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TRAVELLER
A
is for arancini
They may be Sicily’s favourite snack,
but these saffron-flavoured rice balls,
which are filled with ragù, rolled in
breadcrumbs and then fried, have
spread far and wide. Portable, filling
and delicious, they’re the ultimate
street food. In Palermo, you can’t get
much better than Bar Touring (
15
Via Lincoln; bartouring.it
); while
in London, try Arancini Brothers’
Factory Café (
115 Kentish Town Road;
arancinibrothers.com
).
C
is for Catherine
Kilgour
A freelance food writer by day,
Catherine Kilgour spends her
weekends in a vintage Land Rover,
wowing gastro geeks with her
hearty wild Scottish fare as one
half of Wild Rover Food. “We want
game, like venison and pigeon, to
become accessible on street level,”
she says. You’ll find her at the
RSPB Scottish Bird Fair on 19-20
May in Edinburgh. To find out her
movements, see
wildroverfood.com.
E
is for Eat Street
Nobody has done more to promote
British street food than Petra Barran,
the brains behind the Choc Star truck
and founder of Eat St. This collective
of traders runs a mouth-watering
lunchtime market outside London’s
King’s Cross station fromWednesday
to Friday. Highlights include pork rolls
at The Rib Man, Piedmont-style offal
sandwiches at Tongue ‘n Cheek and
world-beating franks at Big Apple Hot
Dogs.
King’s Boulevard; eat.st
D
is for Djemaa el Fna
When dusk falls in Marrakech, the
city’s vast market becomes the largest
open-air restaurant in the world. Try
a bowl of
harira
, a tomato and lentil
soup with beef or chicken, seasoned
with ginger, pepper and cinnamon;
add a sandwich served in
khobz
, a
small, round, flat loaf, filled with deep-
fried slices of liver dribbled with green
chilli sauce; or a tajine of any variety,
cooked with raisins, prunes and
almonds. Yummy.
visitmorocco.com
B
is for bifanas
Describing a bifana merely as a pork
sandwich does not do this delicious
Portuguese snack justice. Creating
good bifanas takes time. Slices of
meat are simmered in white wine,
dripping, garlic, mustard and spicy
red pepper to create a tender filling
for white rolls. They’re usually eaten
at football matches and festivals. Try
one at Cervejeria da Berlenga
in Lisbon (
35 Rua Barros Queirós;
tel: +351 21 342 2703
), near Rossio.
There’s a dish for
every palate and
pocket in
Marrakech’smarket
“We want game,
like venison
and pigeon, to
become accessible
on a street level”
At Eat St’s
lunchtimemarket
by King’s Cross,
London, youmight
have hot dogs,
Piedmont-style offal
sandwiches or pork
rolls with hot sauce