Well met in Fresh and Fruity, where I saw Seville oranges for making marmalade on sale today. At the same time there was another friend there, originally from somewhere in the Middle East (Palestine, Syria? I'm not sure), who was commenting on them, and regretting not having seen them before, since she'd already made 50 jars this year. Ever ready to kvell, I took out my mobile to show the perfection of what had just been home made here
the peel so finely cut, the distribution in the jar so even.
Not impressed - there are more ways than this to make marmalade, and Middle Eastern traditional ways are continuing even here, with much larger slices of peel, candied. The conversation continued to Ottolenghi, and his regular Saturday column in the Guardian - there's a chef who understand his region's cuisine.
I'll try to get the recipes.