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Wok eggs, fried rice and hot Dry Noodles.
By Reem Kassis - Friend of Milk Street
My feet were sore and my heart was heavy after a long day of walking. I had left Jerusalem again and was going to make London my home for the foreseeable future. After a day spent sorting out living arrangements, I stumbled into a pub I had read about once in a novel. I ordered fish and chips and I splurged on a dessert the waiter told me was not to be missed. It was my first experience with sticky toffee pudding. It wrapped me in such warm comfort that night and remained my favorite dessert until I left London with a family in tow, five years later, to make Philadelphia my new home. At first, I felt a sense of betrayal at tinkering with this dessert that had been so good to me, but this version with tahini is so sublime that the transgression can only be forgiven.
Reprinted with permission from “The Arabesque Table: Contemporary Recipes from the Arab World," by Reem Kassis (Phaidon, April 2021).
Butter and flour, for the pan
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