The other night my husband and I found ourselves without dinner again. There are stuff inside the fridge but, you know, it’s one of those nights when I just could not be bothered to cook. I hope I don’t look like a bad wife at all. I had a cold and a splitting headache, a little compassion here, please.
So yeah, we ordered pizza for delivery. Again. But different this time. It was pizza with exotic middle-eastern spices… they’re called sfiha.
Sfiha, the Lebanese pizza, from Le Cedre Restaurant in Phnom Penh.
They are delicious, exotic pizzas that are made from minced moutton and mixed with various heavenly spices. They look like open-faced minced pies on soft dough (crispy on the sides) but, according to Le Cedre’s menu, they’re actually pizza that are traditionally eaten in Lebanon and other Arab countries.
I’m not a fan of lamb meat at all but this one I’m happy to make an exception as this dish is a tummy-pleaser! I googled for recipes and I’m pleased to know that it’s not that difficult to make. I think I know now what I will try to do in my kitchen next time.
A dear friend recently gave me a pack of assorted chocolates from Korea from her her husband’s pasalubong after a brief business-visit there. It was an assortment of weird but surprisingly wonderful sweets from the kimchi country. Flavours included were sesame, seaweed, rice wine, and this, my husband’s favourite and mine, the red pepper chocolate:
The heat comes out only after swallowing the chocolate! Not really hot but you can't ignore the faint heat, almost a tingling sensation, on the throat.
I know you are also wondering why and how a lowly sili (red chilli pepper) can be added to chocolates?
The result? Two layers of chocolate gooey stuff – outside is a regular milk chocolate, inside is creamy nougat-ish flavour. Yum. The red pepper heat kicks in moments later. Not that hot, just mild enough, and you know what, weird it may sound but it is actually chocolate-y delicious! I am amazed at how an unlikely ingredient (red pepper) can enhance the chocolate flavour.