(Seitan Tagine with Chestnuts)
(Sesame Pastries stuffed with Soy Cheese)
The tagine was adapted from Claudia Roden's "The New Book of Middle Eastern Food" -- slow cooked seitan, chestnuts, raisins, cinnamon, onion, garlic and veg stock. It was then served over basmati rice.
The sambousak were adapted from "Aromas of Aleppo", and are Syrian sesame pastries (stuffed with soy cheese) and baked. Sort of like samosas, the pastry was light and flaky.