smoked tunny fish), red caviar or
brique, botargue (pressed tunny fish
eggs made into a kind of sausage
and eaten in slices with oil and
lemon), and taramá for which I
have given a recipe.
In Turkey and Egypt there is a
kind of ham called bastourma, of
Armenian origin, heavily spiced
with garlic and red pepper, and in
the Greek islands the peasants
make a small fillet of ham called
louza strongly flavoured with herbs,
which is excellent. The Cypriots
have little sausages heavily spiced
with coriander seeds, and the
Italians dozens of different local