Atchara
Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…
Sides
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32 recipes
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Aysh Baladi
Aysh baladi is the bread Egyptians eat with every meal, a wholemeal flat round that puffs dramatically in the oven and…
Sides
Barbari
Barbari is the Persian morning flatbread, long oval loaves with deep parallel ridges down the surface and a…
Sides
Bhindi Masala
The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces
Sides
Bombay Potatoes
Bombay Potatoes is comfort food at its finest
Sides
Caponata
The Sicilian sweet-sour aubergine relish that gets better every hour it sits, and is at its best the day after you make it
Sides
Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
Sides
Falafel
Falafel is the Levantine deep-fried chickpea-and-herb croquette, the snack stall and street-corner staple from Cairo to…
Sides
Fatayer Bi Sabanikh
Spinach is wilted briefly with salt, drained, squeezed dry
Sides
Fattoush
Pita breads are torn into pieces and toasted (or fried) until crisp and crunchy
Sides
Fattoush
A torn pita is brushed with olive oil and grilled or fried until golden and crisp
Sides
Foul Saudi
The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions
Sides
Hummus
Hummus is the great Levantine chickpea-tahini dip, smoothed silky-pale-gold, swirled with the back of a spoon, pooled…
Sides
Khobz (Moroccan Round Flatbread)
Plain flour and fine semolina (durum flour) combine with yeast, salt, sugar, warm water and a glug of olive oil
Sides
Khubz Tameez
The thick, soft flatbread that turns up on every Saudi table: the bread you tear to scoop foul, sop kabsa juices and…
Sides
Khubz Tawa
Plain flour, yeast, salt, sugar and warm water knead into a soft elastic dough
Sides