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"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Lebanese-style snapper

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Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Ladies’ forearms


This recipe for znood el set makes about 12.

You'll need

  Pastry 12 sheets filo pastry for deep-frying ghee 50 gm coarsely chopped pistachios   Syrup 440 gm (2 cups) white sugar 1 tbsp rosewater 2 tbsp lemon juice   Banana filling 20 gm butter 20 gm brown sugar 2 bananas, cut into 1cm pieces 2 tbsp lemon juice 300 gm ashtar (see note) or fresh ricotta 200 gm pistachio halva, broken into 1cm pieces

Method

  • 01
  • For banana filling, melt butter in a small saucepan, add sugar and stir until dissolved. Add banana, then juice and cook over medium heat for 2 minutes, banana should still be a little firm, then remove from heat and cool. Gently fold together banana, ashtar and halva.
  • 02
  • For syrup, combine sugar with ½ cup water in a small saucepan over medium heat and bring to the boil, stirring to dissolve sugar. Add rosewater and juice, then set aside to cool.
  • 03
  • Cut filo sheets crossways into four 26cm x 9cm pieces and cover with a tea towel to prevent pastry drying out. Lay 2 pieces of pastry on top of each other on a work surface. Repeat with another 2 pieces, then lay the second piece perpendicular to the first to create an upside down T-shape. Place 2 tbsp of filling in the join of the T, leaving about 8cm on either side. Fold over the sides to enclose, then roll along the length of the T to create a cigar shape and brush edges with water to seal. Repeat with remaining pastry and filling.
  • 04
  • Heat ghee in a large, deep saucepan or deep-fryer to 190C. Add pastries and deep-fry for 2-3 minutes or until golden, then remove, drain on absorbent paper and dip in sugar syrup. Serve scattered with chopped pistachios.

Note Ashtar is cooked cream available from Middle Eastern grocery stores.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2007

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