The first time you grill a whole aubergine on the barbeque or over open fire is a revelation! Such a very simple cooking method somehow transforms this vegetable into the very best it can be. In this recipe from Chasing Smoke: Cooking Over Fire Around The Levant by Sarit Packer and Itamar Srulovich, each aubergine ... Read more »
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 »
This delicious Maple Miso Tahini sauce is inspired by Japanese ingredients and flavours. Miso paste and sesame are so good together – I recently enjoyed the combination as a dipping sauce for cold udon noodles. To pull these flavours together as a sauce-cum-dressing I combine tahini with the intense, sweet flavour of extra dark maple ... Read more »
I developed this recipe when writing a piece about Carob Molasses. Carob molasses mixed with tahini are a common dessert in Lebanon, often served with bread to dip. Using the combination in chocolate brownies was the idea of wonderful Beiruti blogger, Joumana Accad. The malty caramel flavour of carob molasses and the delicious sesame of ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]