A Greek black eyed pea salad. Warm, buttery beans, soaked in a fruity olive oil dressing.
Category: mezze/salad
Autumn squash moutabal
A decadent and creamy dip of seasonal squash, tahini and preserved lemons
Beetroot ‘kibbeh’ with minty seed cream
A fresh summery mezze of marinated beetroot with sweet, sour and citrus flavours
Fermented red cabbage dip with mushroom & sweetcorn
A simple dip to make with ferments passed their peak
Fatteh Betenjan & the village of Battir
A delicious aubergine mezze and a recollection of the village of Battir
Cauliflower fritters (Emshat)
Crunchy, lightly spiced cauliflower fritters, made with a fizzy water and chickpea flour batter.
Muhammara
Muhammara is a delicious mezze made from roasted peppers, crushed walnuts and Aleppo pepper originating in Syria
Hummus
A delicious and creamy Jerusalem style hummus as taught to me by my Dad
Beetroot carpaccio with date and balsamic dressing, zesty labneh & mint
A delicious and simple sharing dish of thinly sliced beetroot, marinaded and served with yoghurt cheese
Tabbouleh
A light and refreshing parsley salad, perfect for summer barbecues or as part of a selection of Mezze
