Type: Snacks, spreads and sauces
Burnt aubergine with tahini and herbs
If Tara was to take ten things to her desert island, to live off forever, this is what the list would look…
Roasted red pepper and walnut dip
The word ‘muhammara’ can mean both ‘roasted’ and ‘red’ and can also (though not here) refer to the use of paprika in…
Butternut squash m’tabbal
The difference between m’tabbal and baba ganoush is the addition of tahini. For us, if it has tahini in it then it’s…
Tahini sauce
Tahini sauce: the creamy, nutty, rich addition to many a snack, dish or feast. It’s there on every table in Palestine, ready…
Tahini parsley sauce
Like the tahini sauce above, this keeps well in the fridge, so always make the full quantity even if your recipe asks…
Falafel with sumac onion
In Palestine, falafel are more often than not picked up on street corners (rather than made at home), freshly fried and piled…
Pea, spinach, za’atar and preserved lemon fritters
These work well as either a starter or a snack, or else as a meal in themselves, if bulked out with some…
Cauliflower and cumin fritters with mint yoghurt
A version of these fritters featured in Sami’s first book, Ottolenghi: The Cookbook. We tried to play around with them – adding…
Kubbeh
On every table full of mezzeh, in every kitchen across the Levant, there will be kubbeh. These tightly packed balls of bulgur…