Bessara
Bessara is the Egyptian fava-bean dip the colour of pale green, a thicker, smoother cousin to ful medames eaten across…
Snacks
Discover · complex + vegan + lemon
18 recipes
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Bombay Potatoes
Bombay Potatoes is comfort food at its finest
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 Lebnani
Dried chickpeas soak overnight (never cooked, chickpeas must remain raw)
Snacks
Falafel Palestinian
Dried chickpeas (or a chickpea-fava blend) soak overnight
Snacks
Fatayer Bi Sabanikh
Spinach is wilted briefly with salt, drained, squeezed dry
Sides
Fatayer Sabanikh
A soft yeasted olive-oil dough rises for 45 minutes
Palestinian
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
Mixed Vegetable Pakora
A thick batter of gram (chickpea) flour, rice flour, ajwain, turmeric, chilli powder and salt mixes with cold water to a…
Sides
Msabaha
Dried chickpeas soak overnight with a pinch of bicarbonate of soda
Sides
Nhom Trav
A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal
Cambodian
Tameya
Tameya is the Cairo version of Egyptian falafel, sold by every street vendor across the city, stuffed into pita with…
Snacks
Three Sisters Stew
Diced onion and garlic sweat in sunflower oil
Native North American