A recipe for classic hummus; light, lemony, creamy and delicious. My top tips for preparation included.
butternut squash fattet
A delicious and traditional Palestinian dish with a twist, that uses up stale bread and celebrates seasonal vegetables.
Autumn squash moutabal
A decadent and creamy dip of seasonal squash, tahini and preserved lemons
Beetroot ‘kibbeh’ with minty seed cream
A fresh summery mezze of marinated beetroot with sweet, sour and citrus flavours
Bid allayeh (eggs poached in tomato)
A very simple breakfast recipe of eggs simmered in a spiced tomato sauce.
fermented red cabbage dip with mushroom and sweetcorn
A simple dip to make with ferments passed their peak
fattet Betenjan and the village of Battir
A delicious aubergine mezze and a recollection of the village of Battir
cauliflower fritters (Emshat)
Crunchy, lightly spiced cauliflower fritters, made with a fizzy water and chickpea flour batter.
Muhammara is a delicious mezze made from roasted peppers, crushed walnuts and Aleppo pepper originating in Syria
Bake your own soft and chewy flat breads in a home made ‘taboon’ oven. Also a great base for a za’atar ‘pizza’!