Latest news with #MaryamJillani
Yahoo
28-03-2025
- Entertainment
- Yahoo
Spring's best new cookbooks, from pizza to pastries
When you buy through links on our articles, Future and its syndication partners may earn a commission. This season's batch of new cookbooks are wanderers. You could head to Pakistan, the Caribbean (two times) or bop from one friend's dinner party to another's with the optimal dish in hand for sharing. Marie Mitchell is the child of Jamaican immigrants and lives in the United Kingdom. Her debut cookbook is a collection of recipes that celebrate the flavors of her ancestral Caribbean and the diaspora it has influenced. That means honey-shellacked jerk wings with cassava fries, tomato curry and coconut buns. (out now, $35, W.W. Norton) One impactful aspect of the best cookbooks is their ability to overturn your thinking. With this new book, Maryam Jillani shows the complexity of Pakistan, a country too often in the West lumped with its neighbor to the southwest, India. "Pakistan" is part travelogue, part cultural study and a compendium of Pakistani recipes that showcase the singular diversity of the country's cooking. (out now, $40, Bookshop) "It's about the delicious places that live in between American and Chinese traditions," said chef Brandon Jew of Mister Jiu's in San Francisco about Calvin Eng's cooking in "Salt Sugar MSG." The chef at Bonnie's in Brooklyn, named for his mother, Eng plays well with both classic Cantonese and American dishes. Taro steps in for potatoes in diner-style hash browns. Pork schnitzel is seasoned with salt and pepper and served with ranch. "Some chef-authored cookbooks feel fussy in a way that's ultimately unfriendly to cooking at home, but 'Salt Sugar MSG' feels cheffy in a more accessible way," said Bettina Makalintal at Eater. (out now, $40, Clarkson Potter) The world needs another pizza cookbook like — well, most everyone loves pizza, so bring it on. This debut cookbook from Scarr Pimentel, the mind behind the beloved Manhattan pizzeria Scarr's, celebrates New York-style pizza, with an emphasis on natural and organic ingredients. The results are both classic and modern; now you can achieve the same at home. (out now, $30, 4 Color Books) One great cookbook: 'Snacking Cakes' One great cookbook: 'Solo' One great cookbook: 'The Zuni Café Cookbook' Nina Compton has had a peripatetic cooking journey. Born in Saint Lucia, she lived in Jamaica and Miami before settling in New Orleans. In the Crescent City, she opened Compère Lapin and Bywater American Bistro, restaurants that sing the pleasures of her distinctive Caribbean-centered cuisine. The book, coauthored with Osayi Endolyn, is organized around those four locations — Saint Lucia, Jamaica, Miami, New Orleans — to show how the quartet shaped Compton. (April 1, $37.50, Clarkson Potter) Zaynab Issa, a recent member of the lauded Bon Appétit food team, is known for her smart, big-flavored cooking. In her first cookbook, her style is dubbed "third culture cooking" — not wholly that of her Tanzanian-Indian beginnings, not strictly American but a hybrid and reconsideration of all of it. French onion ramen, udon carbonara, tandoori tacos, baklava granola: "Issa's recipes are mashups of everything you'd want to eat," said Jaya Saxena at Eater. (April 1, $35, Abrams) Nicole Rucker, owner of the Los Angeles bakeries Fat + Flour, is the rare pastry person who is beloved by both other pastry people and the baked-goods consuming public. Any cookbook from Rucker is cause for clanging together your measuring cups with glee. In her latest, she walks you through how to make superb pies and cookies, and does so with clear, lighthearted instructions. (April 8, $35, Knopf) If you have ever been invited to someone's house and felt exhausted at the notion of meekly proffering yet another bottle of wine when you arrive, this book by Casey Elsass aims to revitalize your guest obligations. The book is divided into eight sections, and each tackles a different occasion, including tailgates and brunch. The recipes are accessible but will still impress every kind of host — and the other guests in attendance. (May 20, $30, Union Square & Co)
Arab News
25-03-2025
- General
- Arab News
As Ramadan ends, a new cookbook sheds light on Pakistan's varied cuisine
When Maryam Jillani was growing up in Islamabad, the last day of Ramadan was about more than breaking a month-long fast with extended family. A joyous occasion, the Eid Al-Fitr holiday also was marked with visits to the market to get new bangles, wearing her best new clothes and getting hennaed. Not to mention the little envelopes with cash gifts from the adults. 'But, of course, food,' said Jillani, a food writer and author of the new cookbook 'Pakistan.' 'Food is a big part of Eid.' At the center of her grandmother Kulsoom's table was always mutton pulao, a delicately spiced rice dish in which the broth that results from cooking bone-in meat is then used to cook the rice. Her uncle would make mutton karahi, diced meat simmered in tomato sauce spiked with ginger and chilies. Cutlets, kebabs, lentil fritters and more rounded out the meal, while dollops of pungent garlic chutney and a cooling chutney with cilantro and mint cut through all the meat. For dessert were bowls of chopped fruit and seviyan, or semolina vermicelli noodles that are fried then simmered in cardamom-spiced milk. The vegetable sides were the one thing that changed. Since Ramadan follows the lunar Islamic calendar, it can fall any time of year. These dishes, and many of the associated memories, make it into Jillani's book, but she would be the first to acknowledge they represent just a sliver of the nation's varied cuisine. Her father, who worked in international development, used to take the family to different parts of the country. Later, she did her own development fieldwork in education across rural Pakistan. Along the way, she found striking differences between the tangier, punchier flavors in the east, toward India and China, and the milder but still flavorful cuisine in the west, toward Afghanistan. 'I knew our cuisine was a lot more than what we were finding on the Internet,' she said. After moving to Washington, D.C. as a graduate student, she started the blog Pakistan Eats in 2008 to highlight dishes that were lesser known to Western cooks. Research on the book began 15 years later, and she visited 40 kitchens in homes across Pakistan. 'Even though I hadn't lived in Pakistan for over 10 years, each kitchen felt like home,' she writes in the book's introduction. She includes what she calls 'superstars' of the cuisine, such as chicken karahi, one of the first dishes Pakistanis learn to make when overseas to get a taste of home. The meat is seared in a karahi (skillet) and then braised in a tomato sauce spiced with cumin, coriander, ginger, garlic and chilies before a dollop of yogurt is stirred into the pot. Other recipes reflect the diverse nature of Pakistan's migrant communities, such as kabuli pulao, an Afghan rice dish made with beef, garam masala, chilies, sweetened carrots and raisins. 'The idea behind the cookbook is to try to play my small part in carving out a space for Pakistani food on the global culinary table,' she said. And of course, honoring her grandmother's mutton pulao. Jillani is hosting Eid this year at her home, now in Manila, Philippines, and she plans to make it, as well as an Afghan-style eggplant, shami kebabs, and the cilantro and mint chutney. 'If I'm feeling especially ambitious that day, I might make a second mutton dish,' she said. 'I've been a bit homesick.' For the latest updates, follow us on Instagram @
Yahoo
25-03-2025
- General
- Yahoo
The cookbook 'Pakistan' serves up recipes for mutton pulao, garlic chutney and sweet seviyan
A mainstay at the Eid al-Fitr table of Maryam Jillani's grandmother, Kulsoom, was mutton pulao, an aromatic rice dish prepared in a gently spiced bone broth. It's both comforting and celebratory — and can be absolutely revelatory when paired with a sharp condiment like a garlic chutney. Dessert included seviyan, sweetened vermicelli noodles simmered in spiced milk. Here are recipes from J illani's cookbook, 'Pakistan,' for the mutton, chutney and seviyan: Mutton Pulao (Aromatic Rice with Mutton) Serves 6 to 8 as a main course Ingredients: About 3 pounds bone-in mutton, lamb or beef, cut into 1- to 1 1/2-inch pieces 4 medium yellow onions, halved and thinly sliced 4 whole cloves 2 black cardamom pods One 2-inch cinnamon stick 1 tablespoon cumin seeds 2 tablespoons garlic paste 2 tablespoons salt, or to taste 1/3 cup vegetable oil 3 cups basmati rice, rinsed in several changes of water Directions: Fill a large pot with 8 to 10 cups water. Add the mutton, half of the onions, the whole cloves, cardamom pods, cinnamon stick, cumin seeds, 1 tablespoon of the garlic paste, and 1 tablespoon of the salt. Cover the pot with a tight-fitting lid. Bring to a boil over high heat, then lower the heat to maintain a gentle simmer. Cook the mutton for 1 to 2 hours, depending on the quality of the meat, until it is tender. With a slotted spoon, remove the meat. Strain the solids from the liquid, return the liquid to the pot, and place it by the stove. Discard the solids. In a clean, heavy-bottomed pot, heat the oil until it begins to shimmer. Add the remaining onions and fry on medium-low heat for 12 to 15 minutes until they are a deep golden-brown color. Take care to not let them burn. Stir in the remaining garlic paste and cook for 30 seconds to 1 minute, until the mixture no longer smells raw. Increase the heat to high and add the mutton and remaining 1 tablespoon salt. Sear the meat, 5 to 7 minutes, until it has browned slightly. Pour in 6 cups of the strained mutton broth (put any leftover broth in airtight containers and freeze for later use). Taste and add more salt as needed. Bring to a boil, then lower the heat to maintain a simmer. Carefully pour in the rice and let cook for about 10 minutes until the water completely evaporates. Wrap a tight-fitting lid with a clean kitchen towel and place it securely on the pot. Turn the heat to the lowest possible setting and let the rice steam for at least 10 to 12 minutes until fluffy. Carefully transfer the pulao to a serving platter and fluff with a fork. Lahsun ki Chutney (Garlic Chutney) Aida Khan, a London-based entrepreneur and chef, shared her mother's recipe for this vibrant, punchy lahsun ki chutney. Its very spicy, so a little goes a long way. Refrigerate this chutney in an airtight container for up to two weeks. Makes 1 cup Ingredients: 4 heads garlic, cloves separated and peeled 1 1/2 small red onions, roughly chopped 1/4 cup red chile flakes 1 bird's eye chile (optional) 1/2 cup vegetable oil 1 teaspoon salt, or to taste 2 teaspoons lemon juice Directions: In a food processor, combine the garlic, onions, chile flakes, and bird's eye chile (if using), and blitz until you have a thick paste. In a small saucepan, heat the oil over medium heat until it shimmers. Add the garlic and onion paste and salt. Bring it to a simmer, cover the pan, and reduce the heat to low. Cook the chutney for 35 to 40 minutes, stirring occasionally to make sure it doesn't stick to the pan, until the garlic and onions have caramelized and the chutney's color deepens. Remove the pan from the heat. Stir in the lemon juice and serve. Seviyan (Sweetened Roasted Vermicelli) Serves 12 Ingredients: 1/4 cup ghee 6 green cardamom pods, cracked 5 1/2 ounces seviyan (semolina vermicelli) 8 1/2 cups full-fat milk 3/4 cup sugar 2 tablespoons blanched sliced almonds In a heavy-bottomed pot over medium heat, melt the ghee and heat it until it begins to shimmer. Add the cardamom pods and fry for about 30 seconds until fragrant. Add the seviyan and fry over medium heat for 2 to 3 minutes until browned slightly. Gradually pour in the milk and bring the pudding to a boil. Lower the heat to medium and stir in the sugar until it dissolves. Keep the milk at a gentle simmer and cook for 15 to 20 minutes, stirring continually, until the milk thickens but the seviyan still has some bite. Transfer the seviyan to a serving bowl. Top with sliced almonds. Let it cool to room temperature before serving. To store, transfer to an airtight container, refrigerate, and use within 2 to 3 days. ___ From 'Pakistan,' a cookbook by Maryam Jillani.
The Independent
25-03-2025
- General
- The Independent
As Ramadan ends, a new cookbook sheds light on Pakistan's varied cuisine
When Maryam Jillani was growing up in Islamabad, the last day of Ramadan was about more than breaking a month-long fast with extended family. A joyous occasion, the Eid al-Fitr holiday also was marked with visits to the market to get new bangles, wearing her best new clothes and getting hennaed. Not to mention the little envelopes with cash gifts from the adults. 'But, of course, food,' said Jillani, a food writer and author of the new cookbook ' Pakistan.' 'Food is a big part of Eid.' At the center of her grandmother Kulsoom's table was always mutton pulao, a delicately spiced rice dish in which the broth that results from cooking bone-in meat is then used to cook the rice. Her uncle would make mutton karahi, diced meat simmered in tomato sauce spiked with ginger and chilies. Cutlets, kebabs, lentil fritters and more rounded out the meal, while dollops of pungent garlic chutney and a cooling chutney with cilantro and mint cut through all the meat. For dessert were bowls of chopped fruit and seviyan, or semolina vermicelli noodles that are fried then simmered in cardamom-spiced milk. The vegetable sides were the one thing that changed. Since Ramadan follows the lunar Islamic calendar, it can fall any time of year. These dishes, and many of the associated memories, make it into Jillani's book, but she would be the first to acknowledge they represent just a sliver of the nation's varied cuisine. Her father, who worked in international development, used to take the family to different parts of the country. Later, she did her own development fieldwork in education across rural Pakistan. Along the way, she found striking differences between the tangier, punchier flavors in the east, toward India and China, and the milder but still flavorful cuisine in the west, toward Afghanistan. 'I knew our cuisine was a lot more than what we were finding on the internet,' she said. After moving to Washington, D.C. as a graduate student, she started the blog Pakistan Eats in 2008 to highlight dishes that were lesser known to Western cooks. Research on the book began 15 years later, and she visited 40 kitchens in homes across Pakistan. 'Even though I hadn't lived in Pakistan for over 10 years, each kitchen felt like home,' she writes in the book's introduction. She includes what she calls 'superstars' of the cuisine, such as chicken karahi, one of the first dishes Pakistanis learn to make when overseas to get a taste of home. The meat is seared in a karahi (skillet) and then braised in a tomato sauce spiced with cumin, coriander, ginger, garlic and chilies before a dollop of yogurt is stirred into the pot. Other recipes reflect the diverse nature of Pakistan's migrant communities, such as kabuli pulao, an Afghan rice dish made with beef, garam masala, chilies, sweetened carrots and raisins. 'The idea behind the cookbook is to try to play my small part in carving out a space for Pakistani food on the global culinary table,' she said. And of course, honoring her grandmother's mutton pulao. Jillani is hosting Eid this year at her home, now in Manila, Philippines, and she plans to make it, as well as an Afghan-style eggplant, shami kebabs, and the cilantro and mint chutney. 'If I'm feeling especially ambitious that day, I might make a second mutton dish,' she said. 'I've been a bit homesick.'
The Independent
25-03-2025
- General
- The Independent
The cookbook 'Pakistan' serves up recipes for mutton pulao, garlic chutney and sweet seviyan
A mainstay at the Eid al-Fitr table of Maryam Jillani's grandmother, Kulsoom, was mutton pulao, an aromatic rice dish prepared in a gently spiced bone broth. It's both comforting and celebratory — and can be absolutely revelatory when paired with a sharp condiment like a garlic chutney. Dessert included seviyan, sweetened vermicelli noodles simmered in spiced milk. Here are recipes from J illani's cookbook, ' Pakistan,' for the mutton, chutney and seviyan: Mutton Pulao (Aromatic Rice with Mutton) Serves 6 to 8 as a main course Ingredients: About 3 pounds bone-in mutton, lamb or beef, cut into 1- to 1 1/2-inch pieces 4 medium yellow onions, halved and thinly sliced 4 whole cloves 2 black cardamom pods One 2-inch cinnamon stick 1 tablespoon cumin seeds 2 tablespoons garlic paste 2 tablespoons salt, or to taste 1/3 cup vegetable oil 3 cups basmati rice, rinsed in several changes of water Directions: Fill a large pot with 8 to 10 cups water. Add the mutton, half of the onions, the whole cloves, cardamom pods, cinnamon stick, cumin seeds, 1 tablespoon of the garlic paste, and 1 tablespoon of the salt. Cover the pot with a tight-fitting lid. Bring to a boil over high heat, then lower the heat to maintain a gentle simmer. Cook the mutton for 1 to 2 hours, depending on the quality of the meat, until it is tender. With a slotted spoon, remove the meat. Strain the solids from the liquid, return the liquid to the pot, and place it by the stove. Discard the solids. In a clean, heavy-bottomed pot, heat the oil until it begins to shimmer. Add the remaining onions and fry on medium-low heat for 12 to 15 minutes until they are a deep golden-brown color. Take care to not let them burn. Stir in the remaining garlic paste and cook for 30 seconds to 1 minute, until the mixture no longer smells raw. Increase the heat to high and add the mutton and remaining 1 tablespoon salt. Sear the meat, 5 to 7 minutes, until it has browned slightly. Pour in 6 cups of the strained mutton broth (put any leftover broth in airtight containers and freeze for later use). Taste and add more salt as needed. Bring to a boil, then lower the heat to maintain a simmer. Carefully pour in the rice and let cook for about 10 minutes until the water completely evaporates. Wrap a tight-fitting lid with a clean kitchen towel and place it securely on the pot. Turn the heat to the lowest possible setting and let the rice steam for at least 10 to 12 minutes until fluffy. Carefully transfer the pulao to a serving platter and fluff with a fork. Lahsun ki Chutney (Garlic Chutney) Aida Khan, a London-based entrepreneur and chef, shared her mother's recipe for this vibrant, punchy lahsun ki chutney. Its very spicy, so a little goes a long way. Refrigerate this chutney in an airtight container for up to two weeks. Makes 1 cup Ingredients: 4 heads garlic, cloves separated and peeled 1 1/2 small red onions, roughly chopped 1/4 cup red chile flakes 1 bird's eye chile (optional) 1/2 cup vegetable oil 1 teaspoon salt, or to taste 2 teaspoons lemon juice Directions: In a food processor, combine the garlic, onions, chile flakes, and bird's eye chile (if using), and blitz until you have a thick paste. In a small saucepan, heat the oil over medium heat until it shimmers. Add the garlic and onion paste and salt. Bring it to a simmer, cover the pan, and reduce the heat to low. Cook the chutney for 35 to 40 minutes, stirring occasionally to make sure it doesn't stick to the pan, until the garlic and onions have caramelized and the chutney's color deepens. Remove the pan from the heat. Stir in the lemon juice and serve. Seviyan (Sweetened Roasted Vermicelli) Serves 12 Ingredients: 1/4 cup ghee 6 green cardamom pods, cracked 5 1/2 ounces seviyan (semolina vermicelli) 8 1/2 cups full-fat milk 3/4 cup sugar 2 tablespoons blanched sliced almonds In a heavy-bottomed pot over medium heat, melt the ghee and heat it until it begins to shimmer. Add the cardamom pods and fry for about 30 seconds until fragrant. Add the seviyan and fry over medium heat for 2 to 3 minutes until browned slightly. Gradually pour in the milk and bring the pudding to a boil. Lower the heat to medium and stir in the sugar until it dissolves. Keep the milk at a gentle simmer and cook for 15 to 20 minutes, stirring continually, until the milk thickens but the seviyan still has some bite. Transfer the seviyan to a serving bowl. Top with sliced almonds. Let it cool to room temperature before serving. To store, transfer to an airtight container, refrigerate, and use within 2 to 3 days. ___ From 'Pakistan,' a cookbook by Maryam Jillani.
