Really excited for this! Based on my work schedule (and needing to work a bit extra to make up for some days off next week after I have a tooth pulled), looks like I'll be making this for Sunday dinner. Prepping after F1 and likely into the start of IndyCar, then getting everything cooking during NASCAR to hopefully eat during the final stage. I'll definitely be posting what I make through the season, and can't wait to see what everyone else's looks like, what alternate dishes may be made at times, substitute ingredients for whatever reasons, etc. And with my wife having quite a few allergies, I'll likely be one of those taking the occasional detour from what's posted here lol
I can't wait to see what you come up with! Especially taking into account food allergies — it's always really cool to see new interpretations of a dish, whether that's based on allergies or preferences or simply what's on hand.
I hope the cooking is smooth!! Like I mentioned, the prep is the most tedious part. Once you have that done, it's just a matter of throwing things into a pot at different intervals and waiting for it all to marinate together!
The week we made this ended up being far more hectic than anticipated, and I never got around to posting my planned Twitter thread on the experience, but I very much enjoyed the process of making it, and found a wonderful little Mediterranean/Middle Eastern market in my area that I'm sure I'll be visiting a few more times through the season.
As far as how it came out, I think I may have used too much cloves, or my mom and I are extra sensitive to it, because that flavor was a bit overpowering for us, at least in the rice. We did enjoy the chicken though, which is a place I decided to diverge and instead of the chicken pieces used in the recipe I got 3 lb of boneless skinless breast and cut them into large pieces. Dad got a second plate and thanked me but didn't compliment it, so I'd say it was acceptable for him lol. And my wife, the only one of us who'd had middle eastern food before, enjoyed it and ate most of the leftovers, so that's a win in my book 😅 I'd definitely like to take another stab at it sometime, I can think of a few things I'd tweak to make it a bit more to my liking.
Fun side note on the allergen aspect: we completely forgot my wife is allergic to nutmeg until we were in the middle of eating. It's a very light allergy and we often forget about it due to her more serious allergies, and she did finish eating and had leftovers without much issue, so it wasn't a big deal, but a bit embarrassing for me, as I'm generally more vigilant about her allergies than even she is.
Looking forward to seeing what we're making for Australia!
This is great! A friend just sent me to your blog as I decided to to something like this during the season. Planning Lamb Kabsa for the Saudi GP (starting the black limes, today!)
Bahrain had me stumped, so I made a dish from the Ranoi by Vineet menu in Bahrain. Acclaimed restaurant there, if Indian. Spice crusted lamb chops with spinach-potatoes tasted like food from Vikram Vij in Vancouver.
We tried cooking our way through last F1 season’s map and struggled to find good recipes. So excited to find your Substack and to see what you’ll bring next!
Really excited for this! Based on my work schedule (and needing to work a bit extra to make up for some days off next week after I have a tooth pulled), looks like I'll be making this for Sunday dinner. Prepping after F1 and likely into the start of IndyCar, then getting everything cooking during NASCAR to hopefully eat during the final stage. I'll definitely be posting what I make through the season, and can't wait to see what everyone else's looks like, what alternate dishes may be made at times, substitute ingredients for whatever reasons, etc. And with my wife having quite a few allergies, I'll likely be one of those taking the occasional detour from what's posted here lol
Anyway, thanks again for putting this together!
I can't wait to see what you come up with! Especially taking into account food allergies — it's always really cool to see new interpretations of a dish, whether that's based on allergies or preferences or simply what's on hand.
I hope the cooking is smooth!! Like I mentioned, the prep is the most tedious part. Once you have that done, it's just a matter of throwing things into a pot at different intervals and waiting for it all to marinate together!
The week we made this ended up being far more hectic than anticipated, and I never got around to posting my planned Twitter thread on the experience, but I very much enjoyed the process of making it, and found a wonderful little Mediterranean/Middle Eastern market in my area that I'm sure I'll be visiting a few more times through the season.
As far as how it came out, I think I may have used too much cloves, or my mom and I are extra sensitive to it, because that flavor was a bit overpowering for us, at least in the rice. We did enjoy the chicken though, which is a place I decided to diverge and instead of the chicken pieces used in the recipe I got 3 lb of boneless skinless breast and cut them into large pieces. Dad got a second plate and thanked me but didn't compliment it, so I'd say it was acceptable for him lol. And my wife, the only one of us who'd had middle eastern food before, enjoyed it and ate most of the leftovers, so that's a win in my book 😅 I'd definitely like to take another stab at it sometime, I can think of a few things I'd tweak to make it a bit more to my liking.
Fun side note on the allergen aspect: we completely forgot my wife is allergic to nutmeg until we were in the middle of eating. It's a very light allergy and we often forget about it due to her more serious allergies, and she did finish eating and had leftovers without much issue, so it wasn't a big deal, but a bit embarrassing for me, as I'm generally more vigilant about her allergies than even she is.
Looking forward to seeing what we're making for Australia!
It's a wonderful concept for a series and you've delivered in spades. I'll have to give my mortar and pestle a really serious outing for this.
This is great! A friend just sent me to your blog as I decided to to something like this during the season. Planning Lamb Kabsa for the Saudi GP (starting the black limes, today!)
Bahrain had me stumped, so I made a dish from the Ranoi by Vineet menu in Bahrain. Acclaimed restaurant there, if Indian. Spice crusted lamb chops with spinach-potatoes tasted like food from Vikram Vij in Vancouver.
But maybe I'll try this during F1's summer break!
We tried cooking our way through last F1 season’s map and struggled to find good recipes. So excited to find your Substack and to see what you’ll bring next!