My dad used to call shami kebabs 'vegetarian burgers' for reasons I will never fathom. I like to think it was a failing in his English language skills rather than a malicious attempt to feed vegetarians lamb.
The mildly smoky flavour of turmeric, along with its pretty cheerful colour, makes it a strangely nice addition to sweets. Inspired by the onset of spring (if I pretend it's happening, it'll happen) I tried adding it to some muffins made from corn and almond meal. They worked out well with a crumbly texture inside, and crisp exterior from the cornmeal.
Whilst most people are trying to stick to their new year's resolutions, January has me deeply excited for my (maybe) favourite citruses. I say maybe, because we have to think about lemons and limes, although I'd argue my ardour for them is more familial and less lusty.
The most important lesson we learned is that pancakes have a place at every mealtime. They can be your burger bun, your wrap, your flatbread, sponge for syrup or compote, or a happy home for hummus. They're also cheap and ridiculously fast (even these middle class ones).
Unfortunately for this creation, the word 'lahmacun'comes from the Arabic for meat with dough. Whilst inspired by its Turkish meat-topped cousins, this recipe is actually made of aubergines with dough, making it difficult to name, especially for someone like me who does not enjoy imprecise language.
Probably because I'm horribly greedy, for new ways of thinking as well as for food, I'm trying veganism for January (thanks, Veganuary). Can you make biryani vegan? And is there any point in even trying? I spent a weekend investigating.
With the unfortunate changes in the value of the pound I wasn't reaching for my wallet quite as gleefully as this time last year. However, perhaps by virtue of Not Being London, Berlin is still a solid place to eat well fairly cheaply.