Following an age-old tradition, we gather around in August after the tomato harvest to prepare this rich, delicious sauce.
The secret is in the tomato sauce and garam masala – two ingredients that add tons of flavor without a lot of fuss.
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On his journey to retrace his Egyptian roots, the first thing chef Michael Mina thinks about is the koshari. “It’s as classic as it gets,” he said. “That’s street food in Egypt. It’s like risotto in ...