Type: Snacks, spreads and sauces

April 26, 2021

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…

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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…

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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…

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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…

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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…

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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…

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Kubbeh

On every table full of mezzeh, in every kitchen across the Levant, there will be kubbeh. These tightly packed balls of bulgur…

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Spicy olives and roasted red pepper

This is somewhere between a condiment and a salsa, as happy to be spooned alongside some pan-fried fish or meat as it…

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Shatta (red or green)

Sami knew that he had a true partner in culinary crime in Tara when he spotted a jar of this in her…

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