lamb – A Year Cooking the World

Djibouti

October 27, 2016January 31, 2017Leave a comment

Djibouti, on the Horn of Africa, is a country of dry shrublands, volcanic formations and Gulf of Aden beaches. It is a small country, occupying a total area of just 8,958 sq m. Djibouti is strategically located near some of the world’s busiest shipping lanes, controlling access to the Red Sea and Indian Ocean, serving as a key refueling and transshipment centre. It is home to one of the saltiest bodies of water in the world, the low-lying Lake Assal, in the Danakil Desert. The Djibouti firm Salt Investment (SIS) began a large-scale operation to industrialise the lake, with an annual capacity of 4 million tons, the desalination project has lifted export revenues, created more job opportunities, and provided more fresh water for the area’s residents.

76% of the population live in the capital, Djibouti City, which is also the principal tourist destination for visitors. Places to explore in the city include Place Ménélik in the European Quarter, Place Mahmoud Harbi (Place Rimbaud) in the African Quarter, L’Escale marina, Église Éthiopienne Orthodoxe Tewahido St Gabriel du Soleil and Les Caisses Market.

Despite it’s small size, there are plenty more highlights for the visitor. From the ancient Juniper forests in the Day Forest National Park to snorkelling alongside whale sharks in the Gulf of Tadjoura, feeling the eerie atmosphere at Obock’s Ras Bir Lighthouse and the calmness of Moucha coral Island. It is a melting pot of weird landscapes.

Djiboutian cuisine consists of a mixture of Somali, Afar, Yemeni, and French cuisine, with some additional South Asian influences. Popular dishes include Sambusa (Samosas), Fah-Fah (Soupe Djiboutienne), Yetakelt W’et (Spiced Vegetable Stew), Lahoh (pancake like bread), Garoobey (porridge), Xalwo (halva confection) and Banana fritters. I made Djibouti’s national dish – Skoudehkaris (spiced lamb stew) which was very simple and full of interesting flavours.

Rating: 8/10

Serves: 2
Prep time: 5 minutes
Cook time: 1 hour

300g lamb, cubed
1 onion, chopped
1 tbsp vegetable oil
1/2 tsp cumin
4 cloves
1/2 tsp cardamom
1/8 tsp cayenne
1/4 tsp cinnamon
1 /214 oz can diced tomatoes
1 /2 cup water, plus extra as needed
1/4 cup long-grain rice
salt & pepper

Add the vegetable oil, onions, cumin, cloves, cardamom, cayenne, and cinnamon to a medium pan with lid and cook until soft and fragrant
Add the lamb and brown it a little
Add the tomatoes, 1/4 cup of water, salt & pepper
Cover and simmer for 45 minutes
Add the rice to pan and 1/4 cup of water
Cover and simmer for a further 15 – 20 minutes, until the rice is cooked

Ingredients for Skoudehkaris (spiced lamb stew)

Skoudehkaris (spiced lamb stew)

Skoudehkaris (spiced lamb stew)spiced lamb stew)

Djibouti City

Sheraton beach, Tadjoura, Djibouti

Day Forest National Park, Djibouti

Whale Shark

Skoudehkaris (spiced lamb stew)

Iran

September 2, 2016January 31, 2017Leave a comment

Iran, known as Persia until 1935, became an Islamic republic in 1979, after the ruling monarchy, Shah Mohammad Reza Pahlavi, was overthrown and forced into exile. Ayatollah Ruhollah Khomeini, who had previously been in exile, returned to form a new government and became the country’s Supreme Leader until his death in 1989. He was named Man of the Year in 1979 by American news magazine TIME for his international influence, however he remains a controversial figure and was criticised for human rights violations of Iranians.

Iran is one of the world’s most mountainous countries with ranges such as the Caucasus, Zagros and Alborz Mountains. The northern part of Iran is covered by dense rain forests called Shomal or the Jungles of Iran. One of the most famous members of Iranian wildlife is the critically endangered Asiatic cheetah, also known as the Iranian cheetah, whose numbers were greatly reduced after the 1979 Revolution.

Iran ranks seventh among countries in the world, in terms of the number of World Heritage Sites recognised by Unesco. These include the Persepolis ruins, Golestan Palace, The Persian Garden, Susa (Archaeological mounds) and Meidan Emam, Esfahan public square.

Popular dishes in Iranian cuisine include Luleh Kabob (lamb kebab), Chelo (plain rice), Āsh-e anār (soup made with split peas and pomegranate juice), Gormeh Sabzi (Green Herb Stew), Bademjan (Eggplant And Tomato Stew), Baghali Polo ba Morgh (chicken with fava bean and rice) and Sohān-e-Asali (honey toffee). I decided to cook Khoresht-e Karafs (lamb and celery stew) which I served with saffron infused rice. It had a sweet flavour and the lamb was really succulent.

Rating: 8/10

Serves: 4
Prep time: 20 minutes
Cook time: 1 hr 15 minutes

500 g lamb or beef, cut into cubes
5 celery stalks
1 bunch fresh mint
1 bunch fresh parsley
3 medium onions
1 cup fresh lime juice
2 tbsp sugar
1/2 cup of cooking oil
1/2 tsp salt
1 tsp turmeric
1 tsp black pepper

Peel and thinly slice onions
Fry in oil until slightly golden
Add the meat to the onions with turmeric and black pepper until color changes
Add 2-3 glasses of hot water and bring to boil
Cook over medium heat for about 45 minutes, adding more hot water during cooking if needed.
Wash celery and cut into 3 cm pieces
Finely chop mint and parsley and fry slightly in oil
Add celery, mint, parsley, salt to the meat and continue cooking for about 20 minutes (celery should not become too soft).
Add lime juice and sugar to taste and cook for another 3-4 minutes
Serve with saffron infused rice

Khoresht-e Karafs (lamb and celery stew)

Ingredients for Khoresht-e Karafs (lamb and celery stew)

Khoresht-e Karafs (lamb and celery stew)

Cooking Khoresht-e Karafs (lamb and celery stew)

Persepolis, Iran — Persepolis ruins, Iran

Oman

July 8, 2016January 31, 2017Leave a comment

I’ve always wanted to go to Oman, well actually, I’ve always wanted to go the Chedi hotel in Muscat. Pouring over glossy travel magazines, as is my want, I came across it’s magnificent white Omani architecture and calming pools many years ago. It just oozes luxury and zen like serenity. However at £230 per night for a sea view room or £450 for a club suite, I’ve not quite got there yet.

The Sultanate of Oman is a nation on the Arabian Peninsula, it is bordered by the United Arab Emirates to the northwest, Saudi Arabia to the west, and Yemen to the south and southwest, and shares marine borders with Iran and Pakistan. Oman is an absolute monarchy, meaning the monarch has unrestricted political power over the sovereign state and its people. The Sultan Qaboos bin Said al Said has been the hereditary leader of the country since 1970.

The largest dagger measured 91.50 cm (36.02 in) in length and 21.60 cm (8.50 in) at its widest point and was achieved by Oman Telecommunications Company (Omantel) in Muscat, Oman, on 12 November 2011. The dagger was produced as a gift to His Majesty Sultan Qaboos Bin Said, to celebrate his 40 years of accession. The dagger was a Khanja- a traditional Omani dagger and Oman’s national symbol. The dagger was made from wood and silver, with ornate carvings and mouldings.

Some of the top highlights for the visitor are Nizwa’s 17th century fort, Wadi Shab gorge, the port and capital city of Muscat, Sharqiya (Wahiba) sand dunes, Masirah’s picture perfect beaches and the Empty Quarter, the largest contiguous sand desert (erg) in the world.

Omani cuisine is rooted in a Bedouin culture of hospitality, using whatever is on hand to feed a wandering stranger or a crowd of friends. Dishes are often based on chicken, fish, and lamb, as well as the staple of rice. Common dishes include Machboos (rice flavored with saffron and cooked over spicy meat), Sakhana (thick soup), Djaj Fouq El-Eish (spiced chicken and rice) and Mishkak (skewered meat cooked over charcoal). I decided to cook the festival meal of Shuwa, which traditionally is covered with banana leaves and cooked in an underground sand oven for up to 2 days. As my husband wasn’t too keen on me digging a fire pit in our garden, I opted to cook it in the oven! It is served over a fragrant rice and we really enjoyed it.

Rating: 8/10

Serves: 4
Prep time: 20 mins + 24 hours marinating
Cook time: 3 hours 50 mins

1/2 leg of lamb, pierced in a few places with a sharp knife

For the marinade:
5 cloves garlic, crushed
1 tsp ground pepper
3/4 tsp ground cumin
1 tsp ground coriander seeds
3/4 tsp turmeric powder
1/2 tsp ground cloves
2 tsp red chili powder
2 tbsp cooking oil
1 1/2 tbsp white wine vinegar
Juice of 1 lemon

For the rice:
2 cups basmati rice
4 cups water
3/4 tsp cumin seeds
1/2 tsp pepper corns
2 cardamom pods
2 cloves
1/2 cinnamon stick
1 star anise
2 bay leaves
1 tsp turmeric
2 tsp salt

Thoroughly combine all the marinade ingredients
Put the lamb in a bag and pour the spice mix over the lamb leg, massaging it well inside the bag so it’s fully coated and the liquids get into the pierced holes
Place in the fridge for 24 hours

Preheat the oven to 150c
Put the lamb in a roasting tray and cover tightly with foil
Cook for 3 and a 1/2 hours, basting every hour
Remove the foil and cook for a further 20 mins
Put the lamb on a carving board, rest for 5 mins then carve

For the rice (start 20 – 30 mins before lamb is ready)
Soak the rice for 10 mins in water, drain and rinse
Heat a heavy bottom pan to a medium – high heat
Add oil
Add all the spices and fry for 30 seconds
Add the water
When water is boiling, add the rice
Cook until the water has all been absorbed, stir gently, then turn off the heat and cover with a lid
Let it steam until the lamb is ready

Ingredients for Shuwa (slow cooked marinated lamb)

Marinade for Shuwa (slow cooked marinated lamb)

Marinating the Shuwa (slow cooked marinated lamb)

Shuwa (slow cooked marinated lamb)

My family enjoying Shuwa (slow cooked marinated lamb)

Chedi hotel Muscat — Chedi hotel, Muscat

Masirah beach Oman — Masirah beach, Oman

Mauritania

April 11, 2016January 31, 20171 Comment

Situated in West Africa, Mauritania (officially the Islamic Republic of Mauritania) is in western North Africa. The country derives its name from the ancient Berber Kingdom of Mauretania, which existed from the 3rd century BC to the 7th century, in the far north of modern-day Morocco. Part of French West Africa until independence in 1960, Mauritania is influenced by Arab as well as African cultures. Some of the world’s richest fishing grounds lie off the coast. The population still largely depends on agriculture and livestock for their livelihood. Fish exports account for 60% of foreign earnings.

Mauritania passed a law to abolish slavery only in 1981. It is one of the last countries to do so. Despite the legislation against slavery, there still exists around 90,000 slaves in Mauritania according to 2003 estimates.

Nouahchott, which means “place of the winds,” was designated as the country’s capital only in 1960 and is therefore one of the world’s newest capitals. It’s highlights include Port de Pêche (fish market), Mosquée Saudique and the Musée National.

Tourists are also attracted to Atar, the ancient capital of the Almoravid kingdom, and Chinguetti, with houses and mosques dating back to the 13th century.

The cuisine of Mauritania has an overlap with Moroccan cuisine in the north and Senegalese cuisine in the south. Some traditional dishes include Thieboudienne (Cheb-u-jin), a coastal dish of fish and rice, considered to be the national dish, Mahfe (goat or camel meat in a peanut, okra and tomato sauce) and Cherchem (lamb couscous). I opted to cook Méchoui, whole roasted lamb. I followed a brilliant recipe from a fellow ‘around the world cook’ Sasha Martin.

Rating: 9/10

Serves: 6
Prep time: 30 mins
Cook time: 3 hours

1 deboned leg of lamb
1/4 cup raisins
2 pitted dates, chopped
4 dried figs, chopped
1 onion, diced
1 cup rice, uncooked
2 1/2 cups stock
salt & pepper
1/2 tsp coriander

Chop the onion, dried fruits, and add to a skillet with rice, stock, salt, pepper and ground coriander. Cover and simmer for about 10 minutes and then let it cool slightly.
Preheat the oven to 160C.
Stuff the lamb with the rice & fruit mix and then tie up the lamb with string.
Put the remaining rice mix in a small casserole dish and cover with foil.
Roast the lamb for 2 1/2 to three hours. Put the casserole of stuffing in for the last 30-45 minutes of roasting.
Let the meat rest for 10 minutes before slicing.
Serve with the extra rice and roasted carrots.

Ingredients for Méchoui

Cooking the rice & fruits

Stuffed lamb Méchoui

Rice & fruit

Roasted Méchoui

Family enjoying Méchoui

Méchoui

Mauritanian desert

Uzbekistan

March 22, 2016January 31, 20171 Comment

Dominated by the Qizilqum desert, Uzbekistan is Central Asia’s most populous country. About 80 percent of the country is flat desert, with mountain ranges rising in the far southeast and northeast. The world’s largest open-pit gold mine is at Muruntau in the Qizilqum desert.

The oldest cities of Uzbekistan are more than 2,750 years old, and the most famous of them – Samarkand, is one of the oldest cities in the world.

Uzbekistan, along with Liechtenstein, is one of the only two doubly landlocked countries in the world.

Tashkent, the capital, has a metro station featuring chandeliers, marble pillars and ceilings, granite, and engraved metal. It has been called one of the most beautiful train stations in the world. Along with Tashkent, some of the key highlights of Uzbekistan include The Ark at Bukhara (a royal town within a town dating back to the 5th century), the turquoise-tiled Kalta Minor Minaret, the desert citadels of Khorezm and Samarkand’s Registan Square, one of the world’s great architectural feats.

Under Soviet rule there was intensive production of cotton and grain leading to overuse of agrochemicals and depleted water supplies. The land has been left degraded and the Aral Sea and certain rivers half dry. Since it’s independence in 1991 the country is seeking to gradually lessen it’s dependency on cotton, while developing mineral and petroleum reserves.

Bread and noodles are of significant importance in the cuisine of Uzbekistan, thanks to much grain farming. Mutton is the most popular meat choice due to a large sheep population. Recipes I came across include Plov (pilaf of rice, meat, carrots & onions), shorpa (soup of mutton & vegetables), dimlama (stew) and manty (dumplings). I opted to cook Samsas (savoury filled pastry, similar to samosas).

Rating: 7/10 – even though I thought I’d filled them well, I might be tempted to make less and fill them more!

Makes 8 small samsas

Prep time: 30 minutes
Cook time: 30 minutes

225g ground meat (I used ground lamb, but you can use a mixture of beef & lamb)

1 medium sized onion, chopped

2 cloves of garlic, chopped

1 tbsp ground cumin
1/2 tsp cumin seeds
1 tsp coriander
1/2 tsp salt
1 sheet of ready rolled puff pastry dough
1 egg yolk
1 tablespoon olive oil

In a medium frying pan, cook the onion and garlic with 1 tablespoon of olive oil on a low heat until the onion is soft.

Add the ground meat to the frying pan, and cook the meat until browned about 5 minutes and take it off the heat.
Add the coriander, salt, ground cumin, and rub the cumin seeds between your fingers.
Let the meat & spices cool for 30 minutes (or more) before forming the samsas.
Preheat the oven to 200 degrees.
Line a baking sheet with parchment paper.
Roll the puff pastry so it is slightly thinner and cut into 8 equally sized pieces.
Mix the egg yolk with a few drops of water in a bowl.
Divide the meat into 8 portions.
Put one portion of the meat onto half of each piece of pastry. Brush the edges with the beaten egg mix.
Fold the dough in half and push the ends of the dough together to close the pastry.
Coat the tops of the pastry with beaten egg mix.
Cook for about 25-30 minutes until the dough is brown.
Let them cool a little and serve warm.

Ingredients for Samsa

Making the Samsa

Samsa

Baked Samsa

Enjoying the Samsa

Ragistan Square, Samarkand

Tashkent railway station

Bukhara minaret

South Africa

March 10, 2016January 31, 20171 Comment

The Republic of South Africa is Africa’s largest and most developed economy. It’s main exports are gold, diamonds, metals, minerals, cars & machinery. It is an extremely diverse nation, home to hippos, penguins, zebras, dolphins and of course ‘the big five’ (African lion, African elephant, Cape buffalo, African leopard, and White/Black rhinoceros). It hosts four of the seven fastest mammals in the world, namely the wildebeest, the African lion, the springbok and the cheetah.

A turbulent political history, dominated by apartheid from 1948 to 1994. Racial segregation had been in place for centuries but a new policy, started in 1948 made it stricter and more systematic. The people of South Africa were divided by their race and were forced by law to live apart from each other. In 1990 President Frederik Willem de Klerk began negotiations to end apartheid. The multi-racial democratic elections in 1994 were won by the African National Congress, led by Nelson Mandela and he became the first President of South Africa and also the first black president. Nelson Mandela won the Nobel Peace Prize for his leadership of anti-apartheid activism in 1993. The apartheid system was banned in 1994.

There are many inviting tourist highlights for visitors to South Africa; The Cape of Good Hope, Table Mountain, Kruger National Park, The Garden Route, Cape Town, Johannesburg to name a few!

South Africa’s Garden Route is the longest stretching wine route in the world. Route 62 is 850 km long from Cape Town to Port Elizabeth. There are over 560 wineries in the Cape area.

It also has the highest commercial bungee jumping bridge in the world at Bloukrans, which is 216 metres long. It’ll set you back £39.50 for the privilege.

When it comes to the food, again it is very diverse with influences from the Dutch, French, Indians and Malaysians. Some of the recipes I came across were

Bobotie (meatloaf with egg based topping), Chicken Curry Potjie, Buttermilk pudding and Koeksisters (sweet twisted pastries). I decided to cook Sosaties (grilled lamb kebabs).

Rating: 8/10.

Prep time: 40 minutes + 24 hours marinating time
Cook time: 15 – 20 minutes

Sosaties:
500g trimmed lamb leg cut into chunks
200g dried apricots
8 metal or wooden skewers
Sosatie Marinade:

1 tbsp apricot jam
2 tbsp soft brown sugar
1 tbsp crushed garlic
6 cloves
3 bay leaves
2 tbsp curry powder
2 tbsp malt vinegar
2 tsp salt
1 tsp ground black pepper
1 tsp fresh ginger
2 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
1/4 cup water

Place all the marinade ingredients in a bowl and mix well together.

Add the lamb to the marinade and mix well.
Cover and leave in the fridge for 24 hours (or more). Stir the lamb 3 or 4 times during the marinating process.
If using wooden skewers, soak in water for a couple of hours before using.
Soak the apricots in warm water until they plump up.
Remove the lamb from the bowl and thread it on to the skewers alternating pieces of lamb and apricots.
Reserve the marinade.
Preheat the grill or BBQ and cook the sosaties for 10 – 15 minutes, turning regularly so they don’t burn.
Meanwhile pour the marinade into a saucepan and heat until almost boiling.
When serving pour the hot marinade over the sosaties and serve.

cape-of-good-hope-1219192_1280 — The Cape of Good Hope

Azerbaijan

February 21, 2016January 31, 20171 Comment

South of Russia, Azerbaijan is on the west coast of the Caspian Sea with the Caucasus Mountains in the northwestern border of this republic. The oil rich capital is Baku, with a population of c. 2m. Marco Polo visited Baku in 1264 and witnessed the oil being collected, he said “there is a fountain from which oil springs in great abundance”. Azerbaijan gets its name from Atropates, a Persian nobleman. He ruled over the present-day Azerbaijan. His name evolved over a millennia, and in modern Persian translates to “The Treasury” and “The Treasurer” of fire or “The Land of the Fire”.
Azerbaijan is home to the first known fireplace, discovered in Azikh Cave, the largest cave in Azerbaijan, and also one of the ancient proto-human habitations in human history, that dates back to 700,000 – 500,000 years ago.
In 1879, the Nobel brothers, founders of Nobel Prize, set up their oil company in Azerbaijan; The Nobel Brothers Petroleum country. The Nobel brothers from Sweden acquired much of their wealth from Azerbaijan’s oil industry.
The former world chess champion Garry Kasparov hails from Baku.
Tea is the most popular drink in Azerbaijan. Traditionally served in a pear shaped glass, the drink is often consumed through lumps of sugar or jam, held in the mouth.
A few of the popular dishes in Azerbaijan cuisine include Plov (saffron covered rice), Dolma (minced and spiced lamb wrapped in vine leaves), and Dyushbara (meat dumplings). Also very popular are kebabs, which is what I opted to cook – Lyulya (lamb kebab). There is an Azerbaijan restaurant near Ravencourt Park, where they serve ‘Lulle’ kebab for £9.49.
Rating: 8/10

Prep time: 20 mins
Cook time: 15 mins
Serves 2 as a large starter

220g lamb neck fillet
20g suet
1/2 onion chopped
Salt & pepper

Blend the lamb, suet and onions in food processor. Add salt, pepper and then leave it in the fridge for 30 minutes.
Rinse your hands in salted water, mould into 6 sausages and skewer.
Preheat the grill and cook for 10-15 minutes, turning so they are brown on all sides.
Serve with flatbread and chutneys.

Kebab skewers

Under the grill

Voila!

Enjoy!

Tajikistan

February 12, 2016January 31, 20172 Comments

Tajikistan, a landlocked former Soviet republic, covers an area of 142,000 sq km (55,000 sq miles). It borders Kyrgyzstan in the north, China in the east, Afghanistan in the south and Uzbekistan in the northwest. The capital is Dushanbe.
The area of Tajikistan has been inhabited since 4000 BC.
The Pamir mountains, topping 7,000 meters (23,000 feet) and known locally as the “Roof of the World”, make up more than 90 percent of its territory There are more than 900 rivers in Tajikistan and about 20 main lakes.
The legendary Silk Road passed through Tajikistan going from China to Europe. The Silk Road (or Silk Route) is an ancient network of trade routes that were central to cultural interaction through regions of the Asian continent connecting the West and East from China to the Med. The Silk Road derives its name from the lucrative trade in Chinese silk carried out along its length.
Tajikistan remains the poorest of the 15 post-Soviet nations.
According to wiki, part of the 1985 American comedy film, Spies Like Us, directed by John Landis starring Chevy Chase and Dan Aykroyd was set in Tajikstan. Although they didn’t actually do any filming there.
The cuisine of Tajikstan includes Plov (a rice dish fried with vegetables & meat), Qurutob (salted cheese) and Fatir (flaky flatbread). I decided to cook lamb kebabs with mint & star anise. They were a very unusual (if not an acquired) taste.
Rating: 7/10

Kebabs:
400g ground lamb
1 large red onion
1 medium tomato
2 tsp salt
1 tsp ground black pepper
1 tsp ground coriander
4 star anise corms, ground
1 tsp ground cinnamon
1 tbsp fresh, chopped mint leaves
1 small bunch of coriander leaves, chopped (15-20 sprigs)
3 hot, dried, red chili peppers
1/4 cup flour (optional)
Stew:
2 large yellow onions, peeled, sliced and separated into crescents
3 tbsps unsalted butter
1 tsp granulated sugar
1 generous tbsp of garlic, peeled and chopped
3 hot, dried red chili peppers
1/2 tsp salt
1/4 tsp ground black pepper
1 small bunch of coriander leaves, chopped (15-20 sprigs)
1 cup beef stock
1/2 cup plain yogurt

1. In a food processor combine onion tomato and spices and blend lightly so that the vegetables are chopped but still have their form. Add meat, blend lightly again to mix. Let set in the refrigerator for several hours before rolling into kebabs.
2. Preheat grill on the highest setting. Remove meat mix from refrigerator and roll the kebabs into sausages or loaves about 3 inches long and 1½ inches wide. Flour very lightly, if desired, to help the meat hold together.
3. Place on a baking sheet that has been oiled or sprayed. Cook about 6 inches from the flame for 5 minutes on each side. If meat still feels soft to the touch, cook for another few minutes, but do not let the kebabs burn. When done, remove from heat and set aside as you make the stew.
4. Melt butter in a large saucepan or sauté pan. When hot, add onions and sauté briefly to coat the onions. Cook for a few minutes stirring often and then add the sugar and lower the heat to the lowest setting. Let onions cook and caramelize, stirring them only every 10 minutes or so. When they are light brown and very soft, add the garlic, chili peppers and coriander and stir well. Cook until garlic begins to brown.
5. Add the yogurt and the beef stock to the onions and garlic, stirring well. Add the lamb kebabs and, if necessary, add more beef stock. Cover and continue to cook over a low flame until the kebabs are hot. Serve the kebabs on a bed of rice or bulgur and spoon the onions and sauce over the kebabs for a bit of extra flavor.

Albania

February 2, 2016August 31, 2023Leave a comment

Albania has had a wild history, like a lot of eastern Europe. It’s little visited by tourists and is little developed. Mother Teresa is probably Albania’s most famous citizen, having won a Nobel peace prize and well on her way to being a saint. Tirana International airport was named after her in 2001.

Skanderbeg is also another important name in Albania, for his freedom struggle. He successfully overthrew three Ottoman sieges and also led several anti-Ottoman agitations in Albania. Ahmet Bey Zogu became the first president of Albania in 1925 and in 1928 ascended the throne under the name Zog. Having a King Zog is interesting enough, but he is also the only national leader in modern times to return fire during an assassination attempt.

Elvanagjata is the most popular artist of Albania .. and worth a google search 😉
Albanians nod their head up and down to mean ‘no’, and shake it from side to side for ‘yes’.It’s one of only 3 European capitals to be without a McDonalds.Thank you to Mimoze for her tip on this dish 🙂

Rating: 9/10 .. lovely flavour

3 tbsp unsalted butter

1/2 tbsp olive oil

600g lamb shoulder cut into chunks

Salt and freshly ground black pepper, to taste

1/4 cup flour

50g long grain white rice

2 cloves garlic, finely chopped

1.5 tbsp finely chopped oregano

250g plain yoghurt

2 large eggs

Freshly grated nutmeg

Heat 1.5 tbsp. butter and the oil in a saucepan over medium-high heat

Season lamb with salt and pepper and toss with 1 tbsp flour

Working in batches, cook lamb, turning as needed, until browned, 10–12 minutes

Add rice, garlic, oregano, and 1/4 cup water; boil

Reduce heat to medium-low; cook, covered, until rice is just tender, about 15 minutes

Add salt, and pepper and transfer to a baking dish

Heat oven to 375°

Melt remaining butter in a small saucepan over medium-high heat

Whisk in remaining flour; cook until smooth

Remove from heat; whisk in yoghurt, nutmeg, eggs, salt, and pepper until smooth

Pour yoghurt sauce evenly over lamb mixture

Bake until golden and the lamb is tender, 45–60 minutes

Serve with green beans & salad