Was it a mistake to commit to making my own pitta bread from scratch? I made 75 in the end and I think it was worth the effort (recipe link). Dipped into dukkah and olive oil, we in the kitchen had to ration ourselves not to deprive my guests out in the living room.
Apricot/pistachio/cashew/sour cherry mix
Baste each layer of filo pastry with plenty of butter
I saw that weird shredded wheat stuff in a Lebanese supermarket and bunged that in too
Making the honey and orange syrup
Balls of dried labneh goat yoghurt with mint
I’m afraid to say I made too much. People were clutching their stomachs at the end. No kidding. It was a real Arabian feast.
I did say to her “This is a bit of a busman’s holiday for you isn’t it?”
In the afternoon Helen who has cooked for the Bonnington café, another cooperative restaurant, like Pogo café, springing from the squat scene, came to help knead dough. Together we felt like 19th century housewives, doing things the old fashioned way.
Later, oh yes my ‘help’ is top drawer, architect Mary Bowman, who helped design the technically advanced Princess Diana fountain amongst other projects, arrived with packets of vine leaves which I had found it almost impossible to find in North-West London. Having grown up around many Greek-Cypriot children, refugees from the war in the 1970s, I was surprised to realise that you can buy sushi nori almost everywhere but not vine leaves. Food fashion is fickle is it not?
One guest asked me “Who are all these children? Are they all yours?”
“Yes“, I replied. “And every kid has a different father!”
I’m all for anti-right-wing press single mum chic! Yeah we are slappers, spending our child benefit on Silk Cut and gin while our kids run around bare-foot with no tea.