Bessara
Bessara is the Egyptian fava-bean dip the colour of pale green, a thicker, smoother cousin to ful medames eaten across…
Snacks
Discover · lemon + vegan + make-ahead
26 recipes
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Bissara
Skinned dried fava beans (or split peas as a substitute) simmer with garlic, cumin and a small amount of paprika until…
Moroccan
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
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
Court Bouillon
A delicate, aromatic poaching liquid balancing vegetable sweetness with wine acidity and subtle herb notes
Sauce Fish
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
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
Mango Coulis with Saffron
A luxurious, silky mango sauce infused with delicate saffron and brightened by fresh lemon
Fruit
Meringue and Red Berry Layers
This is the architectural French berry dessert, three crisp meringue rounds stacked with poached red berries…
Desserts
Misir Wat
Ethiopia's red lentil stew, the vegan everyday main that turns up on every fasting-day table and most non-fasting ones too
Ethiopian
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
Moroccan Carrot Salad
Carrots are sliced into rounds (or batons), boiled in salted water 8-10 minutes until just tender (still with a slight bite)
Sides