This dish really ought to come with a passport. It has undercurrents of India with its cumin and coriander. But the Haloumi cheese is pure Greek. The chickpeas could be Indian or Italian or German. And if we called them “Garbanzos”, they would be as Spanish as the incredibly delicious “Mojo Verde” that accompanies them. To top off all this culinary globe-trotting, I found the recipe in Cuisine, a New Zealand food magazine. So if you feel like singing “We are the World” while cooking this incredible vegetarian feast, go right ahead.
Six Books I’ve Been Enjoying - A round-up of books on cooking and dining that I've been reading, and found interesting lately.
5 hours ago