Type: Vegetables
Spicy beetroot, leek & walnut salad
This gutsy salad is inspired by Georgian cuisine (see page 71). The beetroot and leeks can be cooked well ahead of time,…
Butternut squash & tahini spread
Date syrup, which we use here to add intensity, is a popular natural sweetener with wonderful richness and treacly depth. Use it…
Shakshuka
Shakshuka is originally a Tunisian dish but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch…
Spicy carrot salad
Most typical mezze selections served in restaurants across the city have some variation on carrot salad, which must include cooked carrot, oil,…
A’ ja (bread fritters)
This Tripolitan version is one among endless kinds of vegetable or herb-based bread fritters and omelettes that are rife all over the…
Roasted cauliflower & hazelnut salad
Cauliflower, raw or lightly cooked, is a useful salad ingredient, above all in winter when there isn’t a great variety of fresh…
Fried cauliflower with tahini
This dish is usually served in the context of a large mezze assortment, laid out on the table at the beginning of…
Chermoula aubergine with bulgar & yoghurt
Historically, bulgar was generally the rural people’s food in the Middle East, while rice was for more affluent city folk. Still, bulgar…
Spiced chickpeas & fresh vegetable salad
The inspiration for this salad didn’t come directly from Jerusalem but rather from Morito, a wonderful London tapas bar owned and run…