Ingredients (serves 4)
This is a dish quite close to my heart. It is the first thing I ate as a back-packer, jet-lagged and sitting by the shores of the Red Sea in Dahab; a little village on the eastern side of the Sinai Desert. It instantly brings back memories of sea breezes and good company and trust me – it’s really, really yummy.
It's kind of what my mum calls an 'Ifit' meal, in that as far as your veg goes; if it's in the fridge, you can chuck it in. For authenticity you should have aubergine, green beens, okra (substitute courgettes) and potato, but in mine I threw in some asparagus I had left over and that worked really well.
It's great served with couscous, but I have to say that I'm pretty apathetic to that stuff and I like it the way I had it in Dahab - just served with a heap of steaming Bedouin Bread. Mmmmm.