sauce boy, part xviii.

Trying this lavash "pizza" idea from way back again tomorrow, toppings as yet undecided.

Well shit, all of my lavash suppliers are on vacation all of the sudden. Wtf people.

OK, we cool, that little corner Turk near Van Hallstraat sorted a brother out. Now what we gone do? Wellllll, I'm thinking like this:

1) Pizza marinara. I'm making the sauce now.
2) Something with parmigiano, artichokes, kale, lemon, and almonds (and mozzarella). I've been fixated on this since I made that rice the other day.
3) Maybe this, mushrooms, garlic, rosemary, taleggio, etc.
4) I bought an assload of endive (witlof) at the Avondmarkt because it was on sale. I should do something with that. I also bought some fresh figs b/c I'm stupid and they were like 20 cents each. Maybe roasted fig, a little gorgonzola, sauteed endive, mascarpone?

5) I really want to make this and put it on a pizza. And then eat it. And then nap for a long time.

Here are the baking times for the lavash. 

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I've got a new ingredient crush: pul biber.

It's not really "sambal poeder", although I can see what they're trying to say: it's dried red chile, fire-roasted and actually not ground into powder, but kind of coarsely crushed into flakes. There aren't many seeds at all, so the chile flavor is really pronounced instead of the heat. Sambal-ish poeder.

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aci biber sosu.

Sooooooooo, yeah. That's pretty fucked up looking. My breath is fucked up as well. I did end up making that amazing Maoz-centric idea I had last night, but didn't take a picture til today, that's it above looking like this awful Dr. Oetker cookbook someone gave us 15 years ago, or we possibly stole, or found, it was called Modern German Cooking I think. Unbelievably hideous food photography, like everything was photographed in a morgue with fluorescent lights.

But I swear those mint leaves just landed like that. They didddddd!!!

What we're looking at is minus last night's pickled beets and cucumbers, it's: those supergarlicky Tunisian carrots with cumin, ginger and olives (the orange stuff), plus the garlicky Yemeni zhoug (the green stuff), which is outrageously good, plus a slightly thicker version of that garlicky Turkish tahinli tarator (the beige stuff), plus I swear randomly scattered mint, plus "the spicy-ass red stuff", which is this:

Last night I had all of the above with a little shoarma-seasoned steak and it RAAWWWWWKED, but: today, no steak, add the missing beets and cukes and this is possibly the best vegan thing I've ever smashed into my face (no yogurt). It's Maoz at home. And, coolly, it combines contributions from three continents, but I guess that's how the Ottoman/Arab world rolls. More details after accomplishing something(s).

UPDATE: A day later I made this to play along with everyone else and it was realllllllly good: Roasted Cauliflower with Tahini Dressing.

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