Prawns with Persian Split Pea Sauce Prawns with Persian split pea sauce is a seafood version of the classic Persian dish, khoresh-e gheymeh, in which lamb is braised in a rich sauce with yellow split peas. For me that dish is really all about the delicious sauce, which I love with chicken, seafood, or even […]
Potato, Smoked Eel & Fontina Tart This deliciously versatile potato & fontina tart can be vegetarian, but potatoes and smoked fish are such natural partners that I sometimes add smoked eel. Hot-smoked rainbow trout also works; either way use about 300g flesh if using seafood. If Fontina’s not available, use any mild washed rind cheese, […]
Baked Vegetarian Kibbeh I love the classic torpedo-shaped balls of kibbeh that often appear as part of Lebanese mezze – but baked kibbeh (kibbeh bil sanieh) is more popular as a family meal and much quicker to make. This vegetarian kibbeh is slightly crumblier than the one made with minced lamb, but just as delicious. […]
