A Pilgrimage from Rome to the Holy Land
On the Table
Ciabatta
Olives and Grapes
Olive Oil
Rome
Smoked Pork
Gnocchi with Romano and Brown Butter
Carrot Fritters
Constantinople
Fatoush Salad
Chicken Kabob
Grilled Vegetables
Jerusalem
Baba Gnoush
Beef Kefta
Grilled Lamb
Cucumber and Yogurt Salad
Finale
Barbousa – Middle Eastern Semolina Cake
Galaktoboureko – Greek Custard in Phyllo
Coconut Date Rolls
For this feast, I had interest from two, new to cooking feasts, people who wanted to cook specific things. One person wanted to smoke pork shoulders. One person wanted to make Middle Eastern foods. The way we compromised was to have a traveling menu. We started in Italy where pork is king and traveled to the middle east. In addition to the counter-top roasters and fryers, we decided to rent grills. Of course it was an intensely windy day, causing the fire and heat to fluctuate. We remedied this by increasing the fire with wood in addition to charcoal. Since everything we were grilling was quick-cooking items this worked just fine. Had we been cooking larger cuts of meat we would have had to create make-shift grill/ovens to keep the heat and temperature constant.
We used A Baghdad Cookery Book for inspiration, but also added some more modern recipes by request of one of the interested parties.
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