Rufat Rajabov

Rufat Rajabov

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Done with a scanner and my friend Amelia #trapped #scanography #drowning #depth #details

Done with a scanner and my friend Amelia #trapped #scanography #drowning #depth #details

#artfairphilippines2016 #vscocam #manila #firstfriday

#artfairphilippines2016 #vscocam #manila #firstfriday

The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. (Photo: Carol Sachs for The New York Times)

The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb.

Singapore Chili Shrimp

Singapore Chili Prawns 1 tablespoon peanut oil 1 pound shrimp (shelled and deveined) 1 tablespoon garlic (chopped) 1 tablespoon ginger (grated) cup shallots (chopped) 2 chilies (seeded and chopped) cup water 4 tablespoons tomato sauce 3 tablespoons

TURKISH PAPRIKA LAMB SHANK with QUINCE ~~~ her recipe uses a turkish pepper paste; she is referring to what is commonly known in the middle east as biber salcasi and my preferred brand is "sera" (it comes in hot or mild). [Turkey] [tanyazouev]

TURKISH PAPRIKA LAMB SHANK with QUINCE ~~~ her recipe uses a turkish pepper paste; she is referring to what is commonly known in the middle east as biber salcasi and my preferred brand is "sera" (it comes in hot or mild).