Baba Ganoush Vegetable Skillet with Pitta Bread “Fries” and tangy Yogurt-Tahini Sauce turns your favourite Levantine dip into a meal. An actual, bona fide meal. Rejoice! This recipe is defined by its subtle smokiness. Eggplants get the BBQ or gas stove treatment, turning from fat, firm glossy obsidian fruit to a charred and collapsed heap. …
It is more “Scottish monsoon” than “flaming June” around here so you will forgive me, I hope, for ignoring salads and plumping for pie. A summer-into-fall (!) luscious chard, portabello mushroom and broccoli pie, studded with nuggets of feta, buttery pine nuts and magical za’atar. Covered, of course, with a few hand-crumpled layers of paper-thin …
Sumac, smoked paprika and dill are the the little extras that amp the flavour in this creamy-textured cauliflower and white bean soup. If you have time, roast the cauliflower for a beautifully nutty, rounded taste. This is a perfect vegan, whole food soup to serve family and friends alike. It even tastes good cold with shards of toasted …
For a supposedly simple salad, tabbouleh, staple of deli counters around the world, has a lot of rules. “It’s all about the parsley,” most purists say. “Don’t cook the bulgur wheat, just soak it in the dressing,” say others. “For heaven’s sake, soak the grains in two changes of water then dry it in the …
Poor old cucumber. Not a serious contender nutritionally (all that water you see), an afterthought for the salad bowl, grudgingly eaten as batons and dipped into no-fat dip as a dieter’s punishment. In other words, a bit low on the food totem pole. But it has been getting a bit more love recently. Not big love, like freekeh, …
You may be glad to know I’ve calmed down from my mini Big Food/Big Pharma rant of last week. I got seriously close to popping a vein. I’m just glad I didn’t think of taking my blood pressure at the time of writing. I was a bit worked up, but once my post was edited for …
For many of you labneh will need no introduction. Anyone keen on Middle Eastern food will have no doubt at least come across a mention of this delicious and creamy cheese in the food press, or even some cookery programmes. You may even have had a smear of it as part of a mezze in …