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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Beetroot and sweet potato dip with pistachio bulgur salsa

Beetroot was not something Sami grew up eating. This is a dish, therefore, which shows how the ingredients that bookend Sami’s palate…

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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…

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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…

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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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