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Digital Subscriptions > Psychologies > No. 157 > The new barbecue

The new barbecue

Born in multicultural London, Berber & Q combines influences from Turkey, the Middle East, North Africa and America to reinvent barbecue food for the 21st century

Josh Katz set up his restaurant, Berber & Q, in 2015 with the aim of making unpretentious food that fuses the culinary traditions of the various cultures that influenced him while he was growing up in the melting pot that is London. He admits the essence of Berber & Q is ‘deliberately inauthentic, and proudly so’, with an overall vibe of relaxed communal feasting. Katz’s aim was to take all that he loved from different cultures and sit them side by side so, in his book, you’ll find smoked meat doused in Moroccan harissa atop Arabic flatbread, fried chicken and tahini. Look at these recipes for inspiration!

HONEYED BARBECUE PORK BELLY

This recipe slow-braises the belly until meltingly tender, then finishes it on the grill for some smoky barbecued goodness. Filfelchuma provides a fiery garnish.

SERVES 12 FOR THE BRINE

• 500ml just-boiled water, plus 8ltr water

• 600g table salt

• 400g caster sugar

FOR THE PORK BELLY

• 1 x 4-4.5kg pork belly, boned

• 200g Pork Rub*

• 4-5 Turkish chilli peppers

• 2 large onions, sliced into 2cm rounds

• 150ml runny honey

• 300ml water

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