Type: A little bit of funk
Beets with charred spring onions, za’atar and feta cream
The story goes that beets, feta and za’atar met up once, had a party and have been inseparable ever since. We can’t…
Yoghurt cheese and tomatoes
This dish is based on shanklish, a Levantine yoghurt cheese that’s typically left to age for 5–6 days, in which time it…
Burnt aubergine pickle with garlic yoghurt
This pickle is super special on its own: keep a jar in the fridge to spoon on to a jacket potato or…
Sweetcorn nuggets with hot sauce
These nuggets are crispy on the outside and melty on the inside, making them really quite moreish. The vinegary hot sauce is…
Double lemon chicken with cheat’s preserved lemon
The universally loved crispy chicken is found in multiple corners of the world and is served on multiple tables, from Austrian schnitzel…
Green minestrone with cheat’s preserved lemon
This soup lands somewhere between a Persian herb soup (ash-e reshteh) and an Italian minestrone – an asheroni, Noor calls it. Whatever…
Feta dumplings with fresh chilli sauce
These dumplings are all at once comforting, tangy, spicy and decadent. The sauce is based on shattah, a fermented Palestinian chilli sauce….
Cheesy curried butter beans on toast with pickled onion
Beans on toast, all grown up. This makes the perfect lunch-al-desko for those who work from home, but also a great quick…