Bottomless morocco
A key to Moroccan food is not as much the ingredients of each dish as it is the endless hospitality behind every meal.
What I love about Moroccan meals is they are valued as an important part of the day in which you stop all that is going on to sit and enjoy conversation (something Moroccans are masters of) and rejuvenate for the next part of the day.
There's breakfast, which consists of mostly bread and various fresh spreads for them, then there's lunch, another snack-like meal, which is around usual dinner time in America, then dinner is finally served around or after 10.
The tajine (shown above) is the iconic Moroccan dish. A tajine is a wide pot-plate filled with a starch then topped with vegetables and a meat. It is cooked with a cone shaped "hat" on top of this plate and creates a dish similar to a pot roast, a melt in your mouth sensational blend of flavor that warms and comforts your body.
Bread is a staple to every single Moroccan feast. The bread is typically used to "sop" up the sauces from the dishes or is served with olive oil or cheese.
My word for Moroccan food is comfort. It fills you and kindly leads one into a heavy food coma. Thankfully, they are prepared for the body's need for a break and have supporting cushions and couch like seats in homes and at restaurants.
As someone who was raised under the unshakable wing of southern hospitality, I dare to say that Morocco gives the Old South a serious run for its money. I had to learn how to politely say "No thank you, I'm sorry, but I'm just too full to eat anymore" in all three languages to counter the continuous offers for more and encouragement not to stop eating.
With my last night in Morocco, I look back on the food highlights of my cuisine experience here. The things I will miss the most are the fresh squeezed strawberry-orange juices at the cafes, baguette bread with olive oil in the morning, and of course, the famous mint tea. In a way this reflects something that I've loved about Morocco from the start-it's the little things that make life enjoyable; you must take the time to enjoy them, though.
Just like one of any of the meals in a Moroccan day, there should be time to observe good food and great company, every day.
What I love about Moroccan meals is they are valued as an important part of the day in which you stop all that is going on to sit and enjoy conversation (something Moroccans are masters of) and rejuvenate for the next part of the day.
There's breakfast, which consists of mostly bread and various fresh spreads for them, then there's lunch, another snack-like meal, which is around usual dinner time in America, then dinner is finally served around or after 10.
The tajine (shown above) is the iconic Moroccan dish. A tajine is a wide pot-plate filled with a starch then topped with vegetables and a meat. It is cooked with a cone shaped "hat" on top of this plate and creates a dish similar to a pot roast, a melt in your mouth sensational blend of flavor that warms and comforts your body.
Bread is a staple to every single Moroccan feast. The bread is typically used to "sop" up the sauces from the dishes or is served with olive oil or cheese.
My word for Moroccan food is comfort. It fills you and kindly leads one into a heavy food coma. Thankfully, they are prepared for the body's need for a break and have supporting cushions and couch like seats in homes and at restaurants.
As someone who was raised under the unshakable wing of southern hospitality, I dare to say that Morocco gives the Old South a serious run for its money. I had to learn how to politely say "No thank you, I'm sorry, but I'm just too full to eat anymore" in all three languages to counter the continuous offers for more and encouragement not to stop eating.
With my last night in Morocco, I look back on the food highlights of my cuisine experience here. The things I will miss the most are the fresh squeezed strawberry-orange juices at the cafes, baguette bread with olive oil in the morning, and of course, the famous mint tea. In a way this reflects something that I've loved about Morocco from the start-it's the little things that make life enjoyable; you must take the time to enjoy them, though.
Just like one of any of the meals in a Moroccan day, there should be time to observe good food and great company, every day.
MINT TEA
When traveling in Morocco, if anyone offers you the-a-la-mode or the house tea or the-de-menthe, you should smile and say yes in any way you know.
Mint tea is a green tea infused with bunches of fresh mint and sweetened with buckets of sugar. It is usually served in tall shot-glass sized glasses that are clear and decorated with colorful designs.
This little taste of sweet paradise is usually served after a meal or with a snack or as a sign of hospitality whenever there is a visitor.
Mint tea is a green tea infused with bunches of fresh mint and sweetened with buckets of sugar. It is usually served in tall shot-glass sized glasses that are clear and decorated with colorful designs.
This little taste of sweet paradise is usually served after a meal or with a snack or as a sign of hospitality whenever there is a visitor.
SNACKS
Whether it's time for a meal or just a quick snack, bread is always on the table in Morocco. There are some other sweet or savory lite bites that create a relaxing break time munch too.
There are a variety of olives served with the regional dishes. These green ones were lightly covered in oil and tossed with fresh herbs. The red sauce on the side was spicy much like sriracha sauce.
Fruits such as apricots, cherries and dates were also common for snacks. Oh, and once again, there is always bread or cookies. In case I didn't mention it before.
There are a variety of olives served with the regional dishes. These green ones were lightly covered in oil and tossed with fresh herbs. The red sauce on the side was spicy much like sriracha sauce.
Fruits such as apricots, cherries and dates were also common for snacks. Oh, and once again, there is always bread or cookies. In case I didn't mention it before.
SALADS
This chef salad was the starter dish of our first Moroccan meal.
It was a lot of food to dig into for an appetizer, but the flare of boiled eggs, cheese, tomatoes, potatoes, rice, beets, carrots, corn, cucumbers, olives, mushrooms all piled on lettuce leaves with a creamy dressing was a promising start to my Moroccan food experience.
As the vegetarians of our group ordered salads for other meals over the trip, the mixture seemed to be just as elaborate as this one with similar ingredients.
It was a lot of food to dig into for an appetizer, but the flare of boiled eggs, cheese, tomatoes, potatoes, rice, beets, carrots, corn, cucumbers, olives, mushrooms all piled on lettuce leaves with a creamy dressing was a promising start to my Moroccan food experience.
As the vegetarians of our group ordered salads for other meals over the trip, the mixture seemed to be just as elaborate as this one with similar ingredients.
COUSCOUS
At the women's co-op in the rural hills outside of Azrou, the local ladies cooked four bowls overflowing with cooked carrots and plantains with a succotash-like sauteed topping and an entire baked chicken all served on a heaping mound of couscous.
Couscous was my favorite starch in the dishes like this one. It was especially fun to master eating with hands instead of utensils. It clumps pretty easily and usually dusted whatever other ingredients we could manage to grab.
Couscous was my favorite starch in the dishes like this one. It was especially fun to master eating with hands instead of utensils. It clumps pretty easily and usually dusted whatever other ingredients we could manage to grab.
TAJINE
This eggs and kabob tajine was the best one I had. Don't let the crispy tajine edges and sloppy sauce deceive you. This dish was a protein packed one that was hot and just the right spicy in your mouth. The egg yoke mixed with the tomato-base kabob juices to create the perfect sop for bread.
There are various meats used for tajines from beef, to chicken, to lamb, and even fish. It is rare to find a Moroccan meal that does not incorporate meat in some way.
There are various meats used for tajines from beef, to chicken, to lamb, and even fish. It is rare to find a Moroccan meal that does not incorporate meat in some way.
BREAKFAST
My host mom in Azrou served the most unforgettable meals of my time in Maroc, with breakfast being the top favorite.
Our last morning with them, she made flat and flaky bread rounds that reminded me of crepes. She also fried donuts and arranged a plate of assorted cakes and cornbread from the snacks she shared with our friends who had stayed for dinner the night before. There was usually a plate of halved boiled eggs too.
Each morning at their house, there was also a basket of baguette bread and a sweet buttery bread roll. To touch up any of the bread choices, there was olive oil, fig jam, butter, citrus syrup or cheese.
For drinks, we could have coffee with warm milk or hot tea or both.
I was in a food coma before nine am each day and would not have loved it any other way.
Our last morning with them, she made flat and flaky bread rounds that reminded me of crepes. She also fried donuts and arranged a plate of assorted cakes and cornbread from the snacks she shared with our friends who had stayed for dinner the night before. There was usually a plate of halved boiled eggs too.
Each morning at their house, there was also a basket of baguette bread and a sweet buttery bread roll. To touch up any of the bread choices, there was olive oil, fig jam, butter, citrus syrup or cheese.
For drinks, we could have coffee with warm milk or hot tea or both.
I was in a food coma before nine am each day and would not have loved it any other way.
TIMELESS TURKEY
Quaint but delectable are my words not only for the dishes of Turkey but the rooftop and street side café atmospheres as well.
It was difficult to know what was authentic Turkish food, because so many restaurants in our area catered to tourists.
There were plenty of diverse food options, though, and the outgoing host fellas fish you out of the crowd to lure you into their restaurant to try it.
Exploring new food is exciting and deliciously surprising, but there are a few aspects to cuisine experiences that will never tire. Freshness and quality are obvious keys to an unforgettable meal, but the environment which surrounds you when trying something influences the overall effect of the food you're diving into.
Perhaps this was the reason each meal in Turkey was delightful. Each one was much like other features of Istanbul, magical and timeless.
The service in Turkish restaurants was incomparable. Each dining experience revolved around attentiveness and crisp cuisine. When sipping on a glass of wine with impeccable service and the Blue Mosque lit up as the backdrop, it’s hard not to admit I was utterly spoiled.
The few staples I knew of the food culture and the variety of meals I enjoyed are described below.
It was difficult to know what was authentic Turkish food, because so many restaurants in our area catered to tourists.
There were plenty of diverse food options, though, and the outgoing host fellas fish you out of the crowd to lure you into their restaurant to try it.
Exploring new food is exciting and deliciously surprising, but there are a few aspects to cuisine experiences that will never tire. Freshness and quality are obvious keys to an unforgettable meal, but the environment which surrounds you when trying something influences the overall effect of the food you're diving into.
Perhaps this was the reason each meal in Turkey was delightful. Each one was much like other features of Istanbul, magical and timeless.
The service in Turkish restaurants was incomparable. Each dining experience revolved around attentiveness and crisp cuisine. When sipping on a glass of wine with impeccable service and the Blue Mosque lit up as the backdrop, it’s hard not to admit I was utterly spoiled.
The few staples I knew of the food culture and the variety of meals I enjoyed are described below.
Breakfast
Hotel Historia prepares a breakfast feast that carried my expectations of the morning meal to a new level.
The breakfast meals in Turkey seemed like a brunch menu with a Mediterranean twist.
To accompany the usual eggs, toast and fruit, there was an assortment of cold meat, various cheeses, spreads and jams and olives and it went on.
My regular plate by the end of the week was eggs, dried figs, flavorful honeydew, a crisp phyllo roll and a caprese bowl tossed with cilantro and topped with their broiled cheese tomato slice. All with hot tea of course.
There were multiple baskets of breads to choose from, but I always swiped from the one full of marble cake with pistachios and powdered sugar. Each day had a great start thanks to this spread.
The breakfast meals in Turkey seemed like a brunch menu with a Mediterranean twist.
To accompany the usual eggs, toast and fruit, there was an assortment of cold meat, various cheeses, spreads and jams and olives and it went on.
My regular plate by the end of the week was eggs, dried figs, flavorful honeydew, a crisp phyllo roll and a caprese bowl tossed with cilantro and topped with their broiled cheese tomato slice. All with hot tea of course.
There were multiple baskets of breads to choose from, but I always swiped from the one full of marble cake with pistachios and powdered sugar. Each day had a great start thanks to this spread.
Caffeine
The cobblestone streets of Istanbul are lined with colorful pillows puffing from the chic and dazzling cafe decor in the swirl of memorizing smoke from towering hookahs.
Caffeine and street gazing are two things Istanbul does well. The picture on the left was not only a dazzling cup of cappuccino, but one of the best I've had. I tried to savor it while journaling and people watching on our last day in Turkey, but I still had to order a second one before I could leave.
Turkish coffee shadows anything Starbucks could conjure up. It's full and thick both in flavor and consistency. The boldness is packed into the bottom of the cup where coffee grinds rest as you sip.
Apple tea is another staple in Turkish beverage culture. It's a light brown tea infused with apple flavor, almost like a warmed apple cider mixed with white tea.
Caffeine and street gazing are two things Istanbul does well. The picture on the left was not only a dazzling cup of cappuccino, but one of the best I've had. I tried to savor it while journaling and people watching on our last day in Turkey, but I still had to order a second one before I could leave.
Turkish coffee shadows anything Starbucks could conjure up. It's full and thick both in flavor and consistency. The boldness is packed into the bottom of the cup where coffee grinds rest as you sip.
Apple tea is another staple in Turkish beverage culture. It's a light brown tea infused with apple flavor, almost like a warmed apple cider mixed with white tea.
LITE BITES
After strolling through the city or climbing up to Taksim, it was always refreshing to plop into one of the restaurants for a cold drink and a small meal. Though pizzas, kebabs, and sandwiches were common choices, the salads at these times were on point in Istanbul.
The picture captures one we had before a meal, but it's a great example of the light toss of flavor-packed veggies which were in most of the quick bite salads we enjoyed.
The vinaigrette clung to greens topped with juicy tomatoes, thin radishes, crunchy pickles and chunks of beets. All together there was a crunch of flavors drizzled in savory oils and cracked pepper, which could energize you for more city exploring or settle you in for a calm afternoon.
The picture captures one we had before a meal, but it's a great example of the light toss of flavor-packed veggies which were in most of the quick bite salads we enjoyed.
The vinaigrette clung to greens topped with juicy tomatoes, thin radishes, crunchy pickles and chunks of beets. All together there was a crunch of flavors drizzled in savory oils and cracked pepper, which could energize you for more city exploring or settle you in for a calm afternoon.
Mezes
Mezes are small plates of numerous dishes (appetizers) all presented at once before the meal.
The server showcases one and gives the name or an explanation for it, then you choose as many as you would like for the table. There is usually bread to accompany this course as well.
The standout mezes we had were the sauteed octopus with red peppers and okra, the eggplant "mash," small shrimp served chilled with tomato, feta and cilantro, the smooth hummus and the spiced artichokes.
The beauty of the mezes course is you can order more of whichever ones were most enjoyed. There were never enough rounds of hummus, and anything with red peppers seemed to be in popular demand as well.
The serving sizes and types of dishes melted with flavor but felt weightless, which made the perfect starter course.
The server showcases one and gives the name or an explanation for it, then you choose as many as you would like for the table. There is usually bread to accompany this course as well.
The standout mezes we had were the sauteed octopus with red peppers and okra, the eggplant "mash," small shrimp served chilled with tomato, feta and cilantro, the smooth hummus and the spiced artichokes.
The beauty of the mezes course is you can order more of whichever ones were most enjoyed. There were never enough rounds of hummus, and anything with red peppers seemed to be in popular demand as well.
The serving sizes and types of dishes melted with flavor but felt weightless, which made the perfect starter course.
the favorite
The Balikci Sabahattin fish restaurant was the five star dinner for the entire trip.
We walked down a crumbling stairway through a dimly lit ally where clothed tables began to appear and a low murmur began to emerge. The beautiful al fresco restaurant welcomed us with whiffs of steaming fish and corked bottles of wine.
Though each course of this meal was as lovely as the mood, the snapper entree was the rock star.
There were various fish to choose from, and it was wild to see each one plated in its entirety as they were served down the table.
As we delicately pulled the meat from the skeletal frame, the citrus steam teased our noses before savoring the melting meat still cooking beneath the scales. It was a pescetarian dish at its finest.
We walked down a crumbling stairway through a dimly lit ally where clothed tables began to appear and a low murmur began to emerge. The beautiful al fresco restaurant welcomed us with whiffs of steaming fish and corked bottles of wine.
Though each course of this meal was as lovely as the mood, the snapper entree was the rock star.
There were various fish to choose from, and it was wild to see each one plated in its entirety as they were served down the table.
As we delicately pulled the meat from the skeletal frame, the citrus steam teased our noses before savoring the melting meat still cooking beneath the scales. It was a pescetarian dish at its finest.
TURQUOISE
Turquoise is a gem for its bold color yet simple nature.
It's not only my birthstone, but the name of the restaurant we dined for our last night in Istanbul. Though any meal can be enjoyed when on a rooftop overlooking the city skyline, every dish served was scrumptious.
After deciding my Palace Roasting entree tasted like a hibachi dish, I thought it appropriate to be eating a meal that revealed the transcontinental-ism of Istanbul and all of the cultural overlaps it entails.
The menu described it as a Turkish dish with lamb, sliced onions and peppers with garlic and thyme then served with special Turkish rice. So, I was surprised to compare to it a Japanese dish, then adored the overlap of flavor that was triggered in my mind.
It's not only my birthstone, but the name of the restaurant we dined for our last night in Istanbul. Though any meal can be enjoyed when on a rooftop overlooking the city skyline, every dish served was scrumptious.
After deciding my Palace Roasting entree tasted like a hibachi dish, I thought it appropriate to be eating a meal that revealed the transcontinental-ism of Istanbul and all of the cultural overlaps it entails.
The menu described it as a Turkish dish with lamb, sliced onions and peppers with garlic and thyme then served with special Turkish rice. So, I was surprised to compare to it a Japanese dish, then adored the overlap of flavor that was triggered in my mind.
baklava
Even the best baklava bakery in Istanbul couldn't touch my dear Sabrina's recipe, but it sure made for a close call at the Hamdi Restorant.
We ordered a traditional Baklava as well as the special for the day. The special one was my preference, because even if it was more oily, each piece oozed with extra pistachio and the phyllo was supple to taste.
The sweet desert left us wanting more but unable to fit another piece.
I did not try Turkish delight (fail, I know), but the reviews of the group led me to believe I was not missing much. Maybe the Narnia books raised our expectations a little too high.
I am in definite search of more Baklava secrets as I go on though. This little dessert is tricky but seeped in a luscious sweet nutty flavor that can't be satisfied anywhere else.
We ordered a traditional Baklava as well as the special for the day. The special one was my preference, because even if it was more oily, each piece oozed with extra pistachio and the phyllo was supple to taste.
The sweet desert left us wanting more but unable to fit another piece.
I did not try Turkish delight (fail, I know), but the reviews of the group led me to believe I was not missing much. Maybe the Narnia books raised our expectations a little too high.
I am in definite search of more Baklava secrets as I go on though. This little dessert is tricky but seeped in a luscious sweet nutty flavor that can't be satisfied anywhere else.
SPEECHLESS SRI LANKA
Sri Lanka wins the “Play With Your Food” award, hands down, because they do indeed, eat with their hands.
We switched back and forth with utensils in Morocco, but in my entire time here in the island country, I could count on one hand the amount of times I used a fork.
Though my technique fails compared to the way Sri Lankan’s can mash and mold the perfect ball of rice and curry, it was still an experiential way to enjoy food.
Actually feeling the heat and texture of a dish before you eat it adds an extra sense to the experience of the flavor. The softness of fingers compared to metal is also a nice touch when eating.
Another lively and first time cuisine experience was in the village. As our group and the majority of the community lined up to be served from the barrels of food, each person held a grand floppy lotus leaf as their awaiting plate. Eating out of a leaf was not only a dream come true, but it was also environmentally efficient.
No need to find a trash can, we tossed our leaves into the bushes behind us once done.
Another interesting “plating” was most street vendors wrap food in plastic bags and newspaper. On the beach, a friend treated me to a steamed chickpea and coconut snack, which was served in a make-shift bag of what appeared to be junk mail. It made for a great seashell pouch afterwards.
Besides being able to play with the dishes, Sri Lankan cuisine is incomparable. It is fresh, light, colorful and always somehow a little exotic.
I’ve tasted of a wide spectrum of the cuisine arena here from organic village feasts to Sarvodaya’s spoiling spreads, to street food to a variety of tea time treats. All of it was just as flavorful and filling as the first.
What I will miss most of Sri Lankan food is the tropical fruit, all of which is sold dirt cheap or just picked out of the yard. From the oddball rombutons to a freshly tapped coconut filled with rejuvenating water or even the papaya served for breakfast every morning, it will be an unquenchable craving for these tropical goodies when I return home.
We switched back and forth with utensils in Morocco, but in my entire time here in the island country, I could count on one hand the amount of times I used a fork.
Though my technique fails compared to the way Sri Lankan’s can mash and mold the perfect ball of rice and curry, it was still an experiential way to enjoy food.
Actually feeling the heat and texture of a dish before you eat it adds an extra sense to the experience of the flavor. The softness of fingers compared to metal is also a nice touch when eating.
Another lively and first time cuisine experience was in the village. As our group and the majority of the community lined up to be served from the barrels of food, each person held a grand floppy lotus leaf as their awaiting plate. Eating out of a leaf was not only a dream come true, but it was also environmentally efficient.
No need to find a trash can, we tossed our leaves into the bushes behind us once done.
Another interesting “plating” was most street vendors wrap food in plastic bags and newspaper. On the beach, a friend treated me to a steamed chickpea and coconut snack, which was served in a make-shift bag of what appeared to be junk mail. It made for a great seashell pouch afterwards.
Besides being able to play with the dishes, Sri Lankan cuisine is incomparable. It is fresh, light, colorful and always somehow a little exotic.
I’ve tasted of a wide spectrum of the cuisine arena here from organic village feasts to Sarvodaya’s spoiling spreads, to street food to a variety of tea time treats. All of it was just as flavorful and filling as the first.
What I will miss most of Sri Lankan food is the tropical fruit, all of which is sold dirt cheap or just picked out of the yard. From the oddball rombutons to a freshly tapped coconut filled with rejuvenating water or even the papaya served for breakfast every morning, it will be an unquenchable craving for these tropical goodies when I return home.
Rice, curry and hoppers
Rice and curry are served at every meal in Sri Lanka. You quickly realize this not from tiring of it but from the new little attachment to your body we like to call the “rice pooch.”
The curries vary in color, taste, spice and ingredients, but they are always a lovely and light touch to any mound of rice or noodles at hand. There is usually chili powder as well as minced herbs mixed with coconut or onions to toss on top.
Sri Lankan food can be tear-jerking hot, but thankfully cooks are understanding when you ask for something not to be.
I enjoy hoppers more than rice. Not only is it fun to order something called a hopper, but it is an extra serving of whole meal flour molded into either noodles, bowl shaped dough or skinny pancakes. Each one is an extra enjoyable way to soak up the curry.
The curries vary in color, taste, spice and ingredients, but they are always a lovely and light touch to any mound of rice or noodles at hand. There is usually chili powder as well as minced herbs mixed with coconut or onions to toss on top.
Sri Lankan food can be tear-jerking hot, but thankfully cooks are understanding when you ask for something not to be.
I enjoy hoppers more than rice. Not only is it fun to order something called a hopper, but it is an extra serving of whole meal flour molded into either noodles, bowl shaped dough or skinny pancakes. Each one is an extra enjoyable way to soak up the curry.
the feast
Sri Lankan food is typically served family or buffet style. This is essential, because there are a variety of dishes to accompany one’s rice and curry.
Our usual spreads started with curry and dahl (curry-like dish made with chickpeas) and continued on with sautéed veggies, okra mash, a choice of chicken or fish. Sarvodaya serves jack-jack instead of meat, since they are observant of vegetarianism in Buddhism. Jack-jack is a massive green fruit, which has a meaty consistency and looks like hunks of beef when cooked.
Further down the line were fried crunchy chips, chili and greens mixtures and an enticing spread of fresh tropical fruit.
Our breakfast spread usually included white bread with butter and a jar of pineapple or mixed fruit jam. I’m pretty sure we went through two jars a day.
Our usual spreads started with curry and dahl (curry-like dish made with chickpeas) and continued on with sautéed veggies, okra mash, a choice of chicken or fish. Sarvodaya serves jack-jack instead of meat, since they are observant of vegetarianism in Buddhism. Jack-jack is a massive green fruit, which has a meaty consistency and looks like hunks of beef when cooked.
Further down the line were fried crunchy chips, chili and greens mixtures and an enticing spread of fresh tropical fruit.
Our breakfast spread usually included white bread with butter and a jar of pineapple or mixed fruit jam. I’m pretty sure we went through two jars a day.
tea time
If the British did one thing right in Sri Lanka, it was implementing tea time. Tea time is usually around 10 am and three in the afternoon. Sri Lankans enjoy very hot black tea with milk, so much that it looks like a latte, and more sugar than water.
If you ask for plain tea, there is no milk. If you ask for no sugar, there is less sugar.
Tea time also entails sweet lite bites. There was always a cluster of the baby like bananas, which are sweeter than ours. Oil cakes were also common, much like a spice cake but heavier with its key ingredient. There are also spicy veggie rolls with a thick fried dough wrap. My favorite was this magical brown sugar and coconut chunky spread tucked in milk rice like a stuffed pillow.
If you ask for plain tea, there is no milk. If you ask for no sugar, there is less sugar.
Tea time also entails sweet lite bites. There was always a cluster of the baby like bananas, which are sweeter than ours. Oil cakes were also common, much like a spice cake but heavier with its key ingredient. There are also spicy veggie rolls with a thick fried dough wrap. My favorite was this magical brown sugar and coconut chunky spread tucked in milk rice like a stuffed pillow.
SHORT EATS
Short-eats are little pastries stuffed with a variety of choices from fish to egg to vegetables to sausage or chicken. They are found in almost all street stores or restaurants and are also super cheap.
Short-eats are a common pick up snack or you can sit down and be served a variety tray for lunch, from which you eat as many as you want.
They serve short-eats with “sauce,” which is ketchup with chili pepper. I am obsessed, and I’m not even a ketchup person. I also tried it on chick-peas for breakfast. Sweet and spicy and scrumptious.
Short-eats will have a special place in my Sri Lankan memory, because I ate a sausage roll as my hot dog for Fourth of July (photo above). I also picked up a few every Friday to take for lunch at The Nation office on Saturdays. The same girl worked the bakery counter each week and memorized which ones I wanted.
Short-eats are a common pick up snack or you can sit down and be served a variety tray for lunch, from which you eat as many as you want.
They serve short-eats with “sauce,” which is ketchup with chili pepper. I am obsessed, and I’m not even a ketchup person. I also tried it on chick-peas for breakfast. Sweet and spicy and scrumptious.
Short-eats will have a special place in my Sri Lankan memory, because I ate a sausage roll as my hot dog for Fourth of July (photo above). I also picked up a few every Friday to take for lunch at The Nation office on Saturdays. The same girl worked the bakery counter each week and memorized which ones I wanted.
