Avocado, Mushroom and Tomato Pilaf | Harem Pilav

Harem pilav (avocado, wine and mushroom pilau)

It’s likely this Avocado, Mushroom and Tomato Pilaf recipe from Arto der Haroutunian’s cookbook, Vegetarian Dishes of the Middle East carries influences from French colonialism in the region, given the use of white wine in the recipe. There’s a pleasingly retro vibe to the suggested presentation, and it’s a straightforward recipe for a midweek meal. ... Read more »

Leek and Walnut Eggeh (Baked Omelette)

Fattoush and Leek and walnut eggeh

Arab baked omelettes (known as eggeh across much of the Middle East but as kookoo in Persia) are a great choice for any meal of the day and can be enjoyed hot or cold, making them a great option for picnics or packed lunches. In this recipe from Arto der Haroutunian’s cookbook, Vegetarian Dishes of ... Read more »

Syrian Pasta with Garlic-Tahini Sauce | Macaroni bil Tarator

Macaroni-bil-tarator

Known as Macaroni bil Tarator in Syria, this recipe from Arto der Haroutunian’s cookbook, Vegetarian Dishes of the Middle East is a simple but satisfying one, and can be ready in minutes if you make the tarator (garlic-tahini sauce) in advance. It can also be enjoyed hot or cold. We’ve adjusted quantities given for the ... Read more »

Vegetarian Dishes of the Middle East by Arto der Haroutunian

Vegetarian Dishes of the Middle East by Arto der Haroutunian

Our love affair with Middle Eastern food began at Uni with a Manchester Asian sweet shop that inexplicably also sold Lebanese dishes. It was affirmed by Lebanese buffet lunches of amazing quality, freshness and value, discovered at the Phoenicia restaurant just off Kensington High Street. Although now closed, memories of the tantalising fragrance of garlic, ... Read more »

Brother Thai | Cardiff

A range of dishes at Brother Thai restaurant

Starting out as a Thai street food vendor – and a very successful one at that – Brother Thai opened the doors of their first permanent restaurant in July 2021, and it’s been an instant hit with old and new fans alike ever since. Described as a Thai roti bar, the snappy menu includes their ... Read more »

Gujarati Surati Dal | Sweet & Spicy Dal with Chillies & Peanut

Gujarati Surati Dal

Cooked with jaggery, chilli, turmeric and peanuts, this sweet and spicy yellow pigeon pea dal is definitely more than the sum of its parts, the peanuts providing textural interest whilst the spices come together to create a layered mouthful of flavours. It’s soupy, tangy and full of flavour The recipe is from Maunika Gowardhan’s Thali cookbook, ... Read more »

Goan Prawn Balchao | Hot & Sour Prawn Pickle

Goan Prawn Balchao | Hot & Sour Prawn Pickle

Known in Goa as balchao, this spicy prawn pickle is great as part of a simple meal but also good on its own with bread or rice. You can make it with large king prawns, or little prawns, as you like. In Goa, it’s often made with sungta – crushed dried prawns. It has a ... Read more »

Nonya Chicken Curry Kapitan

Nonya Chicken Curry Kapitan from Sambal Shiok

Nonya Chicken Curry Kapitan is considered the king of Malaysian chicken curries, and on making and tasting it, we immediately understand why. The combination of spice paste ingredients (including ginger, onion, garlic, turmeric, lemongrass, chillies and shrimp paste) with those added during cooking (coconut milk, tamarind paste, dark brown sugar, makrut lime leaves and cinnamon) ... Read more »

Soy-Braised Egg Tofu and Pork Mince

Soy Braised Egg Tofu from Sambal Shiok

Egg tofu is a special kind of tofu made from soy milk and eggs – the eggs giving it the most wonderful wobbly texture. Think of a just-set savoury custard that’s meltingly ethereal light and silky smooth. Now imagine fat slices of egg tofu combined with pork mince braised in a rich, soy-based sauce. Comfort ... Read more »