Returning home creates a yearning to reproduce some of the delicious dishes I ate on the trip. This reminds me of the appetizer I had in Samarkand, with beets, carrots, cilantro, meaty peas, and a light dusting of diced pickles. I noticed in these cold starters that making tiny morsels seemed to make each bite more meaningful, more delicious. And thus more attention to detail makes the journey of eating more exciting.
1. Home made version, with celery and carrots instead of peas and pickles
2. Restaurant version, with a few wiry cabbage strips, peas, beets and pickles