ZAKI FAMILY MENU
STARTERS
• Kibbeh nayee (raw kibbeh)
• Fattoush salad Accompaniments: Chilli, onion and mint relish, olive oil and flatbread
MAINS
• Bazella ma’a rooz (lamb-and-pea casserole) served with rooz il faifal (rice with vermicelli noodles)
• Shish tawook (marinated chicken kebabs) served with toum (garlic sauce) and batata harra (chilli potatoes)
DESSERT
• Knafeh (Middle Eastern cheese dessert) served with attar (rose syrup) and ahweh (Lebanese coffee)
THE AROMA OF FRESHLY BAKED MA’AMOUL COOKIES GREETS ME as I enter the Zaki home in Bryanston, Johannesburg. Then I am ambushed by Winston, the family’s two-year-old French bulldog, who is eager to make friends. A long table overflowing with Lebanese delicacies is the focal point of the living room, where Teddy Zaki offers a warm welcome.
The story behind Just Teddy Fine Boulangerie & Pâtisserie in Hyde Park Corner is as full of passion and pride as the man himself. Teddy started baking at the age of five and, prior to his TV debut on BBC’s The Great South African Bake Offin 2016, he was in the habit of baking croissants, flapjacks and scones for the family on most Sunday mornings. When not running the family’s property business, he used his free time to experiment with recipes from his collection of 1 000-odd pastry books.
Diese Geschichte stammt aus der September/October 2022-Ausgabe von Woolworths TASTE.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der September/October 2022-Ausgabe von Woolworths TASTE.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
Award-winning Food: Trending Plates
Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.
Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
82 words on...
THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
