Pics and info about international recipes that I cook and eat at home every day.
Saturday, July 8, 2017
This Kathi Roll (shown before rolling) was made with leftover Roti (referred to in the last 2 posts). A little store-bought Harissa (North African pepper sauce) was spread on the Roti, followed by some chopped up scrambled egg, and sprinkled with some Dal Biji (store-bought, spiced, crispy Indian snack mix of chickpea noodles and lentils). Accompanying these spices, was some whole-milk yogurt, and sorbet (not pictured). It was a quick, spur-of-the-moment meal, and worked out well.
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