This aubergine recipe is absolutely one of my favourite things ever. It’s an ancient Middle Eastern recipe that is so delicious I could eat it every day. I serve it with warm flat breads, Greek yogurt (or Oatly crème fraîche if you are dairy free) and salad and it’s the perfect lunch or starter. It’s brilliant with my Baked Falafel too. Sometimes I add toasted pine nuts on top with the mint and parsley leaves. My friend Giada and I had it for lunch on toast with hummus and it was delicious.Continue reading
I love warm salads and this one is particularly autumny but I could eat it all year round. It’s got the creamy goats cheese with the beetroot and pumpkin which are a marriage made in heaven, then you have the crunchy almonds with pea shoots. It’s perfect as a light supper with some crusty bread to mop up the vinaigrette, with my Manoushe or any of my Middle Eastern recipes on here. If you press on the word vinaigrette in the ingredients bit it takes you to the recipe.
I love Lebanese food and tasted manouche for the first time in Covent Garden the other day with my Lebanese friend Ralph at The Lebanese Bakery which is worth a visit if you want proper fresh Lebanese flatbreads. Manoushe is freshly baked flat bread with Za’atar on it and it’s a delicious combination of Middle Eastern flavours with thyme. The bakery put hummus and parsley, rocket and pine nuts on top, but you can have it as is or dipped into baba ganoush with salad. It tastes amazing with any mezze.
These delightfully neon pink pickles are a Middle Eastern speciality and a staple in all Middle Eastern households. They are served with falafel, madjadura, humus, kebabs and roast meat or as nibbles with drinks and olives I even put them in salads and sandwiches. They taste salty and vinegary with the flavours that you add to the jar.
I saw this traditional Israeli sandwich being made on “Somebody Feed Phil” on Netflix and I had to recreate it as it looked so delicious. It’s got fried aubergines, boiled eggs, pickled vegetables, salad and a tahini dressing. What’s not to like? After the Gothenburg (also on this blog), this is my other favourite sandwich – and it’s not called the best sandwich in the world for nothing… It’s usually folded over or the filling is tucked into the pocket of a flat bread, but I’ve made it like an open sandwich so you can see the gorgeous ingredients. I have left Amba sauce out (which is a savoury mango pickle which you can buy online or make yourself but you can add it if you can get hold of it) and I used Sriracha instead of making chili sauce from scratch.
It’s a vegetarian dream.
This take on what is essentially a classic of mushrooms on toast with soft boiled eggs is deliciously flavoured with allspice and coriander seeds so it tastes much more Mediterranean or Middle Eastern. The mushrooms once cooked create their own unctuous sauce which you spoon over the crunchy bread and then you have the creaminess from the eggs with the fresh herbs and a squeeze of lemon to finish it off. It’s delicious I promise.
I love this recipe so much. I got it from the Moro cookbook and have tweaked it a little to make it easier. Every time I serve it everyone adores it and wants the recipe. The taste is sweetly delicious and very Moroccan because it’s really fresh and fragrant with the perfume of cumin and coriander. It’s great with meat, salads and couscous dishes or with my vegetable tajine. I don’t peel the carrots because I can’t be bothered and I assume most of the goodness and taste is in the skin and no one notices if you do or don’t.
This rice salad is taken from Ottolenghi’s Jerusalem cookbook, only I have made it simpler. My friends all complain that his recipes are too complicated so they don’t bother to make them. Perfect with meat and chicken or just vegetarian dishes.
400 g can of chickpeas, drained
1 bag of cooked basmati rice (about 2-3 cups)
2-3 tablespoons of olive oil
1 teaspoon ground cumin
1 ½ teaspoon of curry powder
100 g currants
Crispy onions from supermarket (in a plastic tub)
2 tablespoons of chopped parsley
1 tablespoon of chopped coriander
1 tablespoon of chopped dill
Salt and pepper