes so good.

By: Maninas

Maninas — Thu, 01 Nov 2007 15:13:07 +0000

this was really informative and interesting! and very creative!

By: Katie

Katie — Wed, 31 Oct 2007 20:26:49 +0000

Loved all the info! I, also, find the histories of foods fascinating – as well as the chemistry of cooking.
Now, if I could only find some pomegranite molasses….
Wonderful pasta!

By: jo

jo — Wed, 31 Oct 2007 19:26:50 +0000

Oh please, PLEASE, tell me where you found that particular salt pig?
I have been looking forever since my last one broke. All the ones I see now are too small for my giant hands or the inside is glazed, thus defeating the purpose, or they include ears and tails. Mmmm no. Thanks.
I have googled and yahooed my fingers off but still can’t find one like it.

regards,
jo

By: Mamlambo

Mamlambo — Wed, 31 Oct 2007 13:13:35 +0000

That looks deeeelish… I’ll have to savour this post later when the pile of papers on my desk has been somewhat reduced. Speaking of pasta, in North Africa it’s not particularly popular but in Libya they LOVE macaroni – a result, I guess, of the strong Italian presence and colonialism.

Mbakbaka is basically macaroni with veal, onion etc – there’s obviously five zillion ways of doing this (some more appetizing than others) but I can dig out a recipe if you like. The other version is “bi laban”, with yoghurt – which is actually quite nice and very welcome on a warm summer’s day.

Curiously, speaking of food history… in Libya and some other places they like Seneyet Maacarona… basically baked macaroni. Which is also a signature dish in my country, Malta. They do it quite differently in Libya, but it’s still the same concept in many ways. We do take it a step further in that we also make a version of baked macaroni called timpana… with pastry at the bottom and on top… and then you cut it into bite sized pieces if you wish. Great dinner if served in big portions, fabulous party food if served in smaller ones.

Ok… I better eat something, you just made me very hungry!