Kebabs

One of my brother's favourites! During Ramadan and Eid, he likes to go a step further and crumble his kebabs on top of his plate of Sana Bazi (chick pea dish). These are enjoyed best when eaten fresh from the frying pan - they're mouth-wateringly juicy! (Leaving cooked kebabs overnight in the fridge turns them dry and chewy)

Shemai (Milky Vermicelli Pudding)

The type of food my mum prepared for both announced and unannounced guests always told me something about their ranking!  You had the everyday sort of guests, no-one special; usually a neighbour – a cup of tea and a plate of biscuits would suffice.  Then you had the middle of the range guests – some sort of savoury snack made fresh (and usually fried) would be presented before the tea came out in our best cups and saucers.  And then there were the prestigious guests who received all of the above plus this wonderful pudding (and more if they were coming to dinner)!

My favourite part of cooking this dish is the minute after the cinnamon and cardamom enter the boiling water.  I used to, and still do hover over the cooker to inhale the delightful aroma rising up in the air as the spices release their magic!

Fiyaizi (Crunchy Lentil Dumplings)

My Nan’s favourite!

Fiyaizis, along with Sana Bazi (black chick pea stir fry), are served fresh on the streets of Bangladesh.  They’re available all year round, but especially popular during the month of Ramadhan.  My family travelled to the city of Sylhet many times whilst I was growing up and so I got to eat a lot of them!

I still remember the delightful aroma escaping the bag which my Hufa (uncle) carried into the house on his way back from the mosque after sunset prayers.  He would start calling to everyone in the house from the porch but the spicy smell would have already summoned most of us!  Hufa would unwrap the softened newspaper parcels and invite us to tuck in.  Hands would dive in and out as fiyaizis were devoured by the houseful of extended family during our stay.  If she happened to be visiting, a parcel especially for my Nan would be passed along to her.

Fiyaizi Recipe