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Durra

Walking along the corniche or waterfront in Alexandria, one is irresistibly lured by the smell of corn grilled over charcoal. Vendors sit behind little braziers filled with glowing coals, fanning the flames furiously, or letting the sea breeze do it for them.

Ingredients

Preparation

  1. Remove the leaves or husks. Place the cobs on a charcoal grill, not too close to the fire. Turn them constantly. The grains will become flecked with black charred spots, but inside they will be soft and milky.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsEgyptianNorth AfricanAfricanCornVegetableSideDinnerVeganVegetarianNut FreeGluten FreeDairy FreeEasyGrillingCookbooks
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