Discover - Soul Spoon

Sort

Caponata

Aubergine cubes are salted to weep, fried hard in olive oil to deep gold, and reserved. A separate pan is used to soften diced onion and sliced celery in olive oil; garlic joins briefly; chopped tomatoes simmer with red wine vinegar and sugar to make the agrodolce base. Green olives, capers, sultanas (optional) and toasted pine nuts are stirred in. The fried aubergine is returned and simmers for 10 minutes to meld. Off heat, fresh basil is scattered. Rested at least 2 hours (ideally overnight) before serving at room temperature.

Sides 1 hour 40 minutes Serves6

Chestnut and Chorizo Soup

A hearty Spanish soup featuring sweet chestnuts paired with spicy chorizo sausage, caramelized vegetables, and warming spices. The saffron adds a subtle earthiness, creating a comforting autumnal dish with rich, smoky flavors.

Spanish 50 minutes Serves4

Go Bo Hoi an

Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh herbs, and a bright tamarind-lime dressing. This dish has delicate undertones of lime and garlic which carry through the tamarind flavours perfectly. The combination of tender beef, crunchy vegetables, aromatic herbs, and crispy rice papers creates a textural and flavourful celebration of Vietnamese cuisine. Quick to make but requires advance preparation, ensure the salad, dressing, and toppings are made and ready to use before cooking the beef.

Vietnamese 25 minutes Serves2

Green Papaya Salad

Famous Thai salad (som tum) with sour, sweet, savory, and spicy flavors. Pounded dressing coats crispy papaya and vegetables. Make ahead; won't wilt.

Salads 20 minutes Serves4

Kerala Fish Curry

A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves. Coconut milk is poured in and the curry brought to a simmer, then tamarind water and a tomato are added. The fish goes in last and poaches in the gravy for just long enough to set; over-stirring breaks the pieces.

Indian 40 minutes Serves4

Kibbeh Bil Saneeyeh

Fine bulgur (#1 grade, the smallest) soaks for 20 minutes; squeezed dry. The kibbeh dough: bulgur, lean lamb mince, grated onion, baharat, allspice, salt and pepper, all blitzed in a food processor to a smooth slightly sticky paste. The filling: onion fries; lamb mince browns with baharat, allspice and cinnamon; pine nuts toast in. A 26 cm round tin (or rectangular dish) is greased; half the kibbeh paste presses into the base; filling spreads on top; remaining kibbeh paste pats over the top. The whole surface is scored into diamonds with a sharp knife, brushed with olive oil, and baked for 35-40 minutes.

Palestinian 1 hour 55 minutes Serves6

Kuku Sabzi

Big bunches of fresh herbs (parsley, coriander, dill, chives) chop very fine. Beaten eggs whisk with flour, baking powder, turmeric, salt and pepper. Herbs fold in. Optional: walnuts, barberries and a small amount of saffron. The mix pours into a hot oiled pan; cooks gently 5 minutes; flips (or finishes in the oven). Cut into squares; served at room temperature or chilled.

Sides 55 minutes Serves6

Mafé

Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock. Smooth peanut butter is whisked in halfway and the stew thickens to a velvety coating. Chunks of cassava, sweet potato and cabbage cook in the sauce towards the end. Serve over plain steamed white rice.

Senegalese 2 hours 5 minutes Serves6

Minestrone with Pesto

This hearty Italian minestrone soup is loaded with vegetables, beans, and pasta, topped with fresh pesto. A comforting and nutritious dish that captures the essence of Italian home cooking. Serve with crusty bread for a complete meal.

Italian 2 hours 20 minutes Serves6

Sfeeha Jordani

A yeasted bread dough rises for 1 hour. Topping: lamb mince mixed RAW with grated onion (squeezed dry), diced tomato, garlic, baharat, allspice, pomegranate molasses, lemon, parsley and a small spoon of olive oil, no pre-cooking. Toasted pine nuts fold in. Dough divides into 18 balls; each rolls into an 8 cm disc with a slight raised rim. A heaped tablespoon of topping spreads on each; pinched into a slight 4-corner star shape (the Jordanian visual signature, distinguishes from the Lebanese version which is flat-edged). Baked at 220°C 10-12 minutes until the dough is gold and the meat is glossy-set. Garnished with extra parsley and pomegranate seeds.

Snacks 1 hour 52 minutes Serves6

Tray-Baked Kibbeh

Smooth bulgur softened in hot water, then drained dry. Onion blitzed with baharat, salt and a splash of water to a slurry. Beef mince added and pulsed; bulgur folded through last so its grains stay intact rather than dissolving into the paste. The mixture is pressed into an oiled tin, smoothed flat, then scored into 5 cm diamonds with a sharp knife. Each diamond gets a small handful of pine nuts pressed onto its surface, plus a brush of olive oil. The tin bakes hot until the surface darkens and the inside firms up. Cut along the score lines, lift the diamonds out, serve with tahini sauce and a chopped salad.

Israel 1 hour 10 minutes Serves4

11 recipes

Filters