Middle East yoghourt, or yaourti, is
served as a sweet, or as a sauce (as
for the pilaff on p. 98), in salad (p.
156 ); it is eaten for breakfast or at
any meal, and is refreshing and
light in a hot climate. Try it with
brown sugar and hot stewed fruit.
Dried apricots are particularly
good, fresh damsons, apple purée,
blackcurrant purée, quince or bitter
orange marmalade.
ORANGE AND ALMOND CAKE
The juice of 3 oranges, grated rind of 1
orange, 4 oz ground almonds, 2 oz fine
breadcrumbs, 4 oz sugar, 4 eggs, ½
teaspoon salt, cream, orange-flower
water.