Our apricot tree is flowering, the blossom braving the cold north wind we’ve had for the past couple of days. We stayed in the warm kitchen most of the time, Lo Jardinièr making flat breads to accompany dishes from the wonderful Jerusalem book that I’ve mentioned before:
while I made mutabbaq for dessert. This is made with a mixture of goats’ and sheep’s cheeses in layers of filo pastry, baked till golden and then with a sugar and lemon juice syrup poured over it. Quite simple, delicious and also from the same book.