“Traveling makes you hungry and so I like to stop by on my tours around the world. Many people and tastes have inspired me. Here I share a different dish with you every day. “
Here you will find 4 dishes that you can find on our buffet.
Aadil got up early to cook the soaked beans overnight. Today we have Foul Medames for breakfast – literally: “beans cooked over fire”. I can hardly wait and look out of my room window into the cozy inner courtyard. I call out to Aadil: “Sabah alkhayr Aadil! Is breakfast ready yet?” “No, Schulz, but come down and help me taste it”, she replies briefly. What an honour! Perhaps I will learn more about the ingredients of this delicacy, which originally came from Egypt and has spread rapidly. “You definitely need cumin and tahini … they make the special taste. I always add lemon juice and of course every housewife has her secret ingredient. ”Aadil laughs! “Now try it,” she says. There is also thin flatbread and tomatoes, feta, egg and a little parsley on top! You can find all of this on my buffet. Enojy your meal! Regards Schulz
Bharati gives one of his kitchen lectures – a spectacle not to be missed. First a pan falls down, then Bharati pulls out: “The British or was it the Portuguese? Who knows! The best they have brought is the potato. But even this they got from the Spaniards, who conquered South America in the 16th century and brought the potato to Europe. The Spaniards got this from the Inca, where whole religious festivals revolved around the cultivation time of the potatoes. Well – when the potato was in India, of course we didn’t boil boiled potatoes or French fries. [laughs] What did we do? We have added our beautiful, fragrant spices such as coriander, cardamom, paprika, cumin, turmeric, cloves, cinnamon, pepper, mustard, chilli – exactly what makes our curry – to the potato. Today a legend and what a trip! – Schulz! Try it! ”
Bo laughs at me in the morning: “Well, Schulz – that was a hot evening yesterday! Or yes! We were back late. Have roamed the streets trying the spicy dishes at the Streetfoot stalls. This morning my cosmopolitan German stomach is a little messed up. Bo has the solution: “Try my congee!” She says. “This is a popular and very mild rice porridge that people like to eat for breakfast or as a snack. You can eat it with sweet things, nuts and fruits or with savory things like warm vegetables or meat. – You will be better in a moment! You’ll see! ”And Bo was right. Try this mild dish and choose sweet or savory. Good Appetite. Yours Schulz
Malika explains to me how her mother made cous cous herself by hand. Then she says: “… and then the cous cous is steamed and not boiled. When steaming, it stays nice and loose. The wheat semolina is largely neutral in taste and tastes a bit sweet … that’s why we season it with Ras el Hanout. This is a spice mix that definitely contains cumin, coriander, turmeric, ginger, cardamom and nutmeg. If you like it spicy, you can mix it with harissa, there is also a lot of chilli in it. Some mixes contain up to 30 different spices. “Malika stirs the loosely steamed cous cous. “Schulz! Give me the vegetables. We’ll fold it in – so now try it. ”The cous cous smells delicious and with the vegetables we have a nice breakfast. And now dear guest, enjoy your meal. Good appetite. Yours Schulz