What do with soft ferments? I made a large batch of fermented red cabbage for a supper club I hosted last year (similar to sauerkraut but with the flavouring of pimentos berries and cumin seeds). After several months in my basement it had lost its crunch. I was none too keen on the soft texture…
A delicious aubergine mezze and a recollection of the village of Battir
Crunchy, lightly spiced cauliflower fritters, made with a fizzy water and chickpea flour batter.
Muhammara is a delicious mezze made from roasted peppers, crushed walnuts and Aleppo pepper originating in Syria
A delicious and creamy Jerusalem style hummus as taught to me by my Dad
A delicious and simple sharing dish of thinly sliced beetroot, marinaded and served with yoghurt cheese
A light and refreshing parsley salad, perfect for summer barbecues or as part of a selection of Mezze
A simple cavalo nero and pecorino salad with a hint of sweet and sour
A quick and simple roasted beet salad with a mustard dressing & pumpkin seeds
A marinated cabbage salad with feta and walnuts
A warm, dressed broccoli salad with fried garlic, labneh and harissa
Moutabal is a traditional Palestinian aubergine salad. Smokey, creamy and delicious, it is a barbecue staple.