Ay! Ay! Okay! Okay! Zeitouzy! Zeiteezy!
Al-Masri al-Yum and the whole TBE family wish to inform you that we’ve started a new food-related twitter, Zeitouzy. The reason we named it that can be found in our inaugural tweet.
Expect all the unintelligible inside jokes and willful obscurantism of our previous endeavors, which will constitute reviews of restaurants into which you may never set foot.
In addition to our new venture, we’re proud to announce an important addition to Doha’s food-tweeting scene, forgetfood. This one was begun in the Nabokovian Speak, Memory tradition of remembering what’s good and what is yanni not so nice.
All the best,
Let’s be honest – 50% of the reason I bought this was the packaging alone. Could you have passed up the font, the psychedelic flowery swirls straight out of the 60s, the little Camembert slice levitating over the apples? The other 50% has something to do with the fact that we’ve just had a lovely, generous houseguest who arrived from Paris toting several varieties of cheeses we hadn’t even thought about in months. The cheeses were promptly devoured, which means that when our guest returned to France, we were left with cravings for fromage like the stuff that had briefly graced our fridge… but weren’t exactly prepared to pay import prices at the supermarket. Oh, that elusive midrange merchandise…
So the verdict is that Mega Camembert (Made in Egypt) is worth approximately 16le, which is convenient, because that’s exactly how much it costs. It’s not amazing. The white exterior had a foamy texture, and we’ve no idea how the manufacturers managed that. It tastes like Camembert about as much as local ‘special’ cheddar tastes like cheddar. It’s an approximation. But it would be pretty good melted in an omelette, and when the imported alternatives are upwards of 40le, it’s nice to know you have options.
True to our word, we’re back at you with the first of some Thai dishes. The lemongrass and tamarind we found at Alfa last week were just begging to be put to good use, and we were all to happy to oblige. Loosely based off this recipe for Tom Yum soup, we found plenty of useful suggestions for substitutions at Thai Kitchen, but were able to get our hands on a surprising number of the ingredients. The great success of this soup, however, was the broth – spicy, sour, fragrant – and all from scratch. We have a love-hate relationship with Maggi bouillon cubes, as of course we want our soup broth to taste like something (hopefully something delicious, and definitely like more than water), but the grimy residue left in pots and bowls after a Maggi-based soup has been devoured is…. unappealing, to say the least. So we took a stab at making the broth ourselves, and were pleasantly surprised with the results.
Even with all the lemongrass and lemon rind and lemon juice in this recipe, we couldn’t get enough of that citrus tang, so we paired this soup with limoncello. Second good decision of the night.
Oh, and did we mention this soup is vegan? Don’t let that let you think it’s not delicious. It’s vegan, vegetarian, and delicious.
Recipe after the jump.