One of the many things to love about the Middle East is the central role shared food plays in its culture. Whether it’s offering hospitality to visitors or a meal with family and friends, a large part of the joy of eating is in the sharing. This is nowhere more apparent than in the tradition of mezze, small dishes enjoyed with a drink and the company of others in a leisurely fashion. It can be a few pickles and fresh vegetables with a glass of tea or arak or an elaborate spread of dips, bread and hot and cold dishes that can make a meal in itself.
Turkish Eggplant Salad Eggplant appears in so many dishes in Turkey that it should be named the country’s national vegetable! And why not – it’s a wonderfully versatile and delicious ingredient, especially when it’s exposed to a bit of intense heat. One of Turkey’s most ubiquitous dishes, patliçan salatası (Turkish eggplant salad) often automatically arrives […]
Hamin Eggs with Cumin Salt I first tasted this dish in the mid ‘90s at Middle Eastern restaurant Fez in Darlinghurst, and it became my go-to breakfast dish. Years later I discovered that it’s the long slow cooking that gives hamin eggs their creamy texture and brown onion skins that add the beautiful colour. Find […]
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. Beetroot pickled turnips, traditionally stained bright pink with beetroot juice, are the most distinctive – though commercial ones are usually artificially coloured these days. The […]
Olive, Feta or Anchovy Fillo Fingers Just about everything I’ve ever cooked has been inspired by something I’ve eaten before and these fillo fingers are 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 […]
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 […]
Kisir (Turkish Tabouli) I’m a fan of traditional recipes but every now and then I prefer to do things my way. And I’ve always made tabouli with far more cracked wheat than any Lebanese cook ever would. Then I realised I wasn’t making tabbouli, I was making the kisir I enjoyed so much in Turkey. […]
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 […]
Kolokithokeftedes 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, Janni Kyritsis’ stuffed red capsicum (see video below), olives and tzatziki to create your own mezedes, or serve them […]
Stuffed Vine Leaves (Dolmades) I enjoy rolling the filling into stuffed 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 […]
