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 + onion
33 recipes
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Course & method
Ingredients
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
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
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
Herb Salsa
Herb salsa is the slightly misleadingly-named French warm sauce, a textural side built on freshly cooked potato and…
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