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La cocina del Ramadán de Oriente Medio: 250 recetas clásicas de Iftar, Suhoor y Eid de todo Oriente Medio
Paperback
Herbs, Spices, Oils, Peppers, NutsSoups & Stews
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Publisher: Independently Published
Pages: 334
Weight: 1.71
Height: 0.70 Width: 8.50 Depth: 11.00
Language: Spanish
Este libro nació de una convicción sencilla: la cocina del Ramadán no deberÃa ser un compromiso entre la devoción y el sabor. Las 250 recetas reunidas aquà -desde el silencio del Suhoor antes del Fajr hasta el bullicio del Iftar al caer el sol- vienen de las cocinas de Marruecos, Túnez, Levante, el Golfo y Egipto, cocinadas durante generaciones sin prisa ni atajos.
Aquà encontrarás la shakshuka que chisporrotea en hierro fundido a las cuatro de la mañana. El ful medames cocido a fuego lento hasta que se convierte en pasta. El mansaf que perfuma la casa entera. Los ma'amoul rellenos de dátiles que marcan el inicio del Eid. Cada receta está construida con tiempos de cocción reales, pesos en gramos y señales sensoriales concretas, porque un buen libro de cocina no te dice hasta que esté listo; te dice a qué huele, qué color tiene y cómo suena.
El libro está dividido en tres pilares:
- Suhoor - comidas de liberación lenta que sostienen el ayuno sin dejar pesadez: gachas de sémola, labneh con za'atar, huevos escalfados en tomate especiado.
- Iftar - el festÃn que rompe el dÃa: sopas, guisos de cordero, arroces, panes planos recién hechos y los dulces árabes que nadie resiste.
- Eid - los platos de celebración que se cocinan una vez al año y se recuerdan siempre.
No se han añadido afirmaciones de listo en 30 minutos donde no las hay. No se han eliminado ingredientes difÃciles sin avisar. Cuando una sustitución funciona, se anota. Cuando cambia el carácter del plato, se advierte. La melaza de granada, el samn, el agua de azahar: los ingredientes son los que son, y el libro te explica por qué importan.
Si el Ramadán es para ti un mes de intención, este libro es para que la cocina lo refleje.
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