Baba Ganoush
Baba ganoush is the Levantine smoky aubergine dip, fire-charred whole aubergines mashed with tahini, lemon and garlic…
Sides
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Batata Harra
Potato cubes par-boil for 6 minutes to set the inside, drain, dry
Sides
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
Charoset
Charoset is the Passover seder centrepiece, a sweet apple-and-walnut compote that symbolises the mortar the Israelites…
Sides
Chermoula
Coriander and parsley leaves blitz briefly in a food processor with garlic, cumin, paprika, saffron, salt and lemon juice
Sides
Choban Salata (Azerbaijani Shepherd's Salad)
The Azerbaijani version of the shepherd's salad that turns up in some form on every table from the Balkans to Persia…
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
Herb Salsa
Herb salsa is the slightly misleadingly-named French warm sauce, a textural side built on freshly cooked potato and…
Sides
Hummus
Hummus is the great Levantine chickpea-tahini dip, smoothed silky-pale-gold, swirled with the back of a spoon, pooled…
Sides
Israeli Salad
Israeli salad is the small-diced raw vegetable salad that lives on every Israeli breakfast table beside the eggs, cheese…
Sides
Kachumber
Vegetables dice into 5 mm cubes, uniform size matters for both look and dressing
Sides
Lahori Onion Salad
Red onion is sliced as thin as possible (mandoline is ideal)
Sides