Atchara
Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…
Sides
Discover · make-ahead + complex + sides + vegan
24 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
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
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
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
Lahoh
Plain flour, semolina, yeast, water and salt are whisked to a loose pancake batter; left to ferment 8 hours (or overnight)
Sides
Manakish Zaatar
A simple yeasted flatbread dough rises for 1 hour
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Matbucha
Matbucha is the North African-Israeli slow-cooked tomato-and-pepper salad, a thick, jammy spread of charred peppers and…
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