Type: Vegetables
Roasted butternut squash & red onion with tahini & za’atar
This is a highly versatile dish that is quite simple to prepare but boasts some very substantial flavours. It is ideal as…
Roasted aubergine with fried onion & chopped lemon
Sharp, salty and mildly sweet all intermingle here to make a wonderfully rich starter that can be followed by a light and…
Baby spinach salad with dates & almonds
Pitas are allotted the shortest of shelf lives in Jerusalem. Ideally, you’d eat them within a couple of hours of baking. Crunchy…
Na’ama’s fattoush
Arab salad, chopped salad, Israeli salad — whatever you choose to call it, there is no escaping it. Wherever you go in…
Roasted sweet potatoes & fresh figs
Figs are abundant in Jerusalem and many trees, bearing the most delectable fruit, actually belong to no one, so anybody can help…
Chickpeas and spinach with honeyed sweet potato
We prefer to start with dried chickpeas, which need soaking overnight, but tinned chickpeas are also fine – you’ll need about 500…
Carrot and peas
When we first started cooking in the UK, a dish we called ‘carrot and peas’ had to work hard to get over…
Whole wheat and mushrooms with celery and shallots
Whole wheat grains are just that: grains where the whole kernel has been left intact, rather than stripped of its outer bran…
Couscous with dried apricots and butternut squash
Quinoa can also be used here, instead of the couscous, if you are looking for a gluten-free dish. if you do this…