One from Yotam Ottolenghi that I really like, this side or starter of aubergines is dressed with a flavourful anchovy and herb oil. According to Ottolenghi: Anchovies and aubergine might sound like an unlikely combination but it’s one that really…
Tag: Middle East
Dukkah
One triggered by Paul and Liz’s trip to New Zealand in 2009. It made such an impression that Paul had to write about it so there’s clearly a need to make a note of it. The idea is to dip…
Tabbouleh
I don’t think there is any such thing as a “classic” Middle Eastern tabbouleh since there appear to be as many variations in terms of quantities as there are people. Some use huge amounts of herbs and little bulgur wheat,…
Lebanese Lemon Chicken
This one is based on a recipe from Jamie Oliver’s Jamie’s Kitchen . Since I don’t yet know where to buy farika, I’ve only ever used bulghur wheat. Why one would use tequila or vodka instead of the white wine,…
Hummus bi Tahina
Here’s my starting position for the classic middle eastern chick pea dip. Such things are always a matter of personal taste so adjust away to your heart’s content. Planning serves: 4 preparation time: 8 hours cooking time: 2 hours Ingredients…