A journal from our kitchen
Dishes we actually cooked, tasted, changed, occasionally rescued, and cooked again.
Explore the recipes
Recipe no. 001
Our faster Dutch-oven version with beef, vegetables and light lager.
We had only about 1½–2 hours, so this became a practical home version rather than an all-day traditional khashlama. The Dutch oven looked impossibly full at first. It settled during the cook, which made room for the potatoes later.
Read the cooking notesNotes in progress
Already cooked. Now gathering the photos, details and lessons.
01From our kitchen
Notes in progress02On the grill
Notes in progress03Kitchen experiments
Notes in progressCooking Marinade
The good bits, the changes of plan, the pot that was a little too full. We’re keeping the versions that worked — and the notes that got us there.
A little about usCook. Taste. Adjust. Repeat.