Recipe – Savoury Künefe

Savoury Künefe I love the flavours in the pasirma börek in our Month of Turkish and am impressed by how deliciously easy the sweet kunefe is. So I wondered what would happen if we combined them. Here’s the answer: a simple, crunchy, messy, delicious savoury kunefe! Be inspired to vary the filling. As long as […]

Recipe – Beetroot Pickled Turnips

Pickled vegetables are always present on a Middle Eastern table. Olives, green chillies and turnips are most common but small eggplants, cucumbers and cauliflower are also popular. Turnips, traditionally stained bright pink with beetroot juice, are the most distinctive, though commercial ones are usually artificially coloured these days. The good news is they’re easy to […]

Recipe – Anchovy, Olive & Feta Fillo Fingers

Just about everything I’ve ever cooked has been inspired by something I’ve eaten before and this is no exception … my friend Janni usually whips these up to serve with drinks when friends gather at his place. They’re so simple they hardly need a recipe, and everyone’s always eagerly awaiting the next batch hot out […]

Recipe – Pita Crisps

Pita Crisps With this not-even-really-a-recipe, you’ll never buy pita crisps again, nor will you ever waste a piece of leftover Lebanese bread! Perfect with hummus or any dips, crumbled over salads, alongside soups or just as a moreish snack on their own with a glass of the gorgeous copper-hued La Nebbia Col Fondo naturally sparkling […]

Recipe – Roberta’s Tabbouleh

You know I’m a fan of traditional recipes … but every now and then I prefer to do something my way. So this is my version of the popular Lebanese parsley salad tabbouleh (also written tabbouli, tabouli and tabouleh), using far more cracked wheat than any Lebanese cook ever would. This recipe makes a big […]

Recipe – Hummus

I was taught to make hummus by a Cypriot friend’s grandmother and her recipe produces the smoothest, creamiest hummus I’ve ever had. She insisted that you should remove the skin from the chickpeas to get a smoother texture. I find it quite therapeutic popping them out of their little casings, but you can leave them […]

Recipe – Kolokithokeftedes (Greek Zucchini Fritters)

These fritters (keftedes in Greek) are typically served as part of a mezedes, the array of snacks eaten at the start of a meal or at any time when drinking ouzo. Add some dolmades, spanakopita, olives and tzatziki to create your own mezedes, or serve them as an entrée with Greek yoghurt on the side. […]

Recipe – Cucumber Fetta Tomato Salad

I love fetta’s salty tang, especially when it’s combined with cooling cucumber. Traditional Greek Feta is made from sheep milk, sometimes with a little goat milk added; it has PDO status meaning only cheese produced to specific criteria within a certain part of Greece can now be called “Feta”. Similar brined white sheep milk cheese […]

Recipe – Stuffed Vine Leaves

I enjoy rolling the filling into vine leaves, once you get started it’s quite meditative. Vine leaves come in large packs, which is just as well, as some will be too small or too large and some will tear. It’s worth making a big batch, so consider doubling the recipe and freezing the excess. They […]